Stuffing Waffle Chicken Sliders (Printable)

Crispy stuffing waffles with shredded chicken and tangy cranberry mayo create a festive, flavorful slider.

# What You'll Need:

→ Stuffing Waffles

01 - 4 cups prepared stuffing (homemade or store-bought)
02 - 2 large eggs
03 - 80 milliliters chicken broth
04 - 28 grams melted butter
05 - Nonstick cooking spray

→ Chicken Filling

06 - 2 cups cooked, shredded chicken breast (rotisserie or poached)
07 - 30 milliliters chicken broth
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon ground black pepper
10 - 1/4 teaspoon salt

→ Cranberry Mayo

11 - 1/3 cup mayonnaise
12 - 2 tablespoons whole berry cranberry sauce
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon lemon juice
15 - Salt and black pepper, to taste

→ Optional Garnishes

16 - 1/2 cup baby arugula or baby spinach

# Directions:

01 - Preheat a waffle iron to medium-high heat and lightly coat with nonstick cooking spray.
02 - In a large bowl, combine prepared stuffing, eggs, chicken broth, and melted butter. Mix until moist but not soggy.
03 - Scoop approximately 1/3 cup of stuffing mixture into the preheated waffle iron. Cook for 5 to 7 minutes until golden and crisp. Repeat to make eight small waffles. Cool slightly on a wire rack.
04 - In a microwave-safe bowl, combine shredded chicken, chicken broth, dried thyme, black pepper, and salt. Warm gently until heated through.
05 - Whisk together mayonnaise, cranberry sauce, Dijon mustard, lemon juice, salt, and black pepper until smooth.
06 - Spread a thin layer of cranberry mayo on one waffle. Top with shredded chicken and optional arugula or spinach. Cap with another waffle. Repeat for all sliders.
07 - Serve immediately while waffles are warm and crispy.

# Expert Advice:

01 -
  • The waffle buns are impossibly crispy on the outside while staying tender inside, and they taste way better than store-bought slider rolls.
  • You can prep everything ahead and assemble in minutes when people arrive, making you look effortlessly organized.
  • It feels fancy enough for company but casual enough that you can eat them with your hands without guilt.
02 -
  • The stuffing mixture texture is everything. Too much broth and your waffles will be soggy and fall apart the moment you bite them. Too little and they'll be dry and dense like a brick.
  • Don't skip the cooling step on the wire rack after waffles come out. This prevents steam from making them limp.
  • Always assemble right before serving. A waffle that's been sitting with filling inside will absorb moisture and lose its crisp.
03 -
  • If your waffle iron has adjustable browning levels, set it one notch higher than you think you need. The goal is deep golden brown, not pale tan.
  • Make extra waffle buns and freeze them. They reheat beautifully in the toaster oven and you'll thank yourself on a random Tuesday when you want sliders for lunch.
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