1. Cook Chicken Base in Slow Cooker:

• Lightly grease the insert of your 3- or 4-quart slow cooker.
• Place the boneless skinless chicken breasts into the prepared slow cooker.
• Sprinkle the dry ranch salad dressing mix evenly over the chicken.
• Top the chicken with the cubes of cream cheese.
• Cover the slow cooker and cook on LOW until the chicken is very tender and an instant-read thermometer inserted into the chicken reads 165°F (74°C). This should take about 2 1/2 to 3 1/2 hours. (The mixture may appear curdled due to the cream cheese; this is normal).

2. Prepare Crumb Mixture:

• While the chicken cooks (or towards the end), prepare the crumb mixture.
• Place the pretzels and potato chips in a food processor. Pulse until they are combined into coarse crumbs with some slightly larger pieces for texture. (Alternatively, place them in a sturdy Ziploc bag and crush with a rolling pin).
• Transfer the crushed pretzels and chips to a medium bowl. Stir in the ¼ cup of grated Parmesan cheese.
• Reserve 1 cup of this crumb mixture and set it aside (this will be mixed into the chicken patties).
• Transfer the remaining crumb mixture to a separate shallow bowl or plate (this will be used for the final breading).

3. Shred Chicken, Combine with Binder, and Chill:

• Once the chicken is cooked and tender, remove it from the slow cooker using tongs, leaving the cooking liquids/melted cream cheese behind. Place chicken on a cutting board.
• Using two forks, shred the cooked chicken.
• Return the shredded chicken to the slow cooker with the creamy liquids. Stir well to combine.
• Add the reserved 1 cup of the pretzel/chip/Parmesan crumb mixture to the shredded chicken in the slow cooker. Stir until everything is well combined.
• Let this chicken mixture cool completely. Once cooled, cover and refrigerate for at least 30 minutes (or longer, up to a few hours) to allow it to firm up, which makes forming patties easier.

4. Set Up Breading Station:

• In a shallow bowl, whisk together the 2 large eggs and 1 tablespoon of milk.
• In another shallow bowl, combine the 1 cup of all-purpose flour, 1 teaspoon garlic salt, ½ teaspoon pepper, and ¼ teaspoon paprika. Whisk to mix.
• You should now have three shallow bowls ready: one with the seasoned flour, one with the egg mixture, and one with the remaining pretzel/chip/Parmesan crumb mixture (from Step 2).

5. Form and Bread Patties:

• Remove the chilled shredded chicken mixture from the refrigerator.
• Shape the chicken mixture into twelve 1/2-inch-thick patties, about the size of your mini buns. (If mixture is too sticky, lightly dampen your hands).
• Working with one patty at a time:
  • Dip the patty lightly into the seasoned flour mixture, coating both sides. Shake off any excess flour.
  • Dip the floured patty into the egg mixture, ensuring it’s fully coated and letting any excess drip off.
  • Press the egg-coated patty firmly into the remaining pretzel/chip/Parmesan crumb mixture, patting gently to help the coating adhere all over.
• Place the breaded patties on a clean plate or baking sheet. Repeat with all patties.

6. Heat Oil and Fry Patties:

• In a large cast-iron or other heavy skillet, pour oil to a depth of about 1/4 inch.
• Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer. (If you don’t have a thermometer, a small piece of breading should sizzle actively and turn golden quickly when dropped in).
• Carefully place a few breaded chicken patties at a time into the hot oil (do not overcrowd the skillet).
• Fry for 3-4 minutes on each side, or until deep golden brown and crispy, and heated through (since chicken is already cooked, you’re mainly crisping and heating).
• Using a spatula or tongs, carefully remove the fried patties from the oil and transfer them to a paper towel-lined plate to drain excess oil.
• Repeat frying with the remaining patties, ensuring the oil returns to temperature between batches.

7. Assemble Sliders and Serve:

• Split and warm your mini buns, if desired.
• Place one crispy Ranch Chicken Patty on the bottom half of each bun.
• Add your desired optional toppings, such as lettuce leaves, sliced tomato, extra cooked bacon, or shredded cheddar cheese.
• Place the top half of the bun on the slider.
• Serve the Crispy Ranch Chicken Sliders immediately while hot and crunchy!