Discover how to make mouthwatering Bacon Chicken Ranch Sliders, the perfect appetizer for game day parties or any time you need a crowd-pleasing snack.
This easy recipe layers sweet Hawaiian rolls with ranch-seasoned butter, melty cheese, thinly sliced chicken, crispy bacon, and cool ranch dressing for an explosion of flavors in every bite.
Learn insider tips to take this slider recipe from ordinary to extraordinary. Only take a few simple ingredients and 20 minutes to have these tasty mini sandwiches ready to serve.
Can I make these ahead of time?
Yes! Prepare the sliders up until baking, then cover tightly and refrigerate for up to 12 hours. Bring them to room temperature for 30 minutes before baking.
Can I freeze them?
You can absolutely freeze assembled, unbaked sliders. Allow them to thaw overnight in the refrigerator before baking as directed.
What kind of bacon works best?
Thick-cut bacon that maintains its shape works well. Cook it until crispy before crumbling over the chicken. Turkey bacon can also be substituted.
What type of rolls do you recommend?
Sweet Hawaiian rolls add a touch of sweetness that pairs perfectly with the savory fillings. Sturdy brioche buns or potato rolls also work well.
How do I make sure the sliders hold together?
Be gentle when moving the filled pans. Allowing the cheese to melt together helps bind the layers. Brushing the rolls with butter or ranch dressing helps things adhere too.
What’s the best way to cut the rolls?
Use a serrated knife to slice the rolls horizontally. Cut slowly with a gentle sawing motion for clean halves.
What kind of chicken should I use?
Rotisserie chicken, chicken cutlets, or leftover chicken work nicely. Just make sure the chicken is thinly sliced for even cooking and coverage.
Can I make them spicy?
Absolutely! Add hot sauce or cajun seasoning to the ranch butter sauce. Jalapeños or buffalo chicken would be tasty too.
What sides go well with them?
Ranch slaw, crinkle cut fries, tater tots, chips and dip are all great options. You really can’t go wrong!
- 1 package (12 rolls) Hawaiian sweet rolls, separated into top and bottom buns
- 4 tbsp (1/2 stick) butter, divided
- 1 tbsp dried parsley
- 1 tbsp dry ranch seasoning
- 1/3 cup ranch dressing
- 10 slices bacon, cooked and crumbled
- 1 lb thinly sliced cooked chicken breast
- 12 slices Colby Jack cheese, quartered (about 24 pieces)
- 1/3 cup grated Parmesan
- Preheat oven to 325°F. Spray a baking dish with cooking spray.
- Split the sweet rolls in half horizontally so you have a top and bottom bun. Place the bottom buns in the prepared baking dish.
- In a small saucepan, melt 2 tbsp of the butter over medium heat. Stir in the dried parsley and ranch seasoning. Reduce heat to low and let simmer for 2-3 minutes. Remove from heat and set aside.
- Brush the ranch butter sauce evenly over each bottom bun. Top each bottom bun with 2 pieces of the Colby Jack cheese.
- Layer the sliced chicken over the cheese, making sure to cover all of the bottom bun. Sprinkle the bacon crumbles evenly over the chicken. Drizzle each slider with about 1 tsp of ranch dressing.
- Top with 2 more pieces of Colby Jack per slider. Sprinkle the remaining cheese over the top to cover completely. (source: Ineskohl.info)
- Brush the inside of the top buns with the remaining 2 tbsp melted butter. Place on top of the sliders. Sprinkle Parmesan over the top buns.
- Cover with foil and bake for 20 minutes. Remove foil and continue baking 10 more minutes until cheese is melted.
- Remove from oven, drizzle with more ranch butter sauce if desired. Slice through the middle of a slider to serve. Enjoy!
- Use good quality ingredients like real butter, fresh herbs, and thick cut bacon
- The thinner you slice the chicken breast, the faster it will cook
- Feel free to use your favorite shredded cheese blend instead of the Colby Jack
- Customize it by adding sauteed onions, bell peppers or mushrooms
- Serve with crispy french fries and plenty of ice cold beer or lemonade