Bacon-Chicken Sliders with Raspberry-Onion Spread

Bacon-Chicken Sliders with Raspberry-Onion Spread
Preparation time
45 mins
Cooking time
45 mins
Easy Recipes
8 people

Bacon-Chicken Sliders with Raspberry-Onion Spread.

There’s a sassy new mini sandwich in town! Chicken, bacon and extra goodies are sandwiched between flaky, baked crescent rounds.


Bacon-Chicken Sliders with Raspberry-Onion Spread


  • 1 can Place ‘n Bake® refrigerated crescent rounds
  • 1 egg, beaten
  • 1 to 2 teaspoons poppy seed
  • 1 tablespoon Crisco® Pure Vegetable Oil
  • 1 cup chopped red onions
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup Progresso™ chicken broth
  • 2 tablespoons balsamic vinegar
  • 1/4 cup red raspberry preserves
  • 1/4 cup apricot preserves
  • 1 boneless skinless chicken breast, cooked, thinly sliced
  • 4 slices hickory-smoked bacon, crisply cooked, broken in half
  • 1/4 cup fresh cilantro leaves


  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Place crescent rounds on cookie sheet; press each crescent into 2 1/2-inch round. Brush with egg; sprinkle with poppy seed.
  2. Bake 8 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  3. Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onions, salt and pepper; cook 3 to 5 minutes, stirring frequently, or until onions are tender. Add chicken broth and balsamic vinegar; cook 12 to 17 minutes or until sauce is reduced by half. Stir in red raspberry and apricot preserves; cook 2 to 3 minutes, stirring frequently, or until slightly thickened. Cool 5 minutes.
  4. Cut each crescent round in half horizontally. Place bottoms of buns on serving platter; top each with 2 teaspoons of the onion mixture, chicken, bacon, cilantro and top of bun.

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