These little babies are filled with ranch, shredded chicken breast, bacon, and pepper jack cheese. They are delicious, quick to throw together, and especially perfect as an appetizer for parties. These Chicken Bacon Ranch sliders will have everyone begging for more!
For more sliders, try my Cheesy Ground Beef Sliders, Pulled Pork Sliders, Breakfast Bagel Sliders, and Apple Butter BBQ Pork Sliders.
It is football preseason and you know what that means?! SLIDERS! At our house sliders, wings, and easy appetizers are our go-to foods for Lions games. And who doesn’t like the epic Chicken Bacon Ranch combination. You cannot go wrong.
Why You’ll LOVE these Chicken Bacon Ranch Sliders
- They are the perfect small, hand-held appetizer to take or serve at parties. They can even double as an “appetizer for dinner.”
- The flavor is unbeatable! Because there is tangy ranch, spicy pepper jack cheese, crunchy salty bacon, tender shredded chicken and buttery buns, it is a very well-rounded slider.
- They are quick and easy to throw together, it only take 35 minutes as a matter of fact.
Chicken Bacon Ranch Sliders Ingredients (and a few notes)
- Slider Buns: I like to use Brioche buns because they are light, fluffy, and toast up beautifully.
- Shredded Chicken: Make this how you prefer or even buy it at the grocery store. I cook mine in the Crockpot (I include instructions in the recipe card below).
- Ranch Dressing: Make sure you use a high quality brand since this is a large flavor in these sliders.
- Fresh Parsley: It makes all the difference! If you need to you can use 2 teaspoons of dried parsley but fresh is the best!
- Bacon: Again, make this how you prefer. I like to bake mine in the oven (I include instructions in the recipe card below).
- Sliced Pepper Jack Cheese: I love the little bit of spicy with these sliders but any type of cheese will work.
- Melted Butter: I prefer unsalted butter so the mixture does not get too salty.
- Ranch Seasoning: I use the dry Ranch Seasoning that comes in a shaker bottle. The 1 oz package is another option.
How to Make Chicken Bacon Ranch Sliders
Cook your shredded chicken and bacon to your liking.
Whip together the shredded chicken, ranch dressing, and fresh parsley. Set aside.
Construct the Chicken Bacon Ranch Sliders. Slider bottoms on bottom, ranch shredded chicken, bacon, pepper jack cheese, and slider tops on top.
Mix together the melted butter and ranch seasoning packet.
Slather the constructed sliders with the ranch melted butter mixture.
Bake uncovered until warmed through and the cheese is melted. If your buns start to look a little too brown, throw aluminum foil over the top to keep them from browning.
How to Prepare Shredded Chicken for Sliders
I use my CrockPot every single time because it is the easiest. All I do is cook the chicken on high for 3-4 hours and then shred it with two forks. I usually throw my favorite seasoning in with the chicken too: salt, pepper, and garlic powder. You are more than welcome to cook the chicken how you prefer (air fryer, oven, etc.). You can also buy plain shredded chicken breasts at the grocery store for even more ease.
Frequently Asked Questions (FAQ’s)
I do not recommend making these anymore than a few hours ahead of time. The slider buns will get soggy from the moisture of the ranch shredded chicken. Nobody wants soggy buns on these sliders. BUT you can make the chicken and bacon up to three days in advance. Then all you have to do is construct the sliders and pop them in the oven!
I prefer to bake mine in the oven. All you have to do is line a cookie sheet with aluminum foil, space the bacon on it, and bake at 400F for 10-15 minutes (flipping halfway through the bake time). Watch it carefully because it can burn quickly.
If you are serving these sliders as your main meal, they go great with a side salad, potato chips, fresh fruit, french fries, veggies, pasta salads, or an extra side of ranch.
More Appetizer and Party Food Recipes You Might Enjoy:
- Chili Cheese Nachos
- Olive Dip
- Green Onion Dip
- Pizza Dip with Pizza Dough Balls
- Lemon Orzo Salad
- Garlic Butter Parmesan Wings
- Lemon Feta Fries
- Honey Lemon Pepper Wings
- Ricotta Dip with Roasted Grapes
- Brie Stuffed Chicken Burgers
- Tomato Chutney Bruschetta with Mozzarella
- Chicken Lime Taquitos
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Chicken Bacon Ranch Sliders
Ingredients
- 2 pounds shredded chicken breast*
- ½ cup Ranch dressing
- ¼ cup fresh parsley; minced
- 12 slider buns
- 12 slices bacon*; cooked
- 10 slices pepper jack cheese
- ¼ cup unsalted butter; melted
- 1 ounce ranch seasoning packet
Instructions
- Set oven to 375° F and prepare a 9×13 pan with non-stick cooking spray.
- In a small bowl combine the shredded chicken, ranch dressing, and fresh parsley.
- Place the bottom half of the slider buns in the prepared baking dish.
- Top the bottom half of the buns with the ranch shredded chicken.
- Top the ranch shredded chicken with the cooked bacon.
- Top the bacon with pepper jack cheese.
- Top the pepper jack cheese with the top half of the slider buns.
- In a small bowl mix together the melted butter and ranch seasoning packet. Evenly brush the top of the sliders with the mixture.
- Bake the sliders uncovered for 10-15 minutes or until heated through, the cheese is melted, and tops of the sliders are browned.
- Allow to cool for 10 minutes and serve.
Video
Notes
- Store in the refrigerator, covered, for up to three days.
- Reheat in the oven at 375°F for 10 minutes. Alternatively, you can heat them in the microwave for 30 seconds or until warmed.
- Place chicken breasts in Crockpot. Season with salt, pepper, and garlic powder. Cook on high for 3 to 4 hours. Once it is cooked shred the chicken breast with two forks while it is piping hot.
- Store in the refrigerator up to three days in advance.
- Line a baking dish with aluminum foil, place the bacon on the sheet so it is not touching, and bake at 400F for 10-15 minutes (flipping halfway through the bake time).
- Store in a ziploc bag in the refrigerator up to three days in advance.
If you make my Chicken Bacon Ranch Sliders, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!