Chicken Bacon Ranch Sliders
This is my take on the infamous Crack Chicken Sliders. These are great for a quick, crowd-pleasing lunch. They’re loaded with bacon and oozing with creamy cheeses. I can see why they’re nicknamed crack chicken. Definitely not light on the waistline, but also definitely a non-regrettable sandwich.
What you'll need: Makes 24 Sliders
2 (8 ounce) packages of cream cheese
2 Tbsp ranch seasoning (homemade or a ranch packet)
1/2 tsp salt
3-4 cups rotisserie chicken, shredded (one large chicken)
16 ounce package of bacon, cooked and chopped
8 ounce block mozzarella cheese, shredded
24 slider buns
Topping:
3 Tbsp butter, melted
1/4 cup freshly shredded parmesan
1/2 Tbsp dried parsley
pinch of salt
How to make it:
Cook the bacon on a large parchment paper lined baking sheet, sart in a cold oven, at 400° F for 20 minutes or until browned and crispy. Remove from pan and set on a paper towel lined plate. Chop into bits once cooled. Lower oven temp to 350° F.
Shred the rotisserie chicken. Set aside.
Using a large saucepan, melt the cream cheese until smooth and creamy. Add the ranch seasoning and salt; stir to combine.
Add in the shredded chicken and chopped bacon; stir to combine.
Add in the shredded mozzarella. Be sure to shred your own cheese from a block. Pre-shredded packaged cheese contains preservatives that prevent it from melting like block cheese does. Do this extra step! Shred the cheddar cheese at this time, as well.
Lay out the bottom buns onto a large parchment paper lined baking sheet. Start assembling the sliders with the shredded cheddar cheese in an even layer.
Use a cookie scoop for the chicken mixture, adding a heaping scoop to each bun.
Top with the other half of the bun. Make the butter topping and brush over each top bun.
Loosely cover with tin foil and bake for 10 minutes, or until the cheese is visibly melting. Remove foil and bake another 5 minutes, or until tops are lightly golden.
Serve hot and enjoy!