Save My neighbor brought these to a block party last summer, and I watched a tray of twelve disappear in under ten minutes. The combination of tangy Buffalo chicken dip with gooey melted cheese tucked inside buttery slider buns felt like genius. I asked for the recipe on the spot, made them the following weekend, and they've been my go-to ever since. There's something about the way the soft buns soak up just enough of that creamy, spicy filling without falling apart that makes these impossible to resist.
I made these for a game day gathering once, and my brother-in-law, who claims he doesn't like anything spicy, ate four of them before halftime. He kept saying he'd stop after one more, but the creamy ranch and sour cream temper the Buffalo sauce just enough to keep it approachable. Watching everyone peel apart the sliders, cheese stretching between halves, reminded me why simple recipes that look impressive always win. They sparked more conversation than the actual game did.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves time, just pull the meat and discard the skin.
- Buffalo wing sauce: Choose your heat level carefully, milder versions keep it friendly for all ages while hotter ones add real kick.
- Cream cheese, softened: Let it sit at room temperature for at least 30 minutes so it blends smoothly without lumps.
- Ranch dressing: This cools down the heat and adds a tangy creaminess that ties everything together.
- Sour cream: It makes the filling extra lush and balances the sharpness of the Buffalo sauce.
- Shredded mozzarella cheese: Mozzarella melts into those gorgeous cheese pulls everyone loves in photos.
- Shredded cheddar cheese: Sharp cheddar adds bold flavor and a deeper golden color when baked.
- Slider buns: Hawaiian rolls bring a hint of sweetness that contrasts perfectly with the spicy filling.
- Unsalted butter, melted: Brushing butter on top creates a crisp, golden crust that crackles when you bite in.
- Garlic powder: A little garlic in the butter makes the whole kitchen smell like a pizzeria.
- Chopped fresh parsley: Optional, but it adds a pop of color and a fresh note at the end.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and lightly grease a 9x13-inch baking dish with butter or cooking spray. This ensures the sliders lift out easily after baking.
- Mix the Filling:
- In a large bowl, combine shredded chicken, Buffalo wing sauce, softened cream cheese, ranch dressing, and sour cream, stirring until creamy and uniform. The cream cheese should disappear completely into the mixture.
- Fold in Cheese:
- Add half the mozzarella and half the cheddar to the chicken mixture, folding gently so the cheese is evenly distributed. This keeps some cheese for topping while ensuring every bite has melty pockets inside.
- Prepare the Buns:
- Slice the slider buns in half horizontally, keeping them connected as one sheet if possible, and place the bottom layer in your baking dish. This makes assembly much faster and keeps everything neat.
- Spread the Dip:
- Evenly spread the Buffalo chicken mixture over the bottom buns, reaching all the way to the edges. Use a spatula to smooth it out so every slider gets an equal amount.
- Add More Cheese:
- Sprinkle the remaining mozzarella and cheddar over the chicken layer, covering it completely. The cheese will melt down and bubble up around the edges.
- Top the Sliders:
- Place the top halves of the buns over the cheese layer, pressing down gently. They should rest snugly without squishing the filling out the sides.
- Brush with Butter:
- Mix melted butter with garlic powder and brush it generously over the tops of the buns. This creates a golden, flavorful crust.
- Bake Covered:
- Cover the dish with foil and bake for 15 minutes to warm everything through without over-browning. The foil traps steam and keeps the buns soft inside.
- Finish Uncovered:
- Remove the foil and bake another 8 to 10 minutes until the cheese is bubbly and the tops turn golden brown. Watch closely near the end to prevent burning.
- Garnish and Serve:
- Sprinkle chopped parsley over the top if you like, then slice between the buns and serve warm. They're best enjoyed fresh out of the oven.
Save The first time I brought these to a potluck, someone asked if I'd catered them because they looked so professional. I laughed and admitted I'd made them in under an hour that morning. That moment reminded me that the best party food doesn't have to be complicated, it just has to taste like you care.
Making Them Ahead
You can assemble the entire dish up to the point of baking, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you're ready, let it sit at room temperature for about 20 minutes, then bake as directed, adding a few extra minutes if needed. This trick has saved me countless times when hosting, letting me focus on other dishes or just enjoy my guests instead of rushing around the kitchen.
Adjusting the Heat
If you're serving a mixed crowd, start with a mild Buffalo sauce and put extra hot sauce on the side for those who want it. I learned this the hard way after watching my friend's kids politely push their sliders around their plates. Now I keep a bottle of Frank's RedHot nearby and let people customize their heat level, and everyone leaves happy.
Serving Suggestions
These sliders shine alongside celery sticks, carrot sticks, and extra ranch or blue cheese dressing for dipping. I also love pairing them with a simple green salad or sweet potato fries to balance the richness. They're filling enough to be a main course for a casual lunch, but they work best as a shareable appetizer that disappears fast.
- Set out napkins, these can get delightfully messy with all that melted cheese.
- If you have leftovers, reheat them in a 300°F oven for about 10 minutes to restore the crispy tops.
- Try swapping Hawaiian rolls for pretzel buns if you want a slightly saltier, chewier base.
Save These sliders have become my secret weapon for any gathering where I want to impress without stress. They deliver big flavor, happy faces, and just enough mess to make eating them feel like a celebration.
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works perfectly and saves preparation time. Simply shred about 2 cups of meat from the chicken and proceed with the instructions.
- → How do I store leftover sliders?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F for 10-12 minutes until warmed through and cheese is melted.
- → Can I make these ahead of time?
Absolutely. 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 Buffalo sauce?
Try using hot wing sauce, sriracha mixed with butter, or your favorite spicy sauce. Adjust the amount based on your heat preference and the sauce's intensity.
- → Can I freeze these sliders?
Yes, freeze assembled unbaked sliders wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
- → What sides pair well with these sliders?
Serve with celery and carrot sticks, ranch or blue cheese dressing for dipping, coleslaw, potato chips, or a simple green salad to balance the richness.