Pin My brother texted me mid-afternoon asking if I could bring something to his place that night—friends were coming over, nothing fancy. I had chicken in the freezer and half a bottle of Buffalo sauce lingering in the fridge, so I thought: why not turn that into something people actually want to eat? These sliders came together in my head like a puzzle piece clicking into place, and honestly, they've been my secret weapon ever since.
I showed up to that gathering with a foil-wrapped pan still steaming, and within five minutes they were gone—completely demolished. Someone asked for the recipe right there, mouth full, which is always the best compliment. Now I make these for game days, potlucks, and whenever I need to feed a crowd without spending hours in the kitchen.
Ingredients
- Cooked chicken breast, shredded (2 cups): Use rotisserie chicken if you're short on time—it's moist and already seasoned, saving you a step.
- Buffalo wing sauce (1/2 cup): This is your flavor backbone, so don't skimp or dilute it.
- Cream cheese, softened (4 oz): Leave it on the counter while you gather other ingredients so it blends smoothly without lumps.
- Ranch dressing (1/2 cup): The cooling agent that tames the heat and makes everything taste like a loaded baked potato.
- Sour cream (1/2 cup): Adds tang and keeps the texture creamy after baking.
- Shredded mozzarella cheese (1 cup): The stretchy, melty base layer.
- Shredded cheddar cheese (1 cup): Brings sharpness and color to the top.
- Slider buns (12 Hawaiian or soft dinner rolls): Soft enough to stay tender when filled, sturdy enough not to fall apart.
- Unsalted butter, melted (2 tbsp): Brushed on top for that golden, crispy exterior.
- Garlic powder (1/2 tsp): Subtle but essential—wakes up the butter coating.
- Fresh parsley, chopped (1 tbsp optional): A pop of green at the end that makes them look intentional.
Instructions
- Heat your oven and prep the stage:
- Set the oven to 350°F and lightly grease a 9x13-inch baking dish so nothing sticks later. This temperature lets the filling heat through without burning the tops.
- Build the dip base:
- In a large bowl, combine the shredded chicken, Buffalo sauce, softened cream cheese, ranch dressing, and sour cream until everything is evenly mixed with no streaks of cream cheese. Don't overthink it—you want a cohesive, creamy filling.
- Fold in half the cheese:
- Add half the mozzarella and half the cheddar to the chicken mixture and gently fold until just combined. This layering technique means you get cheese in every bite and more on top for that melted finish.
- Arrange the bun base:
- Slice your slider buns horizontally, trying to keep them hinged if possible so they're easier to handle. Line the bottom halves snugly in the prepared dish—they should fit in two neat rows of six.
- Spread the filling:
- Divide the Buffalo chicken dip evenly over all twelve bun bottoms, using the back of a spoon to smooth it out. Don't leave gaps at the edges or you'll get dry bites.
- Top with remaining cheese:
- Sprinkle the other half of the mozzarella and cheddar over the filling in an even layer. This is where the magic happens—melted cheese cascading down the sides.
- Cap it off:
- Place each bun top back over the cheese, nestling them gently. They should sit snugly but not be forced down.
- Butter and season the tops:
- Mix the melted butter with garlic powder, then use a pastry brush to coat the top of every bun. This creates the golden-brown exterior that makes people want to grab a second one immediately.
- First bake under cover:
- Cover the dish tightly with foil and slide it into the oven for 15 minutes. The foil traps steam and lets the filling heat through without the tops getting too dark.
- Second bake for the finish:
- Remove the foil and bake another 8 to 10 minutes until the cheese is visibly bubbly and the tops are golden brown. You're looking for that slight char at the edges.
- Garnish and serve:
- Pull them from the oven, scatter fresh parsley over the top if you have it, and let them sit for two minutes so the cheese sets slightly. Slice and serve while everything is still warm and gooey.
Pin What started as a last-minute solution to a late-night group text has somehow become my go-to move. These sliders have shown up at countless game days and watched people pause mid-conversation to grab another one, and that's when you know something works.
Customizing Your Heat Level
Buffalo sauce has a range, and you can dial yours up or down depending on who's eating. I usually add an extra splash of hot sauce to the dip mixture for my spice-loving friends, but I also keep blue cheese dressing on hand for anyone who wants to cool things down.
Making It Your Own
The beauty of this recipe is that it's a jumping-off point, not a rulebook. I've added crispy bacon bits, chopped green onions, and once even threw in some caramelized onions because I had them around. Whatever you add should complement the Buffalo and cheese without taking over.
Serving and Storage Wisdom
Serve these hot—they're at their best right out of the oven when everything is still melting into each other. If you have leftovers, they reheat beautifully in a 325°F oven for about 10 minutes, though honestly they rarely make it that far.
- Set out celery sticks and extra Buffalo sauce on the side so people can customize as they eat.
- Make these up to the first bake step ahead of time, then just pop them in the oven when guests arrive.
- A pastry brush makes the butter coating even, but your fingers work fine too if you're in a hurry.
Pin These sliders are proof that great food doesn't need to be complicated. Keep them in your back pocket for whenever you need to show up somewhere and feel like a hero.
Recipe FAQ
- → Can I prepare these sliders ahead of time?
Yes, you can assemble the sliders completely, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 5 extra minutes to the covered baking time if baking straight from the refrigerator.
- → What's the best type of bun to use?
Hawaiian rolls work beautifully because of their slight sweetness and soft texture, but any soft dinner rolls or slider buns will work well. Look for buns that are connected in a sheet for easier assembly.
- → How can I adjust the spice level?
For milder sliders, reduce the Buffalo sauce to 1/4 cup and add more ranch dressing. For extra heat, increase the Buffalo sauce or add cayenne pepper and hot sauce to taste.
- → Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a convenient option and adds great flavor. Simply shred 2 cups worth of meat from the breast and thighs for the best texture and taste.
- → How do I store leftovers?
Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 10-12 minutes until warmed through, or microwave individual sliders for 30-45 seconds.
- → Can these be made gluten-free?
Yes, simply substitute gluten-free slider buns or dinner rolls. Ensure all other ingredients, especially the ranch dressing and sauces, are certified gluten-free.