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Chicken Bacon Ranch Sliders are pictured as the featured image, showcasing their cheesy, bacon-topped goodness.

ULTIMATE CHICKEN BACON RANCH SLIDERS

These Chicken Bacon Ranch Sliders are loaded with creamy ranch, smoky bacon, and tender chicken. They are easy to make and perfect for weeknight dinners, game days, or parties. The flavorful combination is sure to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt to taste
  • Pepper to taste
  • 8 slices bacon, cooked until crispy and crumbled
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 packet ranch seasoning mix
  • 2 tbsp milk or buttermilk
  • 1 tbsp chopped fresh parsley optional
  • 12 slider buns Hawaiian rolls
  • 4 tbsp butter, melted
  • 1 tbsp grated Parmesan cheese optional
  • Shredded cheddar cheese or Monterey Jack cheese optional

Equipment

  • Large Skillet
  • Medium bowl
  • Whisk
  • Baking sheet
  • Oven
  • Small bowl
  • Pastry brush
  • Two forks or stand mixer with paddle attachment

Method
 

  1. Cut the chicken breasts into smaller, more even pieces.
  2. In a bowl, toss the chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Make sure the chicken is evenly coated with the seasonings.
  3. Heat a large skillet over medium-high heat. Add the seasoned chicken to the skillet and cook for about 5-7 minutes per side, or until the chicken is cooked through and no longer pink inside. An internal temperature of 165°F (74°C) is ideal.
  4. Once the chicken is cooked, remove it from the skillet and let it cool slightly. Then, use two forks to shred the chicken. You can also use a stand mixer with the paddle attachment to shred the chicken quickly and easily.
  5. Cook the bacon until crispy using your preferred method (skillet, oven, or microwave).
  6. Once the bacon is cooked, let it cool slightly and then crumble it into small pieces.
  7. In a medium bowl, whisk together the mayonnaise, sour cream, ranch seasoning mix, milk (or buttermilk), and parsley (if using).
  8. If the ranch is too thick, add a little more milk until it reaches your desired consistency.
  9. Taste the ranch and adjust the seasonings as needed. You may want to add a pinch of salt, pepper, or garlic powder.
  10. For best results, cover the ranch and refrigerate it for at least 30 minutes to allow the flavors to meld.
  11. Slice the slider buns in half horizontally. You can leave them attached or separate them completely.
  12. In a small bowl, melt the butter. Brush the tops of the slider buns with the melted butter and sprinkle with grated Parmesan cheese (if using). This adds a nice flavor and texture to the buns.
  13. Spread a generous layer of ranch dressing on the bottom half of the slider buns. Top with the shredded chicken, crumbled bacon, and shredded cheese (if using).
  14. Place the top half of the slider buns over the filling.
  15. Preheat your oven to 350°F (175°C).
  16. Place the assembled sliders on a baking sheet and bake for 5-10 minutes, or until the cheese is melted and the buns are lightly toasted.

Notes

Don't overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). Crispy bacon is essential. Homemade ranch is more flavorful, but store-bought works too. Toasting the buns prevents sogginess. Experiment with toppings like diced tomatoes, sliced avocado, or green onions. For variations, use rotisserie chicken, add red pepper flakes to the ranch, try different cheeses like pepper jack or provolone, use gluten-free slider buns, or use Greek yogurt in the ranch for a healthier option. Cook and shred the chicken up to 2 days in advance, storing in the refrigerator. Cook and crumble the bacon up to 2 days in advance, storing in the refrigerator. Make the ranch dressing up to 3 days in advance, storing in the refrigerator. Assemble the sliders a few hours in advance, but bake just before serving for the best results.