Stuffing Waffle Chicken Sliders (Printable)

Crispy stuffing waffles layered with shredded chicken and cranberry mayo for a flavorful handheld bite.

# What You'll Need:

→ Stuffing Waffles

01 - 4 cups prepared stuffing (homemade or store-bought)
02 - 2 large eggs
03 - 1/3 cup chicken broth
04 - 2 tbsp melted butter
05 - Nonstick cooking spray

→ Chicken Filling

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

→ Cranberry Mayo

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

→ Optional Garnishes

16 - 1/2 cup baby arugula or baby spinach

# How to Make It:

01 - Preheat 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. Stir until mixture is moist but not soggy.
03 - Scoop 1/3 cup of the stuffing mixture per waffle, press into waffle iron, and cook 5 to 7 minutes until golden and crisp. Repeat to make 8 small waffles and cool slightly on a wire rack.
04 - Combine shredded chicken, chicken broth, dried thyme, black pepper, and salt in a microwave-safe bowl and 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 baby arugula or spinach if desired. Cap with another waffle and repeat for all sliders.
07 - Serve sliders immediately while warm and crispy.

# Expert Suggestions:

01 -
  • It turns leftovers into something people actually get excited about, not just tolerate.
  • The stuffing waffles hold up beautifully and add a crispy, savory crunch you cant get from regular bread.
  • Cranberry mayo sounds odd until you taste it, then youll want it on everything.
  • Theyre fun to eat and impressive to serve, whether its a casual lunch or a party spread.
02 -
  • If your stuffing is too dry, the waffles will crumble—add an extra tablespoon of broth to the mixture until it holds together.
  • Dont rush the waffle iron; letting them cook fully is what makes them crispy instead of soggy.
  • The cranberry mayo can be made a day ahead and kept in the fridge, which actually makes the flavors better.
03 -
  • Use a waffle iron with deep pockets so the stuffing has room to crisp up and develop texture.
  • Let the waffles cool on a wire rack, not a plate, or the bottoms will steam and get soggy.
  • If youre making these for a crowd, keep finished waffles warm in a low oven while you cook the rest.
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