Cheesy Chicken Sliders Recipes

BARBECUE CHICKEN SLIDERS

Steps:

• Preheat oven to 350 degrees F/180 C.
• Place the shredded chicken in a large bowl and combine the barbecue sauce. Stir to combine.
• Slice open the rolls and place the bottoms on a baking tray. Place them all together. Top with shredded chicken, cheese and top part of the roll. Gently press them down with your hands.
• Cover with foil and bake for 10 minutes or until cheese has melted.
• Remove from oven and serve immediately.

CHEESY CHICKEN SLIDERS

Steps:

• Cook Tyson® Chicken Nuggets according to package directions, topping nuggets with 1 small square of cheese about 3 minutes before they're done cooking.
• Spread mayo on each side of the slider buns. Top with 2 chicken nuggets and a piece of lettuce.
• *If you can't find slider buns at your local grocery store, dinner rolls work well too!

SUNNY'S EASY AND CHEESY STUFFED SLIDER BAKE-TWO WAYS

Steps:

• Preheat the oven or a grill for indirect cooking to 350 degrees F.
• Prepare the rolls: Place the rolls on a nonstick-foil-lined baking sheet. With a serrated paring knife, carve out a circle on the top of each, cutting down about 1 inch deep. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom. Get your fingers in there and pull out the plug of bread, leaving room for your filling. Save the excess bread for breadcrumbs!)
• For the buffalo chicken sliders: Mix the chicken, blue cheese, 1 1/2 cups wing sauce or to taste and 1/2 cup of the shredded Italian cheese blend in a medium bowl. Set aside.
• For the Italian meatball sub sliders: Assemble 12 sliders by spooning into the cavity of each: 1 tablespoon marinara sauce followed by 1 tablespoon mozzarella, then a meatball, then a teaspoon of marinara. Sprinkle the tops of the meatball sliders with the Parmesan.
• For the buffalo chicken sliders: Assemble the remaining 12 sliders by stuffing 2 to 3 tablespoons of the buffalo chicken mixture into each cavity. Top with the remaining shredded Italian cheese blend.
• Bake the sliders in the oven or over indirect heat until the cheese is melted and the tops are golden, about 25 minutes.

CHEESY CHICKEN SLIDERS

Steps:

• Preheat the oven to 350 degrees. Cut rolls in half lengthwise, keeping bottom attached as much as possible, and place in a 9x13 baking dish.
• Melt the butter in a large saucepan. Add the flour and cook for 1 minute. Stir in the garlic.
• Whisk in the milk slowly. Cook and stir over medium heat until the mixture thickens.
• Add the mozzarella cheese and ranch powder and stir until melted and creamy. Stir in the chicken, tomatoes, bacon, and spinach.
• Continue to stir until everything is heated through and the spinach is wilted. Season to taste with salt and pepper.
• Spoon the chicken mixture evenly over the rolls in the baking dish. Top with cheddar cheese. Place the tops of the rolls over the cheese.
• Stir together the melted butter and Worcestershire sauce. Drizzle over the tops of the rolls. Sprinkle with the sesame seeds.
• Cover the pan with foil and bake for 15 minutes. Remove foil and bake an additional 5 minutes. Cut through the rolls and serve immediately.

BAKED CHICKEN AND CHEDDAR SLIDERS

Steps:

• Cut block of rolls horizontally in half. (Do not separate rolls.)
• Place bottom halves of rolls in 13x9-inch pan sprayed with cooking spray; top with chicken, cheese and spinach.
• Spread 1/4 cup dressing onto cut sides of top halves of rolls; place, dressing sides down, on sliders.
• Mix remaining dressing with remaining ingredients until blended; brush over sliders.
• Refrigerate 20 min.
• Heat oven to 350ºF. Bake sliders 20 min. or until cheese is melted and sliders are heated through.

PULL-APART CHICKEN SLIDERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the roll bottoms on a baking sheet. Divide chicken, Cheddar cheese, barbeque sauce, onion, and parsley equally over the rolls. Cover with roll tops; brush with melted butter. Sprinkle Parmesan cheese and garlic on top.
• Bake in the preheated oven until golden brown and cheese is melted, about 20 minutes. Slice and serve.

CHEESY MEATBALL SLIDERS

Steps:

• Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside., Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops., Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella., Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.

SLOW COOKER SHREDDED CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• Add all ingredients to a slow cooker and stir until chicken and onions are coated with seasonings.
• Cook on high for 3-4 hours, or until chicken is cooked and shreddable.
• With a set of tongs or two forks, shred the chicken and stir into the juices.
• Distribute evenly between slider buns.
• Enjoy!

CHICKEN AND CHEESE SLIDERS

Steps:

• Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400°F. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.

BBQ CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish. Spread the chicken evenly over the rolls, followed by the barbecue sauce, red onion, Pepper Jack cheese, and parsley. Top with the remaining rolls.
• Brush the tops of the rolls with melted butter. Bake for 20 minutes, until the bread is golden brown. Slice into individual sliders, then serve.
• Enjoy!

CHICKEN AND SLIDERS

Steps:

• Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
• When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
• To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
• Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.