Name: Bacon Ranch BBQ Chicken Sliders
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12
Ingredients: 1.5 lb of boneless skinless chicken breasts; 2 cups of barbecue sauce (divided); 1 12 pack of Hawaiian rolls; 1/4 cup of mayonnaise; 6 slices of Colby jack cheese; 8 slices of cooked bacon; Half a red onion (sliced); 2 cups of shredded lettuce; 1/4 cup of ranch dressing

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If you love a good BBQ chicken recipe, you’re going to love these Bacon Ranch BBQ Chicken Sliders! They’re packed with juicy BBQ chicken, crispy bacon, Colby Jack cheese, crunchy lettuce and a drizzle of ranch dressing, all tucked inside soft, sweet Hawaiian rolls. Honestly, what’s not to love about that combination?

I’m a big fan of recipes like this because they’re really easy to throw together but still feel like a bit of a treat. The chicken gets cooked in a skillet with plenty of BBQ sauce, which gives it those lovely caramelized edges, and then it’s just a case of piling everything onto the rolls. Nothing complicated, and you don’t need to spend hours in the kitchen either.

These are brilliant for game day, parties, family get-togethers or even just an easy dinner when you fancy something a bit different. I love putting a big tray of sliders on the table and letting everyone help themselves. They’re messy, cheesy, full of flavor and exactly the sort of food that always goes down well in our house!

Make sure you take a look at my other slider recipes too:

Table of Contents

Ingredients

1.5 lb boneless skinless chicken breasts – These are lovely and tender once cooked and shredded, and they soak up all that delicious BBQ sauce.
2 cups barbecue sauce (divided) – Use your favorite BBQ sauce here. I like one that’s a little sweet and smoky, but any you enjoy will work.
1 pack of 12 Hawaiian rolls – These are lovely and soft with just a little sweetness that goes really well with the BBQ chicken.
1/4 cup mayonnaise – A thin layer on the bottom of the rolls adds a little creaminess and helps stop them getting too soggy.
6 slices Colby Jack cheese – This is a lovely mild, creamy cheese that works really well with the BBQ flavors. Cheddar would be good too!
8 slices cooked bacon – Because everything’s better with crispy bacon, right? You can cook your own or use ready-cooked bacon to save time.
1/2 red onion, sliced – Adds a lovely bit of crunch and a slightly sharp flavor that balances out the sweetness of the BBQ sauce.
2 cups shredded lettuce – I love adding a bit of fresh, crunchy lettuce to these. It makes a nice contrast to all that rich chicken, cheese and bacon.
1/4 cup ranch dressing – A drizzle of ranch brings everything together and adds that lovely creamy, tangy flavor.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Prepare the chicken. Cut the chicken breasts into pieces roughly 4 inches long. Pop them into a large ziplock bag with 1 1/2 cups of the BBQ sauce. Seal the bag and give it a good shake to make sure all the chicken is coated.

2. Cook the chicken. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken and cook for around 5–7 minutes on each side, until it’s cooked all the way through and has some lovely caramelized edges. The chicken should reach an internal temperature of 165°F (74°C). You might need to cook it in batches so you don’t overcrowd the pan.

3. Shred the chicken. Once the chicken is cooked, remove it from the skillet and chop or shred it into small pieces. Set it aside while you get the rolls ready.

4. Prepare the rolls. Slice the Hawaiian rolls in half horizontally, keeping the rolls together for now. Place the bottom half on a large tray or serving platter and spread the mayonnaise evenly over the cut side.

5. Add the chicken and cheese. Spread the shredded BBQ chicken evenly over the bottom rolls, then drizzle over the remaining 1/2 cup of BBQ sauce. Lay the Colby Jack cheese slices over the chicken.

6. Add the toppings. Layer the cooked bacon and sliced red onion over the cheese, followed by the shredded lettuce. Drizzle the ranch dressing evenly over the top.

7. Finish and serve. Pop the top half of the Hawaiian rolls back on, then use a sharp knife to cut them into 12 individual sliders. Serve straight away and enjoy!

Tips for Perfect Bacon Ranch BBQ Chicken Sliders

These sliders are really easy to make, but I’ve got a few little tips that will help you get them just right. Nothing complicated, just a few things worth keeping in mind so you end up with juicy chicken, crispy bacon and lovely soft rolls every time!

Don’t overcrowd the pan. Give the chicken a bit of space while it’s cooking. If you squash too much into the skillet at once, it’ll steam rather than getting those lovely caramelized edges. Cook it in batches if you need to.
Use your favorite BBQ sauce. The sauce adds loads of flavor, so go with one you really enjoy. Sweet, smoky or a little spicy all work well here.
Get the bacon nice and crispy. I think crispy bacon works best in these because it adds a lovely crunch alongside the soft chicken and rolls.
Don’t overcook the chicken. You want it nice and juicy, not dry. Use a meat thermometer to check it reaches 165°F in the thickest part.
Add the lettuce and ranch at the last minute. If you’re making these ahead, leave these off until you’re ready to serve. Otherwise, the lettuce can go soggy.
Serve them fresh. These are definitely at their best when they’re freshly assembled and the rolls are still lovely and soft.

