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+ servings
crock-pot chicken bacon ranch sliders with cheddar cheese
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5 from 4 votes

Crock-Pot Chicken Bacon Ranch Sliders

Chicken Sliders cooked in the Crock-Pot with creamy ranch dressing and topped with cheddar cheese and bacon slices. Perfect for a fast easy dinner, lunch or game day!
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 8
Calories 806kcal
Author Dee


  • 1 tablespoon olive oil
  • 3 boneless, skinless chicken breasts
  • 1 teaspoon sea salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried minced onions
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 cup ranch dressing
  • 4 ounces cream cheese
  • 1 cup shredded cheddar cheese
  • 8 slices cheddar cheese
  • 16 slices cooked bacon
  • 8 small sandwich rolls


  • Add the olive oil to the Crock-Pot, then, add chicken breasts
  • Season with salt, pepper, Italian seasoning, onions, garlic and pepper
  • Pour ranch dressing over chicken
  • Top with cream cheese
  • Cover, and cook on high for 2 ½ to 3 hours or low for 6. Chicken temperature should be at least 165 degrees according to meat thermometer
  • Shred chicken, top with shredded cheddar cheese, cover and allow to melt
  • To make sliders, add some chicken to sandwich rolls, top with cheddar cheese slices and two bacon slices per slider



Calories: 806kcal