Chicken Bacon Ranch Sliders combine grilled seasoned chicken thighs, crispy bacon, and fresh toppings tossed in ranch dressing on buttery toasted Hawaiian rolls topped with melted provolone cheese. The appeal lies in their simplicity and the crowd-pleasing combination of flavors that come together in under 30 minutes.
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Season chicken thighs with 1 tablespoon of all-purpose seasoning and grill until fully cooked. Set aside.
Preheat your oven to 350°F (175°C).
Slice the entire slab of Hawaiian rolls in half horizontally, separating the tops from the bottoms.
Place the bottom half of the rolls on a baking sheet and layer evenly with provolone cheese slices.
Place the top half of the rolls on the baking sheet. Brush with melted butter and sprinkle with ranch seasoning powder.
Bake for 5-7 minutes, or until the cheese is melted and the tops are golden brown.
While the buns are toasting, prepare the filling. On a large cutting board, pile the shredded lettuce, sliced tomato, pickles, cooked chicken, crispy bacon, and sliced red onion.
Sprinkle the pile with the remaining 1 tablespoon of all-purpose seasoning and drizzle with ranch dressing.
Using a large cleaver or knife, chop everything together until it's a well-combined, finely chopped mixture.
Remove the buns from the oven. Spread the chopped chicken mixture evenly over the cheesy bottom buns.
Place the toasted top buns over the filling. Slice into individual sliders and serve immediately.
Store assembled sliders wrapped tightly in plastic wrap in the refrigerator for up to 2 days; reheat gently in a 350°F oven for 8–10 minutes until warmed through.
Yes, but thighs stay moister during grilling. If using breasts, pound them to even thickness and avoid overcooking beyond 165°F internal temperature.
Assemble components separately and refrigerate. Toast rolls and assemble sliders up to 2 hours before serving; store covered in the refrigerator.
After grilling, let chicken cool slightly, then dice into bite-sized pieces. Mix with cooled bacon pieces, lettuce, tomato, and pickles, then toss with ranch dressing until evenly coated.
Toast the rolls with melted butter first and place cheese on the warm rolls. Fill just before serving to minimize moisture absorption.
Yes—proportions scale linearly. For 24 sliders, use 2 lbs chicken, double the bacon, and 2 packages Hawaiian rolls. Mix filling in batches if needed.
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