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A platter of golden-baked Cheesy Crack Chicken Sliders topped with bacon bits and melted cheese.

Game-Winning Cheesy Crack Chicken Sliders

These sliders are the ultimate crowd-pleaser, featuring tender shredded chicken, crispy bacon, and green onions in a rich and tangy cream cheese and ranch sauce. Piled onto sweet Hawaiian rolls and topped with a savory butter glaze, they're baked until the cheese is irresistibly gooey and the tops are golden brown.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 8 oz block full-fat cream cheese
  • 1 cup cooked and crumbled bacon about 8-10 slices
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup sliced green onions
  • 1/2 cup salted butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon poppy seeds or sesame seeds optional

Equipment

  • Slow Cooker or Instant Pot
  • 9x13 inch baking dish
  • Large serrated knife
  • Skillet (for bacon)
  • Small bowl
  • Pastry brush
  • Aluminum foil
  • Measuring cups and spoons
  • Two forks (for shredding chicken)
  • Spatula

Method
 

  1. Place chicken breasts in the bottom of a slow cooker or Instant Pot. Sprinkle the dry ranch seasoning over the chicken, then place the block of cream cheese on top.
  2. Cook the chicken. For a slow cooker, cook on LOW for 6-8 hours or HIGH for 3-4 hours. For an Instant Pot, cook on HIGH pressure for 15 minutes, then allow a 10-minute natural pressure release before quick releasing the rest.
  3. Once cooked, use two forks to shred the chicken directly in the pot. Stir well to combine the shredded chicken with the melted cream cheese and juices until a creamy mixture forms.
  4. Stir in the crumbled bacon, 1 cup of the shredded cheddar cheese, and the sliced green onions. Mix until everything is well combined.
  5. Preheat your oven to 350°F (175°C).
  6. Without separating the rolls, use a large serrated knife to slice the entire slab of rolls in half horizontally. Place the bottom half in a 9x13 inch baking dish.
  7. Spoon the warm chicken mixture evenly over the bottom rolls, spreading to the edges. Sprinkle the remaining 1 cup of cheddar cheese on top.
  8. Place the top half of the rolls back on.
  9. In a small bowl, whisk together the melted butter, garlic powder, onion powder, and Worcestershire sauce.
  10. Using a pastry brush, generously brush the seasoned butter mixture over the tops and sides of the rolls. Sprinkle with poppy seeds or sesame seeds, if using.
  11. Cover the baking dish tightly with aluminum foil and bake for 15-20 minutes.
  12. Remove the foil and bake for an additional 5-10 minutes, or until the tops are golden brown and the cheese is bubbly.
  13. Let the sliders rest for a few minutes before slicing and serving warm.

Notes

To avoid soggy sliders, drain any excess liquid from the chicken mixture before assembling. Don't skip covering with foil for the initial bake, as this prevents the sweet rolls from burning while the filling heats through. For variations, try using chicken thighs or a rotisserie chicken for a shortcut. You can add a finely diced jalapeño to the filling for a spicy kick. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best results.