Hot Chicken Bacon Ranch Sliders are a fun option for your next party! Shredded chicken and bacon are mixed with cream cheese and ranch seasoning before being smothered on sweet Hawaiian rolls.
Why I Love This Recipe
- Sweet Hawaiian Rolls – I love any recipe that uses these soft and slightly sweet rolls!
- Leftover Chicken – This is a great recipe to use up leftover shredded chicken.
- Cheesy with Ranch Flavor – Sometimes referred to as “crack chicken”, The combo of cheese, bacon and ranch seasoning with shredded chicken can’t be beat!
Ingredients For Chicken Bacon Ranch Sliders
- Cream Cheese – Use the brick style cream cheese. I prefer full fat for the best flavor, but you can use a Neufchatel (lowfat) if you prefer.
- Dry Ranch Seasoning Mix – You can find this in the grocery store sold in a packet, and sometimes in a larger container.
- Green Onions – Thinly sliced.
- Cooked and Shredded Chicken Breast – This recipe is a great use for leftover chicken or you can buy a rotisserie chicken to shred up.
- Bacon – You’ll cook it up until crispy and then crumble. Want a hot tip? Use kitchen shears to cut a stack of strips right into the skillet.
- Cheddar Cheese – Freshly grated off the block for the best melt.
- Hawaiian Rolls or Dinner Rolls – Hawaiian rolls add a hint of sweetness to the sliders and pair well with the herby ranch flavor. You could use regular dinner or slider rolls if you need a substitution. Make sure to keep them attached.
- Melted Butter and Sesame Seeds – The seeds are optional; if you don’t want to purchase a jar or if there’s an allergy, you can omit them. Sprinkle some finely minced fresh parsley or chives instead.
How To Cut Rolls For Sliders
When you’re cutting the sheet of rolls in half, it’s easiest to use a large serrated knife.
Place the connected slab of rolls on a flat surface. Place the palm of your hand on top to keep them from moving, then use a serrated knife to slice through the middle.
If you’re serving the sliders as the main course then plan on 2-3 sliders per person. But if you’re serving the sliders as an appetizer with other appetizer options then plan on 1-2 sliders per person.
I prefer to serve sliders warm, so you can keep them covered with foil in a warm oven (150℉) until ready to serve.
Although the sliders are best served after baking, you can keep leftovers in an airtight container in the fridge for up to 2 days. Wrap in foil and reheat in the oven at 350℉ until warmed.
- Make ahead – You can assemble the sliders a day ahead of time and store in the fridge, just don’t brush with the butter until you’re ready to bake.
- Use small shreds for the chicken. I recommend shredding the chicken into small pieces so that the sliders are easier to bite into and you don’t get a huge chunk of chicken.
- Experiment with flavors – Instead of the shredded cheddar cheese, you can swap in another cheese like swiss, colby jack, or even pepper jack. Instead of ranch, try taco seasoning.
More Sandwich Recipes
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Preheat oven to 350℉. Grease a 9×13-inch baking sheet with cooking spray or line with foil or parchment paper, and set aside.
Heat a large pot over medium heat. Add the cream cheese and stir frequently until smooth. You want it soft enough to mix with the other ingredients, but not completely liquid.
Stir in the ranch mix and onion powder.
Remove from heat. Stir in the green onions, chicken, bacon and 1 cup of shredded cheddar until incorporated.
Set the connected rolls on a flat surface. Place the palm of your hand on the top to hold them still, then use a serrated knife to slice through and separate thr top half from the bottom half. Place the bottom half of the rolls on the baking sheet.
Spread the chicken mixture evenly over the bottom half of the rolls and sprinkle the shredded cheese on top.
Place the top half of the rolls on top.
Brush the melted butter over the rolls and sprinkle with sesame seeds.
Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes or until the tops are golden.
Rest for 5 minutes before cutting into individual sliders and serving.
When serving at a party, keep sliders in a warm oven (150℉) covered with foil until ready to serve.
As the main course then plan on 2-3 sliders per person. If you’re serving the sliders as an appetizer with other appetizer options then plan on 1-2 sliders per person.
Calories: 417kcalCarbohydrates: 19gProtein: 19gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 104mgSodium: 661mgPotassium: 161mgFiber: 0.1gSugar: 5gVitamin A: 835IUVitamin C: 1mgCalcium: 204mgIron: 1mg