I made Shredded Chicken Snacks on Hawaiian rolls that turn into gooey, bacon-studded little sandwiches your guests will fight over.

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I am obsessed with these Crack Chicken Sliders because they’re a molten mess of cream cheese and bacon in a melty filling and soft rolls that disappear faster than I can blink. I love how salty bacon and cheese grab you on the first bite and the ranchy tang keeps pulling you back.

Shredded Chicken Snacks? Yes please.

They’re the kind of Appetizer With Chicken that makes people talk to each other instead of their phones. But mostly I just eat three in a row and don’t feel bad about it.

Messy, glorious, and impossible to stop, seriously every time.

Ingredients

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Hawaiian rolls — soft, slightly sweet base that makes everything feel cozy and hand-held.
Cooked shredded chicken brings the protein and hearty bite you won’t overthink.
Cream cheese adds creamy glue; it’s rich and makes the filling cling together.
Ranch seasoning gives that tangy, herby hit you secretly love in every bite.
Sharp cheddar pulls melted, sharp cheesiness and a little bite in each slider.
Bacon adds crunch and smoky saltiness; basically the snack that makes it naughty.
Butter wets the top and browns nicely, making the rolls golden and tasty.
Garlic powder sneaks in savory depth without being bossy or fussy.
Fresh chives or green onions add bright green freshness and a mild onion kick.
Salt and pepper simply balance flavors; don’t skip tasting as you go.
Poppy seeds are optional garnish that gives a tiny nutty crunch and look.

Ingredient Quantities

12 count Hawaiian sweet rolls (or slider rolls), split but kept together

3 cups shredded cooked chicken (about 1 pound), cooled

8 ounces cream cheese, softened

1 packet (1 ounce) ranch seasoning mix

1 to 1 1/2 cups shredded sharp cheddar cheese, divided

6 to 8 slices bacon, cooked crisp and crumbled

3 tablespoons unsalted butter, melted

1/2 teaspoon garlic powder

2 tablespoons chopped fresh chives or green onions, optional

Salt and freshly ground black pepper, to taste

1 teaspoon poppy seeds, optional (for topping)

How to Make this

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1. Preheat oven to 350°F. Line a baking sheet with foil or parchment for easy cleanup.

2. Carefully slice the 12-count Hawaiian rolls horizontally so the top stays one piece and the bottom stays one piece, set aside.

3. In a large bowl, mix 3 cups shredded cooked chicken, 8 oz softened cream cheese, 1 packet ranch seasoning, 1 cup shredded sharp cheddar, crumbled bacon, 1/2 teaspoon garlic powder, chopped chives if using, and a pinch of salt and pepper; stir until well combined. Taste and add more salt, pepper or ranch if it needs a little extra punch.

4. Spread the chicken mixture evenly over the bottom half of the roll sheet, pressing it down gently so every slider will have filling.

5. Sprinkle the remaining 1/2 to 1/2 cup shredded cheddar over the filling so you get cheesy bites in every slider.

6. Place the top half of the rolls over the cheese, pressing down lightly so they stick together. Brush the tops with the melted 3 tablespoons butter.

7. Mix 1 teaspoon poppy seeds into the remaining butter or sprinkle them directly on top if you like; you can skip them if you dont want them.

8. Wrap the whole assembled slider sheet tightly in foil and bake for 15 to 18 minutes, until warmed through and cheese is melty. For extra browning, open the foil and bake 2 to 3 more minutes or broil for 1 minute watching closely.

9. Remove from oven, let rest 3 to 5 minutes, then slice between each roll with a sharp knife and serve warm.

10. Tip: make ahead by assembling and refrigerating up to a day, then bake covered straight from the fridge for 18 to 22 minutes. Leftovers reheat great in a 350°F oven for 8 to 10 minutes.

Equipment Needed

1. Rimmed baking sheet lined with foil or parchment
2. Large mixing bowl
3. Serrated knife for slicing the roll sheet
4. Rubber spatula or wooden spoon for mixing and spreading
5. Measuring cups and spoons
6. Cheese grater (if shredding your own cheddar)
7. Pastry brush or small spoon for brushing melted butter
8. Oven mitts and a sharp knife for slicing after baking

FAQ

Q: Can I use rotisserie chicken instead of cooking my own?

A: Yes, rotisserie chicken works great. Just shred about 3 cups, remove extra skin, and toss into the mix. It saves time and adds flavor, but taste and salt levels can vary so season last.

Q: What can I substitute for cream cheese?

A: You can use Neufchatel for lower fat or Greek yogurt mixed with a little mayo for creaminess. Texture will be a bit different but still tasty. If using Greek yogurt, drain it first so it's not too runny.

Q: How do I make these ahead or freeze them?

A: Assemble the sliders in the pan, cover tightly and refrigerate up to 24 hours before baking. To freeze, bake first, cool, wrap well and freeze up to 3 months. Reheat in a 350 F oven until warmed through. Don't microwave long or rolls get soggy.

Q: Can I make them spicier or add other flavors?

A: Absolutely. Stir in 1/4 to 1/2 teaspoon cayenne or some chopped jalapeños for heat. You can also add smoked paprika, buffalo sauce, or swap cheddar for pepper jack. Taste as you go so it doesn't get too salty.

