Description
Chicken Bacon Ranch Sliders are warm, cheesy, pull-apart party sandwiches made with rotisserie chicken, crispy bacon, ranch dressing, and melty cheese on soft rolls. Ready in about 35 minutes, they’re perfect for game day, parties, or an easy weeknight dinner.
Ingredients
12 Hawaiian rolls (keep attached as a slab)
2 1/2–3 cups shredded cooked chicken (rotisserie recommended)
1/2 cup ranch dressing (use a thick ranch you like)
8 slices bacon, cooked crispy and chopped
1 1/2 cups shredded cheese (sharp cheddar, mozzarella, or a mix)
2–3 green onions, thinly sliced (optional)
4 tablespoons butter, melted
1 teaspoon dried parsley (or Italian seasoning)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons grated Parmesan
Salt and black pepper, to taste
Instructions
1. Preheat oven to 350°F (175°C). Grease or lightly spray a 9×13-inch baking dish.
2. In a bowl, mix shredded chicken with ranch dressing (and half the green onions if using) until coated, not soggy. Season with a pinch of salt and pepper if needed.
3. Keeping the rolls connected, slice the entire slab horizontally with a serrated knife to create a top and bottom.
4. Place the bottom slab into the baking dish. Sprinkle a thin layer of cheese over the bottom rolls (this helps prevent sogginess).
5. Spread the ranch chicken evenly over the cheese layer.
6. Sprinkle chopped crispy bacon over the chicken, then add the remaining cheese. Add remaining green onions if using.
7. Place the top slab of rolls back on.
8. In a small bowl, combine melted butter, parsley, garlic powder, onion powder, and Parmesan. Brush evenly over the tops of the rolls.
9. Cover loosely with foil and bake 12–15 minutes until the cheese is melted and heated through.
10. Remove foil and bake 5–7 minutes more until tops are golden and lightly crisp.
11. Rest 5 minutes, then cut between rolls and serve warm.
Notes
Use a thicker ranch (not watery) to avoid soggy bottoms.
The bottom cheese layer acts as a moisture barrier—don’t skip it.
For make-ahead: assemble without the butter topping, cover and refrigerate up to 24 hours. Add topping right before baking (add 2–3 extra minutes if cold).
Reheat leftovers at 325°F covered, then uncover briefly to re-crisp the tops.
Optional add-ins: pickles, jalapeños, or a handful of spinach (don’t overstuff).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 290 kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 55mg