These Chicken Bacon Ranch Sliders are melty, cheesy, and packed with flavor. Made with rotisserie chicken, bacon, ranch dressing, and a mozzarella-cheddar cheese blend, they’re baked on soft Hawaiian rolls for the ultimate small-batch comfort food.
If you’re looking for a quick and cozy meal for two, these Chicken Bacon Ranch Sliders check every box. With the traditional mix of chicken bacon ranch ingredients and baked until golden and melty, these sliders a small-batch twist on a crowd favorite. They're perfect for dinner for two, lunch the next day, or even game-day snacking.
Recipe at a Glance
- Ready In: 30 minutes
- Equipment: quarter sheet pan with nonstick foil, medium bowl, silicone spatula, small cookie scoop, silicone brush
- Ingredients: Shredded rotisserie chicken, crumbled bacon, extra sharp cheddar cheese, mozzarella cheese, Ranch dressing, chili powder, paprika, garlic powder, and unsalted butter
- Makes: 4 Chicken Bacon Ranch Sliders
- Difficulty: Easy
- Make-Ahead Friendly: Yes
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Why You'll Love This Recipe
- Small-batch friendly: Makes just 4 sliders, perfect for 2 servings.
- Rotisserie chicken shortcut: Maves time while keeping things flavorful and juicy.
- Comfort food classic: Chicken, bacon, ranch dressing, and gooey cheese is a winning combination.
- Quick and easy: Easy to prep and on the table in 30 minutes.
Ingredients - Here's What You'll Need
Step-by-Step Instructions
- Prep: Preheat the oven to 350°F. Line a quarter sheet pan with nonstick aluminum foil.
- Make the Filling: In a medium bowl, combine the shredded chicken, bacon, Ranch Dressing, 3 tablespoons of cheddar cheese, 3 tablespoons of mozzarella cheese, chili powder, paprika, and garlic powder.
- Slice the Slider Buns: Using a serrated bread knife, slice the slider buns in half, horizontally, making sure to keep the tops and bottoms intact.
- Add the Filling: Spread the chicken bacon ranch filling evenly over the bottom layer of the Hawaiian rolls.
- More Cheese: Sprinkle on the remaining cheddar and mozzarella cheese, and replace the top buns.
- Brush and Bake: Transfer the sliders to the prepared sheet pan and brush the top with melted butter mixed with garlic powder. Loosely cover the top with aluminum foil and bake at 350°F for 12 to 15 minutes. Remove the foil and bake for an additional 3 to 4 minutes.
- Serve: Remove from the oven. Allow to cool slightly before serving. Enjoy warm.
These Chicken Bacon Ranch Sliders are small-batch comfort food at its finest. They're gooey, savory, and baked to perfection.
With just a few everyday ingredients and 30 minutes, you’ll have a meal that’s quick, satisfying, and guaranteed to disappear fast. Whether you serve them for dinner for two, a fun lunch, or a cozy snack, these sliders are a recipe you’ll come back to again and again. Yum!
Frequently Asked Questions
This recipe can be easily increased. Just triple all of the ingredients.
Yes, leftover cooked chicken breast or thighs work just as well. Just shred or chop before mixing.
Combine the chicken, bacon, and ranch mixture in a bowl. Cover and refrigerate for up to three days. When ready to bake, fill the Hawaiian rolls as directed. Alternatively, assemble sliders up to 4 hours in advance, cover, and refrigerate. Bake as directed, adding 5 minutes if cold.
The savory butter rolls work better in this recipe because they don't compete with the savory filling. However, if you're unable to find the savory butter rolls, you can substitute the sweet Hawaiian rolls.
Recipe Tips and Variations
- Quesadilla Option: Swap 8-inch flour tortillas for Hawaiian rolls for a delicious quesadilla. For 2 8-inch flour tortillas, double the ingredients.
- Cheese Options: Pepper jack adds a little heat, while provolone or Fontina creates a milder, melty richness.
- Pre-cooked Bacon Shortcut: Pre-cooked bacon works great in this recipe. However, because pre-cooked bacon tends to be thinner than regular bacon, plan on doubling the slice count. Crisp up the pre-cooked bacon in the microwave before using.
- Pairings: Pair with fries, potato wedges, tater tots, or chips. Add a fresh green salad or cole slaw to balance the richness. Serve with extra ranch dressing, chipotle mayo, or BBQ sauce for dipping.
Other Slider Recipes
Sliders are a convenient alternative to full sandwiches. Here are some of my favorites.
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Chicken Bacon Ranch Sliders (Small Batch Recipe)
Equipment
- Quarter-sheet pan with nonstick aluminum foil
- medium bowl
- Silicone Spatula
- Small offset spatula
Ingredients
- ½ cup (2 ½ ounces) shredded rotisserie chicken (See Tip 1)
- 2 strips of bacon, cooked, drained, and crumbled (See Tip 2)
- ¼ cup (1 ounce) shredded extra sharp cheddar cheese, divided (See Tip 3)
- ¼ cup (1 ounce) shredded low-moisture mozzarella cheese, divided (See Tip 3)
- 2 tablespoons (1 ounce) Ranch dressing
- ⅛ teaspoon chili powder
- ⅛ teaspoon paprika
- ⅛ teaspoon garlic powder
- 4 pack Hawaiian savory buttery rolls (See Tip 4)
- 1 tablespoon (0.5 ounces) unsalted melted butter mixed with ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 350°F. Line a quarter-sheet pan with nonstick aluminum foil. Set aside.
- Combine chicken, bacon, cheeses minus 1 tablespoon of each, Ranch dressing, chili powder, paprika, and garlic powder.
- Split Hawaiian rolls in half horizontally. Spread the chicken Ranch mixture evenly over the bottom layer of the rolls. Sprinkle on the reserved cheese. Place the top layer of rolls on top and brush with the mixture of melted butter and garlic powder. (See Tip 5)
- Loosely cover with foil and bake at 350°F for 12 to 15 minutes. Remove the foil and heat for an additional 3 to 5 minutes.
- Yield 4 Chicken Bacon Ranch Sliders
Video
Tips/Notes
- May substitute cooked and shredded chicken breast or thighs for the rotisserie chicken.
- I like to use pre-cooked bacon for the added ease in this recipe. However, because pre-cooked bacon tends to be thinner than regular bacon, I double the amount. Also, I crisp up the pre-cooked bacon in the microwave before using it.
- Feel free to use just cheddar cheese in this recipe. Alternatively, pepper jack, Monterey Jack, and Fontina cheese are delicious in this recipe.
- I prefer using the savory butter Hawaiian rolls rather than the sweet rolls in this recipe because of the savory filling. However, in a pinch, you could use the sweet rolls.
- May be made in advance up to this point. Cover and refrigerate for up to 4 hours. Add around 5 minutes of cooking time if cold.
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