Cheesy Chicken Bacon Ranch Sliders on Hawaiian Rolls Recipe
This recipe was inspired by my son’s love of a chicken bacon ranch wrap that his school serves for lunch. And since I love sharing easy party-food recipes, I decided to use those ingredients to create this recipe for Cheesy Chicken Bacon Ranch Sliders on Hawaiian Rolls. And let me tell you, it was a hit! It has all the flavors my son loves, but in a pull-apart appetizer form. Perfect for feeding his buddies or serving at my next party.
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Why You’ll Love This Recipe
This recipe is easy to make and it’s deliciously cheesy! What’s not to love? These will be a hit with the men, the ladies and the kiddos at your next game-day gathering or tailgate.
How to Make the Cheesy Chicken Bacon Ranch Sliders Recipe
Ingredients
- 1 Package of Hawaiian Sweet Rolls
- 2 Chicken Breasts, cooked and shredded (I love to cook my chicken in my Instant Pot)
- 1 Packet Ranch Seasoning (this is my all-time favorite Ranch Seasoning)
- 1 Package of Bacon, cooked and cut into pieces, about 2 inches. I use about 3/4 of the package, but you can use as much bacon as you like
- 1 1/2 Cups Cheddar Cheese, shredded
- Mayonnaise
- Butter, melted for brushing over buns
- Your favorite ranch dressing for dipping (I use this ranch)
Equipment
- Baking Dish
- Cooking Oil, Non-stick Cooking Spray or Butter
- Cutting Board
- Serrated Knife
- Scissors or Kitchen Shears
- Pastry Brush
Instructions
Cook the bacon:
Line a cookie sheet with parchment paper or aluminum foil, and place a wire rack on top. Spread bacon across the wire rack and bake in the oven at 350°F (175°C) for about 20-25 minutes or until done to your liking, flipping once while baking. I prefer my bacon crispy! Lay bacon on paper towels and let cool. Then cut bacon into 2″ strips with scissors or kitchen shears.
Cook the chicken:
If you have an Instant Pot, add 1/4 cup of chicken broth or water to the pot and place the chicken breasts inside. Sprinkle the packet of ranch seasoning on the chicken, give it a stir, and close and seal the lid. Cook under pressure using the manual setting for approximately 12 minutes +/-, depending on your pressure cooker and the size of your breasts. When finished cooking, release the pressure, remove the breasts from the pot, and let cool. Once cool, shred the chicken with a fork and knife or your hands.
If boiling, place your chicken breasts in a pot and cover with water or broth, about 1-2 inches above the chicken and bring to a boil. Boil for about 15 minutes or until the chicken is no longer pink or translucent, or it reaches an internal temperature of 165°F (74°C). When the chicken is done, remove the breasts from the pot and shred the chicken. Pour the shredded chicken and the juices back into the pot and pour in your ranch seasoning. Stir well to combine.
Drain the chicken well before assembling the sliders so the rolls don’t get soggy.
Assemble the sliders:
- Preheat your oven to 350°F (175°C).
- Take your Hawaiian rolls out of the package and place them on a cutting board. Using your serrated knife, cut the entire tops off of the rolls in one whole section, and place them aside.
- Spread a thin layer of mayonnaise on the bottom half of the rolls and place them into a greased baking dish. Spread the shredded chicken on the rolls, then place about two bacon pieces on each roll on top of the chicken. Finish by spreading the cheddar cheese on top of the bacon.
- Spread another thin layer of mayonnaise on the top half ot the rolls and place them on the assembled sliders. With your hand on the rolls, apply pressure as you cut along the lines with a serrated knife, making them easier to pull apart after baking.
- Brush melted butter over the top of the rolls, place them in the oven, and bake at 350 degrees for 20-25 minutes, or until the tops are golden brown and the cheese is melted. Serve with a side of ranch dressing for dipping and enjoy!
Pro Tips
#1 Crisp the Bacon. Fry bacon until crispy and drain well on paper towels before adding to sliders. No one likes raw bacon or soggy sliders!
#2 Toast the Rolls Before Assembling. If you’re worried about soggy bottoms, lightly toasting the Hawaiian rolls before assembly can help prevent sogginess.
#3 Skip the Butter. If you don’t have butter, just spray or brush the top buns with olive oil or skip it altogether. It’s not a make-or-break step!
#4 Cook Chicken in the Instant Pot. The best way that I have found to cook and shred chicken is in the Instant Pot because it’s quick and easy, and you can also add your seasonings right into the pot.
#5 To speed up the process, cook the bacon and the chicken at the same time!
Recipe Riffs & Swaps
Add Veggies: Add thin slices of lettuce, tomato or avocado for a fresh, creamy touch.
Make it Spicy: Add a dash of hot sauce to the chicken mixture or sprinkle red pepper flakes over the chicken for extra heat.
Extra Cheese: Pile on a mix of cheeses like smoked Gouda or pepper jack for more layers of flavor and melty goodness.
What To Serve With Cheesy Chicken Bacon Ranch Sliders
Serve these sliders as an appetizer at a party or as a meal alongside crispy sweet potato fries, coleslaw, pickles or a fresh fruit salad. They are equally as yummy with some simple potato chips, potato salad or carrot sticks. And don’t forget a side of ranch dressing for dipping!
Freezing & Storing Leftovers
Freezing: These sliders freeze well when wrapped tightly in plastic wrap or aluminum foil for up to 2 months. Thaw in the refrigerator overnight, then reheat in the oven for melty cheese and crispy edges.
Storing: Store leftover sliders in an airtight container in the fridge for 3-4 days. Reheat using any of the below methods.
How To Reheat
Oven Method. Preheat oven to 350°F (175°C). Place sliders on a baking sheet, cover loosely with foil to prevent drying, and heat for 10-15 minutes until warmed through and cheese is bubbly. Remove foil for the last few minutes for a crispier top.
Microwave Method. For a quick fix, microwave sliders on a microwave-safe plate covered with a damp paper towel. Heat for 1-2 minutes, checking halfway to avoid overcooking. This method softens the bread slightly.
Air Fryer Method. Preheat air fryer to 350°F (175°C). Place sliders in the air fryer and heat for 5-7 minutes. This keeps the bread crispy and warms the filling nicely.
Extra FAQs
Can I prepare the chicken in advance? Absolutely. Cook and shred the chicken a day ahead, then assemble and bake when ready. This saves time on busy days.
What if I can’t find Hawaiian rolls? No worries. Soft dinner rolls, mini brioche buns, or slider-sized sandwich buns can easily replace the Hawaiian slider buns. The key is a soft roll that holds up to the fillings.
Can I use pre-cooked bacon? Definitely! Just pop the slices in the microwave according to the package and cut them into 2″ pieces.
Can I make these sliders dairy-free? Yes, use dairy-free cheese and a dairy-free ranch dressing.
Chicken Bacon Ranch Sliders on Hawaiian Rolls
Ingredients
Equipment
Instructions
- Line a cookie sheet with parchment paper or aluminum foil, and place a wire rack on top. Spread bacon across the wire rack and bake in the oven at 350°F (175°C) for about 20-25 minutes or until done to your liking, flipping once while baking.
- Lay bacon on paper towels and let cool. Then cut bacon into 2" strips with scissors or kitchen shears.
- If you have an Instant Pot, add 1/4 cup of chicken broth or water to the pot and place the chicken breasts inside. Sprinkle the packet of ranch seasoning on the chicken, give it a stir, and close and seal the lid.
- Cook under pressure using the manual setting for approximately 12 minutes +/-, depending on your pressure cooker and the size of your breasts.
- When finished cooking, release the pressure, remove the breasts from the pot, and let cool. Once cool, shred the chicken with a fork and knife or your hands. **See notes below for boiling instructions.
- Drain the chicken well before assembling the sliders so the rolls don't get soggy.
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of mayonnaise on the bottom half of the rolls and place them into a greased baking dish. Spread the shredded chicken on the rolls, then place about two bacon pieces on each roll on top of the chicken. Finish by spreading the cheddar cheese on top of the bacon.
- Spread another thin layer of mayonnaise on the top half ot the rolls and place them on the assembled sliders. With your hand on the rolls, apply pressure as you cut along the lines with a serrated knife, making them easier to pull apart after baking.
- Brush melted butter over the top of the rolls, place them in the oven, and bake at 350 degrees for 20-25 minutes, or until the tops are golden brown and the cheese is melted. Serve with a side of ranch dressing for dipping and enjoy!
Notes
- To speed up the process, cook the bacon and the chicken at the same time!
- I use about 3/4 of the package, but you can use as much bacon as you like.
- If boiling, place your chicken breasts in a pot and cover with water or broth, about 1-2 inches above the chicken and bring to a boil. Boil for about 15 minutes or until the chicken is no longer pink or translucent, or it reaches an internal temperature of 165°F (74°C). When the chicken is done, remove the breasts from the pot and shred the chicken. Pour the shredded chicken and the juices back into the pot and pour in your ranch seasoning. Stir well to combine.
These Bacon Chicken Ranch Sliders are cheesy and delicious and will definitely please a hungry crowd. They are a huge hit on game day, and I’ll be serving them with my Buffalo Chicken Dip Bites for kick off! For another yummy slider recipe, try our Caprese Sliders with Balsamic Glaze.
Follow us on Pinterest for more easy recipes for the upcoming football season. Whether feeding family or hosting friends, this easy appetizer will please your crowd.
Cheers!
