Chicken Bacon Ranch Sliders
Shredded chicken, crisp bacon, cheddar cheese, and ranch dressing are baked in buttery slider rolls for an easy, crowd-pleasing tailgate sandwich.
Prep: 15 min · Cook: 25 min · Yield: 12 · Method: Oven
Ingredients
- 1.5 pounds chicken breasts, boneless, skinless
- 12 rolls slider rolls
- 8 slices bacon
- 2 cups shredded cheddar cheese
- 0.5 cup ranch dressing
- 3 tablespoons butter
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried parsley
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Heat the oven to 375°F. Place the chicken breasts in a baking dish, season with the salt and pepper, and add enough water to come halfway up the chicken. Cover tightly with foil and bake until the thickest part reaches 165°F, about 20 minutes. (about 20 min) — 375°F
- Meanwhile, cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels, cool slightly, and crumble. Slice the rolls in half horizontally without separating the individual rolls. (about 10 min) — Medium heat
- Remove the chicken from the dish, discard the cooking liquid, and shred the chicken with two forks. Stir in the ranch dressing, crumbled bacon, and 1 cup of the cheddar. (about 5 min)
- Arrange the bottom halves of the rolls in a lightly greased 9-by-13-inch baking dish. Spread the chicken mixture evenly over them, top with the remaining cheddar, and place the roll tops over the filling. (about 5 min)
- Melt the butter and stir in the garlic powder and dried parsley. Brush it over the roll tops. Cover the dish with foil and bake for 10 minutes, then uncover and bake until the cheese is melted and the tops are golden, 5 to 8 minutes more. (about 18 min) — 375°F
- Let the sliders rest for 5 minutes, then separate and serve warm. (about 5 min)