These Chicken Bacon Ranch Sliders check every box: an easy recipe, perfect for feeding a crowd, loaded with tender chicken, crispy bacon, melty cheese, and a creamy ranch dressing. Perfect for parties, game day, or a simple weeknight meal!
Easy Chicken Bacon Ranch Sliders Recipe
We love sliders. I mean, what’s not to love? I am always thinking of new slider recipes to make, like my Reuben sliders or BBQ chicken sliders. Sliders are kinda my thing, I love testing and creating new slider recipes, and I know you’ll love these!
They’re mini sandwiches that feed a crowd, you can make a dozen at a time (or more if you’re hungry), and they’re an appetizer that actually fills you up! And did I mention how easy they are? These come together quickly with a few simple ingredients and make a winning addition to BBQs, potlucks, game days, weeknight dinners, new mom meal trains, or, honestly, even just a “Hey, I did the laundry today” celebration dinner.
Chicken Bacon Ranch Slider Ingredients
- Bacon: Crispy bacon adds flavor, taste and texture. Diced bacon cooks faster if you’re in a hurry!
- Shredded Chicken: Rotisserie chicken is perfect here for ease and flavor, leftover chicken also works great, or use deli-sliced chicken or turkey.
- Ranch Dressing: Creamy ranch adds moisture and flavor! Use your favorite store-bought or homemade ranch dressing.
- Colby Jack Cheese: Shredded or thinly sliced. It melts beautifully and adds a mild flavor.
- Hawaiian Sweet Rolls: Slightly sweet and soft, perfect for this savory combo!
For the Sauce
- Salted Butter: Melted butter helps achieve those golden tops and helps the cheese adhere. If using unsalted butter, add ¼ teaspoon salt.
- Reserved Bacon Grease: Optional, but adds great depth.
- Ranch Dressing Mix: Adds a punch of salty flavor to the topping.
- Grated Parmesan Cheese: Adds a salty, cheesy finish.
- Chopped Chives: For a pop of color and fresh oniony bite!
Get the full recipe in the recipe card below.
How to Make Chicken Bacon Ranch Sliders
Step 1 – Prep the Bacon & Rolls
Cook the Bacon: Fry until crispy, then crumble. (Or dice first to speed things up.) Reserve 1 tablespoon of bacon grease.
Prepare the Sweet Hawaiian Rolls: Slice the slider rolls horizontally in half. Keep the bottom slightly thicker. Place bottoms in a greased 9×13-inch baking dish or on a parchment-lined baking sheet.
Step 2 – Make the Chicken Filling and Butter Topping
Mix the Chicken Filling: Combine shredded rotisserie chicken with Ranch dressing and half the crumbled bacon in a bowl. Stir until well mixed.
Make the Butter Topping: Stir together melted butter, reserved bacon grease, and Ranch seasoning mix in a small bowl.
Step 3 – Assemble the Sliders
Brush the bottom half of the rolls with butter mixture. Sprinkle half of the cheese over the bottoms. Spread chicken mixture evenly on top. Add remaining cheese and sprinkle with remaining bacon. Place bun tops back on.
Step 4 – Top and Bake
Brush the slider buns generously with the remaining butter mixture. Sprinkle with Parmesan cheese if using. Cover with aluminum foil and bake at 350°F for 15 minutes. Uncover and bake 5–10 minutes more until golden brown and melty.
Let cool slightly, then sprinkle with chopped chives (optional). Slice and serve warm.
Variations of Chicken Ranch Sliders
- Chicken Options: You can also use deli-sliced chicken or turkey. Fold 2–3 slices onto each roll and spread Ranch dressing on both the bottom and top of each bun before layering. Or cook a couple chicken breasts, cool and shred or try my crockpot shredded chicken. Change up your chicken for buffalo chicken sliders.
- Best Ranch Dressing: Use your favorite. I love Lighthouse (found in the refrigerated section) or even better—homemade!
- Ranch Mix Substitute: If avoiding packaged mix, replace with: 1 teaspoon garlic powder, 1 teaspoon onion powder and 2 teaspoons dried parsley.
- Use your favorite cheese! Sharp cheddar cheese, Provolone, Pepper Jack, Swiss cheese, Muenster, Mozzarella cheese, Pepper Jack cheese or regular cheddar would all be delish, pretty much use your favorite cheese!
Chicken Bacon Ranch Sliders Recipe Tips
- Want extra crispy tops? Uncover the sliders during the last 5–10 minutes of baking to let the tops get golden and slightly crispy.
- Feeding a crowd? Double the recipe and bake in two pans or on a sheet pan lined with foil. Keep one batch warm in the oven while serving the other. Or wrap individually in foil, and place in a crockpot on warm!
- Use parchment paper for easy cleanup. Lining your pan with parchment helps prevent sticking and makes transferring the sliders super easy. Just lift and slice when you’re ready to serve.
- Chop bacon before cooking to save time. Cut your bacon into small pieces before frying to reduce cooking time. It cooks faster and more evenly than whole strips.
What to Serve With Chicken Bacon Sliders
Serve these chicken bacon sliders with fresh sides like broccoli salad with bacon or a crisp green salad and tangy apple cabbage slaw. Air fryer steak fries are always a hit on the side, especially with a little extra ranch for dipping. Or make it a cozy soup-and-sandwich situation with a warm bowl of Outback-style baked potato soup or creamy zuppa toscana!
