Chicken Bacon Ranch Sliders with King's Hawaiian Rolls

These chicken bacon ranch sliders take everything you love about the classic flavor combination and turn it into an easy, crowd-pleasing sandwich the whole family will fight over. Tender chicken, crispy bacon, melted cheese, and a creamy ranch flavor come together between soft King's Hawaiian rolls, then bake up warm and golden with just the right amount of gooey, cheesy pull. They come together with simple ingredients and minimal prep, making them just as easy for a weeknight dinner as they are for a game day spread or a potluck. Once you make a batch, don't be surprised if this becomes the recipe everyone asks for by name.

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Why this is the best cheesy chicken bacon ranch sliders recipe

These cheesy chicken bacon ranch sliders are absolutely delicious! Tender shredded chicken, crispy bacon, creamy ranch, and plenty of gooey melted cheese are piled onto soft slider rolls and baked until everything is hot and melty. You get a little bit of salty bacon, tangy ranch, juicy chicken, and melty cheese in every bite.

Chicken sliders make a quick and easy dinner, appetizer, or party recipe. Starting with cooked shredded chicken or a store-bought rotisserie chicken makes the sliders especially easy to throw together. Assemble everything in one pan, brush the tops of the rolls, and bake until they're golden brown. This is one of those easy recipes where there's very little prep and even less cleanup.

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The ingredients for chicken ranch sliders are simple and easy to find. You probably already have ranch mix and cheese in your refrigerator, and the rest can be picked up at any grocery store. This is also a great recipe for using leftover chicken that might otherwise sit forgotten in the fridge.

These chicken bacon ranch sliders are great for busy weeknight dinners, game day parties, potlucks, and casual get-togethers. They're easy to pick up and eat, and you can make a whole pan at once instead of assembling individual sandwiches. This makes them an easy appetizer for those watch parties all during football season and even better for busy family meals!

And, most importantly, King's Hawaiian roll sliders taste amazing! Chicken, bacon, ranch, and melted cheese are one of those combinations that just work. Add buttery toasted Hawaiian slider rolls, and you're going to have a hard time stopping at one. Picky eaters love them.

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What you'll need to make the best Chicken Bacon Ranch Sliders with King's Hawaiian Rolls

Equipment

• Deep 9x13 pan - This is how you will melt all that cheese and toast the Hawaiian rolls. You can also use a baking sheet if it has a lip around the edge.
• Cooking spray - To make sure the rolls don't stick to the pan.
• Garlic press - I love my garlic press. It's the best way to distribute that tangy fresh garlic flavor throughout your meat mixture. If you don't have a garlic press, you can smash the cloves with the wide edge of your chef knife, then remove the papery skin and cut the garlic as fine as you can possibly get it with the sharp side of the knife.

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Key Ingredients

• Ranch dressing mix - You can use pre-made ranch dressing for some of this but not all of it. The powder is important. I make this at home.
• Boneless skinless chicken breasts or tenders cut into 1'' pieces - You could also use shredded chicken, including leftover rotisserie chicken.
• Vegetable oil
• Hawaiian slider rolls - King's Hawaiian Sweet Rolls or another brand
• Muenster cheese - You can use any sliced cheese. I like Muenster in these sliders but provolone, Havarti, or even sharp cheddar cheese would work great.
• Bacon - This needs to be cooked and crumbled.
• Baby spinach - Baby spinach is already small, but this works a little better if you shred it. You should measure it loosely packed.
• Eggs - These go right in the sliders as a creamy sauce.
• Parmesan cheese - You want grated Parmesan, the kind that is sold in the cheese case at the grocery store, not the shelf stable kind in a can. Real grated cheese will melt. The shelf stable stuff will not.
• Black pepper
• Butter - This is melted and used to toast the slider rolls to a beautiful golden brown.
• Garlic - I prefer fresh garlic to garlic powder or jar garlic. You'll want it to be pressed or minced, and you will be glad you went with fresh. I promise.

