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Easy pull-apart Buffalo Chicken Dip Sliders. Soft dinner rolls layered with cheese, ranch dressing, creamy buffalo chicken, lots of scallions, and pickled jalapeños. These rolls are covered with a spicy garlic butter, then topped with poppy seeds just before baking. So delicious, everyone is obsessed with these! They’re cheesy on the inside, yet golden and toasted outside, with a delicious garlic butter topping. Make these for game day, but make a double batch – they go fast!
As we enter into the second half of January, we’re getting closer to Super Bowl Sunday. The excitement for the game is already building. I’m excited because I love to make game-day food.
These sliders, however, have become a recurring favorite with family and friends. It’s crazy that I’m just now sharing the recipe!
Growing up, Super Bowl Sunday meant our dinner was either a buffalo chicken pizza and/or wings and fries from BW3s. Anyone who lives or grew up in the northeast Ohio area is familiar.
We always loved a family game night. It meant that dinner was usually eaten by the fireplace in our family room. Everyone gathered around and watched the game on TV. It was always so fun!
And now I love to recreate those recipes at home instead of doing take-out.
My go-to buffalo chicken pizza is in the new Quick and Cozy cookbook, along with my favorite buffalo chicken tenders. But I figured the website deserved another buffalo recipe too!
And these sliders are perfect. Just layer them up, bake, pull-part, and enjoy. They’re delicious!
Details
Ingredients
- cooked, shredded chicken
- buffalo sauce
- cream cheese
- cilantro
- scallions
- soft dinner rolls, I use the King’s Hawaiian Rolls
- ranch dressing – I like to make my own with Greek yogurt
- melty cheddar cheese
- melty pepper jack cheese
- salted butter
- hot sauce
- Worcestershire sauce
- garlic
- poppyseeds
Special Tools
Just a bowl to mix, a sheet pan, and some parchment paper! Nothing new here!
Steps
Step 1: mix the buffalo chicken
For the chicken, I use cooked chicken breasts or a shredded rotisserie chicken from the store (just like my Nonnie would).
Mix the shredded chicken with cream cheese, buffalo sauce, cilantro, scallions/green onions. I like to add some peppers too.
Step 2: slice the rolls
Take the dinner rolls and slice them in half. I wish the rolls came pre-sliced, but I have yet to find any already sliced on the market!
Step 3: layer the ingredients
Top the rolls with half of the cheese. Then drizzle or spoon over the ranch dressing. I like to do the layer of cheese first to prevent the rolls from getting soggy.
Add the buffalo chicken, then top with extra cilantro and scallions, then pickled jalapeños and the remaining cheese.
Put the top half of the rolls over the cheese.
Step 4: make the butter sauce
Mix the melted and softened butter with hot sauce, Worcestershire sauce, and chopped garlic.
Pour/spread the butter sauce over the rolls. Top with poppy seeds.
Step 5: bake and serve
And now you can bake the rolls and get that cheese melty! The rolls will smell so delicious as they bake away!
And these do come out cheesy!
Slice the rolls and serve them while hot. I added some honey jalapeños on top too!
This one is meant to be eaten hot and you really just need buffalo sauce and ranch for serving. Maybe some blue cheese dressing for dipping, that would be yummy!
These are not fancy at all, but that’s what makes these sliders so good. They’re going to be perfect for dinner or game night!
Enjoy everyone!
Looking for more game day recipes? Here are a few to try:
Sheet Pan Buffalo Chicken Pizza
Spinach and Artichoke Stuffed Soft Pretzels
Fried Buffalo Goat Cheese Balls
Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch
Chipotle Chicken Nachos with Jalapeño Yogurt
Lastly, if you make these Buffalo Chicken Dip Sliders, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Buffalo Chicken Dip Sliders
Servings: 12
Calories Per Serving: 218 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 cup cooked shredded chicken
- 1/2 cup buffalo sauce
- 3 ounces cream cheese, at room temperature
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped scallions
- 1 package dinner rolls, halved lengthwise
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese, melted
- 1 cup shredded pepper jack cheese
- 1/3 cup pickled jalapeños (optional)
- 4 tablespoons salted butter
- 2 tablespoons hot sauce
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic, chopped
- 2 tablespoons poppy seeds
Instructions
- 1. Preheat the oven to 400° F.2. In a bowl, combine the chicken, buffalo sauce, cream cheese, cilantro, and scallions. 3. Place the bottom half of the rolls onto a baking sheet lined with parchment. Top with cheddar cheese, then drizzle/spoon over the ranch. Add the buffalo chicken, extra herbs (if you like), pepper jack cheese, and jalapeños (optional). Place the top half of the rolls over the cheese. 4. In a bowl, mix the butter, hot sauce, Worcestershire sauce, and garlic. Spread the butter over the top of the rolls and sprinkle with poppy seeds. 5. Cover the rolls with foil and bake for 10 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese has melted. Slice the rolls and serve warm!
