These Chicken Bacon Ranch Sliders are delicious mini sandwiches perfect for eating at home or on the go. Filled with juicy chicken, crispy bacon, melty cheddar cheese and a hint of ranch dressing, these sliders are 100% family approved!
You’ve probably noticed I love coming up with ideas for meals on the go. Between field meals and cold lunch ideas for work, I realize many of us have the need to take food on the road.
It’s time to welcome Chicken Bacon Ranch Sliders to your sandwich repertoire!
What's a slider, anyway?
Slider sandwiches are made with mini buns, usually two inches by two inches. They pull apart into mini sandwiches. You can make them with toppings like beef in my cheeseburger sliders or chicken like on this chicken bacon ranch combo.
Whatever you stuff them with, they are delicious!
Ingredients
We’re using just a handful of ingredients for this easy recipe, and I’ll tell you, I tried to make these sliders as healthy as possible.
I mean, they’re still quite decadent, but I used a little self restraint, too!
- Slider buns - these little burger buns can be found in the bakery at your grocery store or in the bread aisle, of course.
- You can also use Hawaiian rolls, potato buns or in a pinch even dinner rolls will work!
- Chicken - the recipe calls for deli chicken breast, but you can totally use leftover rotisserie chicken and it would be equally delicious. Just add shredded chicken in place of the sliced!
- Bacon - a key ingredient. I keep make ahead bacon in the freezer and just pull a few slices for this recipe. Easy peasy!
- Cheese - my personal preference is cheddar cheese but really, can you go wrong with any kind of cheese? I didn’t think so.
- Ranch Dressing - we’re using just enough ranch dressing without making these sandwiches soggy. Some added spices to the top will provide extra flavor without extra calories. Use your leftover ranch to make chicken bacon ranch pasta salad!
- Spices - speaking of spices, we’re gonna add a sprinkle of dried dill, dried onion, and parsley. These are spices that are already in the ranch seasoning and they just kinda jazz things up a little.
- Plus, the green looks pretty sprinkled on the top, don’t you think?
Chicken Ranch Slider Recipe Variations
Grated parmesan cheese would be awesome on top if you'd like to up the cheese factor! You'll probably never hear me say this again, but I'd use the kind in the green can. For real.
If you don't like ranch dressing (gasp!), you can leave it off and brush butter over the top to make these as chicken bacon sliders.
On the other hand, if you’re totally on Team Ranch, you’ll also love my Slow Cooker Ranch Chicken Tacos and Chicken Bacon Ranch Wraps.
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How to Make Chicken Bacon Ranch Sliders
Step 1: Cut the slider buns in half horizontally, keeping the buns attached to one another. Set the bottom half in an oven safe casserole dish or baking sheet. Set the top half of the buns aside for now.
There's no need to use cooking spray, the rolls should be find as is.
Step 2: Layer chicken, cheese and chopped bacon on the rolls.
I really recommend you go in that order - chicken, cheese then bacon - because as the cheddar cheese melts, it grabs onto the bacon deliciousness and keeps everything in place.
Add the top buns on top to make your sandwiches.
Step 3: Spread the ranch dressing and seasonings. I’m not crafty by nature but I sure enjoyed brushing the tops of these with ranch dressing. It was like my own little painting project. What can I say, I’m easily amused.
Be sure to get the ranch dressing into the nooks and crannies of all the buns, too.
Sprinkle with the dried spices. I used fresh parsley because I happened to have it, plus it made the photo look pretty!
And, bake!
These sliders taste just as good at room temperature or in a lunch box as they do warm!
More slider recipes you'll love:
Chicken Bacon Ranch Sliders
Ingredients
- 1 package Hawaiian rolls split in half horizontally
- 1 pound deli chicken sliced
- 6 sliced cooked bacon chopped
- 6 slices cheddar cheese
- 2 Tablespoons ranch dressing
- ½ teaspoon minced dried onion
- ½ teaspoon dried parsley
- ½ teaspoon dried dill
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Instructions
- Preheat oven to 350 degrees. Place Hawaiian rolls in an oven safe casserole dish or baking pan.
- Layer chicken, cheese, and bacon on top of the bottom half of rolls. Place remaining half of rolls on top.
- Brush the ranch dressing over the tops of the slider rolls, getting into the nooks and crannies that connect the rolls.
- Sprinkle the tops with dried onion, parsley and dill.
- Cover with foil and bake, 15-20 minutes until heated through and cheese is melted. Remove foil and cook for 5 more minutes.
Allow to cool slightly. Cut & serve.
Video
Notes
TO MAKE AS A FREEZER MEAL
Place Hawaiian rolls in an oven safe dish. Layer cheese, onions and meats on top of bottom half of rolls. Place remaining half of rolls on top. Cover with foil and freeze.TO COOK FROM A FREEZER MEAL
Thaw in the refrigerator overnight. Brush ranch dressing as instructed above. Sprinkle with dried seasonings. Cover with foil and bake, 15 minutes until heated through and cheese is melted. Remove foil and cook for 5 more minutes. Allow to cool slightly. Cut & serve.Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Jeremy Earle says
Just a copycat recipe...nothing original.
Deanne Frieders says
Thanks for your feedback Jeremy.
Stella says
This is the perfect flavor combination of chicken, bacon and ranch! Easy to make and my kids love them too😊
Deanne Frieders says
A double win!
Elizabeth Phillips says
Don't be a jerk Jeremy.
Robin says
So easy and delicious. Love that they will travel well too. Thanks for sharing~
Sheila says
These were amazing. I used a rotisserie chicken and sharp cheddar, yum. Thanks for the recipe!
Deanne Frieders says
So glad you loved it too Sheila!