Buttery buns stuffed with shredded chicken, bacon, cheese and epic Ranch flavor then baked until they're warm and gooey. They are delicious, easy to make, and sure to become an all-time favorite.
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
Storing Information:
Store in the refrigerator, covered, for up to three days.
Reheating Information:
Reheat in the oven at 375°F for 10 minutes. Alternatively, you can heat them in the microwave for 30 seconds or until warmed.
Crockpot Shredded Chicken Breast:
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.
Oven Baked Bacon:
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.