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By Summer

Chicken Bacon Ranch Sliders on Hawaiian Rolls

This recipe is easy to make and it's deliciously cheesy! What's not to love? These will be a hit with everyone at your next game-day gathering or tailgate. 
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Prep Time 10 minutes
Cook Time 25 minutes
Baking Time 25 minutes
Total Time 1 hour
Servings: 6
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Package Hawaiian Sweet Rolls
  • 2 Chicken Breasts cooked and shredded
  • 1 Package Bacon cooked and cut into pieces, about 2" pieces
  • 1 1/2 Cups Cheddar Cheese shredded 
  • Mayonnaise
  • 1 tbsp Butter melted for brushing over buns
  • Ranch your favorite dressing for dipping

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
  1. 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.
  2. Lay bacon on paper towels and let cool. Then cut bacon into 2" strips with scissors or kitchen shears.
Cook the chicken
  1. 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.
  2. Cook under pressure using the manual setting for approximately 12 minutes +/-, depending on your pressure cooker and the size of your breasts.
  3. 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.
  4. Drain the chicken well before assembling the sliders so the rolls don't get soggy.
  5. Preheat your oven to 350°F (175°C).
Assemble the sliders
  1. 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.
  2. 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.
  3. 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.