Sweet Maple Chicken Sliders – Easy Bacon Lover’s Recipe

Posted on October 24, 2025

sweet maple chicken sliders - featured image

Let me tell you, these Sweet Maple Chicken Sliders are the kind of recipe you make once and then crave forever. Picture this: tender, juicy chicken smothered in a sweet maple glaze, layered with crispy, smoky bacon, and tucked into soft, pillowy slider buns. It’s a flavor explosion—and yes, they’re as good as they sound. I’ve served these at everything from family dinners to game night parties, and they’re always the first thing to disappear. Trust me, you’re going to want to make extra.

Here’s the best part: these sliders look fancy, taste amazing, but they’re ridiculously easy to make. Seriously, you don’t even need a ton of ingredients or time to whip these up, which makes them perfect for busy weeknights or impressing guests without the stress.

Why You’ll Love This Recipe

Okay, let me break down why this recipe is about to become your new favorite:

Easy to make: Done in under 30 minutes, from start to finish. Ideal when you’re short on time but still want something irresistible.
Bacon lover’s paradise: Crispy, smoky bacon is the star here, and it pairs perfectly with the sweet maple glaze.
Perfect for sharing: These sliders are bite-sized and portable, making them the ultimate party food.
Customizable: You can tweak the toppings or buns to fit your taste preferences (or pantry stash).

Whether you’re feeding a crowd or just treating yourself, these Sweet Maple Chicken Sliders are pure joy in every bite.

What Ingredients You’ll Need

Here’s everything you need to make these sliders happen—and you probably already have most of it in your kitchen:

Chicken breast or thighs (1 lb / 450g) – Boneless, skinless. I use thighs because they’re juicier, but breasts work too.
Bacon (6-8 slices) – Thick-cut is my favorite for the best crispy texture.
Maple syrup (¼ cup / 60ml) – The real stuff, not pancake syrup. The flavor difference is worth it.
Dijon mustard (2 tbsp / 30g) – Adds tang and balances the sweetness perfectly.
Butter (1 tbsp / 15g) – For cooking the chicken and enhancing the glaze.
Slider buns (12 pieces) – Soft and slightly sweet works best. Hawaiian rolls are my go-to.
Optional toppings: Pickles, shredded lettuce, or caramelized onions. Get creative!

Quick note: If you’re out of Dijon mustard, honey mustard works as a substitute, though the flavor will be slightly sweeter.

Equipment Needed

You don’t need a fancy kitchen setup—just a few basics:

Non-stick skillet or frying pan: For cooking the chicken and bacon.
Tongs: Makes flipping the chicken and bacon way easier.
Small saucepan: For making the maple glaze.
Knife and cutting board: For slicing chicken and prepping toppings.
Measuring cups and spoons: Because precision matters (especially with that glaze).

Pro tip: If you’re making these for a party, keep them warm by placing the sliders on a baking sheet in a low oven (around 200°F / 95°C) until ready to serve.

How to Make It: Step-by-Step

Ready to dive in? Here’s how to make these Sweet Maple Chicken Sliders, step by step:

Cook the bacon (10 minutes): Heat your skillet over medium heat and cook the bacon until crispy, about 4-5 minutes per side. Drain on paper towels and set aside.
Prepare the chicken (15 minutes): Season the chicken with salt and pepper. In the same skillet, melt the butter over medium heat and cook the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove and let rest for 5 minutes before slicing into slider-sized pieces.
Make the maple glaze (5 minutes): In a small saucepan, combine maple syrup and Dijon mustard. Heat over low, stirring occasionally, until it thickens slightly—about 3-4 minutes.
Assemble the sliders (5 minutes): Toast the slider buns lightly, if desired. Layer each bun with a piece of chicken, a slice of bacon, and a drizzle of maple glaze. Add optional toppings like pickles or lettuce.

And that’s it! You’re officially a slider master.

