Ben Kenwood December 24, 2025

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Chicken Bacon Ranch Sliders

Name: Chicken Bacon Ranch Sliders
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 package Kings Hawaiian rolls; 3 cups cooked chicken, shredded; 6 to 8 slices cooked turkey bacon, crumbled; 3/4 cup ranch dressing, plus extra for serving; 2 tablespoons maple syrup, for glazing; Cheese slices (optional), provolone or cheddar; 4 tablespoons butter, melted

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There is something irresistibly cozy about a tray of warm, soft sliders pulled straight from the oven, the tops glossy with a sweet butter glaze, the filling steaming and savory. These Chicken Bacon Ranch Sliders bring together tender shredded chicken, crisp turkey bacon, and tangy ranch, all tucked into pillowy Kings Hawaiian rolls. They make a perfect game day snack, a casual weeknight supper, or an easy crowd pleaser for a potluck, especially when you want something comforting, finger friendly, and full of familiar flavors.

What Makes This Special

These sliders hit the sweet spot between comfort and convenience. The Kings Hawaiian rolls add a soft, slightly sweet counterpoint to the savory chicken and tangy ranch, while the maple butter glaze gives the tops a caramelized sheen and a hint of sweetness. Swap in turkey bacon for a lighter, leaner touch, and you have a version that keeps the classic morning flavors but stays picnic friendly.

A few reasons these sliders stand out

Soft, golden tops that smell of butter and maple as they come out of the oven
Creamy chicken filling that is easy to make ahead
Crowd friendly, easy to scale up for parties or scale down for family dinners

If you enjoy bold, comforting flavors, these sliders are a go to, and they pair well with lots of sides and salads, or even inspired by other dishes like an Alice Springs style chicken dish that plays with similar sweet and savory notes, see this Alice Springs chicken recipe for more ideas.

What You’ll Need

The filling is simple, the glaze is quick, and each ingredient has a clear job, from adding moisture to bringing in crunch. I like to use shredded cooked chicken as the base because it soaks up the ranch and stays tender, and turkey bacon gives the crisp, smoky texture without overpowering the sandwich. If you want to vary the protein, shredded rotisserie chicken or leftover roasted chicken work beautifully.

Ingredients

Kings Hawaiian rolls, one full package
Cooked chicken, shredded, about 3 cups
Turkey bacon, cooked and crumbled, about 6 to 8 slices
Ranch dressing, about 3/4 cup, plus extra for serving if desired
Maple syrup, 2 tablespoons, for glazing
Cheese slices, optional, provolone or cheddar work well
Butter, for glazing, 4 tablespoons melted

Tip, if you prefer a bit more brightness, stir in a tablespoon of lemon juice or a teaspoon of Dijon into the chicken mixture, and if you want extra heat, a few dashes of hot sauce blend in nicely.

How to Cook Chicken Bacon Ranch Sliders

Preheat the oven to 350°F, 175°C, making sure the rack is in the center so the tops brown evenly, you should already smell the warm oven as it preheats.
In a bowl, mix the shredded chicken, crumbled turkey bacon, and ranch dressing, toss until the chicken is evenly coated and the filling looks creamy and speckled with bacon.
Slice the Kings Hawaiian rolls in half and place the bottom half in a baking dish, arrange them snugly so the rolls will hold together as they bake.
Spread the chicken mixture over the bottom half of the rolls, pressing gently so every roll gets a good portion and you can see the white ranch against the golden bread.
If desired, add slices of cheese over the chicken mixture, lay them so they cover most of the filling and will melt into a glossy blanket as the sliders bake.
Place the top half of the rolls on, aligning the tops and bottoms so the sliders look neat and the filling is enclosed.
Melt butter and mix in maple syrup, then brush it over the tops of the rolls, you want an even glaze that will caramelize and smell buttery as it bakes.
Cover with foil and bake for 15 minutes, this traps steam so the filling heats through and the cheese begins to melt.
Remove the foil and bake for an additional 5 to 10 minutes, until golden and heated through, watch the tops closely so they turn a deep golden brown but do not burn.
Serve warm and enjoy your sliders, pull them apart with your hands and notice the steam and the sweet butter aroma as you tear into the soft rolls.

Prep ~15 minutes, Cook ~20 to 25 minutes, Total ~35 to 40 minutes, Servings ~12 sliders, Kcal ~320 per slider, estimated

For step by step inspiration that leans into similar sweet and savory profiles, check out this take on Alice Springs flavors, titled Alice Springs chicken.

Make-Ahead and Prep Tips

These sliders are especially friendly to make-ahead planning, which makes them perfect for busy nights or entertaining. You can shred and cool the chicken up to two days ahead, and cook and crumble the turkey bacon in advance, storing both in airtight containers in the refrigerator. Mix the chicken, bacon, and ranch up to a day ahead, keep the mixture chilled, and assemble the sliders right before baking so the bread does not get soggy.

For even easier hosting, assemble the entire tray, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours. When ready to serve, let the dish sit at room temperature for 15 minutes while the oven heats, brush with the maple butter glaze, then bake as directed, adding an extra 5 minutes if chilled through.

If you want to freeze, assemble the sliders without glazing, wrap tightly, and freeze for up to one month. Thaw overnight in the refrigerator, add the maple butter and bake according to the recipe.

How to Store Leftovers

Refrigerate the sliders in an airtight container for 3 to 4 days, they keep well because the chicken is already cooked and the bread maintains softness. If you plan to freeze, wrap individual sliders in parchment and foil, then place them in a freezer bag for up to 1 month. Label with the date so you always know freshness.

