Juicy BBQ Chicken Sliders are my go-to when I want something warm and cheesy that still feels easy to serve. You get tender shredded chicken in barbecue sauce tucked into soft rolls, and it just works.
What makes this version especially good is the buttery garlic topping on the buns. The tops bake up glossy and lightly browned, and that sweet-salty butter with a little Worcestershire gives the whole pan of sliders a more finished taste.
I like these for casual dinners, potlucks, and any kind of watch-party food where people can grab something with one hand. Coleslaw on the side (or right on the sliders) is my favorite way to keep things a little crunchy.
Why You’ll Love This Recipe
Weeknight Friendly: Using cooked chicken keeps the effort low, and everything bakes in one dish.
Melty and Saucy: You get that sticky BBQ chicken plus gooey cheese, and the rolls stay soft instead of drying out.
That Butter Top: The brown sugar, garlic, and Worcestershire on the buns is the part people notice right away.
Easy to Scale: You can double it for a bigger group without changing anything, just use two pans.
Flexible Toppings: Pickles, onions, jalapeños, coleslaw—use what you like and keep the rest simple.
Ingredients You’ll Need
BBQ Chicken
- Cooked shredded chicken: Rotisserie chicken is what I grab most often, but leftover pulled chicken works great too. Just make sure it’s shredded fairly small so it piles onto the rolls easily.
- Barbecue sauce: Use the kind you actually like the taste of since it’s the main flavor here. I usually go with a thicker sauce so it clings to the chicken.
- Chicken broth: A small splash keeps the chicken from turning dry in the oven, especially if your chicken started out a little lean.
- Garlic powder: This gives the chicken a little extra savory flavor without adding more texture.
- Smoked paprika: I like it here because it makes the BBQ taste a bit deeper and more “grill-like.” Regular paprika works if that’s what you have.
- Salt: Add this based on your sauce. Some barbecue sauces are already pretty salty.
- Black pepper: Simple, but it helps keep the chicken from tasting too sweet.
Sliders
- Slider rolls: Soft rolls are the whole point. Hawaiian-style rolls are great here, but any pull-apart slider buns work.
- Cheddar cheese: Cheddar is classic with BBQ, and it melts nicely. Monterey Jack, provolone, or pepper jack are all good swaps.
- Mayonnaise: Just a thin layer helps keep the bottoms from getting soggy and adds a little richness.
Butter Topping
- Unsalted butter: Melted butter soaks into the tops and makes them bake up shiny and flavorful. If you only have salted butter, just go lighter on added salt elsewhere.
- Brown sugar: This adds a little sweetness that fits the BBQ flavor and helps the tops brown.
- Worcestershire sauce: A little goes a long way. It gives the topping that salty, savory edge.
- Garlic powder: Keeps the garlic flavor even across the tops without little bits that can burn.
- Parsley: Fresh is nice, but dried works too. It’s mostly for a clean finish.
Optional Toppings
- Coleslaw: I love serving it on the side so people can add it themselves. It’s the easiest way to add crunch.
- Dill pickle chips: Pickles cut through the richness and BBQ sweetness. I think they’re worth it.
- Red onion: Slice it thin so it doesn’t take over. It’s good if you like a little bite.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Mix the chicken: Stir the shredded chicken with barbecue sauce, chicken broth, garlic powder, smoked paprika, salt, and black pepper until evenly saucy. If the chicken is cold, warm it briefly so it’s not going into the rolls ice-cold.
- Slice the rolls: Slice the slider rolls in half horizontally, keeping them connected if you can, then place the bottom half in the baking dish.
- Add the mayo and cheese: Spread mayonnaise over the bottom half of the rolls, then layer the cheddar slices over the rolls.
- Add the chicken: Spoon the BBQ chicken over the cheese and spread it out evenly so every slider has some.
- Add toppings: Add pickle chips and/or sliced red onion if you want them, then place the top half of the rolls on.
- Mix the butter topping: Stir the melted butter, brown sugar, Worcestershire sauce, garlic powder, and chopped parsley together.
- Brush the tops: Brush the butter mixture over the tops of the rolls, then let it soak in for about 2 minutes.
- Bake: Cover the dish with foil and bake for 10 minutes, then uncover and bake for 5 minutes, until the cheese is melted and the tops look glossy and lightly browned.
