Chicken Bacon Ranch Sliders (baked) Recipe

I present Shredded Chicken Bacon Ranch Sliders featuring soft slider buns, shredded chicken tossed in a savory ranch sauce, sharp cheddar, crispy bacon, and a garlicky butter topping with a little secret you’ll want to know.

Ingredients

• Shredded chicken: Lean protein source, filling and versatile; low carb but watch added sauces.
• Cream cheese: Adds creamy richness and fat, mostly saturated fat, less fiber or protein.
• Bacon: Gives smoky, salty crunch but high in saturated fat and sodium.
• Ranch dressing: Flavorful tangy binder, can raise calories and sodium depending on brand.
• Hawaiian rolls: Soft slightly sweet buns that add carbs and a touch of sugar.
• Sharp cheddar: Melty sharp cheese adds calcium and protein but also saturated fat.
• Butter: Used for topping, adds golden browning and extra richness, mostly saturated fat.
• Green onions: Optional fresh bite, adds vitamins, color and mild oniony brightness.

Ingredient Quantities

• 12 soft slider buns (Hawaiian rolls)
• 3 cups cooked shredded chicken (about 1 rotisserie chicken or 1.5 lbs)
• 8 oz cream cheese, softened
• 1/2 cup ranch dresssing
• 1/4 cup mayonnaise
• 1 cup shredded sharp cheddar cheese
• 8 slices bacon, cooked and chopped
• 3 tbsp unsalted butter, melted
• 1 clove garlic, minced
• 1 tbsp chopped fresh parsley or 1 tsp dried parsley
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup sliced green onions

How to Make this

1. Preheat oven to 350°F and grease a 9×13 inch baking dish; slice the pack of slider buns in half as a whole so you have one bottom slab and one top slab, set them in the dish.

2. If cream cheese is still firm, microwave it in a microwave safe bowl for 15 to 25 seconds to soften; in a large bowl combine the softened 8 oz cream cheese, 1/2 cup ranch dressing, 1/4 cup mayonnaise until smooth.

3. Add 3 cups cooked shredded chicken, 1 cup shredded sharp cheddar, 8 slices cooked chopped bacon, 1 tbsp chopped fresh parsley or 1 tsp dried parsley, and optional 1/4 cup sliced green onions; season with salt and freshly ground black pepper and stir until evenly combined, it’s okay if the chicken is a little chunky.

4. Spread the chicken mixture evenly over the bottom slab of rolls, pressing it into the nooks so every slider will have filling; sprinkle a little extra cheddar and a few bacon pieces on top if you want more melty cheese and crunch.

5. Place the top slab of rolls over the filling and press down gently so the sliders sit compactly in the pan.

6. Whisk together 3 tbsp melted unsalted butter, 1 clove minced garlic, and a pinch more parsley; brush that garlic butter generously over the tops and let it sink into the seams for max flavor.

7. Cover the pan tightly with foil and bake for about 15 minutes until warmed through and the cheese is melted; remove the foil and bake another 5 to 7 minutes until the tops are golden and a little crisp.

8. Let the sliders rest for 3 to 5 minutes, then slice between the rolls to separate into 12 sliders and serve warm with extra ranch for dipping if desired.

Equipment Needed

1. 9×13 inch baking dish (greased)
2. Large mixing bowl and a small microwave-safe bowl (for the cream cheese)
3. Measuring cups and spoons
4. Rubber spatula or wooden spoon for mixing and spreading
5. Whisk (for the garlic butter)
6. Pastry brush to brush the butter on top
7. Sharp knife and cutting board to slice the rolls and chop bacon/parsley
8. Aluminum foil to cover the pan while baking
9. Oven mitts for handling the hot dish

That’s it, should be enough to pull these sliders together.

FAQ

Chicken Bacon Ranch Sliders (baked) Recipe Substitutions and Variations

• Hawaiian rolls: potato rolls (same soft texture, 1:1), mini brioche buns (richer, slightly sweeter), split dinner rolls or slider potato buns — all work if you need something softer or fancier.
• Cooked shredded chicken: shredded rotisserie turkey (1:1), canned chicken (drain and flake), poached or roasted chicken breasts shredded fresh, or pulled pork for a BBQ twist.
• 8 oz cream cheese: Neufchâtel (lower fat, swap 1:1), mascarpone (richer, use a bit less if you like), plain Greek yogurt mixed with a tbsp or two mayo for creaminess, or blended ricotta/cottage cheese for a lighter option.
• 8 slices bacon: turkey bacon (lower fat), pancetta or prosciutto (use crisped), cooked crumbled breakfast sausage, or vegetarian bacon for a meatless swap.

Pro Tips

– Soften the cream cheese right: cut it into small cubes and let it sit on the counter for 20–30 minutes or zap it 10–15 seconds in the microwave. if you still see lumps, beat it with a hand mixer for 10 seconds so the filling is silky and not grainy.

– Stop the bottoms from getting soggy by giving them a quick toast first. Slide the bottom slab in the oven for 3–4 minutes or press them cut-side down in a hot skillet for a minute. it makes a huge difference in texture and they wont get mushy when the filling goes on.

– Cook bacon on a rimmed sheet at 400°F for even crispiness and zero splatter, then crumble. save a teaspoon of the bacon fat and stir it into the garlic-butter you brush on top for deeper flavor. also shred cheese from a block, not pre-shredded, so it melts smoother.

– Want easy make-ahead or freezer sliders? Assemble, wrap tightly in foil and refrigerate up to 24 hours or freeze up to 2 months. bake straight from the fridge, or if frozen add about 10–15 minutes covered, then uncover to brown; chill for 5 minutes before slicing so they cut neat with a serrated knife or kitchen shears.