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Shredded Chicken Bacon Ranch Sliders

Soft, buttery rolls are packed with juicy shredded chicken, crispy bacon, melty cheddar, and ranch seasoning, then brushed with a savory garlic butter topping.
Print Recipe
Chicken Bacon Ranch Sliders
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes

Ingredients

Filling

  • 3 cups cooked and shredded chicken 2 Breasts/1.2LBs
  • 1 cup cooked and crumbled bacon
  • 1 cup shredded cheddar cheese
  • 1/2 cup homemade ranch dressing
 storebought if you must
  • 1 spoonful/dollop mayonnaise
  • 1/2 tsp kosher salt
  • 1 tsp fresh cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp dried dill

Sliders

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

Garlic Butter Topping

  • 1/3 cup melted butter
  • 3/4 tsp garlic powder
  • 1/2 tsp Worcestershire sauce
  • 1 1/2 tsp dried minced onion
  • 1/2 tsp mustard
  • Dried parsley

Instructions

Prepare

  • Preheat oven to 350°F. Get out your 9×13” pan and either line with parchment paper, or spray lightly with cooking spray. Place the buns on a cutting board and, with a serrated knife, carefully slice them in half horizontally while keeping one hand on top for stability.

Make Filling

  • In a large mixing bowl, combine bacon, cheese, ranch dressing, mayonnaise, garlic powder, onion powder, dried dill, salt, and pepper. Stir well to combine. Add shredded chicken and toss until evenly coated.

Assemble Sliders

  • Keep the rolls connected and place the bottom half in the prepared baking pan, cut side up. Evenly spread the chicken mixture over the rolls, then place the top halves on top.

Make Garlic Butter Topping

  • In a small bowl, mix melted butter, garlic powder, Worcestershire sauce, dried minced onion, and mustard. Brush or pour the butter mixture evenly over the sliders.

Bake

  • Cover with foil and bake for 15 minutes. Uncover and bake for another 5 minutes, or until golden brown and crispy to your liking.

Cool and Serve

  • Remove from the oven and let sit for 5 minutes before cutting into individual sliders. Sprinkle with fresh parsley, serve warm, and enjoy!
  • Recipe makes 12 sliders. Can be doubled using two pans.
Servings: 5