Introduction: Craving Crispy, Creamy Sliders with a Ranch Kick?
Ever wanted to serve sliders that are juicy, crunchy, and packed with bold ranch flavor? Ranch Chicken Sliders are the perfect recipe! These slow-cooker sliders combine tender, ranch-infused chicken with a crispy pretzel-chip coating, fried to golden perfection and served on mini buns. Ideal for game days, parties, or a fun family dinner, they’re easy to make and sure to impress. Ready to create a delicious, crowd-pleasing dish with a unique twist? Let’s dive into this flavorful recipe!
Overview: Why Ranch Chicken Sliders are Special
Ranch Chicken Sliders are a creative take on classic sliders, blending the creamy, herby taste of ranch with a crunchy, savory coating. The slow cooker makes the chicken effortless, while frying adds that irresistible crispiness. Here’s why they’re so special:
- Time Requirement: About 20 minutes prep, 2.5-3.5 hours cooking on Low, 30 minutes chilling, and 15-20 minutes frying, for a total of about 3.5-4.5 hours (mostly hands-off).
- Difficulty Level: Moderate, due to frying, but manageable for home cooks with clear steps.
- Why It’s Unique: The slow-cooker chicken, infused with ranch and cream cheese, is tender and flavorful, while the pretzel-potato chip coating adds a salty, crunchy texture. These sliders are versatile, perfect for customizing with toppings, and great for feeding a crowd.
This recipe is indulgent, versatile, and a fun twist on traditional sliders. Let’s get cooking!
Essential Ingredients
This recipe makes 12 sliders (serves 6-12) and uses simple ingredients for a bold, crispy dish. Here’s what you’ll need for the original (1x) recipe:
- For the Chicken:
- 1 pound boneless, skinless chicken breast halves
- 1 envelope ranch salad dressing mix
- 1 package (8 ounces) cream cheese, cubed
- For the Coating:
- 2 cups crushed pretzels
- 2 cups crushed regular or barbecue potato chips
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1 tablespoon 2% milk
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- Oil for frying (vegetable or canola, enough for 1/4 inch in skillet)
- For Assembly:
- 12 mini buns
- Optional toppings: Lettuce, tomato, bacon, cheddar cheese
Why These Ingredients Matter
- Chicken Breasts: Lean protein that shreds easily and absorbs ranch flavor in the slow cooker.
- Ranch Dressing Mix: Adds a tangy, herby flavor that defines the sliders.
- Cream Cheese: Creates a creamy, rich base for the chicken mixture.
- Pretzels and Potato Chips: Form a crunchy, salty coating for the patties.
- Parmesan Cheese: Adds a nutty, savory depth to the coating.
- Eggs and Milk: Bind the coating to the patties for frying.
- Flour, Garlic Salt, Pepper, Paprika: Season the dredging mixture for extra flavor.
- Oil: Ensures a crispy, golden fry for the sliders.
- Mini Buns: Provide a soft, bite-sized base for the patties.
- Optional Toppings: Add freshness, crunch, or extra flavor to customize.
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs for juicier meat or shredded rotisserie chicken (mix with ranch and cream cheese, heat briefly).
- Cream Cheese: Use reduced-fat cream cheese or Neufchâtel for a lighter option.
- Pretzels and Chips: Replace with crushed cornflakes, panko, or gluten-free crackers.
- Parmesan: Substitute with grated Romano or omit for a simpler coating.
- Flour: Use gluten-free all-purpose flour or cornstarch for dredging.
- Oil: Swap with avocado oil or bake instead of frying (see variations).
- Buns: Use slider buns, Hawaiian rolls, or lettuce wraps for low-carb.
- Gluten-Free: Use gluten-free pretzels, chips, flour, and buns; check ranch mix for additives.
- Lower Fat: Use low-fat cream cheese and bake patties instead of frying.
- Spicy Kick: Add 1/4 teaspoon cayenne or chili powder to the flour mixture.
Step-by-Step Instructions
Making Ranch Chicken Sliders involves slow cooking, chilling, and frying, but the steps are straightforward. Follow these steps for perfect sliders every time!
Step 1: Prep Your Ingredients
- Pat 1 pound boneless, skinless chicken breasts dry with paper towels.
- Cube 1 package (8 ounces) cream cheese.
- Crush 2 cups pretzels and 2 cups potato chips (regular or barbecue) in a food processor.
- Grate 1/4 cup Parmesan cheese if not pre-grated.
- Measure 1 cup all-purpose flour, 1 teaspoon garlic salt, 1/2 teaspoon pepper, and 1/4 teaspoon paprika.
