My BBQ chicken sliders are made with rotisserie chicken, Hawaiian rolls, coleslaw mix, and BBQ sauce for an easy meal. They need just 7 ingredients, but have a ton of flavor!
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
My Family Favorite Recipe for Chicken Sliders
Game days are a big deal in my house and I always need a nice spread of food and appetizers to really enjoy it all. Well, my BBQ chicken sliders have become one of the regulars I serve.
I love to call it my shortcut recipe. I grab some rotisserie chicken on the way home, open the bag of coleslaw, slice the rolls, and assemble the sliders. It’s literally 10 minutes and then the oven does the rest.
I’ve tested these with 4 different BBQ sauces and it just seems that Sweet Baby Ray’s wins every time. It’s just so good.
Why You’ll Love My BBQ Chicken Sliders
- Uses rotisserie chicken to add a ton of flavor without any effort
- No chopping needed! Even the coleslaw mix is already shredded and ready to go.
- It makes 12 sliders meaning it’s enough to feed everyone over for the game or eat extras for dinner.
- Great finger food that even kids will love to eat.
- Leftovers reheat great in the air fryer the next day.
Chicken Sliders Recipe Ingredients
- Hawaiian rolls – King’s brand is my favorite! I created my recipe to have 12 servings because I buy the packs of 12 rolls.
- Shredded chicken – I prefer using rotisserie chicken to keep things simple. It’s already cooked, seasoned, and so easy to shred too.
- Barbecue sauce – Sweet Baby Ray’s is my go-to, but any tangy barbecue sauce will work just fine.
- Provolone cheese – Melts beautifully over the chicken, adding a rich, flavorful layer to every bite.
- Coleslaw mix – Gives the sliders a satisfying crunch. To save time and skip the chopping, I use a pre-cut bagged mixture from the store.
- Ranch dressing – This buttermilk and herb flavored sauce coats the slaw, and its savory taste also complements the tangy BBQ sauce so well.
- Melted butter – I brush this on top of the sliders so they come out perfectly golden and crisp.
How to Make BBQ Chicken Sliders
STEP ONE: While the oven preheats to 350 degrees F, line a baking sheet with foil or parchment paper.
STEP TWO: In a medium bowl, toss shredded chicken with ¾ cup of barbecue sauce.
STEP THREE: In a separate bowl, combine the coleslaw mix with ¼ cup of ranch dressing.
STEP FOUR: Next, slice the Hawaiian rolls in half horizontally, creating a top and bottom sheet with the rolls still connected.
STEP FIVE: Place half of the provolone slices over the bottom layer, followed by the barbecue chicken and coleslaw. Finish with the other half of the provolone, then place the top layer of bread over the cheese.
STEP SIX: Brush the rolls with melted butter, then transfer to the baking sheet.
STEP SEVEN: Bake the sliders for 10 to 12 minutes, until the cheese is melted and the tops are golden and slightly crisp.
STEP EIGHT: Allow the BBQ chicken sliders to cool for 2 to 3 minutes, then serve and enjoy!
Recipe Tips
- I use a serrated knife to cut the Hawaiian rolls. The result is clean, evenly cut layers every time.
- Lightly toasting the bread before assembling the sliders gives the rolls extra structure and prevents them from becoming soggy.
- To shred the chicken easily, use a stand mixer with the paddle attachment on low speed. Or, use the good old-fashioned method with two forks!
- Spread the ingredients evenly across the bread so that each bite is loaded with the same amount of meat, cheese, and coleslaw.
Variations and Substitutions
- If I can’t find Hawaiian rolls in stock, I’ll go with brioche buns or my favorite dinner rolls.
- For a spicier twist, use a spicy barbecue sauce for some added heat.
- Fresh chicken breasts or thighs can be used instead of rotisserie. Bake, air fry, or slow cook before shredding, depending on how much time is available.
- Different types of cheese can be used to personalize this recipe. Provolone is my favorite, but my husband also loves Pepper Jack or Gouda.
- Mixing herbs and seasoning into the butter will add an additional layer of flavor to these chicken sliders.
What to Serve with Sliders
These BBQ sliders taste delicious served with my air fryer French fries or my recipe for loaded fries. I also love pairing them with easy sides like baked beans or potato salad, plus plenty more ranch dressing for dipping! For larger spreads or game day feasts, savory dishes like my oven nachos, meatballs and gravy, or jalapeno poppers go well.
BBQ Chicken Sliders FAQs
Can I make the sliders ahead of time?
The best part? The chicken sliders can even be made ahead. I just assemble them without the butter on top, cover them with foil, and stick them in the fridge for up to 24 hours. Just hold off on the butter until right before they go into the oven or the rolls will get soggy.
More Easy Sliders and Appetizers
- Roast beef sliders
- Turkey sliders
- Philly cheesesteak sliders
- Rotel cheese dip
- Oven baked nachos
- Baked chicken wings
Easy BBQ Chicken Sliders (Shortcut Recipe!)
Ingredients
- 12 Hawaiian rolls
- 3 cups rotisserie chicken shredded
- 3/4 cup barbecue sauce
- 12 slices provolone cheese
- 2 to 3 cups coleslaw mix
- 1/4 cup ranch dressing
- 2 Tablespoons butter melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with foil and set it aside.
- In a medium bowl, toss shredded rotisserie chicken with 3/4 cup of barbecue sauce until the chicken is evenly coated.
- In a separate bowl, mix the coleslaw mix with 1/4 cup of ranch dressing.
- Slice the Hawaiian rolls in half horizontally, keeping the tops and bottoms together as connected sheets.
- Place half the provolone slices over the bottom rolls. Spread the barbecue chicken evenly over the cheese, then top it with the coleslaw. Add the remaining provolone over the coleslaw if you want extra cheese.
- Set the top sheet of rolls in place and press down gently. Brush melted butter evenly over the tops.
- Transfer the rolls to the baking dish and bake it for 10 to 12 minutes until the cheese is melted and the tops are golden brown and starting to crisp.
- Let the sliders rest for 2 to 3 minutes before slicing.
Notes
- My top tip: Use a mixer to shred the chicken easier and faster.
- How to store leftovers: Store leftovers in an airtight container for up to 2 days. I recommend storing the coleslaw separately if you can to help the sliders from getting soggy.
- How to reheat leftovers: Heat them in a preheated oven at 350 degrees F wrapped in foil for about 10-15 minutes or in the air fryer at the same temperature until they’re warmed and crispy.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
