Buffalo Chicken Dip Sliders Recipe

This cheesy, spicy Buffalo Chicken Dip Sliders recipe is made with rotisserie chicken, Frank’s RedHot sauce, and soft Hawaiian rolls, ready in just 35 minutes. Pulling the warm, buttery rolls apart reveals layers of melting cheese and creamy buffalo filling. I love serving these for game days because they disappear almost instantly.

Restaurant-Quality At Home

I used to order buffalo sliders at my local sports bar, but they often arrived with soggy bottoms and barely enough filling. Making them at home allows me to control the ratio of creamy dip to shredded cheese for the perfect bite every time. It is satisfying to pull a fresh batch out of the oven when the cheese is bubbling.

One mistake I made early on was using cold cream cheese, which made mixing the filling lumpy and difficult. I learned that softening the block properly ensures a smooth, consistent texture that coats the chicken evenly before baking.

Buffalo Chicken Dip Sliders Ingredients

• 12 Hawaiian sweet rolls (one standard package)
• 2 cups cooked chicken, shredded (rotisserie works best)
• 8 oz cream cheese, softened to room temperature
• 1/2 cup buffalo wing sauce (Frank’s RedHot recommended)
• 1/4 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1 tbsp fresh parsley, chopped (optional garnish)

How To Make Buffalo Chicken Dip Sliders

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish or baking sheet.
2. Prepare Filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, and ranch dressing. Stir until the mixture is smooth and the chicken is thoroughly coated.
3. Slice Rolls: Keep the rolls connected and slice the entire slab in half horizontally using a serrated bread knife. Place the bottom slab into your prepared baking dish.
4. Assemble Sliders: Spread the buffalo chicken mixture evenly over the bottom layer of the rolls. Top immediately with the shredded cheddar and mozzarella cheeses.
5. Add Tops: Place the top slab of rolls over the cheese layer.
6. Glaze Tops: Mix the melted butter with garlic powder in a small bowl. Brush this mixture generously over the tops of the buns.
7. Bake: Bake for 15-20 minutes, or until the cheese is fully melted and the tops are golden brown. If the tops brown too quickly, tent loosely with foil.
8. Serve: Let the sliders cool for 5 minutes before pulling them apart. Sprinkle with fresh parsley if desired.

Recipe Tips

• Soften the Cream Cheese: If your cream cheese is cold, the mixture will not blend well. Microwave it for 15-20 seconds if you are in a rush.
• Don’t Separate Rolls: Keeping the rolls attached as a single slab keeps the filling inside and makes assembly much faster.
• Check the Chicken: Shred the chicken finely so every bite has a good mix of meat and cheese without large chunks falling out.
• Adjust the Heat: Use mild buffalo sauce for kids or add a pinch of cayenne pepper if you prefer extra spice.

What To Serve With Buffalo Chicken Dip Sliders

These sliders are rich and savory, so I like to pair them with crisp, fresh vegetables like celery sticks and carrot batons with extra blue cheese dip. A light vinegar-based coleslaw or a simple green salad also cuts through the heaviness of the cheese perfectly.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven covered with foil at 350°F for 10 minutes to keep the buns soft. Microwaving is faster but may make the bread chewy.

FAQs

Can I use canned chicken?
Yes, you can use high-quality canned chicken breast. Make sure to drain it thoroughly and break up the chunks with a fork before mixing with the sauce.

Can I make these ahead of time?
You can assemble the sliders up to 4 hours in advance and keep them covered in the fridge. Brush with the garlic butter just before baking and add a few minutes to the cook time.

Should I use ranch or blue cheese dressing?
This recipe uses ranch for a crowd-pleasing flavor, but blue cheese dressing works excellently if you prefer that classic buffalo wing pairing.

Nutrition

• Calories: 285
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 580mg
• Total Carbohydrate: 18g
• Protein: 14g

Try More Recipes:

• Low Calorie Buffalo Chicken Dip Recipe
• Buffalo Chicken Dip Recipe
• Cheesy Buffalo Chicken Dip Recipe

Buffalo Chicken Dip Sliders

Recipe by Emily Mitchell

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Cheesy, spicy, and buttery Buffalo Chicken Dip Sliders made with shredded rotisserie chicken, Frank’s RedHot sauce, and soft Hawaiian rolls. Ready in 35 minutes, these pull-apart mini sandwiches are the ultimate easy appetizer for game days and parties.

Ingredients

• 12 Hawaiian sweet rolls (one package)

• 2 cups cooked chicken, shredded

• 8 oz cream cheese, softened

• 1/2 cup buffalo wing sauce

• 1/4 cup ranch dressing

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 2 tbsp unsalted butter, melted

• 1/2 tsp garlic powder

• 1 tbsp fresh parsley, chopped (optional)

Directions

• Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
• Mix shredded chicken, softened cream cheese, buffalo sauce, and ranch dressing in a large bowl until smooth.
• Slice the slab of Hawaiian rolls in half horizontally. Place the bottom half in the baking dish.
• Spread the chicken mixture evenly over the bottom rolls and top with shredded cheddar and mozzarella.
• Place the top half of the rolls onto the cheese layer.
• Combine melted butter and garlic powder, then brush over the tops of the rolls.
• Bake for 15-20 minutes until cheese is melted and tops are golden.
• Cool for 5 minutes, garnish with parsley, and serve.