Sliced chicken sits on ranch dressing and is covered with cheese and bacon bits on Hawaiian rolls to make super delicious Chicken Bacon and Ranch Sliders.
Chicken Bacon Ranch Sliders Recipe
Our family loves eating little sandwiches or sliders on Hawaiian rolls that can easily be sliced and pulled apart for a party, easy family dinner or fun appetizer.
Ranch dressing is the base layer upon which the chicken sandwich is built. Load these sliders ups with slices of chicken and cheddar or Swiss cheese. Sprinkle chopped up bacon or bacon bits on top. Finish off the sliders with a sweet butter, brown sugar and poppyseed glaze that everyone will remember.
This recipe is inspired by our Ham, Swiss & Ranch Sliders and Turkey, Cheddar & Bacon Sliders. There’s something about mixing deli meat with melted cheese and bacon bits on a Hawaiian roll that leaves you hungry for more!
Use a longer serrated knife to slice the warm meat and cheese and the sliders are so easy to pick up and enjoy! For true pull apart sliders separate rolls, then take the time to fold the chicken neatly and arrange on each individual roll.
Variations of Hawaiian Slider Rolls
Slider rolls come in several different shapes. Kings Hawaiian is a very popular brand that is a medium sized roll. Each roll is 1 ounce, so a package of 12 is 12 ounces total.
We used Aunt Millie’s Hawaiian rolls for this recipe which were very large rolls. Each roll weighs 1.5 ounces, so the package of 12 rolls weighs 18 ounces total. Since the rolls are large we like to use plenty of meat and cheese, but if a smaller package of rolls is used the amount of ingredients may need to be decreased.
Store brand Hawaiian sliders are often the smallest sized slider. Smaller sliders are great for making appetizers and finger foods or feeding toddlers and preschool-aged children.
Tips for Making Chicken & Ranch Sliders
- For extra ranch flavor a couple tablespoons of ranch seasoning can be mixed into the glaze that is poured on top of the bacon chicken ranch sliders before baking.
- Sliced or leftover shredded chicken can be used. When shredded chicken is used we like to chop up finely and find that more seasonings are necessary for maximum flavor.
- Hawaiian rolls may be toasted before adding ranch, but this step isn’t required.
- This recipe tastes great with Swiss, Colby Jack or Sharp Cheddar cheese.
- Turkey can easily be substituted for chicken in this recipe!
Step By Step Instructions
Line a 9 x 13-inch pan with foil to make easy clean-up. Preheat oven to 350°F.
Use a long bread knife to slice rolls in half. Place the bottom half of the sliders in the baking dish and toast in the oven for 3 to 5 minutes if desired.
Add a nice layer of ranch dressing. Then add a couple layers of pre-cooked sliced chicken breast meat.
My favorite steps are next! Add a layer of sharp cheddar cheese and then sprinkle on the bacon bits!
I will often pop these in the oven for a few minutes to help get the meat warmed up and start melting the cheese while I mix up the glaze.
To make the glaze, melt the butter and then stir in the remaining ingredients: Dijon mustard, brown sugar, poppyseeds, and Worcestershire sauce.
Spoon the glaze on top of the rolls or use a pastry brush to apply the glaze.
Pop these sliders in the oven for 10 – 15 minutes until the glaze melts over the entire slider and the rolls begin to brown just a little bit. Once the meat is warm and the cheese melts these sliders are ready to eat!
Keeping Sliders Warm
Turn a slow cooker to keep warm before filling with hot sliders.
While sliders are hot out of the oven cut apart and place in single layer in the crock pot.
Add a layer of foil to prevent the stickers from sticking together. Then add another layer of sliders.
Repeat and set the lid in place. Hold the sliders at the warm setting for up to 2 hours while serving.
Can These Be Made Ahead?
Yes – these sliders can be made a day ahead of time and stored covered tightly in the refrigerator.
Even the glaze can be poured over the sliders up to 24 hours before baking.
After testing I learned that the taste and quality are still excellent on made ahead sliders.
Other Chicken and Ranch Recipes:
Chicken Bacon Ranch Sub used frozen garlic bread to make an easy and delicious open-faced sandwich.
More Delicious Slider Recipes:
Philly Cheesesteak Sloppy Joe Sliders add some veggies into the sandwich and taste so yummy!
We look for reasons to make this 10 minute wonder of a snack, appetizer or side – Cheesy Hawaiian Roll Garlic Bread.
To make a really unique and impressive slider try these Chicken Fried Pork Tenderloin Sliders with Bacon Gravy!
Chicken, Bacon and Ranch Sliders
- 12 Hawaiian rolls
- 1/3 cup ranch dressing
- 1 pound sliced chicken pre-cooked deli meat
- 8 ounces sharp cheddar cheese about 9 thick slices
- 1/2 cup bacon bits
- 5 tablespoons butter melted
- 1/4 cup brown sugar
- 1 1/2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons poppy seeds
- Line 9 x 13 inch baking dish with foil and preheat oven to 350°F.
- Slice slider rolls in half and place bottom half of rolls in baking dish and toast for about 5 minutes if desired.
- Spread ranch dressing over bottom half of sliders.
- Fold slices of chicken in half and layer on sliders. Then layer cheese and sprinkle bacon on top. Place open faced sliders in oven for up to 5 minutes for meat and cheese to warm while mixing up the glaze.
- Melt butter and stir in brown sugar, poppyseeds, mustard and Worcestershire sauce. S
- Add top of bun to the sliders and spoon glaze over top of sliders. Bake for 12 – 18 minutes until cheese is melted and rolls being to brown.
- Use a serrated knife to slice sliders apart and serve warm.
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