Chicken Bacon Ranch Sliders Recipe – Little bites of cozy, savory comfort

Introduction

The kitchen smelled like butter and maple the minute I pulled the tray from the oven — warm, sticky, and impossible to resist. I call these Chicken Bacon Ranch Sliders my go-to when friends drop by or when I want a small, comforting feast. Chicken Bacon Ranch Sliders show up at my table more than I’d like to admit. This always takes me back to Sunday dinners. If you want a similar twist, try my full slider write-up here: my other slider notes.

Why You’ll Love This

• Fast to pull together — mostly assembly, little fuss.
• Crowd-pleasing flavor: smoky, creamy, sweet contrast.
• Great for kids and adults alike — mild, familiar flavors.
• Budget-friendly when using leftover or rotisserie chicken.
• Easy to scale up for parties.

Try a cream-cheese variation if you want richer filling.

Quick Recipe Snapshot

• Servings: 8 sliders (one 12-roll pack makes 8–12 sliders)
• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Total time: 25–30 minutes
• Skill level: Easy
• Taste: savory + buttery with a hint of sweet maple

You’ll feel confident assembling these in no time.

Ingredients You’ll Need

• Kings Hawaiian rolls — sweet, pillowy base
• Cooked chicken, shredded — rotisserie works great
• Bacon, cooked and crumbled — smoky crunch
• Ranch dressing — adds cream and tang
• Maple syrup — for buttery-sweet glaze
• Cheese (optional) — cheddar or pepper jack melts well
• Butter (for glazing) — unsalted if possible

Chef notes:

• Use warm chicken for easier mixing.
• Crisp the bacon ahead; it keeps texture.
• Choose mild ranch for kid-friendly sliders.

Also see my cheesy variations here: cheesy bacon mushroom chicken ideas.

How to Make It

1. First, preheat the oven to 350°F (175°C) and line a baking dish with foil for easy cleanup.
2. Then, in a bowl, toss shredded chicken, crumbled bacon, and ranch dressing until the mixture looks glossy and well-coated. You should see bits of bacon and ribbons of chicken.
3. Next, slice the Kings Hawaiian rolls in half horizontally and lay the bottom halves snugly in the dish. The rolls should touch each other.
4. Spread the chicken-and-bacon mix evenly over the bottom halves. If you like, scatter cheese over the filling now so it melts into the pockets.
5. Place the top halves on the filling, pressing lightly so everything holds together.
6. Meanwhile, melt butter in a small saucepan, stir in maple syrup, and watch it shimmer. Brush the warm glaze over the tops until they shine.
7. Bake for 15–20 minutes; watch for golden edges and melted cheese peeking out. The tops should be browned and the filling hot.
8. Finally, remove from oven, let rest 2 minutes, then slice between rolls and serve warm.

I like to listen for that gentle sizzle as the glaze hits the hot tops — it always feels like the moment a party starts.

For a smoky twist, try bacon-wrapped chicken tips: a quick bacon-wrapped idea.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-shredded rotisserie chicken to cut assembly time in half.
2. Common mistake + fix: Over-saucing makes sliders soggy — add ranch sparingly and mix well.
3. Simple variation: Stir chopped chives or a pinch of smoked paprika into the filling.

Serving Ideas

• Weeknight dinner: Serve with a simple green salad and pickles.
• Game day snack: Set on a platter with toothpicks for easy grabbing.
• Brunch treat: Offer alongside scrambled eggs and roasted potatoes.
• Holiday appetizer: Cut into smaller bites; garnish with chopped parsley.
  Try serving with extra ranch, coleslaw, or crisp dill pickles for crunch. Also see a cozy casserole pairing: ranch chicken and rice casserole.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Wrap individual sliders; freeze up to 2 months.
• Reheat: Warm in a 350°F oven for 8–10 minutes to restore crisp edges.
  Leftover idea: Chop the filling and toss into a salad or warm rice bowl.

FAQs

Q: Can I make these ahead?
A: Yes — assemble and refrigerate unglazed for a few hours, then brush glaze and bake when ready.

Q: What can I substitute for ranch dressing?
A: Greek yogurt mixed with a touch of lemon and dried herbs works well.

Q: How do I know it’s done?
A: You want bubbling edges and top buns golden-brown; internal filling should be hot.

Q: Can I freeze these?
A: Yes — freeze baked sliders wrapped tightly, then reheat in the oven.

Final Thoughts

I love how these sliders feel like a small, warm celebration every time — they’re fast, forgiving, and deeply satisfying. Tweak the cheese or add a little hot sauce if you like heat, but don’t skip the maple-butter glaze; it ties everything together. Give them a try and make them your own — you’ll see why I keep coming back to Chicken Bacon Ranch Sliders.

Conclusion

For another take on this idea, check out this inspired version on Spinach and Bacon: Chicken Bacon Ranch Sliders | Rotisserie Chicken, or compare a family-favorite recipe here: Chicken Bacon Ranch Sliders – 5 Boys Baker.

Chicken Bacon Ranch Sliders

These sliders are a comforting and crowd-pleasing dish made with shredded chicken, crispy bacon, and a sweet maple glaze, perfect for gatherings or family dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 sliders

Course: Appetizer, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Slider Base

• 12 rolls Kings Hawaiian rolls Sweet, pillowy base

Filling

• 2 cups cooked chicken, shredded Rotisserie works great
• 6 slices bacon, cooked and crumbled Smoky crunch
• 1/2 cup ranch dressing Adds cream and tang
• 2 tablespoons maple syrup For buttery-sweet glaze
• 1 cup cheese (optional) Cheddar or pepper jack melts well

Glaze

• 4 tablespoons butter For glazing, unsalted if possible

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a baking dish with foil for easy cleanup.
2. In a bowl, toss shredded chicken, crumbled bacon, and ranch dressing until the mixture looks glossy and well-coated.
3. Slice the Kings Hawaiian rolls in half horizontally and lay the bottom halves snugly in the dish.
4. Spread the chicken-and-bacon mix evenly over the bottom halves.
5. If you like, scatter cheese over the filling now.
6. Place the top halves on the filling, pressing lightly so everything holds together.

Baking

1. Melt butter in a small saucepan, stir in maple syrup, and brush the warm glaze over the tops.
2. Bake for 15–20 minutes until golden and filling is hot.
3. Remove from oven, let rest 2 minutes, then slice between rolls and serve warm.

Notes

Use warm chicken for easier mixing. Crisp the bacon ahead to keep texture. Choose mild ranch for kid-friendly sliders.