Chicken Bacon Ranch Sliders

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Chicken bacon ranch is one of those flavor combos you see everywhere: pizza, wraps, dips, you name it. These Chicken Bacon Ranch Sliders keep that same familiar taste, but streamline the process into one easy, oven-baked pan that’s built for sharing. Everything happens in a single baking dish, from assembly to serving, so cleanup stays simple even if you’re feeding a crowd.

I first started making these for game nights when I wanted something more filling than a dip but less fussy than individual sandwiches. Instead of building sliders one by one, we treat the rolls as a sheet, layer on a creamy, ranch-seasoned chicken mixture, then bake the whole thing together under a garlic butter topping. It’s fast, reliable, and easy to carry straight to the table.

This version leans into convenience but still tastes homemade. You can use leftover roasted chicken or a rotisserie bird, bottled ranch dressing, and supermarket slider rolls, then upgrade the flavor with a quick seasoning mix and a simple garlic butter. The result is a pan of sliders with crisp, golden tops, soft centers, and a filling that doesn’t fall out the second someone grabs one. If you like recipes that work for potlucks, casual parties, or movie nights with minimal effort, these Chicken Bacon Ranch Sliders earn a permanent spot in rotation.

How to Make The Perfect Chicken Bacon Ranch Sliders

Clean, Wholesome Ingredients

• 1 cup cooked and crumbled bacon
• 1 cup shredded cheddar cheese
• 1/2 cup prepared ranch dressing
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 cups cooked and shredded chicken
• 12 slider buns (Hawaiian rolls, butter rolls, or potato rolls)
• 1/3 cup melted butter (salted or unsalted)
• 3/4 teaspoon garlic powder
• Minced fresh parsley, for garnish (optional)

The Process

1. Preheat and prep the pan. Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil or parchment and lightly coat it with cooking spray. This keeps the sliders from sticking and makes it much easier to lift and slice for serving.
2. Slice the rolls as one piece. If your slider buns aren’t pre-sliced, keep them attached in a single slab. Place the entire package on a cutting board and, using a serrated bread knife, carefully slice horizontally to create a top and bottom layer. Keep one hand flat on top to steady the rolls so they don’t tear or separate.
3. Mix the ranch filling base. In a large mixing bowl, combine the crumbled bacon, shredded cheddar, ranch dressing, mayonnaise, 1 teaspoon garlic powder, onion powder, dried dill, kosher salt, and black pepper. Stir until everything is evenly coated and no streaks of mayo or ranch remain. The mixture should be thick and creamy.
4. Add the chicken. Add the shredded chicken to the bowl and toss until every strand is coated in the ranch mixture. There shouldn’t be any dry pockets of chicken; if it seems dry, you can add a small splash of extra ranch. A well-coated filling holds together better inside the sliders.
5. Build the slider base. Place the bottom half of the connected rolls into the prepared baking pan, cut side up. Make sure they sit flat in the pan so the filling spreads evenly and each slider bakes at the same rate.
6. Spread the filling evenly. Spoon the chicken bacon ranch mixture over the cut side of the bottom rolls. Use a spatula to spread it all the way to the edges and into the corners. Level the top so the filling layer is even; this helps each slider get a consistent amount of chicken and cheese.
7. Cap with the top rolls. Place the top half of the rolls over the filling, cut side down, keeping them connected. Gently press down so the filling settles slightly, but don’t push so hard that it squeezes out the sides.
8. Make the garlic butter. In a small bowl, mix the melted butter with 3/4 teaspoon garlic powder. Stir until the garlic powder is fully dispersed. This step adds flavor and also helps the tops crisp and brown evenly in the oven.
9. Coat the tops. Brush or slowly pour the garlic butter over the tops of the rolls, letting it soak into the creases. Try to cover as much surface as possible for even browning and flavor. If you pour instead of brush, move gradually to avoid large puddles in one spot.
10. Cover and bake. Cover the pan tightly with foil and bake for about 15 minutes. The foil traps steam so the cheese melts and the filling heats through without drying out the rolls.
11. Uncover to brown. Remove the foil and continue baking for another 10 minutes, or until the tops are as golden and crisp as you like. Watch closely in the last few minutes so they don’t over-brown, especially if you’re using a darker pan.
12. Rest, slice, and serve. Take the pan out of the oven and let the sliders sit for about 5 minutes. This short rest helps the filling firm up slightly so it doesn’t spill out when sliced. Cut along the roll lines into individual sliders, sprinkle with minced parsley if using, and serve hot right from the pan.

Best Chicken Options

These Chicken Bacon Ranch Sliders are flexible, but the type of chicken you choose affects both texture and flavor. For the easiest route, a store-bought rotisserie chicken works very well — it’s already seasoned and tender, and it shreds quickly. Just remove the skin and bones and shred the meat while it’s still slightly warm; it pulls apart more easily that way.

