Chicken Bacon Ranch Sliders
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When I’m feeding a crowd (or just my always-hungry boys), sliders are my secret weapon. These Chicken Bacon Ranch Sliders never fail. They’re cheesy, creamy, a little garlicky, and so dang good. Perfect for football season (or any game day), sleepovers, or when you want an easy dinner to feel fun but not fussy.
Each one is packed with juicy shredded chicken tossed in creamy ranch, crispy bacon crumbles, and melted cheddar, all tucked into soft slider rolls. They’re brushed with buttery garlic parmesan topping and baked until golden, melty, and irresistible.
Love slider recipes? Me too! Try my Buffalo Chicken Sliders, or my Meatballs Sliders as well! Keep the snack theme rolling with bacon crackers – they’re sweet, salty, and dangerously snackable.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
These sliders are cheesy, savory, and full of flavor. This is a super easy recipe to make, using simple ingredients. Perfect for sharing (or not!) they are make ahead friendly and a total crowd pleaser.
Serve with some potato wedges, coleslaw or a green salad.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Cooked chicken breast. Shredded chicken is perfect for this recipe. You can use rotisserie chicken, leftover grilled chicken, or poached chicken.
- Ranch dressing. Adds creaminess and tang. Use your favorite store-bought brand or homemade ranch. Or grab ranch seasoning, and mix into mayo/sour cream.
- Cooked bacon. Adds a smoky, salty crunch. Use regular or thick-cut bacon. In a pinch? Use bacon bits.
- Shredded cheddar cheese. Melts perfectly. You can also use a cheddar-mozzarella blend, provolone, or any kind of cheese that you enjoy.
- Slider buns or Hawaiian sweet rolls. Soft and slightly sweet, they hold everything together.
- Butter. Adds richness to the garlic topping.
- Garlic powder. Gives flavor without chopping fresh garlic.
- Dried parsley. Adds color and freshness.
- Parmesan cheese. Gives a salty, savory finish to the garlic butter topping.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped: Preheat the oven to 350°F. Line a baking sheet or baking pan with parchment paper. Separate and cut the rolls in half and place the bottom half of the rolls on the prepared sheet.
Mix the filling: In a large bowl, combine shredded chicken with ranch dressing until well coated.
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Assemble the sliders: Spoon chicken mixture evenly onto the bottom halves of the buns. Sprinkle with crumbled bacon, then top with cheddar cheese. Place top half of the rolls over the cheese.
Make the garlic butter: In a small bowl, combine melted butter, garlic powder, parsley, and parmesan cheese. Stir well.
Brush and bake: Brush the garlic butter mixture generously over the tops of the rolls.
Bake in a preheated oven for 12-15 minutes, or until the cheese is melted and the tops are golden brown.
Serve: Remove from oven and serve warm. Add extra ranch for dipping if desired.
Troubleshooting
- Buns are soggy. Use less ranch or toast the bottoms lightly before assembly.
- Cheese is not melting. Bake a few minutes longer or cover with foil to trap heat.
- Tops are too dark. Tent loosely with foil halfway through baking.
- Filling is too dry. Add a little more ranch dressing before assembling.
- Buns are hard after reheating. Wrap sliders in foil while reheating to keep them soft.
FAQs
Yes. Assemble the sliders without the garlic butter topping, cover, and refrigerate for up to 8 hours. Add garlic butter just before baking.
Make sure the chicken is not overly wet with ranch. You can toast the bun bottoms lightly before assembly for extra insurance.
Yes, but it will be less crispy.
Kylee’s Notes
- Use rotisserie chicken to save time and add extra flavor. Shred it while it’s warm so it pulls apart easily.
- Don’t go overboard with the ranch. You want the chicken coated, not swimming, so the buns stay nice and soft, not soggy.
- Separate the slider rolls before baking. It makes serving easier and helps every one of them get that buttery garlic topping.
- For extra flavor, brush a little garlic butter on the bottoms of the buns too before assembling.
- Want crispy tops? Pop the sliders under the broiler for a minute or two at the end. Keep an eye on them so they don’t burn.
- Serving for a crowd? Double the batch and bake on two sheets. These go fast and no one wants to wait for round two.
How to store leftover sliders
Refrigerator
Cool sliders completely, then store in an airtight container in the fridge for up to 3 days.
Reheating tips
Reheat in the oven at 350°F until warmed through, about 10 minutes. You can also reheat in the air fryer at 350°F for 5-6 minutes.
Freezing
Wrap tightly in foil and freeze before baking. Thaw overnight and bake as directed.
More recipes to love:
- Chicken Bacon Ranch Pasta. A great recipe for pulling together an easy meal on the fly, and has great flavor. Get dinner on the table FAST with some handy shortcuts!
- Breakfast Sliders. These breakfast sliders are so good! Bacon, sausage, eggs, and cheese tucked into soft buns, all brushed with a luscious garlic butter.
- Baked Hawaiian Sliders (Ham, Cheese and Pineapple). These easy-to-make hot Hawaiian Sliders are perfect for parties, gatherings, and potlucks. Make a double batch to feed a crowd!
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Chicken Bacon Ranch Sliders
Ingredients
For the sliders
- 12 slider buns or Hawaiian rolls separated
- 3 cups cooked and shredded chicken breast
- 1 cup ranch dressing plus more if desired
- 8 slices cooked bacon
- 1 1/2 cups shredded cheddar cheese
For the garlic butter topping
- 1/2 cup butter melted
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 1/4 cup parmesan cheese powdered or grated
Instructions
- Get prepped: Preheat oven to 350°F. Line a baking sheet with parchment paper. Separate 12 slider buns or Hawaiian rolls and place the bottom halves on the prepared sheet.
- Mix the filling: In a large bowl, combine 3 cups cooked and shredded chicken breast with 1 cup ranch dressing until well coated.
- Assemble the sliders: Spoon chicken mixture evenly onto the bottom halves of the buns. Sprinkle with crumbled 8 slices cooked bacon, then top with 1 1/2 cups shredded cheddar cheese. Place top buns over the cheese.
- Make the garlic butter: In a small bowl, combine melted 1/2 cup butter, 2 teaspoons garlic powder, 1 teaspoon dried parsley, and 1/4 cup parmesan cheese. Stir well.
- Brush and bake: Brush the garlic butter mixture generously over the tops of the buns. Bake for 12-15 minutes, or until the cheese is melted and the tops are golden brown.
- Serve: Remove from oven and serve warm. Add extra ranch for dipping if desired.
Notes
- Separate the buns before assembly so they are easier to serve.
- Add extra ranch to the chicken if you want a creamier filling.
- Brush garlic butter over the tops right before baking for maximum flavor.
- For extra crispy tops, broil for 1-2 minutes at the end of baking.
- Serve immediately for the best texture.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
