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Made with shredded chicken, ranch dressing, crumbled bacon, and plenty of cheese, these chicken bacon ranch sliders are about to be the star of your game-day spread!
It’s game-day snacks season!!
Outside of Thanksgiving and Christmas, this might be one of my favorite food seasons. I can go to a party and spend the whole time snacking on things like rotel dip, mini cheese balls, and bacon-wrapped little smokies and can call it dinner?
I’m totally sold. I don’t even care who is playing in the big game, just gimme all the dips and appetizers.
One food I love making for any party is sliders. My family’s love of sliders started with ham and cheese sliders and they’re one of my favorite go-to easy dinners and party friendly recipes.
We love the flavor combo of bacon, ranch, and cheese in our house, so these chicken bacon ranch sliders are a big hit here right now.
Make these for game day or serve them up for dinner alongside a big green salad or creamy coleslaw.
Cheesy chicken bacon ranch sliders
If there’s one thing I know about midwesterners, we love ranch. Add in bacon and cheese, like in bacon ranch pasta salad or bacon ranch cheese ball, and we’re totally smitten.
These chicken bacon ranch sliders are everything you could want in a hot, delicious slider. They’re flavorful, cheesy, and easy to make. What’s not to love?
Oh, and you can totally prep these sliders ahead of time, too. So it’s a really great recipe to use when you’re hosting a big party!
How to make my chicken bacon ranch sliders
Ready to see how easy this recipe is?
Ingredients you’ll need
- 3 cups shredded cooked chicken
- ⅓ cup cooked and crumbled bacon (about 7-8 slices)
- 1 generous cup ranch dressing
- 1 1/2 cups shredded cheddar cheese
- ⅓ cup shredded parmesan cheese
- ⅓ cup sliced green onions
- Salt and pepper
- 1 (24-count) package King’s Hawaiian Rolls
- ¼ cup melted salted butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon dried dill
I like to use shredded rotisserie chicken to make this really easy, but you can use any cooked and shredded chicken that you happen to have. You could even use leftover turkey from Thanksgiving that you might still have in your freezer!
Recipe Tip
If you’re also making a batch of buffalo chicken sliders for your game-day party, grab an extra rotisserie chicken so you can prep for both recipes at the same time.
Wanna know a secret? I will often just buy real bacon bits when I make these sliders. If you want to cook your own bacon, though, you’ll need 7-8 slices.
I like using a combination of cheddar and parmesan cheeses. But feel free to swap the cheddar for your own favorite cheese, such as monterey jack, gouda, or colby jack.
Hawaiian sweet rolls are the perfect bun for these sliders. The slight sweetness of the rolls pairs perfectly with the savory ranch flavors. But if you don’t want to use Hawaiian rolls, look for slider buns instead.
Making this recipe
To make the filling for these chicken bacon ranch sliders, add the chicken, bacon, ranch dressing, shredded cheeses, and green onions to a large bowl.
Stir to combine. If the mixture seems dry, feel free to add a bit more ranch dressing. Season to taste with a big pinch of salt and black pepper.
Prep the rolls by cutting them in half (like a bagel or hamburger bun) with a large serrated knife. Place the bottom half of the rolls on a greased baking sheet or in a greased 9×13-inch pan.
Spread the chicken mixture evenly over the base, then add the top half of the rolls.
A yummy garlic butter mixture adds the perfect delicious finish to these sliders. Mix the melted butter with the garlic powder, onion powder, parsley, and dill, then brush this mixture over the tops of the rolls.
Bake the sliders for 25-35 minutes, or until the filling is hot and the cheese is melty. If the tops of the sliders start to get too toasty, tent the top with a piece of foil. This will prevent further browning while allowing them to finish baking.
Make-ahead and reheating tips
If you’re hosting a party and want to prep these chicken bacon ranch sliders ahead of time, you can make the filling up to 3 days in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble the sliders.
You could even freeze the filling for up to a month. Thaw overnight in the refrigerator before using.
Assembled sliders can be covered with foil and stored in the refrigerator for up to 4 hours before baking.
Got leftovers? Store leftover sliders wrapped in foil, in an airtight container, or in a zip-top storage bag in the refrigerator for up to 3 days.
I like to reheat leftover chicken bacon ranch sliders by wrapping them in foil and popping them in the oven for 10-15 minutes or in the air fryer for 5-10 minutes.
Chicken Bacon Ranch Sliders
Ingredients
- 3 cups shredded cooked chicken
- ⅓ cup cooked and crumbled bacon about 7-8 slices
- 1 generous cup ranch dressing
- 1 ½ cups shredded cheddar cheese see notes
- ⅓ cup shredded parmesan cheese
- ⅓ cup sliced green onions
- Generous pinch of salt and pepper
- 1 package King’s Hawaiian Rolls 24 count
- ¼ cup salted butter melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon dried dill
Instructions
- Preheat oven to 350°F. Spray a rimmed baking sheet or 9×13-inch pan with cooking spray. Set aside.
- In a large bowl, add the shredded chicken, bacon, ranch dressing, cheddar cheese, parmesan cheese, and green onions. Stir to combine, adding a bit more ranch dressing if the mixture seems too dry. Season with a generous pinch of salt and pepper; mix to combine.
- Use a serrated knife to cut the rolls in half like a bagel or hamburger bun and place the bottoms in the prepared baking dish.
- Spread the chicken mixture evenly over the rolls; add the tops of the rolls.
- In a small bowl, mix together the melted butter with the garlic powder, onion powder, dried parsley, and dried dill. Brush the seasoned butter over the tops of the rolls.
- Bake for 25-35 minutes, or until the filling is hot and the cheese is melty. Check the sliders after about 20 minutes; if the tops are getting too toasted, tent the top with foil to prevent further browning while the sliders continue baking.
- Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
