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A platter of warm Shredded Crockpot Chicken Bacon Ranch Sliders with melted cheese and bacon bits.

Crack Shredded Crockpot Chicken Bacon Ranch Sliders

Imagine tender, juicy shredded chicken enveloped in a creamy, tangy ranch sauce, studded with crispy bacon bits, and crowned with gooey, melted cheese, all nestled between soft, buttery Hawaiian rolls. These crockpot sliders are an effortless, crowd-pleasing dish perfect for game days, potlucks, or any casual gathering.
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Prep Time 15 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours 10 minutes
Servings: 12
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 12 slices bacon, cooked crispy and crumbled
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 2 green onions, thinly sliced
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley

Equipment

  • Slow Cooker (Crockpot)
  • Skillet
  • Two forks (for shredding)
  • 9x13 inch baking dish
  • Serrated knife
  • Small bowl
  • Pastry brush
  • Measuring cups and spoons
  • Cutting board

Method
 

  1. Place the chicken breasts in the bottom of a slow cooker. Sprinkle the dry ranch seasoning evenly over the chicken. Place the block of cream cheese on top. Do not add any liquid.
  2. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
  3. Once cooked, shred the chicken directly in the crockpot using two forks. Stir the shredded chicken with the melted cream cheese and juices until a smooth, creamy mixture forms.
  4. Stir in half of the crumbled bacon, half of the cheddar cheese, half of the mozzarella cheese, and the sliced green onions. Mix until well combined.
  5. Preheat your oven to 350°F (175°C).
  6. Without separating the rolls, slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half in a 9x13 inch baking dish.
  7. Spoon the chicken mixture evenly over the bottom buns, spreading to the edges. Sprinkle the remaining shredded cheeses and remaining crumbled bacon over the chicken filling.
  8. Place the top half of the rolls back on.
  9. In a small bowl, combine the melted butter, garlic powder, and dried parsley. Brush this mixture generously over the tops of the rolls.
  10. Cover the baking dish with aluminum foil and bake for 15 minutes.
  11. Remove the foil and bake for another 5-10 minutes, until the cheese is bubbly and the tops of the rolls are golden brown.
  12. Let the sliders rest for a few minutes before slicing and serving warm.

Notes

For best results, avoid overcooking the chicken; it's ready when it shreds easily. Assemble the sliders just before baking to prevent soggy buns. Be sure to drain the bacon well on paper towels to avoid a greasy filling. For variations, you can use chicken thighs, try different cheeses like Colby Jack or Provolone, or substitute brioche buns. To add a kick, mix in a diced jalapeño with the chicken in the crockpot. A dash of smoked paprika will enhance the smoky flavor. Freshly chopped chives or dill can be stirred in at the end for extra freshness.