Creamy, cheesy, crisp-edged bites of joy—these bold, flavor-packed Chicken Bacon Ranch Sliders bring together shredded chicken, crispy bacon, melty cheddar, and cooling ranch in the best way possible.
This one’s a no-fuss, high-reward kind of deal. Imagine warm, gooey cheddar oozing into shredded chicken, bacon crumbles tangled up in it all, and a whisper of garlic-herb ranch butter soaking into soft Hawaiian rolls. You can actually smell it, right? These chicken bacon ranch sliders are easy to pull off for weeknight dinners with your crew or as a sneaky-good finger food moment at game night. They disappear fast. Like… faster than you’d think humanly possible. Serve warm. Napkins optional. Joy guaranteed.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chicken Bacon Ranch Sliders Recipe
No mystery here. Just melty, savory stuff snuggled into pillowy buns. It’s laid-back comfort food with a few standout tricks up its sleeve.
- Ridiculously simple to make: You just squish, smear, melt, and drizzle. The oven does the heavy lifting after that.
- Big flavor, little fuss: You’ve got ranch, bacon, and cheddar… need I say more? Probably not, but I will.
- Warm and gooey inside: That rich, creamy chicken mixture with melted cheese should honestly be illegal.
- Crispy, buttery tops: The garlic-Parmesan-ranch butter baked on top? Savory perfection with a tiny crunch.
- Great for feeding a crew: These sliders don’t just sit on a tray—they vanish at parties or family dinners.
- Easy to customize: Don’t eat pork? Want a spicy twist? Plenty of ways to make it your own.
Ingredient Notes
Here’s what you’ll need to build that glorious layered magic between buns.
- Hawaiian sweet rolls: Their soft, slightly sweet vibe balances out the savory filling. Plus, they slice beautifully in one swoop.
- Cream cheese (optional): It gives the filling a little extra creaminess. Totally skippable but… kinda dreamy.
- Cooked, shredded chicken: Rotisserie is your friend here. Leftovers work too. Just make sure it’s not dry.
- Cooked, chopped bacon: Crisp bacon adds texture and smoky flavor. Don’t skimp—this is no time to be shy.
- Ranch dressing: Half goes in the filling, half slicks the rolls. It’s tangy, herby, and unreasonably good.
- Shredded cheddar cheese: Sharp or mild, pick your favorite. You want a cheese that melts well and plays nice with ranch.
- Butter (melted): Helps crisp up the top layer and carries all that garlicky, herby flavor.
- Parmesan cheese: It melts into this salty, toasty finish that’ll have you sneaking bites before it hits the table.
- Garlic powder, dried parsley, ranch seasoning: These amp up the flavor in the buttery topping. Don’t skip ’em.
How To Make This Chicken Bacon Ranch Sliders Recipe
Alright, let’s get into it. You’ve got ranch, you’ve got bacon, and you’ve got cheese—everything’s looking up already.
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Preheat and prep the pan: Set the oven to 350°F and line a 9×13-inch baking dish with parchment paper. This makes clean-up breeze-level easy, plus nothing sticks.
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Slice the rolls in half: Take your serrated knife and slice all those Hawaiian rolls in one clean, horizontal motion. Keep the rolls connected. This saves you from juggling topply roll halves later.
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Mix up the filling: In a large bowl, combine the shredded chicken, chopped bacon, cream cheese (if using), and half the ranch dressing. Give it all a good stir. The goal is creamy and well-mixed, not soupy.
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Spread ranch on the rolls: Take the remaining ranch dressing and spread it across both the bottom and top bun halves (cut sides only). This makes them super flavorful and a bit tangy.
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Add the filling and cheese: Spoon that dreamy chicken-bacon mix over the bottom rolls. Spread it to the edges so every bite gets love. Then sprinkle that cheddar cheese everywhere.
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Top and get ready to bake: Place the roll tops gently over the filling—try not to squish them. They’re precious cargo now.
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Whip up the buttery topping: Mix the melted butter, Parmesan, garlic powder, parsley, and ranch seasoning in a small bowl. Brush the tops of the rolls generously so they’re glossy and glistening.
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Bake covered, then uncovered: Cover the baking dish with foil and bake for 10 minutes. Then remove the foil and bake another 5 to 10 minutes, until the tops are golden and crisp.
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Let them chill… briefly: Take the sliders out and let them rest for 5 minutes. This makes slicing easier and saves your fingertips from molten cheese burns.
Storage Options
Okay, let’s say (somehow) you don’t inhale all twelve sliders in one sitting. They do save pretty well, with a few notes.
Pop any leftovers into an airtight container and store them in the fridge. They’ll stay tasty for up to 3 days. The rolls might lose a little crispness, but the flavor? Still wildly good.
If you want to make a batch ahead of time, prep and assemble everything, stop before baking, and toss the dish (covered in foil) into the fridge overnight. Or freeze it—just make sure it’s tightly wrapped so things don’t dry out. Give it a full overnight thaw in the fridge before baking as usual.
