Buffalo Chicken Pizza Sliders (Print)

Creamy Buffalo chicken dip baked in soft buns with melted cheese—perfect for parties and game day gatherings.

# Components:

→ Chicken & Sauce

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup Buffalo wing sauce
03 - 4 oz cream cheese, softened
04 - 1/2 cup ranch dressing
05 - 1/2 cup sour cream

→ Cheese

06 - 1 cup shredded mozzarella cheese
07 - 1 cup shredded cheddar cheese

→ Sliders

08 - 12 slider buns (Hawaiian rolls or soft dinner rolls)
09 - 2 tablespoons unsalted butter, melted
10 - 1/2 teaspoon garlic powder
11 - 1 tablespoon chopped fresh parsley, optional

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, combine shredded chicken with Buffalo wing sauce, softened cream cheese, ranch dressing, and sour cream. Mix until thoroughly incorporated.
03 - Fold half of the mozzarella cheese and half of the cheddar cheese into the chicken mixture until evenly distributed.
04 - Slice slider buns horizontally while keeping bottom and top halves connected when possible. Place bottom halves in prepared baking dish.
05 - Evenly spread Buffalo chicken dip mixture over the slider bun bases.
06 - Sprinkle remaining mozzarella and cheddar cheese over the chicken dip layer.
07 - Place top halves of slider buns over the cheese layer.
08 - Mix melted butter with garlic powder. Brush mixture over the tops of all slider buns using a pastry brush.
09 - Cover baking dish with aluminum foil. Bake for 15 minutes.
10 - Remove foil and bake for an additional 8-10 minutes until cheese is bubbly and bun tops are golden brown.
11 - Remove from oven and garnish with chopped parsley if desired. Slice and serve warm.

# Expert Advice:

01 -
  • They look fancier than they actually are, which means you get compliments without stress.
  • The Buffalo chicken dip stays creamy and warm inside soft buns instead of sitting in a sad bowl by the end of the night.
  • You can prep everything ahead and just bake when people arrive.
02 -
  • Don't skip the softening step for cream cheese—cold lumps will ruin the texture of your dip and refuse to blend smoothly no matter how much you stir.
  • The foil covering is non-negotiable for the first 15 minutes; it's the difference between creamy filling and dried-out chicken.
03 -
  • Use a cheese grater's large holes for shredding if you buy blocks instead of pre-shredded—the texture is noticeably better and less clumpy.
  • Room-temperature cream cheese is the silent hero; five minutes on the counter changes everything about how smoothly it mixes.
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