Simple BBQ Chicken Sliders

If you ask me, sliders are one of the best party foods out there.

These BBQ chicken sliders are perfect for feeding a crowd without spending hours in the kitchen. Tender shredded chicken gets tossed with tangy barbecue sauce and piled onto sweet Hawaiian rolls.

The sliders are topped with melted mozzarella and gouda cheese, plus thin slices of red onion for a little bite. A garlic butter brushed on top makes the buns golden and adds extra flavor.

They’re easy to throw together for game day, potlucks, or a simple weeknight dinner the whole family will love.

What Kind of Chicken Should I Use?

The great news about this recipe is that you can use whatever cooked chicken you have on hand or whatever fits your schedule. Rotisserie chicken from the grocery store is probably the easiest option and saves you a ton of time – just pull off the meat and shred it up. If you want to cook your own, poached chicken breasts or thighs work really well and stay nice and moist for shredding. You could even use leftover grilled chicken from last night’s dinner. Just make sure your chicken is fully cooked and cooled enough to handle before you start shredding it with two forks or your hands.

Options for Substitutions

These sliders are easy to customize based on what you have in your kitchen:

• Slider buns: Regular hamburger buns work great – just cut them in half to make smaller portions. Hawaiian rolls are another popular choice and add a touch of sweetness.
• Cooked chicken: Rotisserie chicken from the store is a huge time-saver, but you can also use leftover grilled chicken, baked chicken breasts, or even chicken thighs. If you’re starting from scratch, poach or bake about 1.5 pounds of chicken.
• BBQ sauce: Any BBQ sauce you prefer works here – whether it’s smoky, spicy, or honey-flavored. Stick with your favorite brand or homemade version.
• Mozzarella and smoked gouda: If you don’t have both cheeses, you can use just one or the other. Cheddar, monterey jack, or pepper jack are also solid choices. The smoked gouda adds a nice smoky flavor, but regular gouda or provolone work too.
• Cilantro: Not a cilantro fan? Swap it for fresh parsley or just skip the herbs altogether – the sliders will still taste great.
• Red onion: Yellow or white onion can replace red onion, though red adds a milder, slightly sweeter taste.

Watch Out for These Mistakes While Baking

The biggest mistake people make with BBQ chicken sliders is skipping the foil cover during the first bake, which can dry out your buns and leave them hard instead of soft and steamy.

Another common error is using chicken that’s too wet – make sure your shredded chicken is well-drained before mixing it with the BBQ sauce, or you’ll end up with soggy slider bottoms that fall apart when you try to eat them.

Don’t forget to slice your red onion paper-thin, as thick chunks can overpower the other flavors and make the sliders harder to bite through.

For even better results, lightly toast your slider buns before assembling if they’re super fresh, which creates a slight barrier against moisture and helps them hold up better during baking.

What to Serve With BBQ Chicken Sliders?

These sliders are perfect for game day or casual get-togethers, and they pair really well with classic picnic sides. I love serving them with coleslaw – the cool, crunchy slaw is a nice contrast to the warm, saucy chicken. Crispy french fries or sweet potato fries are always a hit, and you can’t go wrong with some baked beans on the side for that full BBQ experience. If you want to keep things simple, just grab some potato chips and pickles, and you’ve got yourself an easy, crowd-pleasing meal.

Storage Instructions

Store: If you have leftover sliders, wrap them individually in foil or place them in an airtight container in the fridge for up to 3 days. They’re great for quick lunches or snacks throughout the week.

Make Ahead: You can prep these sliders a few hours ahead by assembling them without the butter topping, then covering tightly with foil and keeping them in the fridge. When you’re ready to eat, just brush with butter and bake as directed.

Reheat: Warm up leftover sliders in a 300°F oven wrapped in foil for about 10-15 minutes, or until heated through. The microwave works too, but the oven keeps the buns from getting too soft.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2650-2950
• Protein: 140-160 g
• Fat: 85-100 g
• Carbohydrates: 300-340 g

Ingredients

For the sliders:

• 12 slider buns (I use King’s Hawaiian Sweet Rolls for the best flavor)
• 9×13 pan with parchment paper
• Non stick cooking spray

For the filling:

• 4 cups chicken (shredded into bite-sized pieces)
• 1 1/4 cups bbq sauce (I prefer Sweet Baby Ray’s Original)
• 1 cup mozzarella
• 3/4 cup gouda (shredded fresh for a smoother melt)
• 1/4 red onion (sliced very thin into half-moons)
• 1 tbsp cilantro
• 1/4 tsp black pepper

For the topping:

• 3 tbsp unsalted butter (melted and cooled slightly)
• 1 tbsp cilantro (finely chopped, about 1/8-inch pieces)
• 1/2 tsp garlic powder
• 1 pinch flaky sea salt

Step 1: Prepare the Pan and Assemble Slider Bases

• 9×13 pan with parchment paper
• Non-stick cooking spray
• 12 slider buns

Preheat your oven to 350°F.

