Chicken Bacon Ranch Sliders
Cheesy, savory, and packed with flavor, these easy Chicken Bacon Ranch Sliders use rotisserie chicken, crispy bacon, and a garlic butter topping for the perfect game day spread or an easy dinner at home.
Servings: 12 sliders
Calories: 377kcal
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 9x13 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!
Video
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.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1slider | Calories: 377kcal | Carbohydrates: 18g | Protein: 20g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 549mg | Potassium: 161mg | Fiber: 1g | Sugar: 4g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 229mg | Iron: 1mg