Slow Cooker Garlic Parmesan Chicken Sliders
Slow Cooker Garlic Parmesan Chicken Sliders are an easy, cheesy dinner made with tender shredded chicken, creamy garlic Parmesan sauce, melted mozzarella cheese, and buttery Hawaiian rolls. These crockpot chicken sliders are perfect for busy weeknights, game days, or feeding a crowd!
Quick Look: Slow Cooker Garlic Parmesan Chicken Sliders
Ready In: ~5 hours
Serves: 4-6
Calories: 800 Calories
Main Ingredients: chicken, garlic parmesan sauce, Havarti cheese, butter, Parsley, slider buns
Why You'll Love It: Slow Cooker Garlic Parmesan Chicken sliders are a super easy. family friendly, and flavorful recipe that's perfect for a busy weeknight!
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Jump to:
- Quick Look: Slow Cooker Garlic Parmesan Chicken Sliders
- Why You'll Love This Recipe
- Key Ingredients
- Substitutions and Variations
- How to Make Slow Cooker Garlic Parmesan Chicken Sliders
- Expert Tips
- Slow Cooker Garlic Parmesan Chicken Sliders Recipe FAQs
- Other Slider Recipes to Consider
- Slow Cooker Garlic Parmesan Chicken Sliders
Crocktober is still going strong over here, and these garlic chicken sliders are the latest addition to the lineup. Chicken breasts cook low and slow in garlic Parmesan sauce with a little cream cheese, then get shredded, piled onto Hawaiian rolls with mozzarella or provolone, and baked until the tops are golden.
This is the kind of dinner that works so well on a busy weeknight. You put the chicken in the slow cooker in the morning, and when dinner rolls around you're about 20 minutes away from a pan of hot sliders. They're family friendly, easy to eat with your hands, and they disappeared in no time at our house. We served them with tater tots and air fryer broccolini for an easy, complete dinner.
If your family loves an easy slow cooker chicken dinner, try my Slow Cooker Teriyaki Chicken or Crockpot Marry Me Chicken Pasta next. And if sliders are your thing, my Big Mac Sliders and Slow Cooker Apple Cider Pulled Pork are both great on Hawaiian rolls too. You can find the rest of this year's Crocktober lineup in my slow cooker recipes.
Why You'll Love This Recipe
Hands-Off - The slow cooker handles the chicken, so the only real work is shredding and assembling.
Family Friendly - Mild, cheesy, and served on soft Hawaiian rolls, these are an easy sell for kids.
Short ingredient list - The garlic Parmesan sauce does the heavy lifting on flavor, so you don't need a long list of spices.
Key Ingredients
Chicken - They cook up tender in the slow cooker and shred easily with two forks.
Sweet Baby Ray's Garlic Parmesan Sauce - This is the shortcut that gives the chicken its garlicky, buttery flavor without any extra seasoning.
Parmesan Cheese - Freshly grated Parmesan gets stirred in after shredding for extra savory flavor.
Hawaiian Slider Rolls - Slightly sweet and soft, they balance out the rich, cheesy filling.
Havarti Cheese - Melts over the chicken and holds the sliders together.
Garlic Butter Topping - Melted butter, garlic powder, and dried parsley brushed on top gives the rolls a golden, buttery finish.
Substitutions and Variations
Chicken Thighs - Boneless, skinless thighs work in place of breasts and stay a little juicier.
Cheese Swap - Provolone or a mozzarella and provolone blend can replace Havarti cheese.
Add Some Spice - Stir a pinch of red pepper flakes into the shredded chicken for the adults at the table.
Different Rolls - Any soft slider buns work if you can't find Hawaiian rolls, they'll just be less sweet.
How to Make Slow Cooker Garlic Parmesan Chicken Sliders
Step 1.
Add the chicken, garlic parmesan sauce, and broth to a slow cooker. Cook on low for 6-7 hours, until it shreds easily. Add the cream cheese and Parmesan cheese and cook another 20 minutes. Stir well to combine.
Step 2.
Assemble the sliders. Add the chicken on top of the buns and top with cheese. Place slider buns on top and then brush with melted butter, garlic, and parsley combination. Bake at 350 degrees F covered for 15-20 minutes, until cheese is melted. Remove the foil for the last 5 minutes.
Expert Tips
Drain the Filling - Use a slotted spoon when you add the chicken to the rolls. Extra liquid is what makes the bottom buns soggy.
Serving Suggestions - We served these with tater tots and air fryer broccoli, and it made an easy, kid-approved dinner plate. Sweet Potato Fries, a simple green salad with honey mustard dressing, or fresh fruit would all work too.
Storage - Keep leftover sliders in an airtight container in the fridge for up to 3 to 4 days.
Reheat - Cover with foil and warm in a 350°F oven for about 10-15 minutes, until heated through. The microwave works in a pinch, but the rolls will be softer.
Make Ahead - Cook and shred the chicken up to a day ahead and refrigerate it. Assemble and bake right before serving.
Slow Cooker Garlic Parmesan Chicken Sliders Recipe FAQs
Use a slotted spoon to add the chicken so the extra sauce stays behind, and bake them right after assembling.
Yes. Cook and shred the chicken up to a day ahead, then assemble and bake when you're ready to eat. Assembling fully ahead can make the bottom buns soft.
A 4 to 6 quart slow cooker fits 2 pounds of chicken breasts.
Other Slider Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Ingredients
Garlic Parmesan Chicken
- 1 ½ lbs boneless skinless chicken breasts
- ¾ cup Sweet Baby Ray's Garlic Parmesan Sauce
- ¼ cup chicken broth
- 2 oz cream cheese cubed
- ½ cup freshly grated Parmesan cheese
Sliders
- 12 Hawaiian rolls or Hawaiian roll slider buns
- 6 slices Havarti cheese
- 3 tablespoon unsalted butter melted
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Add the chicken breasts to the bottom of a slow cooker. Pour the garlic Parmesan sauce and chicken broth over the chicken.
- Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred.
- Shred the chicken with two forks and add the cream cheese. Cook another 15-20 minutes on high, until the cream cheese is melted. Mix well to combine.
- Stir in the Parmesan cheese until combined.
- Preheat the oven to 350°F. Lightly grease a 9x9"-inch baking dish.
- Place the bottom half of the slider rolls in the prepared baking dish.
- Spread the shredded garlic Parmesan chicken evenly over the rolls, using a slotted spoon if the filling has excess liquid.
- Top with sliced Havarti cheese and place the top half of the rolls on top.
- In a small bowl, mix together the melted butter, garlic powder, and dried parsley. Brush the mixture evenly over the tops of the rolls.
- Cover with foil and bake for 15-20 minutes, until the cheese is melted. Remove the foil for the last 5 minutes to get the tops golden brown.
- Slice into individual sliders and serve warm.
