Description
Chicken Bacon Ranch Sliders are cheesy, buttery mini sandwiches loaded with tender chicken, crispy bacon, and creamy ranch dressing, all baked on soft Hawaiian rolls with a golden herb-butter topping. Perfect for game day, parties, or easy weeknight dinners!
Ingredients
For the Sliders:
- 12 slider rolls (Hawaiian rolls or dinner rolls)
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great)
- 6–8 strips cooked bacon, chopped
- 1½ cups shredded cheddar cheese (or cheddar-mozzarella blend)
- ½ cup ranch dressing, plus extra for serving
- ¼ cup mayonnaise, optional for extra creaminess
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
For the Butter Topping:
- 4 tablespoons unsalted butter, melted
- 1 tablespoon ranch seasoning mix (or 1½ teaspoons each dried dill, dried parsley, and garlic powder)
- 1–2 tablespoons poppy seeds, optional
- 1–2 tablespoons grated Parmesan cheese, optional
Instructions
In a medium bowl, combine the 2 cups cooked chicken, chopped bacon, shredded cheese, ranch dressing, and mayonnaise (if using). Sprinkle in the garlic powder, onion powder, and a pinch of salt and black pepper. Stir everything together until evenly mixed and creamy. The mixture should be well-coated with the ranch dressing—this is what keeps the sliders moist and flavorful.
Preheat your oven to 350°F (175°C). Keep the slider rolls attached as one connected slab and use a sharp serrated knife to slice the entire batch in half horizontally—imagine you’re making one giant sandwich. Place the bottom half of the rolls in your 9×13-inch baking dish. Spread the chicken-bacon ranch mixture evenly over the bottom rolls, making sure to reach the edges. Gently place the top half of the rolls over the filling, creating a complete slider slab.
In a small bowl, mix together the melted butter with the ranch seasoning mix (or your combination of dried dill, parsley, and garlic powder). If you’re using poppy seeds and Parmesan cheese, stir those in now. This buttery herb topping is what gives the sliders their golden, flavorful crust.
Using a pastry brush or the back of a spoon, brush the butter mixture evenly over the entire top of the slider rolls, making sure every roll gets coated. Cover the baking dish with aluminum foil and bake for 15–18 minutes. Remove the foil and continue baking for an additional 5–7 minutes, until the tops are golden brown and the cheese inside is completely melted and gooey.
Let the sliders rest for 2–3 minutes after removing from the oven—this helps them hold together better when you cut them. Use a sharp knife to cut between the individual rolls to separate the sliders. Serve warm with extra ranch dressing on the side for dipping.
Notes
- Prevent Soggy Bottoms: Lightly toast the bottom buns for 2-3 minutes before adding the filling if you’re concerned about sogginess
- Butter Application: Don’t skip brushing butter all the way to the edges—this prevents dry corners and ensures even browning
- Make-Ahead Magic: Assemble completely, cover with foil, and refrigerate up to 24 hours before baking (add 5 minutes to baking time if cold)
- Avoid Overbaking: Watch carefully during the uncovered baking phase—you want golden tops, not dried-out sliders
- Mess-Free Bacon: Use kitchen scissors to chop cooked bacon directly over the mixing bowl
- Leftover Turkey: Thanksgiving leftovers? Swap chicken for turkey for an amazing post-holiday meal
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 285
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg