These Chicken Bacon Ranch Sliders are easy to make, cheesy, delicious, and perfect for no-hassle weeknight meals. Made with just 5 ingredients, these tasty little sandwiches are great for the whole family. Double the recipe for potlucks or game day get-togethers and watch them quickly disappear!
Why You’ll Love This Chicken Bacon Ranch Slider Recipe:
- Super Simple: With just 5 common ingredients and a few easy steps, these chicken bacon ranch sliders make busy weeknight dinners in a snap.
- So Delicious: There’s a reason the chicken, bacon, and ranch combo is popular– it’s incredibly tasty! Salty and crispy bacon was made for tangy ranch and hearty chicken; take one bite, and you’ll never go back to other slider recipes!
- Party-Friendly: Their hand-held size and fan-favorite flavors make these sliders a hit at game day parties, potlucks, and get-togethers.
- Family Favorite: I know how hard it can be to find recipes the whole family loves. Even little ones clean their plates when chicken bacon sliders are on the menu; no cajoling or bribing required!
Let’s Get Started! Here’s What You’ll Need:
Ingredients
Slider Rolls - I prefer to make chicken bacon ranch sliders on Hawaiian rolls, though brioche or bakery-style sliders are also great picks. If not pre-cut, slice them in half width-wise with a serrated knife. You will need 6 rolls.
Sliced Cheddar Cheese - You will need just two slices of cheese. Choose mild, medium, or sharp to fit your taste preferences.
Rotisserie Chicken Breast - This ingredient makes these chicken ranch sliders doable even on the busiest days. If desired, you can also use leftover chopped baked or grilled chicken.
Cooked Bacon - For savory saltiness and a bit of crunch! You will need 2 ounces, or about 6-8 pieces of normal-cut, cooked bacon.
Ranch Dressing - Adds a tangy creaminess, being the perfect complement to the bacon and cheese. Use your favorite brand of ranch, as it is an important flavor component in this chicken bacon ranch sliders recipe.
Equipment:
Cutting Board & Chef’s Knife - Use these to chop the chicken and bacon into bite-sized pieces. If you don’t have a chef’s knife, another sharp knife with a medium-length blade will do.
Small Saucepan - For heating the chicken and bacon filling before assembling the sandwiches.
Baking Sheet - This is for toasting the bacon chicken ranch sliders. I used a small or quarter-size sheet pan, but you can also use a half-size regular sheet pan if needed. Note: Full size are generally not used in home kitchens, your largest sheet pan is likely a half sheet.
Aluminum Foil - Use this optional tool to line the baking sheet, making cleanup a breeze!
How to Make Chicken Bacon Ranch Sliders
Prep chicken and bacon.
Chop the chicken and bacon and slice the slider rolls in half lengthwise if they are not pre-sliced. Preheat the oven to 350°F.
Heat chicken and bacon filling.
Add the chicken, bacon, and ⅓ cup of ranch dressing in a small saucepan. Cook over medium-low heat, stirring regularly, until hot.
Melt cheese on the slider buns.
Place the cheddar cheese slices on the bottom half of the rolls and toast in the preheated oven until the cheese is melted and the rolls are lightly toasted for 3-5 minutes.
Assemble and serve.
Top the cheese-covered buns with the chicken bacon ranch mixture and the remaining ranch dressing. Place the top half of the rolls on the filling. Slice the chicken bacon ranch sliders, and enjoy!
Recipe Success Tips
- Chop the bacon and chicken into evenly sized-pieces. This ensures an even flavor in every bite. Furthermore, chop the meat into small pieces to give the ranch the most surface area to cling to, creating the fullest flavor.
- Don’t overcook the chicken filling. Doing so can dry out the chicken. Instead, heat the filling just until hot. This usually takes about 3-5 minutes.
- Recipe variations. Swap roast turkey for chicken to use up Thanksgiving leftovers, though deli turkey is also delicious! Experiment with different cheeses, such as Monterey Jack, Colby Jack, white cheddar, or Swiss for a savory twist. Or, add tomato slices and a handful of baby spinach to get in some veggies.
