Jalapeno Popper Chicken Sliders

These Jalapeno Popper Chicken Sliders are party food at its best!

I just got back from an amazing trip to Hawaii. My body is a little confused as to why it’s awake when Hawaii time says it should be sleeping. I’m floating on fumes and memories of surfing and eating in a lush tropical paradise. I decided that I’m going to spend all of my time and energy moving forward to figure out how I can move my whole family there to live. Even if it’s in a cardboard box. Ahh….

The Super Bowl is only a couple days of way and I’ve been trying to think of some “Dude Food” for the big game.

Jalapeno Popper Chicken Sliders | The Girl Who Ate EverythingThese Jalapeno Popper Chicken Sliders are so simple and easy. The idea came to me as I was running which is ironically when most of my food ideas pop in my head. I used rotisserie chicken because I love the texture but you could also use regular cooked and shredded chicken too.
Jalapeno Popper Chicken Sliders | The Girl Who Ate EverythingI thought that coating the buns with Panko crumbs and toasting them until golden brown would give them a jalapeno popper flare. I loved the way it tasted with a slight crunch. I will say that some of it came off on top of the chicken when I assembled the sandwiches. Flawed concept…or genius idea. You decide.

Jalapeno Popper Chicken Sliders | The Girl Who Ate Everything

A little sprinkle of bacon crumbles completes the sandwich by giving it that little salty pop.

Jalapeno Popper Chicken Sliders
Prep Time
5 hrs 50 mins
Cook Time
5 hrs 50 mins
Servings: 8 sliders
  • 2 teaspoons vegetable oil
  • 1 large jalapeno pepper , seeded and diced finely
  • 1 garlic clove , minced
  • 4 ounces cream cheese , room temperature
  • 1/4 cup sour cream
  • 2 cups shredded rotisserie chicken
  • 1 cup shredded Monterey Jack cheese
  • 8 slider rolls , split in half
  • 1 cup Panko breadcrumbs
  • 3 Tablespoons butter , melted
  • 1/4 cup cooked and crumbled bacon
  1. In a saucepan, heat oil over medium heat. Add the jalapeno and sautee for 1-2 minutes. Add the garlic and cook for 30 seconds.
  2. Reduce the heat to low and add the cream cheese. Stir until cream cheese has melted. Stir in the sour cream. Add the chicken and stir to coat. Quickly stir in the cheese and remove from the heat.
  3. For the rolls: Place the Panko breadcrumbs on a plate. Brush the cut side of the rolls with melted butter and press each roll onto the crumbs and then place the roll crumb side up on a cooking sheet. Broil for 1-2 minutes or until crumbs turn golden brown.
  4. Use about 1/3 cup of the chicken mixture for each roll. Top with crumbled bacon and serve.
Recipe Notes
Source: The Girl Who Ate Everything


Jalapeno Popper Chicken Sliders - a quick and easy game day recipe! the-girl-who-ate-everything.com

Speak Your Mind



  1. Totally dude food! I want to eat it! Jealous of your Hawaiian vacation, hope it was amazing!

  2. Haha I love that you call it “dude food!” I may have to steal that one from you. However, I could totally eat these and I love a good recipe that pleases both me and my man! Vacay blues are the worst…good thing you have jalapeno popper chicken sliders to drown your sorrows!

  3. Ooh, I have something similar to this posting soon! I love your panko bread crumb idea though…jealous I didn’t think of it. Maybe it’s a sign I should take up running? Haha!

  4. Looks amazing!!!!! I’ll be trying this one for sure!

  5. You totally deserve a trip to Hawaii after reading about all the hard work you put into your cookbook! And these Jalapeno Popper Chicken Sliders sound so good and I think the bread crumb topping on the bun is genius!

  6. These look so incredible. Im totally making these for dinner tomorrow night!

  7. I’m going with genius idea. I love everything jalapeno popper and think this idea is brilliant. Good luck detoxing from your trip. 🙂

  8. OMG

  9. This looks amaaazing! 🙂


  10. What is the nutritional facts for these sliders?

  11. I love Jalapeno Poppers and this Chicken Sliders version looks yummy, Pinned!

  12. Delicious. Didn’t have a fresh jalapeño chopped up some from a jar. Added the jalapeño and garlic to some olive oil for 1min. Also used a Mexican mix shredded cheese instead of the Monterey Jack since that’s all I had. Served it on Toasted Arnold muilti grain sandwich thins. Did not use butter or bread crumbs. It was so good we started scooping it up with everything pretzel crisps….awesome. This could easily be served as a dip or appetizer.


  14. These look great. Do these have to be served warm? I am trying to figure out if I can make them the night before

  15. I was so looking forward to these, but we found them to be a little bland as is. We LOVE spicy food, so I found that adding more jalapeño and using shredded habanero cheddar worked wonders. So good! Thanks for the great recipe!