In a medium pot, combine chicken breast, chicken stock, and salt. Place over medium heat, bringing to a gentle simmer. Cook for about 15 minutes, until fully cooked.

Transfer the cooked chicken to a cutting board, cool slightly, then shred into bite-sized pieces.

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the shredded chicken with ranch dressing, diced bacon, salt, and black pepper, stirring until well-coated.

Lay out the bottom halves of the Hawaiian rolls on a greased baking sheet. Scoop the chicken mixture onto each bottom bun and top with provolone cheese slices.

Place the top halves of the rolls over the cheese-covered chicken mixture. Cover with aluminum foil and bake for about 15 minutes, until the cheese melts.

Remove from the oven, uncover and cut into individual sliders. Serve warm and enjoy!