BBQ Chicken Sliders: 12 Easy Mini Party Sandwiches
These mini BBQ chicken sliders are my favorite party trick. Saucy shredded chicken and melted cheddar get tucked into a whole sheet of soft rolls, brushed with garlic butter and baked until golden. A spoonful of quick slaw on top adds crunch, and the whole tray of 12 is gone almost as soon as it hits the table.
I use a rotisserie chicken to keep things fast, so these BBQ chicken sliders go from fridge to table in about 35 minutes. They cost around $16 for the full tray, which is far cheaper than ordering party platters.
Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes | Serves: 6 | Diet: none
Why These BBQ Chicken Sliders Are Perfect for Parties
Party food needs to be easy to make, easy to hold and easy to love, and these check all three boxes. Baking the rolls as one connected sheet means you assemble all 12 sliders in a single go instead of one at a time. The cheese layer on the bottom keeps the buns from getting soggy, and the garlic butter on top makes them taste like they came from a restaurant. Sweet rolls and smoky barbecue sauce are a great match, while the creamy slaw adds a cool, tangy crunch. BBQ chicken sliders also hold well on a buffet for about an hour, which makes them ideal for game days, birthdays and graduation parties.
Why You’ll Love This Recipe
- Quick. A rotisserie chicken cuts the work down to minutes.
- One pan. All 12 sliders bake together.
- Crowd friendly. Kids and adults both go for them.
- Make ahead. Sauce the chicken the day before.
- Customizable. Change the cheese, sauce or slaw to match your crowd.
Ingredients for BBQ Chicken Sliders
Use a barbecue sauce you love straight from the bottle, since it’s the main flavor here. I like a sweet and smoky Kansas City style sauce.
For the BBQ Chicken
- 3 cups cooked shredded chicken, from a rotisserie chicken or about 1 1/2 pounds cooked breasts (420g)
- 3/4 cup barbecue sauce, plus more for serving (210g)
- 1 tablespoon honey or brown sugar (21g)
- 1 teaspoon apple cider vinegar (5ml)
- 1/2 teaspoon smoked paprika (1g)
For the Sliders
- 12 slider rolls or Hawaiian sweet rolls, in one connected sheet
- 6 slices sharp cheddar or pepper jack, halved (about 6 oz / 170g)
- 3 tablespoons butter, melted (42g)
- 1/2 teaspoon garlic powder (1.5g)
- 1 teaspoon sesame seeds or dried parsley, optional
For the Quick Slaw
- 2 cups bagged coleslaw mix (140g)
- 2 tablespoons mayonnaise (28g)
- 1 teaspoon lemon juice or vinegar, plus a pinch of salt and sugar
Ingredient Notes
Chicken: A rotisserie chicken gives you about 3 to 4 cups of meat. Leftover grilled chicken, poached breasts or slow cooker chicken thighs work just as well.
Rolls: Hawaiian sweet rolls are popular for a reason. Their soft, slightly sweet bread loves barbecue sauce. Brioche or plain slider buns are fine too.
Cheese: Sharp cheddar adds a tangy bite. Pepper jack brings heat, and smoked gouda makes them extra smoky.
Slaw: Bagged coleslaw mix saves time. You can also skip it and add pickles or thinly sliced red onion.
How to Make BBQ Chicken Sliders
- Preheat. Heat the oven to 350F (175C) and line a 9×13-inch baking dish or sheet pan with parchment.
- Sauce the Chicken. Warm the shredded chicken, barbecue sauce, honey, vinegar and smoked paprika in a skillet over medium heat for 4 to 5 minutes, stirring, until hot and glossy.
- Split the Rolls. Without pulling the rolls apart, slice the whole sheet in half horizontally with a long serrated knife. Set the bottom half in the pan.
- Layer. Lay half of the cheese over the bottom buns, spread the BBQ chicken evenly on top and cover with the remaining cheese. Replace the top half of the rolls.
- Brush and Bake. Stir the melted butter with garlic powder and brush it over the tops. Sprinkle with sesame seeds. Cover loosely with foil and bake for 10 minutes, then uncover and bake 5 to 8 minutes more until the cheese melts and the tops are golden.
- Make the Slaw. While the sliders bake, toss the coleslaw mix with mayo, lemon juice, salt and sugar.
- Slice and Serve. Cut between the rolls into 12 sliders. Lift the tops, add a spoonful of slaw to each and serve warm with extra sauce.