How to Store and Reheat Chicken Bacon Ranch Sliders
Storing leftovers: Once cooled, place any leftover sliders in an airtight container and refrigerate for up to 3 days. They reheat beautifully!
To reheat: For best results, warm sliders in a 325°F oven for about 10–15 minutes until heated through. If you’re short on time, you can microwave individual sliders for 30–45 seconds.
Make-Ahead Options: Want to prep ahead? Assemble the sliders completely (including the butter topping), then cover and refrigerate up to 24 hours before baking. When ready to bake, just pop them in the oven—add a few extra minutes since they’ll be cold.
Can You Freeze Sliders?
Yes, absolutely!
- Before baking: Assemble the sliders, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed.
- After baking: Let sliders cool completely, then wrap individually or as a batch. Freeze for up to 2 months. Reheat from frozen in a 325°F oven for 15–20 minutes, or until hot and melty.
FAQs for Chicken Bacon Sliders
Colby Jack is a great all-around choice since it’s creamy, mild, and melts beautifully. Sharp cheddar adds a bolder flavor, while mozzarella gives you that gooey cheese pull. Honestly, any melty cheese is going to go great with chicken bacon ranch!
Not really—but it can be! It’s more of a comfort food, with bacon, cheese, and creamy ranch adding extra fat and calories. To lighten it up, use grilled chicken, less bacon, a lighter ranch, and whole grain rolls. Enjoy it in moderation!
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Ingredients
- 10-12 slices bacon cooked and crumbled (reserve 1 tablespoon bacon grease)
- 2 cups shredded chicken packed (rotisserie is great) (Note 1)
- ½ cup Ranch dressing prepared (Note 2)
- 8 ounces Colby Jack cheese shredded or sliced thin, see notes for other cheeses
- 12 Hawaiian Sweet Rolls 1 package
Topping
- 4 tablespoons butter melted
- 1 tablespoon bacon grease reserved
- 2 teaspoons Ranch dressing mix (Note 3)
- 2 tablespoons Grated Parmesan cheese optional
- Chopped chives optional for garnish
Instructions
- Cook Bacon: Cook bacon until crispy and crumble, it will cook a little faster, if you dice the bacon ahead of time. Reserve 1 tablespoon of bacon grease. Set aside.10-12 slices bacon
- Prep the Rolls: Slice the slider rolls in half horizontally, keeping the bottom half slightly thicker than the top. Remove the tops and set aside. Place the bottom half in a greased 9×13-inch baking dish or on a parchment-lined rimmed baking sheet.
- Mix Chicken Filling: In a medium bowl, combine well-shredded chicken with the prepared Ranch dressing and about ½ of the crumbled bacon. Stir until thoroughly mixed.2 cups shredded chicken, ½ cup Ranch dressing
- Make the Butter Mixture: In a small bowl, combine the melted butter, reserved bacon grease (or an additional tablespoon of butter if not using bacon grease), and the Ranch dressing mix. Stir well to combine.4 tablespoons butter, 1 tablespoon bacon grease, 2 teaspoons Ranch dressing mix
Assemble Sliders:
- Lightly brush the bottoms of the slider rolls with the butter mixture. Sprinkle half of the shredded cheese over the tops of the roll bottoms.8 ounces Colby Jack cheese
- Spread the chicken mixture evenly over the cheese. Add the remaining cheese and sprinkle the rest of the bacon on top. Place the slider tops back on.
Top and Bake:
- Brush the tops of the rolls with the remaining butter mixture, getting into all the edges and corners. It’s okay if some pools at the bottom.
- Sprinkle a little grated Parmesan cheese on top (optional). Cover with foil and bake at 350°F (175°C) for 15 minutes.2 tablespoons Grated Parmesan cheese
- Remove foil and bake for an additional 5–10 minutes, or until tops are golden and toasted and cheese is melted.
- Garnish and Serve: Remove from oven and let cool slightly. Sprinkle with chopped chives if desired. Slice and serve warm.Chopped chives
Notes
- Chicken Options: Alternatively, you can use deli-sliced chicken or turkey. Fold 2–3 slices onto each roll and spread Ranch dressing on both the bottom and top of the buns before layering.
- Best Ranch Dressing: Use your favorite. I love Lighthouse (found in the refrigerated section) or even better, homemade!
- Ranch Mix Substitute: If avoiding packaged mix, replace with: 1 teaspoon garlic powder, 1 teaspoon onion powder, and 2 teaspoons dried parsley.
- Use your favorite cheese; sharp Cheddar, Pepper Jack, Havarti, Provolone, Muenster, Mozzarella or regular cheddar would all be delish.
- Keep leftover sliders in an airtight container in the fridge for up to 3 days.
- Reheat: Place sliders on a baking sheet and warm in a 325°F (160°C) oven for 10–15 minutes, or until heated through. You can also microwave individual sliders for 30–45 seconds.
Nutrition
Yay! I love hearing that Heidi, thank you!
Heidi
LOVE THESE! Definitely a new family favorite. They come together quickly and taste great!