To reheat, the microwave works in a pinch, but the oven helps bring the edges back to golden toasty goodness. I usually do 300°F for about 10 minutes, covered with foil. And yes, they’re still dreamy.
Variations and Substitutions
Let’s say you wanna wing it a little or need to accommodate what’s in the fridge. Here’s how you can switch things up and still end up with something glorious.
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Turkey instead of chicken: Got leftover turkey from the holidays? Shred it and use it exactly the same way.
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Swap bacon for turkey bacon or meatless options: Thin-sliced sautéed mushrooms or crispy chickpeas work great too, surprisingly.
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Add jalapeños or buffalo sauce: If you’re craving spice, toss some chopped pickled jalapeños in the filling or mix buffalo sauce with the ranch.
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Cheddar alternatives: Try pepper Jack or mozzarella for different melty vibes. Even a little blue cheese crumbled in isn’t a bad idea.
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Add veggies: Finely chopped roasted red pepper or caramelized onions mix in wonderfully. Just avoid anything too watery.
What to Serve with Chicken Bacon Ranch Sliders
These guys come fully loaded, so a little lightness on the side wouldn’t hurt. But hey, if you wanna double down on comfort food, I’m not judging.
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Tater tot casserole: Yep. Sliders plus tater tots? It’s the kind of combo your inner child dreams of, and your adult self will thank you for.
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Simple green salad with ranch dressing: Keep it on theme! A crisp romaine salad with cucumbers and cherry tomatoes drizzled in some ranch helps balance all the richness.
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Crispy chips or sweet potato fries: If you’re building a game day spread, these make for easy, no-fuss sides that everyone loves.
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A few warm cornbread muffins: They pair shockingly well, especially if you have a little leftover butter topping from the sliders.
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Roasted veggies or slaw: Something like roasted broccoli, or even a crunchy slaw with vinegar and a touch of honey, adds texture and cuts through all the creamy-crazy going on.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these chicken bacon ranch sliders ahead of time?
Totally! You can assemble the entire slider situation a day ahead, up to the point of baking. Just keep the pan covered tightly in the fridge. When you’re ready to bake, give them a few extra minutes in the oven to warm up fully. If you’re baking straight from the fridge, start with the foil on for a bit longer so everything heats evenly.
What’s the best kind of chicken to use?
Anything cooked and shredded works like a charm. Rotisserie chicken is my lazy go-to (and it’s got great flavor), but leftover grilled or baked chicken is perfect too. Just avoid dry or stringy meat—it won’t mix well with that creamy filling.
Can I freeze these after baking?
Yep, but they’re best fresh. If you do freeze them, wrap each individual slider tightly, then toss in a zip-top freezer bag. Reheat in the oven at 300°F (wrapped in foil) until warmed through—about 15 to 20 minutes. Microwaving works, but you’ll lose a bit of that crispy edge magic.
What can I use instead of Hawaiian rolls?
Brioche slider buns are a good sub, or even dinner rolls if they’re pull-apart style. You just want something slightly soft and sweet with enough structural integrity to hold up that creamy, cheesy filling. Nothing too delicate, or everything gets soggy fast.
Chicken Bacon Ranch Sliders
Ingredients
For the Sliders
- 12 Hawaiian sweet rolls sliced in half horizontally, kept attached
- 1 cup (150 g) cooked shredded chicken rotisserie or leftover
- 6 slices cooked bacon chopped
- 2 tbsp (30 g) cream cheese softened, optional
- 1/2 cup (120 ml) ranch dressing divided
- 1 cup (110 g) shredded cheddar cheese sharp or mild
For the Garlic Ranch Butter Topping
- 3 tbsp (42 g) unsalted butter melted
- 2 tbsp (10 g) grated Parmesan cheese
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (1 g) dried parsley
- 1/2 tsp (1 g) ranch seasoning
Equipment
- 9x13 inch Baking Dish
- Parchment paper
- Serrated Knife
- Mixing bowl
- Small bowl
- Foil
- Pastry brush
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper for easy cleanup.
- Use a serrated knife to slice all 12 Hawaiian rolls in half horizontally (keep the tops and bottoms attached). Place the bottom half in the prepared baking dish.
- In a large mixing bowl, stir together the shredded chicken, chopped bacon, cream cheese (if using), and half of the ranch dressing. Mix until creamy and well combined.
- Spread the remaining ranch dressing across the cut sides of both the top and bottom roll halves for extra flavor.
- Spoon the chicken-bacon mixture evenly over the bottom half of the rolls. Sprinkle the shredded cheddar cheese on top.
- Gently place the top half of the rolls over the filling.
- In a small bowl, mix together melted butter, Parmesan, garlic powder, parsley, and ranch seasoning. Brush generously over the tops of the rolls.
- Cover the baking dish with foil and bake for 10 minutes. Remove the foil and bake an additional 5–10 minutes, until tops are golden and crisp.
- Remove from the oven and let sliders rest for 5 minutes before slicing and serving warm.
