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These chicken sliders with bacon and cheese are the ultimate party or lunch treat. Made with soft Hawaiian rolls, melty cheese, and your choice of toppings, they’re baked until hot and golden—perfect for sharing.
Whether you use pepper jack for a little kick or keep it mellow with cheddar, these sliders are easy to customize. Add a spicy mayo or ranch spread, then finish with slaw or pickled onions for a crowd-pleasing combo that’s ready in under 30 minutes.
What You’ll Like About This Dish
Fast and satisfying. Made with cooked chicken and baked in one foil-wrapped package.
Flavor-packed. Bacon, melty cheese, and a zippy spread make these sliders irresistible.
Perfect for gatherings. Great for lunch, game day, parties, or potlucks—serve them warm right out of the oven.
Ingredient Notes
- Dinner rolls: Use a flat of soft, connected rolls like King’s Hawaiian or your favorite slider rolls.
- Chicken: Shredded or chopped cooked chicken—rotisserie, baked, or poached all work.
- Bacon: Crisp-cooked and chopped. Oven-baked bacon works well for easy cleanup.
- Cheese: Pepper jack adds spice; cheddar, Gruyère, or cheddar-jack offer milder options.
- Spread: Mix mayonnaise with Sriracha for a spicy kick, or use plain mayo, ranch, or garlic aioli.
- Toppings: Use slaw, pickled onions, or mild pickled peppers for tang and crunch.
- Butter topping: A quick brush of melted butter with garlic powder adds flavor and browns the tops.
Steps to Make Chicken Sliders With Bacon and Cheese
- Preheat the oven to 375°F and prepare a large sheet of foil with nonstick spray.
- Slice the rolls horizontally and place the bottoms on the foil.
- Mix mayo and Sriracha and spread on the cut rolls.
- Layer the chicken over the bottom rolls, followed by bacon.
- Add slaw or pickled onions, then sprinkle evenly with cheese.
- Replace the top rolls and brush with melted butter and garlic powder.
- Wrap the foil around the sliders and seal the edges.
- Bake for 20 minutes, then open the foil and bake 5 minutes more to brown the tops.
- Slice and serve warm.
Tips for Sliders
- Use heavy-duty foil or a foil-lined pan to prevent leaks and ensure even baking.
- Don’t overfill the sliders—keep toppings even so they hold together when baked.
- Slice partway through the bottoms before baking for easy serving later.
- Make ahead by assembling the sliders, covering tightly, and refrigerating for up to 24 hours before baking.
Recipe Variations
- Ranch version. Use ranch dressing instead of mayo and skip the Sriracha.
- Buffalo-style. Toss the chicken with a little buffalo sauce and use blue cheese or cheddar.
- BBQ sliders. Use barbecue sauce in place of mayo and top with pickled jalapeños.
- Ham and Swiss. Swap the chicken for ham and use Swiss cheese for a deli-style slider.
- Meatless option. Use roasted vegetables or plant-based chicken with cheese and slaw.
Serving Suggestions
- Serve hot from the oven with extra pickles, chips, or fries.
- Pair with a green salad or pasta salad for a casual lunch or dinner.
- Add dipping sauces like ranch, spicy mayo, or honey mustard on the side.
- Include in a game day spread alongside wings, dips, and other finger foods.
How to Store and Reheat
Refrigerate: Wrap leftover sliders in foil or store in an airtight container for up to 3 days.
Freeze: Wrap individually in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat: Warm wrapped sliders in a 325°F oven for 10 to 15 minutes, or microwave individual sliders (unwrapped) for 30 to 40 seconds.
Chicken Sliders With Bacon and Cheese
Ingredients
- 1 pkg Hawaiian rolls, such as King's Hawaiian (12 connected rolls)
- ¼ cup mayonnaise
- ½ to 1 tsp Sriracha sauce, optional
- 1 ½ cups cooked chicken, chopped or sliced
- 6 strips bacon, cooked and diced or crumbled
- Coleslaw or quick pickled onions, or use store-bought slaw or mild or hot pickled peppers
- 1 cup pepper jack cheese , or plain cheddar
- 2 tbsp butter, melted, combined with a dash of garlic powder
Instructions
- Heat the oven to 375°F
- Spray a large sheet of heavy-duty foil with nonstick cooking spray.
- Carefully slice the rolls in half horizontally.
- Place the bottom of the rolls on the prepared foil and set the top aside. Gently cut almost through the bottoms so they may be separated easily when they’re done.
- In a small bowl, combine the mayonnaise and Sriracha, if using. Spread over the rolls.
- Top the mayonnaise with chicken, and then the bacon.
- Top the bacon with about 2 teaspoons of slaw. Alternatively, top the slider squares some pickled onion or chile pepper.
- Sprinkle the pepper jack or cheddar cheese over all.
- Place the top of the rolls over the cheese layer.
- Brush the tops with the melted butter and garlic salt mixture.
- Bring the sides up over the rolls and seal. Crimp the ends together to seal.
- Place the foil package on a baking sheet and bake for 20 minutes. Open the top of the foil and continue baking for 5 minutes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