This post was originally published on January 23, 2025
Tastes good but is so messy. You can barely eat it like a slider.
Hi Mason,
Thanks for trying this recipe and sharing your feedback, sorry to hear they were so messy for you! xx
These were the perfect addition to our Super Bowl Sunday menu! They were easy to make and turned out delicious. Not sure why everyone is complaining about them being messy. Sliders aren’t supposed to be a clean eating experience. They paired nicely with the other messy dishes! Definitely will make again!
Hey Kat,
Happy Sunday! Thanks a bunch for trying this recipe and your feedback, love to hear it was a hit! XxT
Unfortunately I didn’t read the reviews before cooking, because I saw the 4 star rating and assumed everything was good to go. But as others have stated, when made following the recipe these are incredibly runny and greasy making them very hard to eat. I’ve made a lot of HBH recipes, so this was a big disappointment.
Hi Kate,
Thanks so much for trying this recipe and sharing your feedback, I’m so sorry to hear they did not turn out for you. xx
These were so messy, greasy, and not nearly enough chicken-it seemed like it was all buffalo sauce and ranch. Not a win for us this time, sorry Tieghan!
Hi Brandy,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xx
Just made these. Delicious! Thanks for another great recipe.
Hey Karen,
Amazing! So glad to hear this recipe was a hit, I appreciate you making it! Have the best week:) xT
I’ve been thinking bout these since the recipe was posted and finally made them for dinner last night! I love anything buffalo chicken, and these were no exception! I used candied jalapeños instead of pickled, because I’m obsessed with them, and it turned out great!
Hey Valerienne,
Fantastic! Thanks so much for making this recipe and your comment, so glad it turned out nicely for you! Happy Sunday! XxT
I’m so glad I read the comments. I used two chicken breasts for this recipe and the same amount of cream cheese and buffalo sauce the recipe called for. I used less green onion and less cilantro. I served the ranch and jalapeños on the side. For the topping I used half of the butter with just some grated garlic that I cooked on the stove until the butter melted. These were delicious and not as messy as some claimed perhaps because I used more chicken and less topping.
Hi Katie,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
It doesn’t seem worthy of five stars considering you had to modify it every step of the way to avoid the issues other people had.
Thanks Katie. Will make using more chicken and similar to your adjustments.
Made these for a game-day party. They were a hit. I skipped the cilantro and doubled the chicken for our crowd. The garlic-butter topping was delicious. Finger-licking good is how one guest described them. 🙂
Hey Steph,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
just made them, skipped jalapeño for kids, so yummy
Hey Olga,
Awesome! Thanks a bunch for making this recipe, so glad to hear it was enjoyed! Have a nice Sunday:) xx
Okay so I made these yesterday as a test run before a playoffs party I’m hosting tomorrow, and I’m glad I did. Overall these are super messy, hard to eat, and don’t hold up well. I’m a big fan of sliders for parties, but won’t be using these for my party. My notes:
-One cup of chicken is actually a pretty small amount for 12 rolls. Each slider only ends up with a bit over one tablespoon of chicken which is totally overpowered by the cheese and cream cheese. I barely registered that there was chicken in these sliders, it felt like an afterthought and not the main part of the dish
-This is more of a pet peeve, but 3 tablespoons is a specific and annoying amount of cream cheese
-1/2 cup of chopped cilantro and 1/4 cup green onions are huge amounts. I almost used an entire bunch of cilantro and about 5-6 green onions. I went with it but it was a LOT, and I’m a cilantro lover! Also, the way that the green onions are cut in the photos above is definitely not ideal. The author cut on an angle, but cutting crosswise is better in this recipe so that they incorporate better and are mixed throughout. At an angle works well as a garnish and it looks nice, but not in a recipe like this. Maybe this is why I felt a quarter cup was so much, because I cut them smaller?
