Chicken Bacon Ranch Sliders (baked) Recipe

I just made Shredded Chicken Bacon Ranch Sliders that are cheesy, bacon-packed, and stupidly addictive so I’m not even pretending they’ll survive halftime.

I’m obsessed with these baked Chicken Bacon Ranch Sliders Easy because they hit every sloppy, salty, cheesy note I crave. I love pulling apart Hawaiian Roll Sliders Chicken Bacon Ranch and finding shredded chicken tangled in gooey cheddar and cream cheese, pockets of crispy bacon, and that garlicky butter gloss on top.

I adore how the ranch flavor sneaks into every bite, loud but not annoying. But mostly I love how they vanish at parties, fingers sticky, plates empty, people asking for more.

No fuss, just dumb deliciousness that makes me want to double the batch right this very second.

Ingredients

• 12 slider buns: Soft little pillows that soak up all the creamy goodness.
• 3 cups cooked shredded chicken: Protein-packed, hearty bite that keeps these sliders filling.
• 4 oz cream cheese: Adds lush creaminess and helps everything stick together.
• 3/4 cup ranch dressing: Tangy, herby zip that makes it taste like comfort food.
• 1 1/2 cups shredded sharp cheddar: Melty, sharp cheese pull you’ll selfie with.
• 8 slices bacon: Crunchy, salty bits that make every bite totally addictive.
• 4 tablespoons unsalted butter: Brushed on top for shiny, golden, slightly salty crust.
• 1 teaspoon garlic powder: Easy garlicky punch without needing to mince garlic.
• 1 clove garlic minced: Fresh garlic brightness if you want more real garlic kick.
• Fresh parsley chopped: Fresh green note, pretty and a little herbaceous.
• Salt and black pepper: Simple seasoning that makes all the flavors pop.

Ingredient Quantities

• 12 slider buns (Hawaiian or regular small sliders)
• 3 cups cooked shredded chicken (rotisserie or poached)
• 4 oz cream cheese, softened
• 3/4 cup ranch dressing
• 1 1/2 cups shredded sharp cheddar cheese
• 8 slices bacon, cooked crisp and crumbled
• 4 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder or 1 clove garlic, minced
• Fresh parsley, chopped, about 1 tablespoon (optional)
• Salt and black pepper, to taste

How to Make this

1. Preheat oven to 350 F and grease a 9×13 or line with parchment; split the 12 slider buns horizontally and place the bottom halves in the pan so they touch.

2. In a large bowl mix the shredded chicken, softened cream cheese, ranch dressing, 1 cup of the shredded cheddar, crumbled bacon, garlic powder or minced garlic, and salt and pepper to taste until evenly combined; taste and adjust seasoning if needed.

3. Spoon the chicken mixture evenly over the bottom halves of the buns, pressing down gently so it spreads to the edges.

4. Sprinkle the remaining 1/2 cup of cheddar over the top of the chicken for that nice melty layer.

5. Put the top halves of the buns on, pressing lightly so they sit snug on the filling.

6. In a small bowl stir together the melted butter and a little more minced garlic or a pinch more garlic powder if you like it garlicky; brush that butter all over the tops of the buns, getting into seams where possible.

7. Cover the pan tightly with foil and bake for 15 minutes to heat through and melt the cheese; remove the foil and bake another 5 minutes to crisp the tops a bit.

8. If you want a golden, slightly crunchy top, switch the oven to broil for 1 to 2 minutes but watch it closely so it doesn’t burn.

9. Let the sliders rest for 3 to 5 minutes, then carefully cut between the buns to separate into individual sandwiches.

10. Sprinkle chopped fresh parsley over the tops for color and serve warm; these hold well in a low oven for a short while if you’re feeding a crowd.

Equipment Needed

1. 9×13 baking pan (or similar size), greased or lined with parchment
2. Mixing bowls, one large for the chicken mix and one small for the melted butter
3. Measuring cups and spoons for the ranch, cheese, butter and seasonings
4. Spatula or big spoon to mix and spread the filling evenly
5. Serrated knife and cutting board to split and trim the slider buns
6. Pastry brush or spoon for brushing the garlic butter on top
7. Aluminum foil to cover the pan while baking and oven mitts to handle hot bakeware
8. Forks or tongs to crumble bacon and to help separate sliders after resting

FAQ

Chicken Bacon Ranch Sliders (baked) Recipe Substitutions and Variations

• Slider buns: use small brioche rolls, split king hawaiian rolls, or mini ciabatta for a chewier texture.
• Cream cheese: swap in full fat Greek yogurt, sour cream, or a soft goat cheese for tangier results.
• Ranch dressing: try Caesar dressing, blue cheese dressing, or a herby yogurt dill sauce if you want less calories.
• Bacon: substitute cooked turkey bacon, pancetta, or thinly sliced smoked ham if you prefer a milder flavor.

Pro Tips

1. Warm the shredded chicken before mixing it with the cream cheese and ranch. Cold chicken makes the cream cheese clump and the filling won’t spread as smooth. If your chicken is hot, it also helps the cheese melt better in the oven.

2. Crisp the bacon extra and crumble it by hand right before folding it in, that way you get little crunchy pockets in every bite. If you add the bacon too early it can go soft from the moisture in the filling.

3. Brush butter into the seams between the buns as well as on top, it seeps down and gives you those golden edges that hold together instead of getting soggy. Also, don’t skip the garlic in the butter even if you’re low on time, it makes the top taste way better.

4. Let the whole pan rest for 4 to 6 minutes after baking, not just 1 minute. The filling firms up and it cuts cleaner. If you try to slice them straight away the cheese and filling will squish out and the sliders look messy.