Q: How should I store leftovers and how long do they last?

A: Store cooled sliders in an airtight container in the fridge for 3 to 4 days. Reheat in an oven or toaster oven to keep the top crisp. If they've been sitting out more than 2 hours toss them.

Q: Can I make smaller or larger batches?

A: Yep. This recipe is built for a 12 roll pack. Double it for a crowd or halve it for just a few people. Keep ratios about the same, especially for the ranch packet and cream cheese so the texture stays right.

Crack Chicken Sliders Recipe Substitutions and Variations

Hawaiian sweet rolls: Use brioche or King’s Hawaiian style dinner rolls, or split small soft kaiser rolls if you want less sweetness. You can even use slider-size potato rolls for a sturdier bun.
Shredded cooked chicken: Swap with rotisserie chicken, canned chicken (drained) in a pinch, or shredded turkey from leftovers. For a vegetarian option try crumbled firm tofu or jackfruit, seasoned well.
Cream cheese + ranch mix: Replace cream cheese with neufchatel or full fat Greek yogurt (thicker strained yogurt works best), and if you don’t have a ranch packet mix dried parsley, dill, garlic powder, onion powder and a pinch of salt will mimic it.
Bacon + cheddar: Use cooked pancetta or prosciutto for the bacon flavor, or skip and add smoked paprika for that smoky note. Swap sharp cheddar for Colby Jack, Monterey Jack, or a smoked cheddar for extra depth.

Pro Tips

1) Chill the filling for 15 to 30 minutes before spreading it on the rolls. It firms up the cream cheese and bacon bits so the filling doesnt squish out when you press the top on, and it makes cleaner slices.

2) Don’t skimp on shredding the chicken fine. Bigger chunks make the sliders fall apart when you try to pick them up. Use two forks or pulse a few seconds in a food processor so every bite has cheese, ranch and chicken.

3) If you want even more flavor, brown the shredded chicken quickly in a skillet with a little butter, garlic powder, and a pinch of onion powder first. It adds a toasty, savory layer that takes this from good to addictive.

4) For easy serving and neater leftovers, cut all the way through the rolls with a serrated knife while theyre still slightly warm but not piping hot. Let them rest 3 minutes first so the cheese sets a bit, then run the knife straight down in one motion — dont saw back and forth.

Crack Chicken Sliders Recipe

Recipe by Sarah level

0.0 from 0 votes

I made Shredded Chicken Snacks on Hawaiian rolls that turn into gooey, bacon-studded little sandwiches your guests will fight over.

Servings

servings

Calories

389

kcal

Equipment: 1. Rimmed baking sheet lined with foil or parchment
2. Large mixing bowl
3. Serrated knife for slicing the roll sheet
4. Rubber spatula or wooden spoon for mixing and spreading
5. Measuring cups and spoons
6. Cheese grater (if shredding your own cheddar)
7. Pastry brush or small spoon for brushing melted butter
8. Oven mitts and a sharp knife for slicing after baking

Ingredients

12 count Hawaiian sweet rolls (or slider rolls), split but kept together
3 cups shredded cooked chicken (about 1 pound), cooled
8 ounces cream cheese, softened
1 packet (1 ounce) ranch seasoning mix
1 to 1 1/2 cups shredded sharp cheddar cheese, divided
6 to 8 slices bacon, cooked crisp and crumbled
3 tablespoons unsalted butter, melted
1/2 teaspoon garlic powder
2 tablespoons chopped fresh chives or green onions, optional
Salt and freshly ground black pepper, to taste
1 teaspoon poppy seeds, optional (for topping)

Directions

Preheat oven to 350°F. Line a baking sheet with foil or parchment for easy cleanup.
Carefully slice the 12-count Hawaiian rolls horizontally so the top stays one piece and the bottom stays one piece, set aside.
In a large bowl, mix 3 cups shredded cooked chicken, 8 oz softened cream cheese, 1 packet ranch seasoning, 1 cup shredded sharp cheddar, crumbled bacon, 1/2 teaspoon garlic powder, chopped chives if using, and a pinch of salt and pepper; stir until well combined. Taste and add more salt, pepper or ranch if it needs a little extra punch.
Spread the chicken mixture evenly over the bottom half of the roll sheet, pressing it down gently so every slider will have filling.
Sprinkle the remaining 1/2 to 1/2 cup shredded cheddar over the filling so you get cheesy bites in every slider.
Place the top half of the rolls over the cheese, pressing down lightly so they stick together. Brush the tops with the melted 3 tablespoons butter.
Mix 1 teaspoon poppy seeds into the remaining butter or sprinkle them directly on top if you like; you can skip them if you dont want them.
Wrap the whole assembled slider sheet tightly in foil and bake for 15 to 18 minutes, until warmed through and cheese is melty. For extra browning, open the foil and bake 2 to 3 more minutes or broil for 1 minute watching closely.
Remove from oven, let rest 3 to 5 minutes, then slice between each roll with a sharp knife and serve warm.
Tip: make ahead by assembling and refrigerating up to a day, then bake covered straight from the fridge for 18 to 22 minutes. Leftovers reheat great in a 350°F oven for 8 to 10 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.