Chicken Bacon Ranch Sliders Recipe

grabbing a chicken bacon ranch slider from a pyramid of five sliders.

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These chicken bacon ranch sliders are warm, cheesy, and a guaranteed crowd-pleaser. Packed with creamy ranch shredded chicken, crispy bacon, and melty cheddar, they bake up beautifully on soft Hawaiian rolls.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Main Course

Cuisine: American

Servings: people

Calories: 583kcal

Author: Becky Hardin

Equipment

9x13-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 9x13-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

*If you don't have leftover cooked chicken, easily make some in your Instant Pot, Crockpot, or grab a rotisserie chicken from the store.

**Bacon bits work well in a pinch.

***In place of the dill, parsley, and garlic, you can use 2 teaspoons of ranch seasoning.

Tips:

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.

Make-Ahead: You can assemble the sliders in the baking pan (leave off the butter) and refrigerate for up to 24 hours. You can also assemble, wrap tightly, and freeze for up to 1 month. Bake from frozen at 350°F for 25-30 minutes.

Storage: Store chicken bacon ranch sliders in an airtight container in the refrigerator for up to 3 days.

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