Crockpot Ham and Cheese Sliders
Crockpot ham and cheese is a warm, melty sandwich that works with sweet rolls and a buttery poppy seed glaze. The slow cooker warms everything gently and keeps it soft for a crowd.
12
servings15
minutes2
hoursDeli ham and Swiss are layered between Hawaiian rolls and baked in the slow cooker under a buttery mustard poppy seed glaze. The cheese melts and the tops turn golden.
Ingredients
1 package (12 count) Hawaiian sweet rolls, uncut as a slab
1 lb thinly sliced deli ham
8 slices Swiss cheese
6 tbsp melted butter
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp brown sugar
2 tsp poppy seeds
1/2 tsp onion powder
1/2 tsp garlic powder
Directions
- Line a 6-quart slow cooker with parchment, leaving an overhang for lifting. Spray the parchment lightly.
- Slice the slab of rolls in half horizontally, keeping all rolls connected.
- Place the bottom half in the slow cooker, trimming to fit if needed.
- Layer on the ham and Swiss cheese evenly.
- Set the top half of rolls over the cheese.
- Whisk the butter, mustard, Worcestershire, brown sugar, poppy seeds, onion powder and garlic powder. Pour it over the rolls.
- Put a paper towel under the lid to catch steam. Cover and cook on LOW for 1 1/2 to 2 hours, or on HIGH for 45 minutes to 1 hour, until the cheese is melted and the tops are golden. Ham should be hot, at least 140°F.
- Lift out with the parchment, cut into 12 sliders and serve warm.
Notes
- Do not walk away, since rolls toast quickly at the bottom. Use turkey instead of ham, or add pickles for tang. Make the glaze ahead and keep it chilled. Leftovers keep 2 days in the fridge and reheat in the microwave for 20 seconds. Set the cooker on WARM for up to 2 hours at a party.
Why sliders work in a slow cooker
Ham and cheese sliders are normally baked, but the slow cooker makes them just as good with less fuss. Sweet Hawaiian rolls soak up the butter sauce, the cheese melts, and the tops turn golden in about two hours on LOW.
They hold on WARM for the whole party, so you can set the cooker out and let guests help themselves. It is the easy way to feed a crowd, and it keeps the oven free for other dishes. The butter sauce pours over the top and runs down through the layers, so every bite is rich, salty and a little sweet.
Ingredient notes
Hawaiian sweet rolls: Buy a 12-count package that is joined as a slab. Slice the whole slab in half so the rolls stay connected.
Deli ham: One pound of thinly sliced ham layers evenly. Thick-cut ham makes the sliders hard to bite.
Swiss cheese: Eight slices melt well and give a nutty flavor. Provolone or cheddar also work.
Melted butter: Six tablespoons form the base of the glaze and give the rolls a rich, golden top.
Dijon mustard and Worcestershire: They add tang and hearty depth to cut the sweetness of the rolls.
Poppy seeds: Two teaspoons add a crunchy, nutty finish and the classic look.
Tips for the best result
Use parchment: Line the cooker with parchment that hangs over the sides. It lets you lift the whole batch out in one piece.
Put a paper towel under the lid: It catches the steam so the tops do not turn soggy.
The most common mistake is cooking too long: Two hours on LOW is the limit. The bottoms get hard and the edges burn after that. Check at 1 1/2 hours, when the cheese is melted and the ham reads at least 140°F. Use a 6-quart oval cooker if you have one, since the slab of rolls fits best in a wide, shallow pot and cooks more evenly.
Swaps and variations
Use turkey and provolone for a lighter version, or add a layer of sliced pickles for tang. Swap the Swiss for cheddar and add a little bacon. For a spicy kick, spread a thin layer of hot mustard on the rolls. Pour the glaze over evenly so every slider gets a little.
Dinner rolls that are not sweet do not work as well. The sweet rolls balance the salty ham, so look for the Hawaiian kind. A thin layer of honey mustard between the ham and cheese adds sweetness, and a pinch of cayenne in the butter adds a gentle kick.
What to serve with it
Serve with chips, a veggie tray, potato salad or a simple coleslaw. Pull the sliders apart at the table, and keep the crock on WARM. They are ideal for game day, a potluck or a casual dinner. Cut the slab into squares with a serrated knife and set out napkins, since the buttery glaze can drip as people eat. Set the cooker on WARM and serve straight from it. The sliders stay soft and hot for an hour or more, and the butter glaze keeps the tops from drying out as the party goes on.
Storing, freezing and reheating
Refrigerate leftovers in a sealed container for up to 3 days. Reheat in the microwave for 30 seconds, or wrap in foil and warm in a 350°F oven for 10 minutes.
Freezing is possible for up to 2 months. Wrap individual sliders in foil, thaw overnight, and warm in the oven. The rolls stay soft and the cheese melts again. Make a double batch of the butter glaze and keep half in the fridge for up to 3 days, so a second tray is quick to put together.
Crockpot Ham and Cheese Sliders at a glance
- Prep time: 15 minutes
- Cooking time: 2 hours
- Servings: 12 servings
- Ingredients: 10, led by package (12 count) Hawaiian sweet rolls, thinly sliced deli ham, slices Swiss cheese, melted butter
Tips for Crockpot Ham and Cheese Sliders
Do not walk away, since rolls toast quickly at the bottom. Use turkey instead of ham, or add pickles for tang. Make the glaze ahead and keep it chilled. Leftovers keep 2 days in the fridge and reheat in the microwave for 20 seconds. Set the cooker on WARM for up to 2 hours at a party.
Crockpot Ham and Cheese Sliders FAQ
How long does Crockpot Ham and Cheese Sliders take?
Crockpot Ham and Cheese Sliders takes 2 hours of cooking after 15 minutes of prep.
How many people does Crockpot Ham and Cheese Sliders serve?
This recipe makes 12 servings.
What do I need to make Crockpot Ham and Cheese Sliders?
10 ingredients, led by package (12 count) Hawaiian sweet rolls, thinly sliced deli ham, slices Swiss cheese, melted butter. Amounts are in the recipe card above.
