Cheesy, savory, and packed with flavor, these Chicken Bacon Ranch Sliders are the kind of recipe everyone gathers around. One bite in, and you’ll see why they disappear so quickly!
They’re perfect for parties and game day, but also easy enough to make for an easy and delicious dinner at home.
We love making these chicken bacon ranch sliders every football season. They’re classic pull-apart sliders, perfect for feeding a hungry crowd once kickoff starts! And even beyond game day, they make a delicious family dinner.
What I like the most about this recipe is how simple it is, starting with rotisserie chicken to keep prep effortless. It’s creamy and it’s well seasoned, and it’s got crispy bacon and melty cheese.
If you enjoy shareable favorites like Philly Cheesesteak Sliders, Cuban Pork Sliders, or party snacks such as Steak Quesadillas, these chicken bacon ranch sliders will fit right in!
Why I Love This Recipe
- Big flavor. The creamy ranch, fresh herbs and seasonings, savory bacon, and melty cheese make the best chicken bacon ranch sliders!
- Perfect flavor balance. The slight sweetness of the Hawaiian rolls (or brioche!) complements the savory and creamy ranch chicken filling.
- Extra cheesy and never soggy. Using cheese on both the top and bottom of the filling ensures the sliders hold together.
Ingredient Notes
These chicken bacon ranch sliders come together with just a few simple ingredients. Here are some notes from recipe testing that I hope you find helpful.
- Shredded chicken: Rotisserie chicken makes prep a lot easier and convenient, but you can also use poached or even any leftover pulled chicken for these sliders.
- Bacon: Fresh, crispy bacon is best and provides amazing texture. Pre-cooked bacon bits can be used in a pinch.
- Ranch dressing: We do not skimp on the ranch dressing, so keep some extra handy! Use good quality ranch for best results.
- 12-count slider buns: I use King’s Hawaiian rolls for that touch of sweetness (12 sliders pack), but you can use any type of soft slider rolls. Brioche rolls are another great option.
- Garlic powder and chopped fresh Italian parsley: Both add great flavor and season the filling generously. Also, salt and pepper.
- Colby Jack cheese slices: You can also use Cheddar Pepper Jack, or any kind you like.
- For the garlic butter: Warm melted butter, garlic powder, and chopped parsley (or dried Italian seasoning)
As always quantities can be found in the recipe card down below.
How to Make Chicken Bacon Ranch Sliders
With minimal prep, these delicious sliders come together in no time!
Step 1: Cook bacon. Preheat oven to 350ºF. Cook bacon strips until crispy, then dice and set aside.
Step 2: Make chicken mixture. In a large bowl, combine the shredded chicken (warmed up), ranch dressing, garlic powder, parsley. Season with salt and pepper, add more dressing if needed.
Step 3: Layer cheese. Slice the Hawaiian rolls open in half horizontally. Place the bottom half in the prepared baking dish. Layer with half of the 6 cheese slices.
Step 4: Assemble. Spread the creamy chicken mixture and diced bacon evenly over the top.
Step 5: Top and brush. Top with the remaining 6 cheese slices. Brush the cut side of the top rolls with more ranch, then place on top. Brush the top buns generously with melted garlic butter (warm melted butter, garlic powder, and parsley)
Step 6: Bake. Cover with foil and bake for 20-25 minutes until warm and fully melted. Remove the foil and bake for an additional 5-7 minutes until the top is golden brown. Let the chicken bacon ranch sliders cool and serve!
Tips for Success
- Use a ceramic or glass baking pan so that the bottom of the sliders don’t burn (this material conducts less heat). If using aluminum pans, line with parchment paper.
- What type of sliders to use: Any sort of soft and fluffy slider rolls will work, especially ones with a slight sweet taste like King’s Hawaiian or brioche. Other great options are potato rolls or classic slider buns.
- Rotisserie chicken is very convenient to make these sliders quickly, but feel free to cook your own shredded or pulled chicken.
- Cook bacon until crispy for best texture and flavor.
- How to avoid soggy sliders: Layering cheese on both sides, above and below the filling helps the sliders stay together.
- Don’t skip brushing with garlic butter: A buttery topping adds flavor and gives an amazing golden finish!
Make Ahead and Reheating
Make ahead, bake later: Assemble 1 day ahead as directed, then cover tightly and refrigerate until ready to bake. 30 minutes before baking, take it out from the fridge so it’s not so cold. Bake as directed, adding an extra 5 minutes if needed.
