These Chicken Bacon Ranch Sliders are the kind of meal you make once and then keep coming back to.
They’re cheesy, creamy, loaded with savory bacon, and baked until the tops are perfectly golden and buttery. The ranch flavor brings it all together, and they’re super easy to pull apart and serve.
Whether it’s game day, a potluck, or just a quick weeknight dinner, this one never fails.
Why I Love This Recipe
This one takes me straight back to family gatherings where sliders were always the first tray to disappear. I started making these when I had leftover rotisserie chicken and now I make them on purpose. There’s something magic about soft slider rolls, creamy ranch, and crispy bacon all baked together.
- Comes together fast with simple ingredients
- Always a hit for parties and casual dinners
- Melty cheese and ranch make it super craveable
- Easy to prep ahead and reheat
- Great for using up leftover chicken
Servings & Cook Time
Makes: 12 sliders
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
What You’ll Need
- 12-pack Hawaiian sweet rolls (kept as a whole block, sliced horizontally)
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 ½ cups shredded mozzarella cheese
- ½ cup cooked crispy bacon bits
- ⅓ cup ranch dressing
- 3 tablespoons unsalted butter (melted)
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley
- ¼ teaspoon salt
Pro Tips
- Use a serrated knife to slice the rolls so they stay together
- Don’t overdo the ranch—just enough to moisten, not drench
- For super crispy bacon, bake it instead of pan-frying
- Shred chicken finely so it spreads evenly and stays in place
- Brush the tops generously with butter for a golden crust
Tools You’ll Need
- Serrated bread knife
- Baking dish (9×13)
- Small mixing bowls
- Silicone brush
- Aluminum foil
- Spoon or spatula
Substitutions & Variations
- Swap mozzarella for cheddar or provolone
- Use turkey bacon or leave it out for a pork-free option
- Add thin red onion slices for a sharp contrast
- Use ranch seasoning instead of bottled dressing
- Try BBQ sauce instead of ranch for a smoky twist
Make Ahead Tips
- Assemble everything ahead of time and refrigerate (unbaked) up to 24 hours
- Reheat leftovers in the oven at 300°F until warm
Recipe & Instructions
Step 1: Slice the Rolls
Use a serrated knife to carefully slice the Hawaiian rolls in half horizontally, keeping them in one connected block. Place the bottom half in a 9×13 baking dish.
Step 2: Mix the Filling
In a bowl, mix together 2 cups shredded cooked chicken, ½ cup crispy bacon bits, ⅓ cup ranch dressing, and 1 cup of the shredded mozzarella cheese.
Step 3: Add the Filling
Spread the chicken-bacon-ranch mixture evenly over the bottom half of the rolls in the baking dish.
Step 4: Add More Cheese
Sprinkle the remaining ½ cup mozzarella cheese evenly over the chicken mixture.
Step 5: Top It Off
Place the top half of the rolls back on. Mix melted butter with garlic powder, parsley, and salt, and brush over the tops.
Step 6: Bake
Cover with foil and bake at 350°F for 15 minutes. Remove foil and bake another 5 minutes until tops are golden.
Step 7: Serve
Remove from oven, let rest 5 minutes, then slice into 12 sliders and serve warm.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days
- Reheat in a 300°F oven or toaster oven until warm
- Avoid microwaving—makes the bread soggy
Why This Recipe Works (Quick Science)
The shredded chicken absorbs the ranch and bacon flavor without becoming soggy, while the mozzarella melts to bind everything together. Brushing the tops with seasoned butter adds flavor and helps them crisp up in the oven, sealing in the moisture inside the rolls.
Common Mistakes
- Using too much ranch makes the filling wet and messy
- Not covering with foil at first can dry out the bread
- Using thick chicken chunks instead of shredding makes uneven bites
- Skipping the butter topping makes the rolls dry
What to Serve With
- A fresh green salad
- Crispy baked potato wedges
- Pickles or coleslaw
- Tomato soup
- Fruit salad on the side
FAQ
Can I use canned chicken?
Yes, just drain it well and shred it finely.
Do these freeze well?
Not really—best eaten fresh or within a few days.
Can I use ranch seasoning instead of dressing?
Yep! Just mix it with a little sour cream or mayo to make a spread.
Can I use different bread?
Sure—any soft dinner roll will work, but Hawaiian rolls are the classic for sweetness.
Final Thoughts
These Chicken Bacon Ranch Sliders are warm, melty, and full of comfort. You can whip them up fast and they always taste like you spent hours. Give them a try, and don’t forget to drop a comment with how yours turned out or any fun twists you added!