Serving Suggestions
Enjoy bacon, ranch, and chicken sliders hot with any of the following sides for a complete and filling meal:
Storage Directions
- Refrigeration: Leftover ranch sliders keep covered in an airtight container in the refrigerator for up to 3 days.
- Freezing: The sandwiches can also be frozen in a freezer-safe container for up to 3 months. Defrost them overnight in the refrigerator until thawed.
- Reheating: Wrap the bacon, ranch, and rotisserie chicken sliders in aluminum foil and heat in a 300°F oven for 5-10 minutes or until heated through.
FAQs
If you don’t have or can’t find pre-cooked bacon, it is super simple to make. Chop 2 ounces (6-8 slices) of bacon into 1-inch pieces and cook it on a skillet over medium heat for 4-6 minutes or until crispy. Scoop the bacon bits with a slotted spoon and transfer them to a paper towel-lined plate to drain.
Most certainly! To do this, combine the chicken, bacon, and ⅓ cup of the ranch in a mixing bowl. Layer the cheese on the bottom half of the sliced rolls and spread the chicken and bacon mixture on top. Spread the ranch dressing evenly over the chicken, top with the remaining rolls, and cover the baking sheet with aluminum foil. Store the sliders in the refrigerator for up to 1 day. Before serving, bake the sliders covered in a 350°F oven for 20-25 minutes or until the cheese is melted. Enjoy hot!
Yes, this chicken bacon ranch slider recipe is great for doubling (or more), making it one of my favorite entertaining recipes. Just multiply the ingredients as needed and follow the recipe instructions, adding additional baking time to melt the cheese if needed.
More Slider and Sandwich Recipes
- Leftover Meatloaf Sliders
- Chicken Apple Sandwiches
- Pesto Caprese Sandwich
- Pretzel Bun Sandwich with Turkey
- Tri-Tip Sandwich
Enjoy!
📖 Recipe
Chicken Bacon Ranch Sliders
Ingredients
- 6 ea slider rolls
- 2 slices cheddar cheese
- 4 oz rotisserie chicken breast or leftover chicken
- 2 oz cooked bacon 6-8 slices of normal cut
- ½ cup ranch dressing
Instructions
- Chop chicken and bacon, and slice slider rolls in half lengthwise. Preheat oven to 350.
- Combine chicken, bacon, and ⅓ cup ranch dressing in a small saucepan and cook on medium-low heat until heated through, stirring regularly.
- Place cheddar cheese slices on the bottom half of rolls and toast until cheese is melted and rolls lightly toasted, about 3-5 minutes.
- Top cheese side with chicken bacon ranch mixture, and then remaining ranch dressing.
- Place top half of rolls on ranch mixture, slice and enjoy!
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Notes
- Refrigeration: Leftover sliders keep covered in an airtight container in the refrigerator for up to 3 days.
- Freezing: The sandwiches can also be frozen in a freezer-safe container for up to 3 months. Defrost them overnight in the refrigerator until thawed.
- Reheating: Wrap the bacon, ranch, and rotisserie chicken sliders in aluminum foil and heat in a 300°F oven for 8-12 minutes or until heated through.
- Chop the bacon and chicken into evenly sized-pieces. This ensures an even flavor in every bite. Furthermore, chop the meat into small pieces to give the ranch the most surface area to cling to, creating the fullest flavor.
- Don’t overcook the chicken filling. Doing so can dry out the chicken. Instead, heat the filling just until hot. This usually takes about 3-5 minutes.
- Recipe variations. Swap roast turkey for chicken to use up Thanksgiving leftovers, though deli turkey is also delicious! Experiment with different cheeses, such as Monterey Jack, Colby Jack, white cheddar, or Swiss for a savory twist. Or, add tomato slices and a handful of baby spinach to add crunch and color.
Nutrition
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
Anne Aslanides says
When we make extra bacon this is one of my favorite ways to use up some rotisserie.