Pin It The first time I made these, I wasn't trying to be clever. I had leftover stuffing sitting in my fridge the morning after Thanksgiving, a rotisserie chicken I'd picked up for lunch, and a waffle iron gathering dust in the cabinet. Something clicked, and twenty minutes later I was holding the most ridiculously perfect slider I'd ever made. My roommate walked in, saw the golden stuffing waffle, and asked if I'd lost my mind. I hadn't. I'd accidentally discovered something magical.
I brought these to a casual holiday potluck last December, expecting them to disappear along with everyone else's casseroles. Instead, people kept coming back, asking questions, taking photos. A friend who swears she doesn't cook much asked if she could attempt them at home. She did, and sent me a picture the next week. That small moment reminded me why I love feeding people with food that surprises them.
Ingredients
- Prepared stuffing (4 cups): Store-bought works beautifully, though homemade gives you a bit more control over texture. The moisture content matters more than you'd think, so don't skimp on the broth when binding it together.
- Eggs (2 large): These act as your binder and help the waffles hold together without falling apart in your hands. Room temperature eggs incorporate more smoothly.
- Chicken broth (1/3 cup plus 2 tbsp): This keeps everything from drying out. Warm broth helps the mixture come together more evenly than cold.
- Melted butter (2 tbsp): Beyond flavor, this adds just enough fat to help achieve that crispy exterior. Let it cool slightly before mixing to avoid scrambling the eggs.
- Cooked shredded chicken (2 cups): Rotisserie chicken saves time and adds genuine flavor. If you poach your own, don't let it dry out. Two cups fills each slider generously without overwhelming the waffle.
- Chicken broth for filling (2 tbsp): A small amount keeps the chicken moist and seasons it gently. Cold chicken gets sad fast, so warming it matters.
- Dried thyme (1/2 tsp): This ties the filling to the stuffing base. If you have fresh thyme, use half the amount and add it at the very end.
- Cranberry sauce (2 tbsp): Whole berry works better than jellied. The tartness of the berries balances the richness of the mayo and the savory chicken.
- Mayonnaise (1/3 cup): This anchors the cranberry sauce and mustard. A good quality mayo makes a noticeable difference in how smooth the spread becomes.
- Dijon mustard (1 tsp): A small amount adds depth without overpowering. Don't skip it or use yellow mustard. The sharpness is essential.
- Lemon juice (1/2 tsp): Just enough to brighten everything up. Fresh lemon tastes noticeably better than the bottled kind.
- Fresh greens (optional): Baby arugula or spinach adds a peppery freshness that cuts through the richness beautifully.
Instructions
- Get your waffle iron ready:
- Preheat to medium-high heat and give it a light coating of nonstick spray. A properly heated iron is the difference between a waffle that crisp up golden and one that steams instead.
- Build your waffle mixture:
- Combine the stuffing, eggs, chicken broth, and melted butter in a large bowl, stirring until the stuffing is moist but not falling apart. The texture should resemble wet sand, not mashed potatoes. This takes a minute or two of mixing.
- Cook the waffle buns:
- Scoop roughly 1/3 cup of mixture into each waffle iron pocket and press gently but firmly. Cook for 5 to 7 minutes until the edges are deep golden and the waffle releases easily. The first waffle often takes longer than you expect, so be patient. Let each one cool on a wire rack for a minute or two so it firms up.
- Warm the chicken filling:
- While the waffles cook, combine the shredded chicken, chicken broth, thyme, pepper, and salt in a microwave-safe bowl. Heat it in 30-second bursts, stirring between each, until it's warm throughout. You want it just heated, not hot enough to dry out further.
- Make the cranberry mayo:
- Whisk together the mayo, cranberry sauce, mustard, lemon juice, salt, and pepper until the color is uniform and the berries are mostly broken down. A few small berry pieces are fine and actually add texture. Taste and adjust the salt if needed.
- Assemble the sliders:
- Spread a thin layer of cranberry mayo on the flat side of one waffle, add a generous spoonful of warm chicken, and scatter a few leaves of arugula or spinach if using. Top with another waffle, flat side down. The warmth of the chicken will help the mayo soften slightly, creating a cohesive bite.
- Serve immediately:
- These are best eaten right away while the waffles are still crispy and the chicken is warm. The moment they cool, the texture shifts.
Pin It What really struck me was realizing these sliders work for almost any occasion. They're not just a Thanksgiving leftover solution or a holiday party bite. They're the kind of recipe that bridges the gap between weeknight dinner and something you'd proudly serve when people you care about come over. That flexibility feels rare.
Make-Ahead Tips and Timing
You can prep most of this earlier in the day without it feeling like a rush. The cranberry mayo can be whisked together in the morning and kept in the fridge. The chicken can be warmed gently whenever you need it. The only thing you can't skip is making the waffles fresh, because they truly do need to be warm and crispy when you assemble them. If you're serving a crowd, you can make the waffles 15 minutes ahead and reheat them in a 300-degree oven for just a few minutes before assembly. They'll still be good, though not quite as perfect as straight from the iron.
Flavor Variations That Actually Work
Once you understand how these sliders work, the filling becomes a playground. Turkey instead of chicken tastes equally wonderful and slightly more traditional if that matters to you. Coleslaw mixed with the chicken adds a fresh crunch. Some people swear by adding a thin slice of aged cheddar between the waffle and the filling, and honestly, they're not wrong. Even swapping the cranberry mayo for a simple herb aioli or a spicy chipotle mayo transforms the vibe completely.
Storage and Reheating Secrets
These sliders taste best fresh, but you can store the components separately and reassemble later if needed. Keep the waffles in an airtight container for up to two days and refresh them in a toaster oven at 350 degrees for about three minutes. The chicken stays good in the fridge for three or four days, and the mayo lasts a week. Never refrigerate the assembled sliders because the waffle softens and loses all its appeal. If you do end up with leftovers, take them apart, reheat the waffle, and reassemble with fresh mayo.
- A toaster oven works far better than a microwave for bringing the waffle back to crispness.
- Cold sliders are honestly not worth eating, so take the time to warm everything separately if needed.
- You can freeze the cooked waffles for up to a month, then reheat them directly from frozen in the toaster oven until crispy.
Pin It There's something wonderful about taking ingredients that feel seasonal and specific to one moment and turning them into something that tastes just as good on an ordinary Tuesday night in March. These sliders became that for me, and maybe they'll become that for you too.