Ranch Chicken and Swiss Sliders (original) (raw)

Cheesy Chicken Ranch Sliders — Tender chicken is coated in tangy ranch dressing and topped with Swiss cheese. It’s all nestled in soft, sweet Hawaiian rolls with a buttery Dijon, onion, and poppy seed topping! Make these easy sliders for the Super Bowl or your next game day gathering! They’re also perfect for the holidays and New Year’s Eve!!

Ranch Chicken and Swiss Sliders - Tender chicken coated in ranch, nestled in soft rolls with Swiss and a buttery Dijon topping!! FAST, EASY, and everyone LOVES them! Perfect for parties, game days, and snacks!!

Chicken Ranch Sliders Ingredients
- Vegetarian Option
How to Make Chicken Ranch Sliders
Recipe FAQs
Cheesy Chicken Ranch Sliders Recipe
More Easy Sliders Recipes:

Everyone seems to love sliders and they’re fast and easy to make. A win on every level! Set these little gems out at parties, events, on game days, or as an after-school snack and you’ll hear plenty of oohs and ahhs.

My Hawaiian roll ham and cheese sliders are my gold standard sliders recipe, and this chicken version is a spinoff of that. Tender chicken is coasted in tangy ranch dressing and topped with Swiss cheese.

It’s all nestled in soft, sweet Hawaiian rolls with a buttery Dijon, onion, and poppy seed topping. So much flavor in every bite!

Chicken Ranch Sliders Ingredients

For these easy Hawaiian roll chicken sliders, you’ll need the following basic ingredients:

King’s Hawaiian Sweet Rolls
Pre-cooked chicken (sliced or shredded will work)
Ranch salad dressing
Swiss cheese slices
Unsalted butter
Dijon mustard
Poppyseeds
Dried minced onion
Worcestershire sauce
Salt and pepper

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Vegetarian Option

The last time I made these chicken ranch sliders, I didn’t actually use regular chicken! Instead I used MorningStar Farms® Chik’n Strips. They’re lightly seasoned with a rotisserie chicken flavor. These versatile plant-protein strips are great in any dish where you’d usually use chicken, including casseroles, pastas, salads, and wraps.

How to Make Chicken Ranch Sliders

These Swiss and chicken sliders come together quickly and easily, but there are a few key things to remember when preparing the recipe:

Using a large serrated knife, slice the rolls in half so you have a ‘slab’ of tops and a ‘slab’ of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected! Place the bottom layer into a foil-lined 9×13-inch baking dish.
To a large bowl add the cooked chicken (shredded or sliced), ranch dressing, and stir to coat evenly. Turn onto the bottom ‘slab’ of rolls.
Evenly layer the cheese over top of the chicken, then add the top ‘slab’ of rolls.
In a medium bowl, melt the butter in the microwave. Stir in the mustard, poppy seeds, onion, Worcestershire sauce, salt, and pepper.
Pour the butter mixture over the top ‘slab’ of rolls.
Cover with aluminum foil and let stand at room temperature for 5 to 10 minutes.
Bake covered for 15 minutes, then uncover and cook for another 5 minutes, or until as done as desired.

Recipe FAQs

What type of chicken is best for sliders?

You can use any type of pre-cooked chicken you like. Buy a rotisserie chicken from the grocery store and then shred or cube it to keep things quick and easy. Or, make poached chicken and shred that for the sliders.

What’s the best bread for chicken sliders?

I always make my chicken sliders on Hawaiian rolls, because I love how the salty, savory chicken pairs with the soft and sweet rolls. However, you can use any sweet roll you like!

Can I Use another type of cheese?

Of course! I made these ranch chicken sliders with Swiss cheese, but a sharp cheddar or Monterrey Jack would work as well.

Can I add Bacon to the sliders?

Sure! Buy pre-cooked bacon at the grocery store for ease and layer it onto the sliders before you add the cheese (that way the bacon is trapped beneath the melted Swiss cheese and won’t slide around when the sliders are pulled apart).

Can Chicken ranch sliders be made in advance?

Yes, up to a point. You can cut the rolls into “slabs,” then layer on the ranch chicken and Swiss cheese. Cover the pan tightly with plastic wrap and refrigerate until you’re ready to add the butter topping and bake.

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Sliders

▢ one 12-count package Hawaiian sweet rolls, sliced in half (see directions for more details)
▢ 10 ounces cooked chicken, shredded or cubed; about 2 to 3 chicken breasts*
▢ ½ cup ranch salad dressing
▢ 8 ounces Swiss cheese, thinly sliced

Topping

▢ ½ cup unsalted butter, melted
▢ 1 tablespoon dijon mustard
▢ 1 tablespoon poppy seeds
▢ 2 teaspoons dried minced onion
▢ 2 teaspoons Worcesteshire sauce
▢ ¼ teaspoon salt, or to taste
▢ ¼ teaspoon pepper, or to taste

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Preheat oven to 375F. Line a 9×9-inch or 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.
Using a large serrated knife, slice the rolls in half so you have a ‘slab’ of tops and a ‘slab’ of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Place the bottom ‘slab’ of rolls in prepared pan; set aside.
To a large bowl add the diced Chick’n Strips, ranch dressing, and stir to coat evenly.
Evenly add the chick’n over the rolls.
Evenly layer the cheese.
Add the top ‘slab’ of rolls; set aside.
To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
Add the mustard, poppy seeds, onion, Worcestershire sauce, salt, pepper, and whisk to combine.
Evenly and slowly pour the butter mixture over the rolls. Use a spatula to spread the mixture over the tops. Some of the mixture will pool at the base of the rolls.
Cover with aluminum foil and allow rolls to stand at room temp for about 5 to 10 minutes.
Bake covered for about 16 minutes or until cheese has melted.
Uncover and cook for about 4 to 5 minutes, or until as done as desired. Baking time will vary based on the size of pan used, climate and oven variances, etc. Bake until as done as desired; watch to make sure they don’t burn since all ovens and ingredients vary. Slice into individual sliders and serve immediately. Sliders are best warm and fresh.

* Chicken options: You can use any type of pre-cooked chicken you like. Buy a rotisserie chicken from the grocery store and then shred or cube it to keep things quick and easy. Or, make poached chicken and shred that for the sliders.

For a vegetarian option, I like using a 10-ounce bag of MorningStar Farms® Chik’n Strips, thawed and diced small

Serving: 1, Calories: 133kcal, Carbohydrates: 2g, Protein: 6g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Cholesterol: 21mg, Sodium: 224mg, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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