BBQ Chicken Sliders have a way of disappearing fast at parties. Warm, saucy shredded chicken tucked into soft Kings Hawaiian rolls, a blanket of melty cheese on top and a glossy, buttery finish — they’re the kind of handheld comfort food that works for game day, potlucks, casual dinners, or an easy weeknight crowd-pleaser.
Why you’ll love this dish
These sliders are fast to put together, forgiving with ingredients, and endlessly adaptable. Use leftover roasted or rotisserie chicken and you can have a tray ready in under 30 minutes. They’re sweet-and-savory, easy to eat standing up, and perfect when you want something shareable without fuss.
“I made these for a family movie night and everyone went back for seconds. Sweet rolls, tangy sauce, and that buttery top—total winner.” — a happy home cook
Benefits at a glance:
- Quick (30–40 minutes from start to finish with pre-cooked chicken)
- Kid-approved and party-friendly
- Scales easily for small or large gatherings
- Uses pantry-friendly staples
How this recipe comes together
Before you dig in, here’s the simple workflow so nothing surprises you:
- Shred cooked chicken and toss with BBQ sauce.
- Split a package of Hawaiian slider rolls and layer the bottom halves with the sauced chicken.
- Scatter shredded cheese over the chicken, replace the tops, and brush with a buttery seasoning.
- Bake until cheese melts and tops are golden. Optional quick broil for extra color.
- Pull apart and serve warm.
Expect hands-on time around 10–15 minutes (if chicken is already cooked) and baking time 15–20 minutes.
What you’ll need
- 12-count Kings Hawaiian slider rolls (or 12 small soft dinner rolls)
- 3 cups shredded cooked chicken (about 1.25–1.5 lb / 560–680 g cooked) — rotisserie chicken is ideal
- 1 to 1 1/4 cups BBQ sauce (240–300 ml) — use your favorite brand or homemade
- 1 1/2 cups shredded cheddar (about 6 oz / 170 g) — or a blend of cheddar and Monterey Jack
- 3 tablespoons unsalted butter, melted (45 g)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Optional: 1 teaspoon poppy seeds or sesame seeds for the top
- Salt and pepper to taste
Substitutions/notes:
- Cheese: Pepper jack for heat, mozzarella for milder melting, or vegan cheese for dairy-free.
- Rolls: Small brioche or dinner rolls work. For gluten-free, use certified gluten-free slider buns.
- Chicken: Pulled rotisserie chicken speeds things up; canned jackfruit is a good plant-based swap (drain and shred).
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- Split the slider rolls horizontally into top and bottom halves and place the bottoms in a 9×13-inch (23×33 cm) baking dish. Keep tops nearby.
- In a medium bowl, combine shredded chicken with 1 to 1 1/4 cups BBQ sauce. Taste and add salt and pepper as needed. The chicken should be saucy but not soupy.
- Evenly spread the BBQ chicken on the bottom half of the rolls. Press lightly so the meat makes good contact.
- Sprinkle the shredded cheese evenly over the chicken.
- Place the top halves of the rolls back on to form the sliders.
- In a small bowl, whisk melted butter with Worcestershire sauce, garlic powder, and onion powder. Brush this mixture over the tops of the rolls. Sprinkle poppy or sesame seeds if using.
- Cover the baking dish loosely with foil and bake for 15–18 minutes, until the cheese is fully melted and the sliders are heated through.
- Uncover and bake 2–3 more minutes if you want the tops golden. For a quick extra-browned finish, broil on high 1–2 minutes — watch closely to avoid burning.
- Remove from oven, let sit 2 minutes, then separate the sliders and serve warm.
Timing tip: If you’re using very cold shredded chicken, allow an extra 3–5 minutes of baking time so everything reaches serving temperature.
Best ways to enjoy it
- Serve with a crisp slaw on the side (vinegar-based coleslaw cuts the sweetness).
- Offer extra BBQ sauce, pickled jalapeños, or sliced dill pickles for guests to customize.
- Pair with chips, sweet potato fries, or a simple green salad for a balanced plate.
- For a party spread, slice a few sliders in half and arrange on a platter with toothpicks for easy snacking.
Plating idea: place a handful of arugula or microgreens on the side for color and a peppery bite.
Storage and reheating tips
- Refrigerate: Cool sliders to room temperature (no more than 2 hours at room temp), then store airtight in the fridge up to 3–4 days.
- Freeze: Assemble and wrap tightly in foil and plastic wrap (or use freezer-safe containers). Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat from fridge: Place sliders in a baking dish, cover with foil, and reheat in a 325°F (160°C) oven for 12–15 minutes, or until internal temperature reaches 165°F (74°C).
