Save My neighbor brought these to a block party last summer, and I watched them disappear in under ten minutes. Everyone kept asking what they were called, and honestly, the name doesn't do them justice. They're messy, indulgent, and the kind of thing you can't stop eating once you start. I made them the following weekend and understood why she'd been so smug about her contribution.
I brought these to a potluck at work, and by the time I got back from grabbing a plate, half the pan was gone. One of the guys from accounting actually asked if I'd consider making them for his birthday. It's become my go-to when I need something that feels impressive but doesn't require much skill. The smell alone when they come out of the oven makes everyone gather around the kitchen.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves time, just shred it with two forks while it's still warm.
- Buffalo wing sauce: This is what gives the sliders their signature tang and heat, so use a brand you actually enjoy eating.
- Cream cheese, softened: Let it sit on the counter for at least 30 minutes so it blends smoothly without lumps.
- Ranch dressing: The cool creaminess balances the spice, and it adds a familiar flavor everyone loves.
- Sour cream: This makes the filling extra rich and helps mellow the heat just enough.
- Shredded mozzarella cheese: It melts into gooey perfection and gives that classic pizza pull.
- Shredded cheddar cheese: Adds a sharper, deeper flavor that complements the mozzarella perfectly.
- Slider buns: Hawaiian rolls are ideal because their slight sweetness contrasts beautifully with the spicy filling.
- Unsalted butter, melted: Brushing this on top makes the buns golden and crispy on the edges.
- Garlic powder: A little sprinkle on the buttered tops adds an aromatic boost that makes them irresistible.
- Chopped fresh parsley: Optional, but it adds a pop of color and a hint of freshness to balance the richness.
Instructions
- Prep the oven and dish:
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish so nothing sticks. This step seems small, but it makes cleanup so much easier later.
- Mix the filling:
- In a large bowl, combine the shredded chicken, Buffalo sauce, cream cheese, ranch dressing, and sour cream until everything is evenly mixed and creamy. The cream cheese should be soft enough that it blends without clumps.
- Add half the cheese:
- Fold in half of the mozzarella and half of the cheddar into the chicken mixture. This ensures the filling itself is cheesy, not just the topping.
- Prepare the buns:
- Slice the slider buns in half horizontally, keeping them connected if you can, and place the bottom halves in the greased baking dish. Keeping them attached makes assembly easier and helps them bake evenly.
- Spread the filling:
- Evenly spread the Buffalo chicken dip mixture over the bottom buns, making sure it reaches all the edges. Don't be shy with the filling, you want every bite to be loaded.
- Top with cheese:
- Sprinkle the remaining mozzarella and cheddar over the chicken mixture. This layer will get bubbly and golden, creating that perfect cheesy top.
- Add the tops:
- Place the top halves of the buns over the cheese layer, pressing down gently. They'll soak up all the flavors as they bake.
- Brush with garlic butter:
- Mix the melted butter with garlic powder and brush it generously over the tops of the buns. This step makes the tops crispy and adds an extra layer of flavor.
- Bake covered:
- Cover the dish with foil and bake for 15 minutes to let the cheese melt and the flavors meld together. The foil keeps the tops from browning too fast.
- Finish uncovered:
- Remove the foil and bake for another 8 to 10 minutes until the cheese is bubbly and the tops are golden brown. Watch them closely near the end so they don't burn.
- Garnish and serve:
- Sprinkle with chopped parsley if you like, then slice between the buns and serve warm. They're best eaten right away while everything is gooey and hot.
Save The first time I served these, my brother-in-law ate four in a row and then asked if I'd teach his wife how to make them. It became a running joke at family gatherings. Now, whenever I show up with a foil-covered dish, someone yells out asking if it's the sliders. It's funny how a recipe can become part of your identity like that.
Make Ahead Tips
You can assemble these completely, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just add about 5 minutes to the covered baking time since they'll be cold from the fridge. I've done this for morning tailgates and it's a lifesaver. You can also freeze the assembled sliders before baking, then thaw overnight in the fridge and bake as directed.
Serving Suggestions
These are rich, so serving them with something cool and crunchy is a good idea. I usually put out celery sticks, carrot sticks, and a little bowl of extra ranch or blue cheese dressing. Some people like extra Buffalo sauce on the side for dipping, especially if they want more heat. A simple side salad or even just some pickles can help balance out the richness and keep people coming back for more.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat them in the oven at 300°F, covered with foil, until warmed through. Microwaving works in a pinch, but the buns get a little soggy. Honestly, they rarely last long enough to worry about storage.
- Wrap individual sliders in foil for easy grab-and-go lunches.
- Reheat in a toaster oven for crispier tops if you have one.
- Avoid reheating more than once or the buns will get tough and dry.
Save These sliders have this way of turning a casual get-together into something people remember. Make them once, and you'll be asked to bring them everywhere.
Recipe FAQs
- → Can I use rotisserie chicken for these sliders?
Yes, rotisserie chicken works perfectly and saves time. Simply shred about 2 cups of the meat and mix it with the Buffalo sauce and other ingredients as directed.
- → How do I prevent the buns from getting soggy?
Make sure your cream cheese mixture isn't too wet, and don't skip brushing the tops with garlic butter. Baking uncovered for the last 8-10 minutes helps crisp the tops while keeping the filling creamy.
- → Can these sliders be made ahead of time?
Yes, assemble the sliders completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the covered baking time if starting from cold.
- → What can I substitute for Hawaiian rolls?
Any soft dinner rolls or slider buns work well. Look for rolls that are slightly sweet and soft, such as brioche buns or potato rolls, to complement the spicy Buffalo filling.
- → How spicy are these sliders?
The heat level depends on your Buffalo sauce. The cream cheese, ranch, and sour cream mellow the spice significantly. For milder sliders, use less Buffalo sauce or choose a mild variety.
- → Can I freeze leftover sliders?
Yes, wrap individual sliders tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Reheat in a 350°F oven for 15-20 minutes until heated through.