Line a 9×13 inch baking dish with parchment paper and lightly spray with non-stick cooking spray.

Arrange the slider bun bottoms in a single layer across the dish, fitting them snugly together.

This creates a foundation that keeps everything organized and makes assembly much faster than building individual sliders.

Step 2: Layer Chicken and Build the Filling

• 4 cups chicken
• 1 1/4 cups BBQ sauce
• 1 cup mozzarella
• 3/4 cup gouda
• 1/4 red onion
• 1 tbsp cilantro
• 1/4 tsp black pepper

In a bowl, combine the shredded chicken with 1/2 cup of the BBQ sauce, stirring until evenly coated.

Divide this mixture among the bun bottoms in the dish, spreading it in an even layer.

Drizzle the remaining 3/4 cup BBQ sauce over the chicken layer, then evenly distribute the mozzarella and gouda cheeses on top.

Scatter the thinly sliced red onion over the cheese, then sprinkle with the cilantro and black pepper.

I like to add the onion raw because it keeps a nice crisp bite that contrasts beautifully with the soft, melted cheese.

Step 3: Cover and Bake the First Stage

• 12 slider buns

Place the slider bun tops over the filling, then cover the entire dish tightly with aluminum foil.

This traps steam and helps the cheese melt evenly while keeping the buns soft and moist.

Bake for 15 minutes until the cheese begins to melt and the filling is heated through.

Step 4: Finish with Buttered Herb Topping

• 3 tbsp unsalted butter
• 1 tbsp cilantro
• 1/2 tsp garlic powder
• 1 pinch flaky sea salt

While the sliders bake, whisk together the melted butter, finely chopped cilantro, garlic powder, and a pinch of flaky sea salt in a small bowl.

After the 15 minutes are up, carefully remove the foil and brush this mixture generously over the tops of each bun.

The herb butter adds richness and a final layer of flavor that brings everything together.

Bake uncovered for another 10 minutes until the buns are golden brown and the topping is fragrant.

Simple BBQ Chicken Sliders

Delicious Simple BBQ Chicken Sliders recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 sliders

Calories: 2800

Ingredients Method

Ingredients

  

For the sliders

• 12 slider buns (I use King's Hawaiian Sweet Rolls for the best flavor)
• 9x13 pan with parchment paper
• Non stick cooking spray

For the filling

• 4 cups chicken (shredded into bite-sized pieces)
• 1 1/4 cups bbq sauce (I prefer Sweet Baby Ray's Original)
• 1 cup mozzarella
• 3/4 cup gouda (shredded fresh for a smoother melt)
• 1/4 red onion (sliced very thin into half-moons)
• 1 tbsp cilantro
• 1/4 tsp black pepper

For the topping

• 3 tbsp unsalted butter (melted and cooled slightly)
• 1 tbsp cilantro (finely chopped, about 1/8-inch pieces)
• 1/2 tsp garlic powder
• 1 pinch flaky sea salt

Method

 

1. Preheat your oven to 350°F. Line a 9x13 inch baking dish with parchment paper and lightly spray with non-stick cooking spray. Arrange the slider bun bottoms in a single layer across the dish, fitting them snugly together. This creates a foundation that keeps everything organized and makes assembly much faster than building individual sliders.
2. In a bowl, combine the shredded chicken with 1/2 cup of the BBQ sauce, stirring until evenly coated. Divide this mixture among the bun bottoms in the dish, spreading it in an even layer. Drizzle the remaining 3/4 cup BBQ sauce over the chicken layer, then evenly distribute the mozzarella and gouda cheeses on top. Scatter the thinly sliced red onion over the cheese, then sprinkle with the cilantro and black pepper. I like to add the onion raw because it keeps a nice crisp bite that contrasts beautifully with the soft, melted cheese.
3. Place the slider bun tops over the filling, then cover the entire dish tightly with aluminum foil. This traps steam and helps the cheese melt evenly while keeping the buns soft and moist. Bake for 15 minutes until the cheese begins to melt and the filling is heated through.
4. While the sliders bake, whisk together the melted butter, finely chopped cilantro, garlic powder, and a pinch of flaky sea salt in a small bowl. After the 15 minutes are up, carefully remove the foil and brush this mixture generously over the tops of each bun. The herb butter adds richness and a final layer of flavor that brings everything together. Bake uncovered for another 10 minutes until the buns are golden brown and the topping is fragrant.