My chicken bacon ranch sliders are the kind of food that everyone gets excited about, no matter the occasion! I mix tender shredded chicken with creamy ranch dressing, layer it onto soft Hawaiian rolls with crispy bacon and melty cheddar, then bake it up to make cheesy pull-apart sliders that disappear fast. This recipe is a quick and easy way to get a big batch of bite-sized sandwiches on the table fast, so they’re perfect for dinner, potlucks, or game day!
Hawaiian Roll Sliders with Chicken, Bacon, and Ranch
I make my chicken bacon ranch sliders on Hawaiian rolls because they’re soft, fluffy, and delightfully sweet. It creates the perfect flavor balance! Topped with garlic and herb butter, these shredded chicken sliders are an easy win with endless potential. I can build them ahead, keep them chilled, then pop the whole dish in the oven whenever I need an easy dinner or a quick game day appetizer.
I love this baked slider recipe because it works with whatever chicken I have on hand. Rotisserie, leftover chicken breast, or even slow cooker chicken all mix beautifully with creamy ranch dressing. Layered on sweet Hawaiian rolls with bacon and cheese, these sliders come out golden on top and wonderfully cheesy inside.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Warm Your Chicken for Better Texture
For perfectly moist sliders, slightly warm the chicken before mixing it with the ranch dressing. Cold chicken can cool the dish in the oven, which may prevent the cheese from melting evenly, and it can leave the filling a bit dry. Warming it ensures every bite is creamy, flavorful, and melts perfectly into the rolls.
Chicken Bacon Ranch Sliders Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 12 Hawaiian slider rolls
- 3 cups shredded cooked chicken (*)
- ½ cup ranch dressing
- 8 slices cooked bacon (crumbled**)
- 1½ cups shredded cheddar cheese
- 2 tablespoons unsalted butter (¼ stick)
- ¼ teaspoon dried dill (***)
- ¼ teaspoon dried parsley
- 1 clove garlic (minced)
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- Cut the rolls in half lengthwise without separating them.12 Hawaiian slider rolls
- Mix the chicken and ranch dressing together in a bowl.3 cups shredded cooked chicken, ½ cup ranch dressing
- Place the bottom layer of the rolls in the prepared baking dish. Spread the chicken out over the bottom half of the rolls.
- Top with the bacon and shredded cheese. Place the top half of the rolls over the bacon and cheese.8 slices cooked bacon, 1½ cups shredded cheddar cheese
- In a small pan, melt the butter over low heat. Stir in the dried dill, parsley, and garlic.2 tablespoons unsalted butter, ¼ teaspoon dried dill, ¼ teaspoon dried parsley, 1 clove garlic
- Brush the butter mixture over the top of each roll. Cover the dish with foil and bake for 20 minutes.
- Remove the foil, and bake for another 6-7 minutes until the tops of the rolls are browned.
Notes
- Take care to slice the slider rolls horizontally through, so they form one large top and bottom bun, without separating the individual rolls. This will ensure the filling stays put.
- You can cook the bacon in a skillet set over medium-high heat or in a 400°F oven for 10-20 minutes.
- Slightly warm the chicken in the microwave or in a pot (splash a little water or broth on top to remoisten) before mixing with the ranch. This helps get more even ranch coverage, and it also helps the sliders bake more evenly.
- I recommend using freshly shredded cheese for the best melt. You can also use quartered slices of cheese, adding one to each slider bun, if you prefer.
- Press down gently on the assembled sliders to seal everything together before topping and baking.
- Covering the pan with foil helps the cheese melt evenly and prevents the topping from burning. Removing it in the last few minutes of baking browns the tops perfectly!
- Let the sliders rest 5 minutes after baking before cutting to prevent the cheese from spilling out.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Bacon Ranch Sliders Step by Step
Prep: Gather up the short list of ingredients needed to make these shredded chicken sliders. Preheat your oven to 350°F, then grease a 9×13-inch baking dish and set it aside. Cook 8 slices of bacon in a skillet set over medium-high heat, or in a 400°F oven for 10-20 minutes. I recommend getting it nice and crispy, so it holds up well in the sandwiches. Crumble the cooked bacon, shred the cheese, and mince the garlic.
Slice the Rolls: Next, cut a 12-pack of Hawaiian slider rolls in half lengthwise/horizontally, without separating the individual rolls. They should form a top and bottom “sheet” of rolls.
Season the Chicken: In a large bowl, mix 3 cups of shredded cooked chicken with ½ cup of ranch dressing. Make sure the chicken is coated well–but don’t overdo it with the ranch, or it will make the sliders soggy! I like to microwave the chicken splashed with a little water or broth for just 30-60 seconds to help it mix more evenly with the ranch.
Layer the Sliders: Place the bottom layer of the rolls in the prepared baking dish. Then spread the ranch-seasoned chicken over the bottom half of the rolls.
Top the Sliders: Top with 8 slices of crumbled cooked bacon and 1½ cups of shredded cheddar cheese. Place the top half of the rolls over the bacon and cheese. I like to press down firmly on the top buns to really stick everything together, so it stays whole in the oven.
Make the Herb Butter: In a small pan, melt 2 tablespoons of unsalted butter over low heat. Then stir in ¼ teaspoon of dried dill, ¼ teaspoon of dried parsley, and 1 minced clove of garlic.
Brush and Bake: Brush the butter mixture on top of each Hawaiian roll. Cover the dish with foil and bake sliders in a 350°F oven for 20 minutes. Covering while baking helps seal in moisture and melt the cheese.
Brown the Sliders: Remove the foil, and bake your chicken bacon ranch sliders for another 6-7 minutes, or until the tops of the rolls are browned. Let the sliders rest for 5 minutes to set the filling before enjoying.
How to Store and Reheat
Store leftover chicken bacon ranch sliders in an airtight container in the refrigerator for up to 3 days. Reheat wrapped in foil in a 350°F oven for 10 minutes, or until hot.
I do not recommend freezing these sliders, as the buns tend to get soggy once thawed.
Leave a Reply