Tips for the Best Sliders
Cut the rolls as one sheet. Use a long serrated knife and keep the rolls connected so you can assemble everything at once.
Don’t drown the chicken. Too much sauce makes the bottom buns soggy. The chicken should be glossy, not swimming.
Cheese on both sides. A layer of cheese under and over the chicken acts like glue and keeps the bread from getting wet.
Foil first, then uncover. Covering for the first 10 minutes melts the cheese without burning the tops. Uncover at the end for a golden crust.
Add slaw at the end. Slaw baked inside the sliders turns limp, so spoon it on right before serving.
How to Make BBQ Chicken Sliders Ahead
For a stress-free party, make the BBQ chicken filling up to 2 days ahead and keep it covered in the fridge. Warm it briefly in a skillet before assembling so the cheese melts evenly. You can also build the whole tray of BBQ chicken sliders up to 4 hours ahead, minus the butter topping, wrap it tightly and chill it. When it’s time, brush on the garlic butter and add 5 minutes to the covered baking time. The slaw can be mixed a few hours early, but stir it again before serving. These little steps mean you’re greeting guests instead of standing at the stove.
Easy Variations
- Buffalo: Swap the BBQ sauce for buffalo sauce mixed with a little melted butter and use ranch slaw.
- Hawaiian: Add a pineapple ring or a spoonful of crushed pineapple to each slider.
- Pulled pork: Use leftover pulled pork instead of chicken.
- Spicy: Add pickled jalapenos and use pepper jack.
- Slow cooker chicken: Cook 2 pounds of chicken thighs with 1 cup of BBQ sauce on low for 6 hours, shred and use.
If you’re cooking raw chicken for the filling, make sure it reaches a safe internal temperature of 165F. FoodSafety.gov has a handy safe minimum temperature chart for poultry and leftovers.
Picking the Best Barbecue Sauce
Since the sauce is the main flavor, it’s worth choosing one you really like. Sweet and smoky sauces, like Kansas City style, are the most kid friendly. Carolina mustard sauces add tang, and Texas style sauces are thinner and peppery. I often mix two sauces, such as a sweet one with a spicy one, for a more balanced flavor. Taste the chicken after warming it with the sauce and adjust with a little more honey for sweetness or a splash of vinegar for brightness. Store-bought is perfectly fine here, and I always look for one that doesn’t list corn syrup as the first ingredient.
What This Recipe Costs
Here’s what I paid this fall: rotisserie chicken $5.99, slider rolls $3.99, cheddar $2.50, barbecue sauce $1.25, butter and spices $0.50, coleslaw mix and dressing $1.60. That’s about $15.80 for 12 BBQ chicken sliders, or roughly $1.32 each.
What to Serve with Them
Round out a party table with my boat dip and chips, and add a big bowl of my charred corn and avocado salsa. For a simple dinner, serve two sliders with a green salad or corn on the cob.
Storage and Reheating
Fridge: Store leftovers without slaw, wrapped in foil, for up to 3 days.
Reheat: Bake covered at 350F for 10 to 12 minutes until warm. The microwave works for single sliders but softens the bread.
Freezer: Freeze the shredded BBQ chicken in a bag for up to 3 months. Thaw overnight before using.
Frequently Asked Questions
Can I make BBQ chicken sliders in a slow cooker?
Make the chicken in the slow cooker, then assemble and bake the sliders in the oven so the buns get toasty.
What size rolls do I need?
Look for a 12-pack of connected slider or Hawaiian rolls, about 2 1/2 inches each.
How do I keep sliders from getting soggy?
Use cheese on the bottom, don’t oversauce the chicken and serve the slaw on top at the end.
Can I use canned chicken?
Yes. Drain two 12.5-ounce cans well and shred with a fork before saucing.
How many sliders per person?
Plan on 2 sliders per person for a party with other food, or 3 for a main meal.
Make Them for Game Day
BBQ chicken sliders are easy, cheap and always the first thing to go. Sauce the chicken, layer it with cheese, bake and top with slaw, and you have a tray of party food everyone will remember. For more crowd-pleasing ideas, browse my snack recipes.
If these sliders disappeared at your party, share the recipe with a friend who’s hosting game day, and follow me on Pinterest for more cheap and cozy party food. After you make them, scroll down to the recipe card and leave a star rating, then tell me in the comments which cheese you used. Happy cooking!
