BBQ Chicken Sliders with Garlic Butter Buns
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BBQ chicken sliders are one of those recipes I keep coming back to because they just work – whether it’s a random Tuesday night or I’m feeding a group and don’t want to spend the whole time in the kitchen. Dinner on the table in 30 minutes, one pan to clean up, and not a single person at the table complaining.
I’ve made versions of these for years, and not all of them were great. Some were too saucy, some dried out, and some just felt like something was missing. This version fixes that. The chicken is coated just enough to stay moist without making the buns soggy, and baking covered first keeps everything soft before finishing uncovered for that golden top.
The garlic butter is what makes these feel like more than just “throw it together and hope for the best.” It adds flavor, helps the tops brown, and gives you that slightly crisp, buttery finish that makes people go back for another one. And when you’re feeding a crowd, a pan of sliders that basically finishes itself in the oven is exactly what you want.
Rotisserie chicken does the heavy lifting on prep, so by the time everything is assembled and in the oven, you’re basically just waiting. Easy enough for a Tuesday, impressive enough for game day.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
These sliders come together quickly with minimal prep and ingredients that are easy to find. The garlic butter topping adds flavor without extra work, and the baked method keeps everything warm and melty at the same time. They work just as well for dinner as they do for feeding a crowd.
- Quick. Ready in about 30 minutes from start to finish, with minimal prep and no complicated steps.
- Adaptable. Swap the cheese, change the BBQ sauce, add a little heat. This recipe works with whatever you have on hand.
- Crowd friendly. The whole batch bakes in one pan, which makes it easy to scale up and serve without babysitting anything.
Can I make these ahead of time?
You can assemble them a few hours ahead, cover, and refrigerate, then bake just before serving.
Add to the table
If you want to round this out into a full meal, these sliders pair really well with creamy coleslaw, baked beans, or a simple potato salad.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Slider buns. Soft Hawaiian-style rolls work best, but any slider buns will work.
- Rotisserie chicken. A time-saving option that stays tender after baking. You can also use any cooked, shredded chicken. If you don’t have any, try baking chicken breasts in the oven, then shredding with forks.
- Barbecue sauce. Use a sauce you already enjoy, since it drives the flavor of the sliders. You can also make your own BBQ Sauce if you want to be extra.
- Apple cider vinegar. Balances the sweetness of the barbecue sauce.
- Shredded cheese. Shredded cheese makes it easier to portion individual sliders and helps the cheese melt more evenly between each bun. Cheddar or Colby Jack both work well here. Use pepper jack for a spicy bite.
- Red onion. Adds a sharp, savory bite that balances the BBQ sauce. Slice it thin so it softens as the sliders bake without overpowering the filling. You could also mince or dice it finely if you don’t want it as prominent as I have it.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Preheat oven to 350°F (175°C). Grease a 9×13 baking dish. Melt the butter and set aside.
Mix the filling. Stir the shredded rotisserie chicken, barbecue sauce, and apple cider vinegar until evenly coated.
Assemble. Place the bottom half of the buns in the dish. Add the BBQ chicken, red onion, and cheese. Place the tops on.
Bake. Brush the tops of the rolls with garlic butter, cover, and bake for 15 minutes. Uncover and bake 5 more minutes, until golden and melty. Slice and serve.
If this is dinner, it’s a great time throw together some side dishes!
Troubleshooting Guide
- The sliders are soggy. This usually means the chicken had too much sauce or the sliders stayed covered too long. Use just enough BBQ sauce to coat the chicken and always uncover for the final bake so the tops can dry out slightly.
- The tops are not browning. Make sure the foil is completely removed for the last few minutes of baking. If needed, leave them in a bit longer until the buns turn lightly golden.
- The cheese is not melted. Cover the pan again and return it to the oven for a few minutes. Keeping the sliders covered traps heat and helps the cheese melt evenly without drying out the buns.
Kylee’s Notes
- If you have leftover filling, you can make it into quesadillas, easily!
- Shred the chicken into small, even pieces so it spreads cleanly across the buns. Large chunks make the sliders harder to cut and eat.
- If your barbecue sauce is very thick or sweet, the splash of apple cider vinegar helps balance the flavor and keeps the filling from feeling heavy.
- Lay the cheese so it reaches the edges of the chicken layer. This helps everything hold together once baked.
- Brush the garlic butter all the way to the edges of the buns so the corners do not dry out.
- Let the sliders rest for a few minutes before cutting so they stay intact when serving.
How to store leftovers
I rarely have leftover sliders! But, if you do, or you are making these as part of a meal prep day,
Refrigerator. Store sliders in an airtight container in the refrigerator for up to 3 days.
Freezer. Cool completely, wrap tightly, and freeze for up to 2 months.
Reheating Tips. Reheat sliders in a 325°F (165°C) oven until warmed through. Cover loosely with foil so the buns do not dry out.
More recipes to love
- Meatball Sliders. Cheesy Meatball Sliders are the perfect party snack! Meatballs, cheese, and marinara on Hawaiian rolls. Done in under 30 minutes, and so good!
- Chicken Bacon Ranch Sliders. Chicken Bacon Ranch Sliders are loaded with tender chicken, crispy bacon, cheddar cheese, and creamy ranch, all baked with garlic butter topping.
- French Dip Sliders. Loaded with tender roast beef, melty provolone, and grilled onions, all tucked into soft Hawaiian rolls. Brushed with a buttery onion topping and served with warm au jus for dipping
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BBQ Chicken Sliders
Ingredients
Sliders
- 12 slider buns not hawaiian rolls
- 3 cups rotisserie chicken shredded
- 1 cup barbecue sauce
- 1 teaspoon apple cider vinegar
- ½ small red onion thinly sliced
- 1½ cups shredded cheddar or Colby Jack cheese
Garlic butter topping
- 4 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 tablespoon parsley chopped
Instructions
- Get prepped. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 baking dish. Melt the butter and set it aside.
- Mix the BBQ chicken. Add the shredded rotisserie chicken, barbecue sauce, and apple cider vinegar to a bowl. Stir until the chicken is evenly coated.
- Assemble the sliders. Place the bottom halves of the slider buns in the prepared baking dish. Spread the BBQ chicken evenly over the buns, scatter the sliced red onion over the chicken, then sprinkle the shredded cheese evenly on top. Place the top halves of the buns on.
- Make the garlic butter. Stir the melted butter with the garlic powder and parsley until combined.
- Bake. Brush the garlic butter generously over the tops of the buns. Cover loosely with foil and bake for 15 minutes, until the sliders are heated through and the cheese is melted. Remove the foil and bake for another 5 minutes, until the tops are lightly golden. Slice and serve warm.
Notes
- Use rotisserie chicken to keep prep fast.
- Avoid over-saucing the chicken so the buns stay sturdy.
- Cover first so the cheese melts evenly.
- Uncover at the end to brown the tops.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
