Soft, sweet Hawaiian rolls are piled high with a creamy ranch–chicken mixture, crumbled bacon, and melty cheddar—then brushed with garlic-butter and parmesan for a golden finish.

These Chicken Bacon Ranch Sliders are perfect for game day, potlucks, or a family dinner that comes together in under an hour.

Why You’ll Love This Recipe

Creamy ranch filling — cream cheese, ranch mix, and onion powder blend into a dreamy base

Savory crunch — shredded chicken and crisp bacon add hearty texture

Sweet meets savory — Hawaiian rolls balance richness with a touch of sweetness

Easy assembly — layer, brush, bake, and serve—no individual assembly required

Make-ahead friendly — assemble and refrigerate before baking

What You’ll Need (Ingredient Highlights)

Cream cheese & ranch mix — create a smooth, tangy spread

Shredded chicken & bacon — lean protein meets smoky crunch

Cheddar cheese — two batches for melty goodness inside and on top

Hawaiian rolls — pillowy, slightly sweet slider buns

Butter, Parmesan & chives — for a savory, golden topping

Pro Tips Before You Start

Soften cream cheese fully at room temperature to avoid lumps.

Drain excess moisture from chicken to keep filling thick.

Press rolls gently when layering so they don’t break apart.

Cover with foil for most of the bake to ensure even heating, then uncover to crisp the tops.

Rest before cutting so sliders hold together—about 5 minutes is ideal.

How to Make Chicken Bacon Ranch Sliders

Step 1: Preheat & Prep
Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick spray.

Step 2: Melt the Cream Cheese
In a heavy-bottom pot over medium heat, stir 16 oz softened cream cheese until melted and smooth.

Step 3: Season the Base
Remove from heat.

Whisk in the dry ranch mix, onion powder, and black pepper until fully combined.

Step 4: Add the Filling
Fold in the green onions, shredded chicken, crumbled bacon, and cheddar cheese until evenly distributed.

Step 5: Layer the Sliders
Arrange the bottom halves of the Hawaiian rolls in the baking dish.

Spread the chicken-ranch mi

xture over them, then sprinkle with the remaining cheddar.

Top with the roll tops.

Step 6: Top & Bake
Brush the roll tops with melted butter. Sprinkle with Parmesan and chopped chives.

Cover with foil and bake until heated through, then uncover and bake a few more minutes until golden and bubbly.

Step 7: Rest & Serve
Allow sliders to rest 5 minutes before slicing into individual servings. Serve warm.

Serving Suggestions

Pair with crispy sweet potato fries or kettle chips

Serve alongside a crisp green salad or coleslaw

Offer extra ranch dressing or sriracha mayo for dipping

Variations & Substitutions

Spicy option — stir in cayenne or diced jalapeños to the filling

Cheese swap — use pepper jack or Swiss for different flavor profiles

Roll alternative — substitute slider buns or small brioche rolls

Herb boost — add fresh parsley or dill to the topping

Storage & Leftovers

Refrigerate in an airtight container up to 3 days; reheat in a 350°F oven for 10 minutes

Freeze assembled but unbaked sliders (without butter topping) up to 1 month; bake from frozen, adding 5–10 minutes to cooking time

FAQs

Can I use rotisserie chicken?
Yes—shred purchased rotisserie chicken for a quick shortcut.

How do I prevent soggy rolls?
Bake covered to heat through, then uncover to crisp the tops; rest before slicing.

Can I assemble ahead of time?
Assemble and cover; refrigerate up

to 8 hours before baking as directed.

Is ranch mix gluten-free?
Verify your brand, but many ranch seasoning mixes are gluten-free.

Can I make smaller or larger batches?
Scale ingredients proportionally to fit different pan sizes or number of rolls.

What if I don’t have chives?
Use green onions or parsley for a fresh, herbaceous finish.

Final Thoughts

These Chicken Bacon Ranch Sliders are the ultimate crowd-pleaser—rich, cheesy, and brimming with flavor.

Perfect for game days, family gatherings, or anytime you crave a small-batch comfort meal!