Save to Pinterest My neighbor showed up at my door one Sunday with a casserole dish still warm from her oven, and inside were these little sliders oozing with creamy, spicy Buffalo chicken dip. I ate three before I even asked for the recipe. The combination of tangy sauce, melted cheese, and soft buttery buns was so ridiculously good that I made them the following weekend for a birthday gathering. They disappeared in minutes, and I've been making them ever since whenever I need something that feels indulgent but comes together without much fuss.
I brought these to a potluck once, and someone asked if I'd catered them because they looked so put together. I didn't have the heart to tell her it was just a pile of shredded chicken, cream cheese, and a bottle of Buffalo sauce spread onto store bought rolls. The garlic butter brushed on top gives them that golden, glossy finish that makes people think you spent way more time than you actually did. I've made them for game days, kid sleepovers, and even a last minute appetizer when friends texted they were stopping by.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you from boiling and shredding your own, plus it adds a little extra seasoning.
- Buffalo wing sauce: This is what gives the sliders their signature tangy heat, so use a brand you actually like because the flavor really shines through.
- Cream cheese, softened: Let it sit on the counter for 20 minutes before mixing so it blends smoothly without lumps.
- Ranch dressing: It cools down the spice and adds a creamy, herby richness that balances the Buffalo sauce beautifully.
- Sour cream: This makes the filling extra luscious and adds a slight tang that keeps everything from feeling too heavy.
- Shredded mozzarella cheese: It melts into gooey strings and has a mild flavor that lets the Buffalo chicken shine.
- Shredded cheddar cheese: Sharp cheddar adds a deeper, savory note and a gorgeous golden color when it bubbles on top.
- Slider buns: Hawaiian rolls are my go to because theyre soft, slightly sweet, and hold up well under all that creamy filling.
- Unsalted butter, melted: Brushing this on top before baking creates a crispy, golden crust that tastes like garlic bread.
- Garlic powder: A little goes a long way and makes the whole kitchen smell amazing as they bake.
- Chopped fresh parsley: Totally optional, but a sprinkle on top makes them look fresh and finished.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and lightly grease a 9x13 inch baking dish with butter or nonstick spray. This keeps the bottoms from sticking and makes cleanup easier.
- Mix the Filling:
- In a large bowl, stir together the shredded chicken, Buffalo sauce, softened cream cheese, ranch dressing, and sour cream until everything is evenly coated and creamy. It should look like a thick, spoonable dip.
- Add Half the Cheese:
- Fold in half of the mozzarella and half of the cheddar so the filling is studded with melty pockets of cheese. Save the rest for topping.
- Prepare the Buns:
- Slice the slider buns in half horizontally, keeping them connected if you can, then place the bottom layer in your greased baking dish. This makes it easier to assemble and keeps everything neat.
- Spread the Dip:
- Evenly spread the Buffalo chicken mixture over the bottom buns, making sure it reaches all the edges. Use a spoon or spatula to smooth it out.
- Top with Cheese:
- Sprinkle the remaining mozzarella and cheddar over the chicken layer so every bite gets that gooey, golden cheese pull. Dont hold back here.
- Add the Top Buns:
- Place the top halves of the buns over the cheese, pressing down gently so everything sits snugly together.
- Brush with Garlic Butter:
- Mix the melted butter with garlic powder and brush it generously over the tops of the buns. This is what makes them golden and irresistible.
- Bake Covered:
- Cover the dish with foil and bake for 15 minutes so the cheese melts and the filling heats through without the tops browning too fast.
- Finish Uncovered:
- Remove the foil and bake another 8 to 10 minutes until the tops are golden brown and the cheese is bubbling around the edges. Let them cool for a couple minutes, then slice, garnish with parsley if you like, and serve warm.
Save to Pinterest The first time I served these, my brother in law ate four in a row and then asked if he could take the rest home. I told him no, but I did text him the recipe the next day. Theres something about the way the creamy, spicy filling soaks into the soft buns that makes them feel like comfort food and party food at the same time. They always disappear faster than I expect, and I've learned to double the batch if Im feeding more than a handful of people.
Making Them Your Own
You can swap the ranch dressing for blue cheese if you want a more classic Buffalo wing flavor, or add a handful of cooked crumbled bacon to the filling for extra richness. I've also stirred in chopped green onions and a little extra hot sauce when I wanted more heat. If you like things milder, use less Buffalo sauce and add a bit more ranch or sour cream to balance it out. Some people like to serve them with celery sticks and extra sauce on the side, which makes them feel like a full appetizer spread.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though they rarely last that long. To reheat, I wrap them in foil and warm them in a 300°F oven for about 10 minutes so the buns stay soft and the filling gets hot again. You can also microwave individual sliders for 30 seconds, but they wont be quite as crispy on top. If youre making them ahead, assemble everything up to the point of baking, cover tightly, and refrigerate for a few hours or overnight, then bake as directed when youre ready.
Serving Suggestions
These sliders work beautifully as a main dish for casual dinners or as a hearty appetizer for gatherings. I like to serve them with a simple green salad, carrot sticks, or a pile of tortilla chips and salsa on the side. Theyre perfect for game day spreads, movie nights, or any time you want something that feels indulgent without a lot of work.
- Pair them with cold beer, iced tea, or lemonade for a relaxed, crowd pleasing meal.
- Cut them into smaller pieces if youre serving them as finger food at a party.
- Keep a bottle of extra Buffalo sauce nearby for anyone who likes things extra spicy.
Save to Pinterest Every time I make these, someone asks for the recipe, and I love how simple it is to share. Theyre proof that you dont need fancy ingredients or complicated techniques to make something people remember.
Recipe FAQs
- → Can I use rotisserie chicken for these sliders?
Yes, rotisserie chicken works perfectly and saves time. Simply shred about 2 cups of meat and mix with the other ingredients.
- → How do I prevent the buns from getting soggy?
Bake uncovered for the last 8-10 minutes to crisp up the tops. You can also toast the buns lightly before adding the filling for extra structure.
- → Can I make these sliders ahead of time?
Yes, assemble the sliders completely, cover tightly, 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 hot wing sauce, sriracha mixed with butter, or your favorite hot sauce. Adjust the amount based on your heat preference.
- → How should I store leftover sliders?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for 10-12 minutes until warmed through and cheese is melted.
- → Can I freeze these sliders?
Yes, assemble unbaked sliders, wrap tightly in foil and plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.