Slow Cooker Garlic Parmesan Chicken Sliders
Servings: 4 servings
Calories: 842kcal
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.
Notes
Garlic Parmesan Sauce - I recommend Sweet Baby Ray's, but another brand will work. Add additional sauce after shredding if you prefer a stronger garlic Parmesan flavor.
Cheese - Provolone or an Italian cheese blend can be substituted for mozzarella.
Make Ahead - Prepare the shredded chicken up to 2 days in advance and refrigerate. Reheat before assembling the sliders.
Storage - Store leftovers in an airtight container in the refrigerator for 3–4 days.
Prevent Soggy Rolls - Avoid adding excess cooking liquid to the sliders. You can also lightly toast the bottom rolls before assembling.
Nutrition
Calories: 842kcal | Carbohydrates: 61g | Protein: 59g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 2871mg | Potassium: 709mg | Fiber: 6g | Sugar: 16g | Vitamin A: 862IU | Vitamin C: 0.2mg | Calcium: 493mg | Iron: 4mg