Bake ahead and reheat: Bake the chicken bacon ranch sliders as directed a few hours ahead. Reheat at 325ºF until warmed through.
Recipe FAQs
This is a common worry with sliders! The secret is the cheese layers. By placing cheese directly on the bottom and top buns, you create a barrier that protects the bread from getting soggy.
Yes! You can either double it and assemble over a 24-roll pack, or use two 12-roll packs.
If using shredded cheese, I’d recommend shredding it fresh. Pre-shredded cheese contain added ingredients that make it hard to melt.
Yes, assemble them completely but do not bake; cover tightly and refrigerate. Take them out of the fridge 30 minutes before baking so they are not too cold (for even baking). Bake as directed, add an extra 5 minutes to ensure they are heated through.
Jalapeños, pickles, caramelized onions, sliced mushrooms, lettuce, tomatoes.
What to Serve with Sliders
- Potatoes! Baked Potato Wedges, Loaded Potato Skins, or my Crispy Roasted Herb Potatoes are great.
- Potato salad. Try my Smashed Potato Salad!
- Side salad. Always a great idea. Our favorite house salad recipe is amazing.
- Sauce it up! Serve with my homemade Sweet BBQ Sauce or your favorite dipping sauces.
More Game Day Appetizers
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Chicken Bacon Ranch Sliders
Equipment
- Ceramic or glass baking pan
Ingredients
- 8 strips bacon
- 3 cups shredded rotisserie chicken - warmed up
- ¾ cup Ranch dressing - plus more as needed
- 1 teaspoon garlic powder
- 2 tablespoons chopped fresh Italian parsley
- Salt and pepper to taste
- 1 package (12-count) slider buns - I use King’s Hawaiian
- 12 slices colby jack cheese
Garlic butter (for brushing)
- 4 tablespoons warm melted butter
- ½ teaspoon garlic powder
- ½ teaspoon finely chopped parsley - or ½ teaspoon dried Italian seasoning
Instructions
- Preheat oven to 350°F. Line a 9×13 inch baking dish with parchment paper.
- Cook and dice bacon: In a skillet, cook the bacon until crispy. Then, dice into smaller pieces. Set aside.
- Prepare the chicken filling: In a large bowl, combine the shredded chicken, Ranch dressing, garlic powder, and 2 tablespoons chopped parsley. Stir until evenly coated. Season with salt and pepper to taste, and add more ranch dressing if needed.
- Assemble sliders: Using a serrated knife, slice the rolls in half horizontally and place the bottom half in the baking dish. Spread with ranch dressing, then layer on 6 slices of cheese, the creamy chicken mixture, and diced bacon. Top with the remaining 6 slices of cheese. Brush the cut side of the top rolls with more ranch, then place on top.
- Brush with melted garlic butter: Stir together the warm melted butter, garlic powder, and parsley. Brush generously over the tops of the rolls.
- Bake: Cover with foil and bake for about 20-25 minutes, or until the cheese is melted and sliders are heated through. Remove the foil and bake for an additional 5-7 minutes, until the tops are golden.
- Serve: Let cool for just a few minutes and serve. Enjoy!
Notes
- Use a ceramic or glass baking pan so that the bottom doesn’t burn. If using aluminum pan, which conducts more heat, line the pan with parchment paper.
- Chicken: Rotisserie chicken works best for speed and flavor, but any cooked, shredded chicken or even turkey will work.
- Cheese: Place cheese both under and over the filling to help the sliders hold together and prevent soggy buns.
- Don’t overdo it with the dressing. Use enough to coat, but too much can make the rolls soggy.
- Assemble ahead, bake later: Assemble up to 1 day ahead, cover tightly, and refrigerate. Let sit at room temperature for 30 minutes before baking. Add 5 extra minutes to bake time if baking cold.
- Bake ahead, reheat later: Bake fully, then keep warm wrapped in foil in a low oven, or reheat at 325°F until warmed through.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in a 325°F oven until warm. Or in the microwave for just a few seconds.
- Cheese: Cheddar, provolone, pepper jack, or similar.
- Rolls: Hawaiian, brioche, or potato rolls
- Spicy: Add jalapeños or use spicy ranch
- Other toppings: Pickles, caramelized onions, sliced mushrooms, lettuce, tomatoes.
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