- Warm 12 mini buns just before serving (microwave for 15-20 seconds or wrap in foil and heat in a 200°F oven).
- Prep optional toppings: wash lettuce, slice tomatoes, cook bacon, and shred cheddar cheese.
Tip: Crush pretzels and chips to a fine, breadcrumb-like texture for even coating.
Step 2: Cook the Chicken
- Place Chicken: Arrange chicken breasts in a greased 3- or 4-quart slow cooker.
- Season: Sprinkle with 1 envelope ranch salad dressing mix.
- Add Cream Cheese: Top with cubed cream cheese.
- Cook: Cover and cook on Low for 2.5-3.5 hours, until a thermometer inserted in the chicken reads 165°F (74°C). The mixture may look curdled, which is normal.
Tip: Check at 2.5 hours; smaller breasts cook faster.
Step 3: Shred and Mix
- Remove Chicken: Transfer chicken to a cutting board and shred with two forks.
- Combine: Return shredded chicken to the slow cooker and stir to mix with the cream cheese and ranch.
- Add Coating: Pulse pretzels, potato chips, and Parmesan in a food processor until combined. Reserve 1 cup of this mixture and add it to the chicken. Mix well.
- Cool and Chill: Let the chicken mixture cool completely, then refrigerate for at least 30 minutes to firm up.
Tip: Chilling makes the mixture easier to shape into patties.
Step 4: Prepare the Coating Stations
- Egg Mixture: In a shallow bowl, whisk 2 large eggs and 1 tablespoon 2% milk.
- Flour Mixture: In another shallow bowl, combine 1 cup flour, 1 teaspoon garlic salt, 1/2 teaspoon pepper, and 1/4 teaspoon paprika.
- Pretzel Mixture: Place the remaining pretzel-chip-Parmesan mixture in a third shallow bowl.
Tip: Set up a clear assembly line (flour, egg, pretzel) for easy coating.
Step 5: Shape and Coat Patties
- Form Patties: Shape the chilled chicken mixture into twelve 1/2-inch-thick patties (about 2-3 inches wide to fit mini buns).
- Coat Patties: Dip each patty in the flour mixture to coat both sides, shaking off excess. Dip in the egg mixture, then coat with the pretzel mixture, patting to help it stick.
Tip: Press the pretzel mixture firmly to ensure a thick, crunchy coating.
Step 6: Fry the Patties
- Heat Oil: In a cast-iron or heavy skillet, heat 1/4 inch of oil to 375°F (use a thermometer for accuracy).
- Fry Patties: Fry sliders in batches, 3-4 minutes per side, until golden brown and crispy. Avoid overcrowding.
- Drain: Transfer fried patties to paper towels to drain excess oil.
Tip: Keep cooked patties warm in a 200°F oven while frying the rest.
Step 7: Assemble and Serve
- Build Sliders: Place each fried patty on the bottom half of a mini bun. Add optional toppings like lettuce, tomato, bacon, or cheddar cheese, then place the top bun.
- Serve: Arrange sliders on a platter and serve hot with extra napkins for the crispy goodness.
Assembly: Building the Perfect Ranch Chicken Sliders
Assembling Ranch Chicken Sliders is all about creating creamy, crunchy patties on soft buns with fresh toppings. Here’s how to put it together:
- Cook the Chicken: Slow-cook chicken with ranch and cream cheese for a tender, flavorful base.
- Mix and Chill: Combine with pretzel crumbs and chill for easy patty shaping.
- Coat and Fry: Bread patties in a crunchy pretzel-chip coating and fry to golden perfection.
- Build Sliders: Layer patties on mini buns with toppings for a balanced, portable bite.
Presentation Tips:
- Arrange sliders on a platter or wooden board to showcase their golden, crispy coating.
- Garnish with a sprinkle of chopped parsley or a drizzle of ranch dressing for extra flair.
- Serve with fries, coleslaw, or a pickle spear for a complete meal.
- Use colorful or rustic plates to highlight the sliders’ vibrant toppings and crunchy texture.
Storage and Make-Ahead Tips
Ranch Chicken Sliders are best fresh but can be stored for later. Here’s how to keep them fresh:
- Storing Leftovers:
- Store cooked patties in an airtight container in the fridge for up to 3 days. Keep buns and toppings separate.
- Reheating: Reheat patties in a 350°F oven for 8-10 minutes to recrisp, or microwave for 1 minute (oven is crispier). Assemble sliders fresh.
- Make-Ahead Tips:
- Chicken Mixture: Prepare and chill the chicken mixture up to 1 day ahead; shape patties just before coating.
