These Chicken Bacon Ranch Sliders are an easy, crowd-pleasing snack for game day or a satisfying lunch or dinner. Tender shredded chicken combines with crisp, crumbled bacon and creamy ranch dressing, then gets piled with melty cheese and baked on sweet, toasted rolls.
This simple recipe is packed with flavor—cheese, bacon, and chicken make it irresistible. Serve as an appetizer at parties, or enjoy a few with a salad or fries for a quick meal.
Why you’ll love this recipe
- Loaded with cheese. A mix of Provolone, shredded cheddar, and a sprinkle of Parmesan creates rich, melty layers.
- Bold flavor. Tangy ranch pairs perfectly with salty bacon and sweet rolls for a balanced, craveable bite.
- Handheld and fun. Sliders are a playful, portioned sandwich that’s easy to eat and share.
What you’ll need
Pick up a package of Hawaiian rolls or any small soft rolls. Quantities and full details are listed in the recipe card below.
- Hawaiian rolls (12)
- Unsalted butter (melted)
- Garlic (minced)
- Fresh parsley (chopped)
- Salt (pinch)
- Cooked, shredded chicken (about 4 cups)
- Bacon (cooked and crumbled)
- Ranch dressing
- Provolone slices
- Shredded cheddar cheese
- Grated Parmesan (for garnish)
How to make Chicken Bacon Ranch Sliders
- Prepare: Preheat oven to 350°F (175°C) and line a baking dish or sheet.
- Make garlic butter: Mix melted butter with minced garlic, chopped parsley, and a pinch of salt.
- Brush bottoms: Slice the rolls in half horizontally, place the bottom halves in the pan, and brush with half the garlic butter.
- Layer filling: Evenly distribute shredded chicken and crumbled bacon over the bottom rolls.
- Drizzle ranch: Spoon ranch dressing over the chicken and bacon for even coverage.
- Cheese layers: Top with Provolone slices, then a generous layer of shredded cheddar.
- Finish: Place the tops of the rolls on, brush with remaining garlic butter, and sprinkle with grated Parmesan.
- Bake: Bake uncovered 15–20 minutes, until the cheese is melted and sliders are heated through. Let rest briefly, then slice and serve.
Tips for success
- Use rotisserie or leftover chicken. Store-bought rotisserie chicken saves time and works great shredded.
- Swap rolls if needed. Hawaiian rolls add sweetness, but any soft small roll will work.
- Try different cheeses. Sharp or mild cheddar, Monterey Jack, or mozzarella are all good alternatives.
- Swap the protein. Use shredded turkey or pork to adapt the sliders for leftovers or variety.
Serving suggestions
These sliders make a perfect appetizer for potlucks or game-day spreads and pair well with fries, a simple green salad, or vegetable sides. Serve warm so the cheese stays melty and the rolls are crisp on top.
How to store & reheat leftovers
Store assembled sliders in an airtight container in the refrigerator for up to 3 days. Alternatively, store the filling separately and assemble just before warming. To reheat, place whole sliders on a baking sheet in a low oven until warmed and the cheese is soft; the oven keeps the rolls crisp. Microwaving is faster but will soften the rolls.
More easy chicken recipes
- Chicken and Gravy
- Creamy Pesto Chicken
- One-Pot Creamed Spinach Chicken
- Chicken Madeira
- Alice Springs Chicken
Chicken Bacon Ranch Sliders
Ingredients
- 12 Hawaiian rolls
- ½ cup unsalted butter, melted
- 1 clove garlic, minced
- 2 tbsp chopped fresh parsley
- Pinch of salt
- 4 cups cooked, shredded chicken breasts
- 10 slices bacon, cooked and crumbled
- 1 cup ranch dressing
- 12 slices Provolone cheese
- 3 cups shredded cheddar cheese
- ¼ cup grated Parmesan, for garnish
Instructions
- Preheat oven to 350°F. Line a baking dish or sheet with parchment paper.
- Slice Hawaiian rolls in half horizontally, keeping them attached; place the bottom halves in the dish.
- Mix melted butter, minced garlic, chopped parsley, and a pinch of salt.
- Brush half the garlic butter over the bottom halves of the rolls.
- Evenly spread shredded chicken over the rolls, then sprinkle crumbled bacon on top.
- Drizzle ranch dressing over the chicken and bacon.
- Layer Provolone slices over the ranch-dressed chicken, then sprinkle shredded cheddar over the Provolone.
- Place the top halves of the rolls over the layers; brush with remaining garlic butter and sprinkle with grated Parmesan.
- Bake uncovered 15–20 minutes, until cheese is melted and sliders are heated through. Remove, let rest briefly, then slice and serve.
Nutrition
Carbohydrates: 18 g |
Protein: 28 g |
Fat: 42 g
Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and preparation.