Meet your new favorite party snack with these irresistible Crack Chicken Sliders. Pile shredded chicken, crispy bacon, ranch seasoning, and melted cheddar onto soft slider buns. Blend cottage cheese until smooth to create a rich, creamy base that lightens up the filling while boosting the protein. Layer everything together for a bite that’s both comforting and crave-worthy. Serve these at game day gatherings, potlucks, or as an easy weeknight win, and watch them disappear in minutes! Love the flavors the "crack chicken", definitely try my Crack Chicken Pierogi Casserole recipe!
Enjoy a crispy, oven baked chicken with ranch flavors by making my Ranch Chicken breast recipe. Use leftover shredded chicken and ranch sauce and turn up the heat on an easy weeknight dinner with my Buffalo Chicken Stuffed Shells.
Ingredients
Find below the list of ingredients for my Crack Chicken Sliders recipe.
- 12-Pack Hawaiian Rolls
- Shredded Chicken
- Cottage Cheese
- Ranch Seasoning
- Fresh Dill
- Bacon
- Cheddar Cheese
- Fresh Parsley
- Red Onion
- Butter
- Garlic Powder
See recipe card for quantities.
Instructions
Preheat the oven to 350F and lightly grease a 9"x13" baking dish, set aside.
- Use a high-powered blender or stick blender to cream the cottage cheese with the ranch seasoning. Blend until smooth.
- Combine in a large bowl, the shredded chicken, minced red o ion, chopped cooked bacon, fresh dill, and the blended cottage cheese. Mix until well combined.
3. Remove the rolls from its packaging. Place them on a clean, flat surface. Use a bread knife to slice the slab of slider rolls in half horizontally, keeping them attached as much as you can. Transfer the bottom part of the rolls to the greased 9x13 baking dish.
4. Scoop the crack chicken mixture onto the buns in the baking dish. Use the back of a spoon or a spatula to carefully smooth out the mixture evenly over the buns.
5. Sprinkle the grated cheddar cheese over the crack chicken mixture. Place the top slab of buns over the cheese, aligning it with the bottom slab. Press down slightly on the top sandwich.
6. Mix together the melted butter, garlic powder, and freshly chopped parsley. Brush the butter mixture on top of the crack chicken sliders.
7. Cover the baking dish with aluminum foil. Bake the sliders in the preheated oven for 20 minutes. Remove the foil and bake for another 5 minutes, or until the top is golden.
Remove the Crack Chicken Sliders from the oven and let them rest for 5 minutes before serving.
Substitutions and Variations
- Turkey - Replace the shredded chicken with leftover shredded turkey.
- Burger Bun - Use 6 burger buns to make this recipe instead of the rolls.
- Grilled Cheese - Create a grilled cheese with the fillings. Use the garlic butter to lather on outside part of the bread sliced before pan frying the grilled cheese.
- Grated Cheese - Use any type of grated cheese, even cheese sliced will work.
- Cottage Cheese - Replace the blended cottage with a blend of cream cheese and ranch dressing. Mix together ½ a standard brick of softened cream cheese, and 1 cup of ranch dressing, until smooth. Omit the ranch seasoning if using this method.
Storage
Store freshly baked Crack Chicken Sliders by allowing them to cool completely at room temperature. Transfer the sliders to an airtight container or wrap them tightly in foil to maintain moisture and freshness. Refrigerate for up to 3–4 days. For longer storage, place individually wrapped sliders in a freezer-safe bag and freeze for up to 2 months. When ready to enjoy, reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals for a quick option.
Recipe
Crack Chicken Sliders
Equipment
- 9"x13" Baking Dish
- Aluminum Foil
Ingredients
Crack Chicken Filling
- 1½ cup Cottage Cheese
- 2 tablespoon Ranch Seasoning see notes
- 2½ cups Shredded Chicken
- ¾ cup Cooked Chopped Bacon 5-6 cooked slices
- ¼ cup Red Onion minced
- 2 tablespoon Fresh Dill finely chopped
Other Ingredients
- 12 pieces Hawaiian Rolls
- ¾ cup Grated Cheddar Cheese
- ¼ cup Butter melted
- ½ teaspoon Garlic Powder
- 2 tablespoon Fresh Parsley finely chopped
Instructions
- Preheat the oven to 350F and lightly grease a 9"x13" baking dish, set aside.
- Use a high-powered blender or stick blender to cream the cottage cheese with the ranch seasoning. Blend until smooth.1½ cup Cottage Cheese, 2 tablespoon Ranch Seasoning
- Combine in a large bowl, the shredded chicken, minced red onion, chopped cooked bacon, fresh dill, and the blended cottage cheese. Mix until well combined.2½ cups Shredded Chicken, ¾ cup Cooked Chopped Bacon, ¼ cup Red Onion, 2 tablespoon Fresh Dill
- Remove the rolls from its packaging. Place them on a clean, flat surface. Slice the slab of slider rolls in half horizontally, keeping them attached as much as you can. Transfer the bottom part of the rolls to the greased 9x13 baking dish.12 pieces Hawaiian Rolls
- Scoop the crack chicken mixture onto the buns in the baking dish. Use the back of a spoon or a spatula to carefully smooth out the mixture evenly over the buns.
- Sprinkle the grated cheddar cheese over the crack chicken mixture. Place the top slab of buns over the cheese, aligning it with the bottom slab. Press down slightly on the top sandwich.¾ cup Grated Cheddar Cheese
- Mix together the melted butter, garlic powder, and freshly chopped parsley. Brush the butter mixture on top of the crack chicken sliders.¼ cup Butter, ½ teaspoon Garlic Powder, 2 tablespoon Fresh Parsley
- Cover the baking dish with aluminum foil. Bake the sliders in the preheated oven for 20 minutes. Remove the foil and bake for another 5 minutes, or until the top is golden. Let them rest for 5 minutes before serving.
Notes
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
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