Cook Chicken and Shred

• Pour the chicken broth into a sauce pan and bring to a simmer. Lower the temperature to low and add the chicken breasts into the broth making sure the chicken is covered in broth. 
• Cook fhe chicken or about 13-15 minutes, until the internal temperature reaches 160°F. Turn the heat off and allow the chicken to remain in the broth for 5-6 more minutes, reaching 165°F.
• Shred the chicken breasts using two forks. Add the ranch dressing and the ranch seasoning mix into the chicken and mix until coated.

Cook the Bacon and Chop into Pieces

• While the chicken is cooking, cook the bacon either in an air fryer, skillet or in the oven. Whichever method you prefer, just make sure it is crispy.
• Place on a paper towel lined plate to absorb the fat. When the bacon has cooled, chop it up into large pieces.

Make Garlic-Butter Topping

• Make the butter topping by adding garlic powder, dried parsley and Parmesan cheese to the softened butter. Mix it well until combined and even softer. Set aside.

Slice the Rolls

• Slice the Hawaiian rolls in half, like hamburger buns but keeping them connected. removing the top and placing it to the side.

Place the bottom half on the parchment lined baking sheet.

Add Bacon and Cheese

• Layer the ranch chicken evenly over the bottom of the bread. Then add the chopped bacon. Lastly, spread the shredded cheddar cheese over the chicken and bacon.

Bake

• Set the oven to 350°F. Place a sheet of parchment on a baking sheet.
• Cover the sliders with the  top layer of bread, closing the sandwich. Spread the butter evenly over the top of the rolls.
• Place in the oven and bake for 8-10 minutes until the cheese is melted and the top of the bread is golden. Serve and enjoy right away.