Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tsp (5ml) garlic powder
  • 1/2 tsp (2.5ml) onion powder
  • 1/2 tsp (2.5ml) smoked paprika
  • Salt and pepper to taste
  • 1 tbsp (15ml) olive oil
  • 8 oz (227g) cream cheese, softened
  • 1 cup (240ml) ranch dressing (good quality, like Hidden Valley)
  • 1 cup (113g) shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup (30g) chopped green onions
  • 1/4 tsp (1.2ml) red pepper flakes (optional, for a kick!)
  • 12 slider buns (Hawaiian rolls are a great option)
  • 2 tbsp (30g) melted butter
  • 1 tsp (5ml) garlic powder

Instructions:

  1. Season chicken with spices. Sear in a skillet or Dutch oven until cooked through (internal temperature 165°F/74°C).
  2. Shred cooked chicken using two forks or a stand mixer.
  3. In a mixing bowl, combine softened cream cheese, ranch dressing, cheddar cheese, crumbled bacon, green onions, and red pepper flakes (if using). Mix well.
  4. Add the shredded chicken to the cream cheese mixture. Stir until well combined.
  5. Slice slider buns in half. Spoon the chicken mixture onto the bottom halves of the buns. Place the top halves on.
  6. Brush the tops of the sliders with melted butter mixed with garlic powder. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly. Alternatively, broil for a minute or two, watching very carefully to prevent burning.
  7. Serve immediately. Enjoy these crack chicken sliders while they're warm and gooey!