If you prefer to cook your own, poached or baked chicken breasts keep the filling lean and mild, while thigh meat gives a richer, juicier result. Either way, avoid overcooking: properly cooked chicken should shred easily and stay moist, not stringy or dry. You can also use leftover grilled chicken, but keep the seasoning simple so it doesn’t clash with the ranch and bacon. For large gatherings, cooking a batch of chicken in advance in an Instant Pot or slow cooker, then shredding and freezing, is a reliable strategy. Thaw completely and pat dry before mixing with the creamy ranch base so it doesn’t water down the sauce.

Easy Flavor Swaps

Once you’ve made the base version, it’s simple to adjust these sliders to different tastes or themes. For a sharper flavor, swap part of the cheddar for pepper jack or smoked gouda. If you want more heat, add a pinch of cayenne, a few dashes of hot sauce, or some finely chopped pickled jalapeños to the filling. Add spicy ingredients in small amounts and taste as you go so the ranch flavor doesn’t get lost.

You can also vary the rolls: Hawaiian sweet rolls give a subtle sweetness that works well with bacon, while potato rolls are softer and more neutral. For a slightly lighter version, replace some of the mayonnaise with plain Greek yogurt, or use turkey bacon instead of regular bacon. When you’re cooking for a crowd, consider making two pans with different cheese or spice levels. Label each pan and let guests choose between classic Chicken Bacon Ranch Sliders and a bolder, spicy batch without changing your base method.

Recipe FAQ: Common Questions

How can I prep these Chicken Bacon Ranch Sliders ahead for a party?

For entertaining, you can assemble the sliders up to a day in advance. Mix the filling, build the sliders in the pan, and brush with garlic butter, then cover tightly with foil and refrigerate. When you’re ready to bake, let the pan sit at room temperature for about 20–30 minutes so it’s not ice-cold going into the oven. You may need to add 5–10 minutes to the covered baking time to ensure the center heats through. Wait to add fresh parsley until just before serving so it looks bright and fresh.

How do I keep the sliders from getting soggy on the bottom when serving a crowd?

To avoid soggy bottoms, there are a few key details to watch. First, make sure your chicken is well-drained and not overly wet before mixing it with the ranch and mayo; excess liquid will pool under the rolls. Second, spread the filling in an even layer without overloading it so moisture distributes evenly instead of soaking just one area. Bake the sliders uncovered long enough for the tops to crisp and some steam to escape. For buffet-style setups, keep the pan on a wire rack or trivet instead of a cold surface, which helps air circulate underneath and slows condensation. If holding for longer than 30–40 minutes, keep them warm in a low oven around 200°F.

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Chicken Bacon Ranch Sliders

Soft slider rolls are filled with shredded chicken tossed in a creamy ranch mixture, sharp cheddar, and crispy bacon, then brushed with a garlicky butter and baked until golden—an easy, crowd-pleasing slider perfect for parties, game day, or weeknight dinners.

Pin for Later Print Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 12 servings

Ingredients

  

Filling:

• 1 cup cooked and crumbled bacon
• 1 cup shredded cheddar cheese
• 1/2 cup prepared ranch dressing
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 cups cooked and shredded chicken

Sliders:

• 12 count slider buns Hawaiian rolls, butter rolls, or potato rolls

Garlic Butter Topping:

• 1/3 cup melted butter salted or unsalted
• 3/4 teaspoon garlic powder
• minced fresh parsley for garnish (optional)

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Instructions

 

Prepare

• Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with foil or parchment and lightly coat it with cooking spray.
• If your rolls aren’t already sliced, place the connected package on a cutting board and carefully slice horizontally through the stack with a serrated knife, keeping one hand on top to steady them.

Make filling

• In a large bowl, combine the crumbled bacon, shredded cheddar, ranch dressing, mayonnaise, garlic powder, onion powder, dried dill, kosher salt, and black pepper until evenly mixed.
• Fold in the cooked, shredded chicken and toss gently until the chicken is thoroughly coated with the ranch mixture.

Assemble sliders

• Keep the rolls attached. Place the bottom halves, cut side up, in the prepared pan.
• Spread the chicken and bacon mixture evenly across the bottom halves of the rolls.
• Cover with the top halves of the rolls, placing them cut side down over the filling.

Make garlic butter topping

• In a small bowl, stir the melted butter together with 3/4 teaspoon garlic powder until combined.
• Brush or pour the garlic butter evenly over the tops of the assembled rolls so the surface is well coated.

Bake

• Cover the pan with foil and bake in the preheated oven for 15 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the tops are golden and slightly crisp to your liking.

Cool and serve

• Let the sliders rest about 5 minutes after removing from the oven. Cut into individual sandwiches, sprinkle with minced parsley if desired, and serve warm.