- Rest and serve: Let the sliders rest for 5 minutes, then cut into individual sliders and serve warm with extra barbecue sauce and coleslaw.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use chicken that’s shredded small. Big chunks tend to slide out when you bite in. A finer shred stays tucked into the rolls better.
Adjust the sauce thickness with broth. If your BBQ sauce is really thick, the broth helps it coat the chicken instead of clumping. If your sauce is thin already, you can use a little less broth.
Don’t skip the mayo layer. It’s a small thing, but it helps protect the bottom buns from soaking up too much sauce.
Cover first, then uncover. Foil gives the cheese time to melt and the sliders to heat through, and the uncovered time finishes the tops so they brown a little.
Go a little longer if you like crispier tops. If you want more color and crunch, bake uncovered for 2 to 4 extra minutes, but keep an eye on them so the tops don’t get too dark.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coleslaw: I usually serve a simple creamy coleslaw on the side so everyone can add it if they want. It’s also great piled right onto the sliders.
- Chips and pickles: Kettle chips plus extra dill pickles are an easy, classic pairing. The salty crunch is nice with the saucy chicken.
- Potato salad: A mustardy potato salad works really well here. It holds up on the plate and doesn’t feel fussy.
- Roasted veggies: If you want something hot on the side, roasted broccoli or green beans are easy. Just keep the seasoning simple.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I usually keep them as a slab if there are a few left, because they reheat a little more evenly that way.
To reheat, warm in a 350°F oven until heated through, or microwave individual sliders if you just want a quick lunch. If you use the oven, cover with foil for part of the time so the tops don’t get too dark.
You can make this recipe ahead by mixing the BBQ chicken and prepping the butter topping earlier in the day. When you’re ready, assemble and bake.
If you want them to last longer, you can freeze individual portions in an airtight container. Thaw in the fridge overnight and warm in the oven until hot.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use Hawaiian rolls for BBQ chicken sliders?
Yes, and they’re really good here. The slight sweetness works well with BBQ sauce, and they stay soft after baking.
What cheese works best besides cheddar?
Monterey Jack and provolone both melt nicely and stay mild. Pepper jack is great if you want a little heat.
Can I make these sliders spicy?
Add sliced jalapeños, a few dashes of hot sauce stirred into the BBQ chicken, or use a spicy barbecue sauce. Pepper jack cheese is an easy spicy swap too.
How do I keep the slider bottoms from getting soggy?
The thin mayo layer helps a lot. Also, don’t overdo the extra sauce on the chicken—keep it saucy, but not soupy—and let the sliders rest a few minutes before cutting.
Can I add coleslaw inside the sliders before baking?
I don’t usually bake it inside because it can turn warm and watery. I prefer serving coleslaw on the side or adding it right before eating.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Juicy BBQ Chicken Sliders
INGREDIENTS
BBQ Chicken
- 3 cups cooked shredded chicken
- 1 cup barbecue sauce
- 2 tbsp chicken broth
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt to taste
- black pepper to taste.
Sliders
- 12 slider rolls
- 6 slices cheddar cheese
- 1 tbsp mayonnaise.
Butter Topping
- 4 tbsp unsalted butter melted
- 1 tbsp brown sugar
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tbsp chopped parsley.
Optional Toppings
- 1 cup coleslaw
- dill pickle chips
- sliced red onion.
INSTRUCTIONS
Prep and Heat
- Preheat oven to 350 degrees F
- lightly grease a 9 by 13 inch baking dish
- stir shredded chicken with barbecue sauce
- chicken broth
- garlic powder
- smoked paprika
- salt
- and pepper until saucy and warm.
Assemble
- Slice slider rolls in half horizontally keeping them connected if possible
- spread mayonnaise on the bottom half
- layer cheese slices
- add BBQ chicken evenly
- add optional pickles or onion
- place the top half of rolls on.
Bake
- Mix melted butter with brown sugar
- Worcestershire sauce
- garlic powder
- and parsley
- brush over tops and let soak in for 2 minutes
- cover with foil and bake 10 minutes
- uncover and bake 5 minutes until tops are glossy and lightly browned and cheese is melted.
Serve
- Rest 5 minutes
- cut into individual sliders
- serve warm with extra barbecue sauce and coleslaw.
