Crack chicken is shredded chicken stirred into cream cheese with ranch seasoning, bacon and cheddar. Pile it on a sheet of Hawaiian rolls, brush the tops with garlic butter and bake until the cheese melts and the rolls turn golden. They’re made for game days, holiday parties and potlucks.
Tips
- Use a rotisserie chicken to save time. One chicken gives about 3 cups shredded.
- Don’t separate the rolls. Slice the whole sheet in half sideways so the sliders stay together.
- Cover with foil for the first part of baking so the tops don’t brown too fast.
Storing
Refrigerate leftovers within 2 hours for up to 3 days. Reheat covered in a 350°F oven.
Crack Chicken Sliders
Shredded chicken with cream cheese, ranch, bacon and cheddar baked on Hawaiian rolls with garlic butter.
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Ingredients
- 12 Hawaiian sweet rolls 1 sheet, sliced in half sideways
- 3 cups cooked chicken shredded
- 8 oz cream cheese softened
- 1 oz packet dry ranch seasoning
- 6 slices bacon cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup butter melted
- 1/2 tsp garlic powder
- 1 tsp dried parsley
Instructions
- Heat the oven to 350°F. Place the bottom half of the rolls in a 9x13-inch baking dish.
- Stir together the chicken, cream cheese, ranch seasoning and bacon. Spread over the rolls and sprinkle with the cheddar.
- Put the top half of the rolls on. Mix the melted butter, garlic powder and parsley and brush over the tops.
- Cover with foil and bake 15 minutes. Uncover and bake 5 to 8 minutes more until golden. Cut into sliders.
Notes
Refrigerate leftovers up to 3 days.
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