To reheat from the fridge, wrap a few sliders in foil and warm them in a 325°F oven for 10 to 15 minutes until heated through, this helps the cheese melt and the filling steam gently. From frozen, thaw overnight and then reheat as above, or bake directly covered for about 20 minutes and then uncover for a few minutes to refresh the tops. A good freshness cue is aroma, when sliders smell buttery and slightly sweet with a hint of maple they are warm and ready.

Perfect Pairings

Crisp green salad with a lemon vinaigrette to cut the richness
Oven fries or sweet potato wedges for a cozy side
Coleslaw for crunch and bright acidity
Pickles or quick pickled vegetables to add tang
A simple soup like tomato or corn chowder for a heartier meal

Make It Your Own

Experimenting with small changes can transform these sliders to suit your mood or the season, try these variations

Add sliced pickled jalapeños for heat and tang, they give a spicy contrast to the sweet roll.
Swap provolone for pepper jack to add a mellow or spicy cheese note.
Stir in a tablespoon of chopped fresh chives or green onion for a fresh onion bite.
Use flavored ranch, like garlic herb, to dial up the savory depth.
Mix in a spoonful of Dijon mustard with the ranch for a subtle sharpness.
For a lighter version, use low fat ranch and whole wheat slider rolls, the flavors still come through.
Add a handful of finely chopped roasted red pepper for color and sweet complexity.
Make mini open faced sliders and broil the tops for a crisp finish if you prefer a toasted texture.

All of these swaps keep the recipe free of pork and alcohol and maintain the spirit of the original sliders while letting you personalize textures and flavors.

Pro Tips for Best Results

Preheat to a full 350°F so the oven browns evenly, an underheated oven will make the rolls soggy.
Don’t overcrowd the rolls when placing them in the pan, snug is good but give them a little room so heat circulates.
Press the chicken mixture gently onto the roll bottoms so every bite has a balance of filling and bread.
Melt the butter and maple together until glossy, then brush immediately so it seeps into the tops without pooling.
If using cheese, choose a slice that melts smoothly so it binds the filling as it bakes, look for a glossy, even melt.
If your chicken is cold from the fridge, allow it 10 minutes at room temperature before assembling so the bake time warms it evenly.

Frequently Asked Questions

What is the best chicken to use for these sliders
Leftover roasted chicken or shredded rotisserie chicken are perfect because they are moist and easy to shred. If you start with raw chicken, poach or roast it until it reaches 165°F, cool, then shred for the best texture.

Can I make these without dairy
Yes, use a dairy free ranch dressing and skip the cheese, or use a dairy free slice that melts. The maple butter glaze can be swapped for olive oil and maple for a similar sheen.

How do I keep the rolls from getting soggy
Toast the cut sides of the rolls lightly before assembling, or assemble right before baking and avoid dressing the filling too early if you plan to store assembled sliders. Covering while baking traps steam but removing the foil near the end helps crisp the tops.

Can I double the recipe for a crowd
Absolutely, these sliders scale easily, just bake in a larger sheet or two pans, and check for even browning. If you bake more than one tray at once, rotate them halfway through for even color.

Are there vegetarian options that keep the ranch flavor
Yes, substitute shredded roasted cauliflower or chickpeas mashed slightly for the chicken, and use a plant based bacon substitute to keep the smoky texture. Mix with ranch as directed for a satisfying vegetarian slider.

How long will assembled sliders keep before baking
Assembled sliders can sit covered in the refrigerator up to 24 hours, but for the best texture assemble no more than a day ahead to prevent the rolls from absorbing too much moisture.

Final Thoughts

Chicken Bacon Ranch Sliders are a small but mighty comfort food that bring together soft, sweet bread, creamy ranch kissed chicken, and the satisfying crisp of turkey bacon, all finished with a glossy maple butter glaze. They are quick to pull together, forgiving to customize, and ideal for sharing, whether you are feeding a family or a crowd. Make a batch this weekend, enjoy the warm, buttery aroma as they bake, and savor how such simple components can create something utterly comforting and memorable.

Chicken Bacon Ranch Sliders

Author: anastasia-rice
Total Time: 40 minutes
Yield: 12 sliders 1x
Diet: Dairy

Print Recipe

Description

Irresistibly cozy sliders with tender shredded chicken, crisp turkey bacon, and tangy ranch, all tucked into soft Kings Hawaiian rolls.

Ingredients

Scale

1 package Kings Hawaiian rolls
3 cups cooked chicken, shredded
6 to 8 slices cooked turkey bacon, crumbled
3/4 cup ranch dressing, plus extra for serving
2 tablespoons maple syrup, for glazing
Cheese slices (optional), provolone or cheddar
4 tablespoons butter, melted

Instructions

Preheat the oven to 350°F (175°C), ensuring the rack is in the center.
In a bowl, mix shredded chicken, crumbled turkey bacon, and ranch dressing until coated.
Slice the Kings Hawaiian rolls in half, placing the bottom half in a baking dish.
Spread the chicken mixture evenly over the bottom half of the rolls.
If desired, add cheese slices over the chicken mixture.
Place the top half of the rolls on and brush melted butter mixed with maple syrup over the tops.
Cover with foil and bake for 15 minutes.
Remove the foil and bake for an additional 5 to 10 minutes until golden brown.
Serve warm and enjoy!