-1/2 cup of ranch, again just a lot with the cream cheese and I think made it soggy. I would add a bit more cream cheese and some elements of ranch seasoning, but not actual ranch dressing. Note that I used store bought ranch and did not make my own
-The butter on top… whew okay. 4 tablespoons is a LOT. One tablespoon or honestly none would better. In another slider recipe I’ve used (cheeseburger sliders), they use one. 4 is SO MUCH and contributed to how messy and greasy these were to eat. Similarly, chopped garlic didn’t work well and made it so some sliders had a couple pieces of garlic and some had none. Maybe I didn’t chop finely enough? If I were making again I would mince, not chop
-Poppy seeds- just don’t really “go”. I thought they might and had them on hand so went with it. But I think they belong more on a ham and cheese slider, not so much a Buffalo chicken slider. Would definitely leave out.
I love buffalo chicken and love sliders, but these were so messy that I can’t imagine serving them to guests. I’m going to stick with my tried and true cheeseburger sliders instead.
Can you clarify…in the walk through of the recipe under “Details…Ingredients” you list “melty pepper jack cheese” (underneath the melty cheddar cheese). But there is no pepper jack cheese in the actual listed recipe. Did you mean to include it? Sounds great, just wondering if there is supposed to be pepper jack listed in the recipe, and if so, how much? Can you update the recipe and let us know? Thanks😊
These are so tasty! I have made a few of your sliders from precious recipes, and these are just as easy & yummy! I will be making these when our kids & grands come over. Thank you!
Thanks so much, Chel! So glad to hear these turned out well for you, I appreciate you making them! Have a great weekend! xT
I agree with Jesicca and Wendy. Your recipes need more clarification. I also think a description or recipe for buffalo sauce would be helpful.
Hi Kat,
Thanks for sharing your feedback. Can you tell me what specifically I can clarify with this recipe? The buffalo sauce that I enjoy and used is linked in the ingredient list. Please let me know:) xx
The ingredients say “shredded cheddar cheese, melted”
Was that intentional? If so, some clarification on melting/spreading the cheese would be helpful.
How do you recommend melting the cheese so it’s easy to spread in the rolls? Your directions/ingredient list just state melted cheese. I would think it would be easier to add before it’s melted but I don’t want to not follow your recipes exactly. I want it to turn out right!
Ahhh, so I see you updated the instructions to remove melted but not in the ingredient list. I followed your recipes exactly last night and melted my cheese first. What a disaster. I should have trusted my instincts but your only response to recipes that don’t turn out is “what did you do differently” so I wanted to follow exactly so I couldn’t blame myself. Back to using my cooking knowledge to tweak all your recipes I try!
I see my 1 star rating didn’t come through. Hopefully it does now.
In the recipe (step 3) you say to put “melted” cheese on the buns before and after chicken. I’m assuming that it’s just the shredded cheese right? I’m going to quadruple the recipe for an event next Tuesday. Just making sure. 😊
Your instructions don’t match the ingredient list. And the print version is different from your instructions above the recipe. Easy enough to figure out but just letting you know.
Hey Sara,
Yes, that is correct! I hope you love this recipe, let me know how it turns out for you! xT
Then, can you omit the word “melted” from the Cheese on the Ingredients list and also from Step 3? It’s very confusing. The cheese is not supposed to be melted before going into the oven — Step 5 says “until the cheese is melted.” Please please proofread these recipes. They are sadly getting very sloppy.
Totally agree with Jessica–your instructions are sloppy and you just assume your readers will understand what you meant to say. Your recipes have gotten more and more confusing and when someone asks for clarification, you respond with “that should work well for you”. Not exactly a definitive comment. You need a proofreader.
Sorry if you can’t understand a simple recipe but I guess if you don’t understand a simple instruction like, that should work for you, I get why any recipe would be confusing. These were great. I brought them with me to babysit last night. I loved them and so did the kids!
Sure can! Thanks for pointing this out:)