Chicken Bacon Ranch Sliders

Name: Chicken Bacon Ranch Sliders
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ¼ cup (½ stick) unsalted butter, melted; 2 Tablespoons chopped fresh parsley ((optional - can use dried parsley)); 2 Tablespoons grated parmesan cheese; 2 teaspoons dry ranch seasoning; 1 teaspoon garlic powder; ½ teaspoon dried dill; 12 Hawaiian Rolls, sliced in half lengthwise; 1/2 cup ranch dressing; 1 pound sliced deli chicken; ¾ cup crumbled, cooked bacon; 2 cups shredded cheddar cheese

Jump to Recipe

You only need 20 minutes to make these delicious Chicken Bacon Ranch Sliders! Lunch, dinner or whenever, these sliders are always a crowd favorite!

A FAST AND FLAVORFUL SLIDER RECIPE

My family absolutely loves sliders for dinner (and I love how easy they are to make!) Sliders aren’t just for game days, they’re an easy appetizer, light dinner or lunch option. These Chicken Bacon Ranch Sliders are made with deli chicken, crispy bacon, creamy ranch and a phenomenal butter glaze on top! The flavor and texture is on point and it doesn’t get much faster to make than this!

A serving tray of Chicken Bacon Ranch Sliders.

FREQUENTLY ASKED QUESTIONS (FAQ’S)

Do I have to use deli chicken?

Nope. If you would rather use rotisserie chicken or any other leftover chicken for this recipe, you certainly can. This would also be good with turkey slices, ham slices, or any other leftover meat that you would like with the bacon, ranch and cheese flavor combination.

Can sliders be made in an air fryer?

Yes as long as you have enough room to fit them in the basket. Or else you will have to do it in batches. I would probably air fry them for about 10 minutes at 325F degrees and go from there. You want the filling to be warmed through and the cheese melted.

Can these sliders be made ahead of time?

Yes. But I would refrain from adding the butter mixture on top so it doesn’t get the bread soggy. You can prepare the sliders then cover and store in the refrigerator until ready to bake. Note: when ready, slather on the butter topping before baking. It may take a few extra minutes of baking time since you’re starting from cold.

Could I use sliced cheese instead of shredded?

Absolutely! I sometimes like using the shredded cheese because it melts a bit faster than slices so it is extra gooey. Slices work just fine though!

How to store leftovers?

These are best eaten right when you make them. They’ll have the best texture then and it is the best when still warm. If you want to keep leftovers, place them in an airtight bag or wrap them tightly with plastic wrap before storing in the fridge for up to 2-3 days. The bread may get soggy over time.

Close up looking at a few Chicken Bacon Ranch Sliders.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

unsalted butter– I think there is plenty of salt in the ranch seasoning and dressing so I used unsalted but if all you have is salted than use that. Margarine is not recommended.
fresh parsley– you can use dried parsley. I’d cut the amount in half though.
grated parmesan cheese – the Kraft stuff in the green bottle works just fine here.
dry ranch seasoning– store bought or you can make your own ranch seasoning
dried dill – I know dill is a love/hate herb so if you don’t like it, just leave it out.
Hawaiian Rolls– sliced in half lengthwise. You could also use plain slider rolls.
ranch dressing– store bought or make your own homemade ranch dressing
sliced deli chicken – you can use leftover chicken or turkey.
crumbled pre-cooked bacon– you can microwave the bacon, use the bacon bits in the salad section of the grocery store, or cook up some fresh bacon and crumble it up.
shredded cheddar cheese – feel free to change up the cheese flavor. Whatever you think will work good with these flavors will be just fine.

Slider rolls, butter, parsley, parmesan cheese, dry ranch seasoning, garlic powder, dried dill, ranch dressing, deli chicken, bacon, and shredded cheddar cheese.

HOW TO MAKE CHICKEN BACON RANCH SLIDERS

Preheat the oven to 350° F. Line a baking dish or baking sheet with parchment paper. In a bowl, mix together the melted butter, parsley, parmesan cheese, dry ranch seasoning, garlic powder, and dried dill until combined. Set aside.

collage of two photos: melted butter being poured into a bowl; a spoon stirring together butter mixture in a bowl.

Place the bottom of the Hawaiian rolls onto the prepared baking sheet. Use a pastry brush to spread the ranch dressing on both halves of the cut side of the Hawaiian rolls.

collage of two photos: bottoms of Hawaiian Rolls on a parchment lined baking sheets; a pastry brush spreading ranch butter on the rolls.

Now time to layer the filling. On the bottom half of the rolls on the baking sheet, layer the chicken, bacon, and then the cheese.

collage of two photos: layer of sliced chicken and crumbled bacon on rolls; shredded cheese added on top of bacon layer.

Place the top half of the Hawaiian rolls on top of the filling. Brush the top of the rolls with the butter mixture.

collage of two photos: a pastry brush brushing ranch butter on tops of rolls.; butter shown fully spread on top of slider rolls.

Place an aluminum foil on top (making sure the foil doesn’t touch the rolls). Bake for about 10-15 minutes or until the sliders are heated through and the cheese has melted.