Get Creative!

One of the things I love about sliders is how easy they are to change up depending on what you’ve got in the fridge or what your family likes. You can keep things really simple or add a few extra toppings to make them your own. Here are a few ideas you could try!

Make them spicy. Add some sliced jalapeños or a drizzle of hot sauce if you like a bit of heat. A spicy BBQ sauce would be lovely too!
Switch up the cheese. Colby Jack works really well, but cheddar, Monterey Jack or pepper jack would all be delicious.
Try pulled pork instead. If you’ve got some leftover pulled pork, you could use that in place of the chicken for a really easy alternative.
Add some pickles. A few slices of dill pickle would add a lovely tangy crunch and help balance out the sweet BBQ sauce.
Use different rolls. Hawaiian rolls are lovely because they’re slightly sweet, but regular slider buns or soft dinner rolls work just as well.
Add some coleslaw. Swap the shredded lettuce for a spoonful of creamy coleslaw. It goes really well with BBQ chicken!
Try a different dressing. Not a fan of ranch? A little garlic mayo or chipotle mayo would be really tasty instead.

Serving & Storing

These Bacon Ranch BBQ Chicken Sliders are lovely served fresh, while the chicken is still warm and the bacon is nice and crispy. They’re great for parties and game day because you can put a big platter in the middle of the table and let everyone help themselves. If you’re making them for dinner, I’d serve them with some crispy fries, potato wedges or a big bowl of coleslaw. A simple side salad would be good too if you fancy something a bit lighter.

If you’ve got leftovers, pop them into an airtight container and keep them in the fridge for up to 2–3 days. Just bear in mind that the lettuce and ranch dressing can make the rolls a little soggy, so they’re definitely better eaten fresh. If you know you’re going to have leftovers, I’d keep some of the chicken separate and assemble the sliders as you need them.

You can also get a bit of the prep done ahead of time, which is really handy if you’re making these for a party. Cook and shred the BBQ chicken, let it cool and store it in the fridge for up to 2–3 days. You can cook the bacon ahead too. When you’re ready to eat, just reheat the chicken until it’s piping hot, then put everything together with the fresh lettuce and ranch dressing.

I wouldn’t recommend freezing the fully assembled sliders because the lettuce, dressing and rolls won’t be quite the same once thawed. The BBQ chicken freezes really well on its own though, so you could always make a double batch and freeze half for another day!

FAQs

Yes! These are great for getting a bit of the prep done ahead, especially if you’re making them for a party. You can cook and shred the BBQ chicken up to 2–3 days in advance and keep it in an airtight container in the fridge. I’d wait until just before serving to add the lettuce and ranch dressing though, otherwise the rolls can get soggy.

I love using Hawaiian rolls because they’re lovely and soft with just a little sweetness that goes really well with the smoky BBQ chicken. King’s Hawaiian rolls are a great option, but you can use regular slider buns or soft dinner rolls if you prefer.

Absolutely! Using store-bought rotisserie chicken is a brilliant shortcut if you’re short on time. Just shred the cooked chicken, mix it with the BBQ sauce and heat it through before assembling your sliders. It’s a really easy way to get dinner on the table a bit quicker.

Colby Jack is lovely in these because it’s mild and creamy without overpowering the BBQ flavor. Cheddar, Monterey Jack and pepper jack are all good alternatives too. If you like a little heat, I’d definitely give pepper jack a try!

Yes, you can! Pop the chicken breasts into your slow cooker with 1 1/2 cups of BBQ sauce and cook on low for around 4–6 hours, or until the chicken reaches 165°F and shreds easily. Once it’s cooked, shred the chicken and assemble the sliders as normal. You won’t get those caramelized edges from the skillet, but it’s a handy option if you want to leave the chicken cooking while you get on with other things.

There are loads of lovely sides that go well with these! French fries, sweet potato fries, potato wedges, coleslaw and mac and cheese are all great choices. If you’re serving them as party food, you could put them out alongside some chicken wings, chips and dip or a big bowl of potato salad.

The best thing you can do is wait until you’re ready to serve before adding the lettuce and ranch dressing. Make sure the chicken isn’t swimming in excess sauce either. Spreading a thin layer of mayonnaise on the bottom rolls can also help create a little barrier between the bread and the filling.

You can keep leftover sliders in an airtight container in the fridge for up to 2–3 days, as long as they’ve been refrigerated promptly. The rolls might soften a little, especially if you’ve already added the lettuce and ranch. For the best results, store any extra chicken separately and make fresh sliders when you’re ready to eat.

Definitely! You can use a spicy BBQ sauce, add some sliced jalapeños or mix a little hot sauce into the ranch dressing. Pepper jack cheese is another easy way to add a bit of heat without changing the recipe too much.

Yield: 12