1. Preheat your oven to 350°F (175°C). Line a baking dish or sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the shredded chicken, chopped bacon, ranch dressing, and shredded cheddar cheese. Season with garlic powder, smoked paprika, salt, and pepper. Stir everything together until well mixed.
3. Slice the slider buns horizontally, keeping the top and bottom halves intact as a full sheet if possible. This helps the sliders stay together when baking and serving.
4. Place the bottom halves of the buns in the prepared baking dish. Spread the chicken bacon ranch mixture evenly over the bottom buns.
5. Brush the melted butter over the tops of the buns, then place the top halves over the filling, pressing gently to compact.
6. Bake the sliders in the preheated oven for about 15-18 minutes, or until the cheese is melted and the buns are golden brown on top. If you want a crispier top, you can broil for an additional 1-2 minutes—just watch closely to avoid burning.
7. Once baked, remove from the oven and let cool for a few minutes before slicing between each slider.
8. Garnish with chopped fresh parsley or chives if desired, then serve warm.

One thing I’ve learned from years of cooking with my family is that letting the sliders rest a bit after baking helps the filling settle and makes them easier to handle—trust me, I’ve had more than one messy slider moment with Eli at the table!