Description
These Buffalo Chicken Sliders are an easy and quick recipe made with tender shredded chicken and tangy buffalo sauce plus creamy cheese tucked inside soft golden rolls. The simple ingredients make these sliders one of the best ideas for a weeknight dinner or game day party or holiday potluck. Serve them with fresh vegetables for a healthy balance or prepare the filling ahead for meal prep. Every bite has buttery bread and gooey melted cheese with just the right amount of spicy flavor.
Ingredients
- 2 medium breasts (about 1 pound total) Boneless skinless chicken breasts
- 12 connected rolls Hawaiian sweet rolls
- 1/2 cup Buffalo wing sauce
- 4 ounces Cream cheese
- 6 slices Cheddar cheese
- 1/4 cup Ranch dressing
- 2 tablespoons Unsalted butter
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 2 tablespoons finely sliced Fresh green onions
Instructions
- Start by preheating your oven to 400°F and lightly greasing a small ceramic baking dish. Place the 2 raw chicken breasts inside the dish with a little space between them so they can cook evenly.
Sprinkle the chicken with 1/2 teaspoon of garlic powder and 1/2 teaspoon of salt. Turn the breasts to distribute the seasonings over both sides and arrange them slightly apart with their thicker ends facing opposite directions. The chicken should still look raw and pale with scattered seasoning across its surface.
- Transfer the baking dish to the preheated oven and roast the chicken for approximately 18 minutes or until the thickest section reaches an internal temperature of 165°F. The cooking time may increase slightly if your chicken breasts are particularly thick.
As the chicken roasts its pale pink surface becomes opaque white with lightly golden edges and small pockets of natural juices underneath. Remove the chicken from the oven once fully cooked and allow it to rest briefly before shredding. Reduce the oven temperature to 350°F for baking the assembled sliders.
- Transfer both cooked chicken breasts to a large mixing bowl and pull the meat apart into small and medium shreds. Keep the pieces slightly irregular so the filling has a tender homemade texture rather than a finely chopped consistency.
Add 1/2 cup of buffalo wing sauce and 4 ounces of softened cream cheese. Fold everything together until the chicken is coated with a creamy orange-red mixture. Some lighter cream cheese streaks may remain while the sauce settles between the chicken strands. The finished filling should be thick enough to stay inside the rolls without dripping excessively.
- Slice the connected block of 12 Hawaiian rolls horizontally through the middle while keeping the rolls attached. Arrange the complete bottom half inside a lightly greased rectangular baking dish. Spread the creamy buffalo chicken filling across all 12 roll bottoms and distribute it toward the corners so every slider receives a generous portion.
Drizzle 1/4 cup of ranch dressing over the filling in irregular lines and arrange 6 cheddar cheese slices across the chicken so each slice covers two neighboring rolls. Place the connected top half of the rolls over the filling and gently press everything together. Some orange chicken and white ranch dressing should remain visible at the edges.
- Melt 2 tablespoons of unsalted butter and stir in the remaining 1/2 teaspoon of garlic powder. Brush the seasoned butter evenly enough to coat all 12 roll tops while allowing a few natural streaks and small pools between the rolls.
Place the assembled sliders into the oven at 350°F and bake uncovered for approximately 12 minutes until the cheddar melts and the tops become lightly browned. The rolls should remain soft in the center while their upper edges develop a golden finish. Remove the dish from the oven when the cheese looks glossy and stretches slightly between neighboring rolls.
- Allow the finished sliders to rest for approximately 2 minutes so the cheese can settle around the filling. Separate the connected rolls into 12 individual sliders and scatter 2 tablespoons of finely sliced green onions across the batch.
Transfer one slider to a white serving plate and cut it diagonally to reveal the warm chicken filling and melted cheddar inside. Arrange the two halves slightly apart so the tender orange-red chicken and creamy cheese remain clearly visible. Serve the remaining sliders warm while the bread is soft and the cheese is still melted.
Notes
Pro Tips:
- Use freshly cooked chicken while it is still warm because the natural heat helps soften the cream cheese without extra cooking.
- Keep the Hawaiian rolls connected while layering the filling so every slider bakes evenly and stays soft in the center.
- For a milder flavor use a gentle buffalo wing sauce and serve extra ranch dressing alongside the finished sliders.
- Avoid overbaking the assembled rolls because the bread can become dry even when the chicken filling remains creamy and tender.
Storage: Refrigerator Storage: Let the Buffalo Chicken Sliders cool before transferring them to an airtight container. Store the leftovers in the refrigerator for up to 3 to 4 days and keep them covered so the bread does not become overly dry. Refrigerate within 2 hours of cooking.
Freezer Storage: Allow the baked sliders to cool completely before wrapping individual portions tightly and placing them inside a freezer-safe container. Freeze for up to 2 months for the best flavor and texture. The bread may soften slightly after thawing because the filling contains cream cheese and ranch dressing.
Reheating Instructions: Place refrigerated sliders in a baking dish and cover loosely with foil before reheating at 325°F until the filling reaches 165°F. Remove the foil briefly near the end if you prefer a lightly crisp top. Frozen sliders can be thawed overnight in the refrigerator before reheating in the same way.
Make-Ahead Instructions: Cook and shred the chicken before mixing it with buffalo sauce and cream cheese. Store the prepared filling separately in the refrigerator for up to 2 days before assembling the sliders. Add the cheese and ranch dressing during assembly and brush the tops with garlic butter immediately before baking.
Serving Leftovers: Serve reheated sliders with fresh vegetables or a light salad to balance the rich filling. Avoid repeated reheating because the rolls may become dry and the creamy chicken mixture can lose its smooth texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American