How to make easy Chicken Bacon Ranch Sliders

1. Preheat oven to 350°F.
2. Lightly coat a 9x13-inch glass baking dish with nonstick cooking spray.
3. In a medium bowl, combine 2 tablespoons ranch mix and chicken, and stir to coat. In a large skillet, heat oil over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink, about 5 to 8 minutes. Remove from heat and set aside until needed.
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4. Using a serrated knife to avoid crushing them, slice Hawaiian rolls across the middle so you have tops and bottoms. It's easiest to keep them attached at this point. Place the bottom half of the rolls in the prepared baking dish in a single layer,
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   then top with an even layer of sliced cheese.
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5. Using a slotted spoon, transfer chicken evenly over cheese.
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   Sprinkle crumbled bacon over the chicken mixture,
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   then layer spinach evenly over chicken.
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6. In medium bowl, beat eggs, Parmesan cheese and pepper.
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   Pour evenly over the filling mixture.
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7. Place the top half of the rolls over the filling.
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   Melt butter and whisk together with pressed garlic and remaining tablespoon of ranch seasoning.
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   Pour melted butter mixture evenly over the tops of the sliders, allowing the extra to soak into the bottoms. (It will make them crispy.)
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8. Bake for 15-20 minutes, or until cheese is melted and rolls are toasted and golden brown. If the rolls start to get too brown before the cheese is fully melted, cover them with aluminum foil.
9. Let the sliders stand 10 minutes then cut apart and serve warm. You can pull them apart since the chicken is in small pieces, but they're a lot less messy if you cut them.
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Substitutions & variations

You can use any cooked chicken in these sliders. Shredded chicken breast or thighs work well, but leftover roast chicken and store-bought rotisserie chicken are also convenient.

I like these sliders with a mild, melty cheese, but you can easily change it. Cheddar, Colby Jack, Monterey Jack, mozzarella, provolone, pepper Jack, or a combination of cheeses will all work. Pepper Jack is especially good if you want a little heat.

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Turkey bacon can be substituted for regular bacon. You could also use packaged real bacon pieces when you need a shortcut, although freshly cooked crispy bacon will give you the best flavor and texture.

You can add some poppy seeds or sesame seeds to the butter mixture that toasts the rolls.

Hawaiian rolls give the sliders a slightly sweet flavor that goes really well with the savory bacon and ranch, but you don't have to use them. Any soft pull-apart slider rolls will work.

For spicy chicken bacon ranch sliders, add chopped jalapeños, sliced banana peppers, crushed red pepper flakes, or a drizzle of buffalo sauce to the chicken filling. Buffalo sauce is especially delicious with the ranch, chicken, and bacon.

You can also add thinly sliced red onion, green onions, tomatoes, or pickles. Just don't pile on too many wet ingredients because they can make the bottoms of the rolls soggy.

If you want even more bacon flavor, add a couple of extra slices. I don't think anyone has ever complained that a chicken bacon ranch slider had too much bacon.

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Storing leftover cheesy chicken bacon ranch sliders

Allow leftover sliders to cool completely, then transfer them to an airtight container or wrap them tightly in foil. Store them in the refrigerator for up to 3 days.

For the best texture, reheat the sliders in the oven or air fryer rather than the microwave. The microwave will get them hot, but it can make the rolls soft and a little soggy. Reheat them covered in a 325ºF oven until the filling is hot, then uncover them for the last few minutes to crisp the tops of the rolls.

You can also reheat individual sliders in the air fryer at 300ºF for a few minutes, just until the cheese is melted and the center is heated through.

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If you know you're going to have leftovers, you can store the chicken bacon ranch filling separately from the rolls. Refrigerate the filling in an airtight container for up to 3 days, then assemble fresh sliders when you're ready to eat them. This keeps the rolls from absorbing the ranch dressing and becoming soggy.

I don't recommend freezing fully assembled sliders because spinach and soft rolls don't have the best texture after freezing and thawing. If you want to prepare ahead for the freezer, freeze the cooked chicken and bacon mixture separately, thaw it overnight in the fridge, and assemble the sliders with Parmesan sauce, cheese, and rolls before baking.

Check out more delicious slider recipes (and some sandwiches too)

• Smoky BBQ Chicken Sliders
• French Dip Sliders
• Italian Sausage Sandwiches
• Pittsburgh Style BBQ Ham Sandwiches
• Egg and Olive Salad Sandwich
• Classic Reuben Sandwich

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