Real Recipes From Real Home Cooks ®

chicken bacon ranch sliders

(2 ratings)
Blue Ribbon Recipe by
Denise Miles
Auburn, AL

I was thinking about a heavy appetizer for a small church group and ventured into searching for some ideas. Found these sliders, did some swaps... Bing Bang Boom - Yum.

Blue Ribbon Recipe

These aren't your typical sliders. They're hearty and meant for a meat lover. Nothing skimpy about them, they bake into big, thick cheesy sliders. The ranch is a nice complement to the shredded chicken. The mound of bacon is held down by a thick gooey cheese layer. You get a bit of tang from the Dijon mustard. Brushing melted garlic butter on at the end is the perfect last touch. Serve these to friends and watch them disappear.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -12
prep time 35 Min
cook time 20 Min
method Bake

Ingredients For chicken bacon ranch sliders

  • 1 pkg
    King's Hawaiian rolls, original Hawaiian sweet 12 pack dinner rolls
  • 2
    chicken breasts
  • 2 lb
  • ranch dressing
  • 12 oz
    sliced provolone cheese slices
  • Dijon mustard
  • 2 Tbsp
    butter, melted
  • 1 tsp
    Lawry's garlic salt with parsley

How To Make chicken bacon ranch sliders

  • Cutting the Hawaiian rolls in half.
    Cut rolls in half so you have a solid top and bottom. Do not pull them apart! Lay each half cut-side up on a baking sheet lined with parchment paper. Set aside.
  • Shredded chicken on a plate.
    Cook chicken and shred.
  • Crumbled bacon on a paper towel.
    Cook bacon. Drain and crumble.
  • Squeezing ranch onto the rolls.
    Spread ranch evenly over the cut side of the bottom half of the rolls.
  • Placing shredded chicken on the bread.
    Add the shredded chicken.
  • Topping the chicken with crumbled bacon.
    Pile on the bacon.
  • Covering the bacon with cheese.
    Layer the cheese, covering it totally.
  • Squirting Dijon mustard onto the Hawaiian rolls.
    Preheat the oven to 350 degrees F. Spread the Dijon evenly over the cut side of the top half of the buns.
  • Placing the top of the rolls on the cheese.
    Carefully add the top, keeping it together.
  • Baking the chicken sliders in the oven.
    Bake whole for 15-20 minutes or until golden brown. It will be cut into sliders after it bakes.
  • Melted garlic and garlic salt in a small bowl.
    In a small microwave-safe bowl, melt the butter. Add the garlic salt. Stir to dissolve.
  • Brushing melted butter on the rolls.
    Brush the butter mixture over the warm baked rolls.
  • Pulling off a piece of the Chicken Bacon Ranch Sliders.
    Cool slightly before cutting the sliders apart so they set up a bit. Serve warm.