- Reheat from frozen: Thaw first in the refrigerator for best texture; if baking from frozen, cover and bake at 350°F (175°C) for 25–30 minutes, then uncover 5 minutes to brown.
- Microwave: For 1–2 sliders, microwave in 20–30 second bursts until hot. Be aware tops won’t be crisp.
- Food safety: Always heat leftovers to 165°F (74°C) before eating. Refrigerate within 2 hours of cooking (1 hour if ambient temp >90°F / 32°C).
Helpful cooking tips
- Shredding chicken: use two forks to pull apart, or toss cooked breasts in a stand mixer with the paddle on low for 30 seconds for effortless shredding.
- Sauce ratio: start with 1 cup BBQ sauce; add more if your chicken is dry. You want saucy but not dripping.
- Prevent sogginess: don’t over-sauce the chicken; press meat lightly into rolls so it spreads evenly without pooling.
- Crispy tops: brush with butter mixture and broil briefly at the end for a glossy, browned finish. Watch carefully — broiling is fast.
- Scaling: double the recipe and use two baking dishes for larger groups.
- Make-ahead: assemble the sliders and cover tightly; refrigerate up to 24 hours and bake when ready.
Creative twists
- Buffalo BBQ Sliders: swap BBQ sauce for hot wing sauce, top with blue cheese crumbles or ranch drizzle.
- Hawaiian twist: add thin pineapple slices and swap cheddar for Swiss.
- Smoky chipotle: stir 1–2 teaspoons chipotle in adobo into the BBQ for a smoky heat.
- Vegetarian: use canned young green jackfruit (rinsed and shredded) or pulled jackfruit with BBQ sauce. Add vegan cheese and dairy-free butter to finish.
- Pulled pork version: replace shredded chicken with pulled pork and follow same assembly.
- Deluxe slaw topper: crown each slider with a spoonful of crunchy apple-cabbage slaw for texture contrast.
FAQ — Your questions answered
Q: How long does this take to make?
A: If you start with cooked chicken, plan 10–15 minutes for assembly and 15–20 minutes to bake — about 30–40 minutes total. Using raw chicken will add cooking time.
Q: Can I use rotisserie chicken or leftovers?
A: Yes. Rotisserie chicken is perfect. Leftover cooked chicken works great — just shred and toss with BBQ sauce.
Q: Can I assemble ahead of time?
A: Yes. Assemble the sliders, cover tightly, and refrigerate up to 24 hours. Bake right before serving. If frozen, thaw overnight before baking for best results.
Q: How do I make this gluten-free?
A: Use certified gluten-free slider buns and check your BBQ sauce and Worcestershire for gluten-containing ingredients (some brands use malt vinegar or other additives).
Q: Can I freeze fully baked sliders?
A: Yes. Cool completely, wrap tightly, and freeze up to 2 months. To reheat, thaw in the fridge overnight and warm in a 325°F (160°C) oven until 165°F (74°C) internally.
Q: What temperature should leftovers reach when reheated?
A: Reheat to an internal temperature of 165°F (74°C) to ensure food safety.
Enjoy these sticky, cheesy BBQ Chicken Sliders hot from the oven — they’re simple, satisfying, and a reliably popular choice whenever you want an easy crowd-pleaser.
Print
BBQ Chicken Sliders
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Gluten-free option available
Description
Delicious BBQ chicken sliders made with shredded chicken and melty cheese, perfect for parties or casual dinners.
Ingredients
- 12-count Kings Hawaiian slider rolls
- 3 cups shredded cooked chicken (about 1.25–1.5 lb / 560–680 g cooked)
- 1 to 1 1/4 cups BBQ sauce (240–300 ml)
- 1 1/2 cups shredded cheddar cheese (about 6 oz / 170 g)
- 3 tablespoons unsalted butter, melted (45 g)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Optional: 1 teaspoon poppy seeds or sesame seeds
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Split the slider rolls horizontally into top and bottom halves and place the bottoms in a 9×13-inch (23×33 cm) baking dish. Keep tops nearby.
- Combine shredded chicken with 1 to 1 1/4 cups BBQ sauce in a medium bowl. Taste and add salt and pepper as needed.
- Spread the BBQ chicken evenly on the bottom half of the rolls. Press lightly.
- Sprinkle shredded cheese evenly over the chicken.
- Place the top halves of the rolls back on to form the sliders.
- Whisk melted butter with Worcestershire sauce, garlic powder, and onion powder in a small bowl. Brush this mixture over the tops of the rolls.
- Cover the baking dish loosely with foil and bake for 15–18 minutes.
- Uncover and bake for an additional 2–3 minutes to achieve a golden finish.
- Remove from the oven, let sit for 2 minutes, then separate the sliders and serve warm.
Notes
Use leftover chicken for faster prep. For gluten-free options, choose certified gluten-free rolls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American