My Best Tips & Techniques

Here are the little things I’ve learned that make a big difference:

Don’t rush the bacon: Crispy bacon is non-negotiable. Cook it low and slow for the best results.
Butter makes it better: Cooking the chicken in butter gives it a golden crust and keeps it moist.
Glaze timing: Keep the heat low when making the glaze—it can burn quickly if you’re not careful.
Toast your buns: A quick toast adds flavor and helps them hold up better against the juicy fillings.
Make-ahead tip: Cook the chicken and bacon ahead of time and assemble just before serving to save time.

Ways to Mix It Up

Want to make this recipe your own? Here are some fun variations:

Spicy Kick: Add a splash of hot sauce to the maple glaze or sprinkle red pepper flakes on the chicken.
Cheesy Upgrade: Melt a thin slice of sharp cheddar or gouda on each piece of chicken.
Sweet and Savory: Add caramelized onions to balance the smoky bacon with a touch of sweetness.
Herby Twist: Sprinkle fresh thyme or chopped parsley over the sliders before serving.
Breakfast Style: Swap slider buns for mini waffles and serve with a fried egg on top—brunch perfection.

Let your creativity shine and customize to your heart’s content!

Serving Ideas & Storage

Here’s how to serve and store your sliders:

Serving Suggestions

Party platter: Arrange sliders on a large plate or wooden board with extra toppings on the side for guests to customize.
Dipping sauce: Serve with extra maple glaze or a side of honey mustard for dipping.
Side dishes: Pair with sweet potato fries, coleslaw, or a fresh green salad.

Storage Instructions

Room temperature: Best served fresh, but you can keep them covered on the counter for up to 2 hours.
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 300°F (150°C) for 10 minutes.
Freezer: Freeze cooked chicken and bacon separately in airtight bags for up to 2 months. Defrost and assemble sliders fresh.

Pro tip: If you’re reheating the sliders, wrap them in foil to keep the buns soft.

Nutritional Info & Health Benefits

Here’s a quick look at what you’re getting with each slider:

Calories	Protein	Carbs	Fat
210	12g	18g	9g

Health Highlights:

Protein-packed: Chicken and bacon deliver a solid dose of protein to keep you full.
Sweetened naturally: Real maple syrup adds flavor without artificial ingredients.
Moderate indulgence: These sliders feel like a treat but won’t leave you feeling overly stuffed.

Real talk—this isn’t health food, but it’s a balanced way to satisfy cravings without going overboard. And hey, life’s too short not to eat bacon!

Final Thoughts

So there you have it—Sweet Maple Chicken Sliders that’ll make you the MVP of any gathering. Whether you’re whipping these up for a picnic, game night, or just a regular Tuesday, they’re guaranteed to please. I mean, who can resist the combo of sweet maple, savory chicken, and crispy bacon?

If you try this recipe, I’d love to hear how it turned out! Drop me a comment below, or tag me on Instagram @YourHandle so I can see your creations. And remember, there’s no wrong way to enjoy these sliders—make them your own and savor every bite.

Happy cooking, bacon lovers! 🥓

FAQs

Q: Can I use turkey bacon instead of regular bacon?

A: Absolutely! Turkey bacon works well and is a great option if you’re looking for something lighter. Just make sure to cook it until it’s nice and crispy.

Q: Can I use chicken tenders instead of breasts or thighs?

A: Definitely! They cook faster, too—just keep an eye on them so they don’t overcook. Perfect for sliders since they’re already bite-sized.

Q: Can I make these ahead of time?

A: Yes! You can cook the chicken and bacon ahead of time, then assemble the sliders right before serving. Warm everything up in the oven for 10 minutes at 300°F (150°C).

Q: What’s the best way to toast slider buns?

A: I toast mine in the oven under the broiler for 1-2 minutes—just keep an eye on them so they don’t burn!

Q: Can I make these without maple syrup?

A: You can substitute honey or brown sugar if you’re out of maple syrup. The flavor will be slightly different but still delicious.

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