- Coating: Crush pretzels and chips up to 2 days ahead; store in an airtight container.
- Patties: Shape and coat patties, then refrigerate (unfried) for up to 4 hours before frying.
- Freezing: Freeze uncooked, coated patties on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw in the fridge and fry as directed.
Tip: Fry patties just before serving for maximum crunch.
Recipe Variations
Ranch Chicken Sliders are versatile and easy to customize. Here are some fun twists to try:
- Baked Version: Skip frying; bake coated patties at 400°F on a greased baking sheet for 15-20 minutes, flipping halfway, until golden.
- Spicy Kick: Add 1/2 teaspoon cayenne or hot sauce to the chicken mixture or flour mix.
- Different Coating: Use crushed cornflakes, panko, or crushed Ritz crackers instead of pretzels and chips.
- Gluten-Free: Use gluten-free pretzels, chips, flour, and buns; check ranch mix for gluten.
- Lower Fat: Use low-fat cream cheese, bake patties, and skip high-fat toppings like bacon.
- Buffalo Style: Mix 2 tablespoons buffalo sauce into the chicken mixture and serve with blue cheese crumbles.
- Veggie Boost: Add 1/2 cup finely chopped spinach or bell peppers to the chicken mixture.
Tip: Keep the ranch and cream cheese for the signature creamy flavor.
Conclusion: Savor Your Ranch Chicken Sliders!
You’ve just made Ranch Chicken Sliders—a crispy, creamy, and flavorful dish that’s perfect for any occasion! This slow-cooker recipe is fun, versatile, and so delicious you’ll want to make it again and again. Whether you load them with bacon and cheese or keep them simple with lettuce, they’re sure to be a hit. Grab a slider, bite into the crunchy coating, and enjoy the ranchy goodness. What’s your favorite slider topping? Share your ideas in the comments, and happy cooking!
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Ranch Chicken Sliders
Description
Ever wanted to serve sliders that are juicy, crunchy, and packed with bold ranch flavor? Ranch Chicken Sliders are the perfect recipe! These slow-cooker sliders combine tender, ranch-infused chicken with a crispy pretzel-chip coating, fried to golden perfection and served on mini buns.
Ingredients
- For the Chicken:
- 1 pound boneless, skinless chicken breast halves
- 1 envelope ranch salad dressing mix
- 1 package (8 ounces) cream cheese, cubed
- For the Coating:
- 2 cups crushed pretzels
- 2 cups crushed regular or barbecue potato chips
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1 tablespoon 2% milk
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- Oil for frying (vegetable or canola, enough for 1/4 inch in skillet)
- For Assembly:
- 12 mini buns
- Optional toppings: Lettuce, tomato, bacon, cheddar cheese
Why These Ingredients Matter
- Chicken Breasts: Lean protein that shreds easily and absorbs ranch flavor in the slow cooker.
- Ranch Dressing Mix: Adds a tangy, herby flavor that defines the sliders.
- Cream Cheese: Creates a creamy, rich base for the chicken mixture.
- Pretzels and Potato Chips: Form a crunchy, salty coating for the patties.
- Parmesan Cheese: Adds a nutty, savory depth to the coating.
- Eggs and Milk: Bind the coating to the patties for frying.
- Flour, Garlic Salt, Pepper, Paprika: Season the dredging mixture for extra flavor.
- Oil: Ensures a crispy, golden fry for the sliders.
- Mini Buns: Provide a soft, bite-sized base for the patties.
- Optional Toppings: Add freshness, crunch, or extra flavor to customize.
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs for juicier meat or shredded rotisserie chicken (mix with ranch and cream cheese, heat briefly).
- Cream Cheese: Use reduced-fat cream cheese or Neufchâtel for a lighter option.
- Pretzels and Chips: Replace with crushed cornflakes, panko, or gluten-free crackers.
- Parmesan: Substitute with grated Romano or omit for a simpler coating.
- Flour: Use gluten-free all-purpose flour or cornstarch for dredging.
- Oil: Swap with avocado oil or bake instead of frying (see variations).
- Buns: Use slider buns, Hawaiian rolls, or lettuce wraps for low-carb.
- Gluten-Free: Use gluten-free pretzels, chips, flour, and buns; check ranch mix for additives.
- Lower Fat: Use low-fat cream cheese and bake patties instead of frying.
- Spicy Kick: Add 1/4 teaspoon cayenne or chili powder to the flour mixture.
Instructions
Step 1: Prep Your Ingredients
- Pat 1 pound boneless, skinless chicken breasts dry with paper towels.
- Cube 1 package (8 ounces) cream cheese.
- Crush 2 cups pretzels and 2 cups potato chips (regular or barbecue) in a food processor.
- Grate 1/4 cup Parmesan cheese if not pre-grated.
- Measure 1 cup all-purpose flour, 1 teaspoon garlic salt, 1/2 teaspoon pepper, and 1/4 teaspoon paprika.
- Warm 12 mini buns just before serving (microwave for 15-20 seconds or wrap in foil and heat in a 200°F oven).
- Prep optional toppings: wash lettuce, slice tomatoes, cook bacon, and shred cheddar cheese.
Tip: Crush pretzels and chips to a fine, breadcrumb-like texture for even coating.
Step 2: Cook the Chicken
- Place Chicken: Arrange chicken breasts in a greased 3- or 4-quart slow cooker.
- Season: Sprinkle with 1 envelope ranch salad dressing mix.
- Add Cream Cheese: Top with cubed cream cheese.
- Cook: Cover and cook on Low for 2.5-3.5 hours, until a thermometer inserted in the chicken reads 165°F (74°C). The mixture may look curdled, which is normal.
Tip: Check at 2.5 hours; smaller breasts cook faster.
Step 3: Shred and Mix
- Remove Chicken: Transfer chicken to a cutting board and shred with two forks.
- Combine: Return shredded chicken to the slow cooker and stir to mix with the cream cheese and ranch.
- Add Coating: Pulse pretzels, potato chips, and Parmesan in a food processor until combined. Reserve 1 cup of this mixture and add it to the chicken. Mix well.
- Cool and Chill: Let the chicken mixture cool completely, then refrigerate for at least 30 minutes to firm up.
Tip: Chilling makes the mixture easier to shape into patties.
Step 4: Prepare the Coating Stations
- Egg Mixture: In a shallow bowl, whisk 2 large eggs and 1 tablespoon 2% milk.
- Flour Mixture: In another shallow bowl, combine 1 cup flour, 1 teaspoon garlic salt, 1/2 teaspoon pepper, and 1/4 teaspoon paprika.
- Pretzel Mixture: Place the remaining pretzel-chip-Parmesan mixture in a third shallow bowl.
Tip: Set up a clear assembly line (flour, egg, pretzel) for easy coating.
Step 5: Shape and Coat Patties
- Form Patties: Shape the chilled chicken mixture into twelve 1/2-inch-thick patties (about 2-3 inches wide to fit mini buns).
- Coat Patties: Dip each patty in the flour mixture to coat both sides, shaking off excess. Dip in the egg mixture, then coat with the pretzel mixture, patting to help it stick.
Tip: Press the pretzel mixture firmly to ensure a thick, crunchy coating.
Step 6: Fry the Patties
- Heat Oil: In a cast-iron or heavy skillet, heat 1/4 inch of oil to 375°F (use a thermometer for accuracy).
- Fry Patties: Fry sliders in batches, 3-4 minutes per side, until golden brown and crispy. Avoid overcrowding.
- Drain: Transfer fried patties to paper towels to drain excess oil.
Tip: Keep cooked patties warm in a 200°F oven while frying the rest.
Step 7: Assemble and Serve
- Build Sliders: Place each fried patty on the bottom half of a mini bun. Add optional toppings like lettuce, tomato, bacon, or cheddar cheese, then place the top bun.
- Serve: Arrange sliders on a platter and serve hot with extra napkins for the crispy goodness
FAQs
Q: Are Ranch Chicken Sliders healthy?
A: Chicken is high in protein, but the cream cheese, frying oil, and toppings like bacon add fat and calories. Use low-fat cream cheese, bake instead of fry, and add veggie toppings for a lighter option. Pair with a salad for balance.
Q: Can I use frozen chicken breasts?
A: Yes! Add frozen breasts to the slow cooker and increase cooking time to 3-4 hours on Low, ensuring 165°F (74°C) doneness.
Q: Can I bake instead of fry?
A: Yes! Bake coated patties at 400°F on a greased baking sheet for 15-20 minutes, flipping halfway, until golden and crispy.
Q: How do I keep the coating from falling off?
A: Pat the coating firmly onto the patties and ensure the oil is at 375°F before frying to lock in the crust. Chill patties for 10 minutes before frying for better adhesion.
Q: Can I make these in advance?
A: Yes! Prepare the chicken mixture up to 1 day ahead and refrigerate. Shape and coat patties just before frying, or fry and reheat in the oven to recrisp.
Q: Can I freeze Ranch Chicken Sliders?
A: Freeze uncooked, coated patties for up to 2 months. Thaw in the fridge, fry as directed, and assemble with fresh buns and toppings.