Irresistible BBQ Chicken Sliders

Whenever I need an easy way to feed a bunch of folks fast, these BBQ chicken sliders come to mind. You get juicy chicken mixed with smoky BBQ sauce, cheese that melts just right, and crunchy coleslaw—all stacked in bite-sized sandwiches folks grab the second they hit the plate.

The first time I put these sliders together, it was right before a Super Bowl party I wasn't prepared for. They disappeared so quickly that now, every get-together at my place, friends practically demand I make a batch.

Tasty Ingredients

• Premixed coleslaw: Adds the perfect crunch that pairs with soft chicken
• Parsley: A sprinkle for color and a little freshness
• Garlic: One clove turns regular bread into a garlicky treat
• Butter: Brush it on the buns for that golden, tasty top
• Cheddar cheese: Go with medium or sharp; shred it yourself if you can
• Red onion: Gives a bite and makes the sliders look pretty
• BBQ sauce: Sweet, tangy, spicy, or smoky—it’s all good, use your favorite
• Rotisserie chicken: The secret weapon for speed and flavor
• Slider buns or dinner rolls: Grab ones still connected so you can slice and fill fast
• Ranch dressing: Thick and creamy brings everything together

Simple Step-by-Step

Finish it off and serve:

After they’re baked, top the melted cheese with the coleslaw mix, cap it with the top buns, and pass them out while they’re warm

Mix up the slaw:

While the sliders are in the oven, stir together the slaw and ranch in a big bowl until it’s evenly coated

Toast in the oven:

Bake the sliders just until the cheese melts and buns look golden—keep an eye so they don’t burn, usually takes about 3 to 5 minutes

Brush on flavor:

Melt your butter, toss in minced garlic and chopped parsley, and use a brush to swipe this all over the bottom of each top bun

Add cheese and onions:

Lay down the sliced onions on top of the chicken, spread shredded cheddar all over, and you’re set for the oven

Make your BBQ chicken mix:

Toss shredded rotisserie chicken and BBQ sauce in a bowl so every bit is coated, then cover the bun bottoms with this mix

Slice and arrange buns:

Carefully cut all buns across the middle (leave them connected if you can), set the bottoms on your lined baking tray, and set the tops aside

Get the basics set:

Heat your oven to 350°F, line your baking sheets with parchment or foil—makes cleanup a breeze

Save

The biggest hack? Shredded rotisserie chicken. I stumbled onto this on my daughter’s birthday when the kitchen was chaos. It cut my work in half and, honestly, the pre-seasoned meat earned extra compliments from the crowd. Now I keep shredded rotisserie in the freezer for these kinds of situations.

Smart Storage

These little sandwiches keep surprisingly well if you store them right. Let any extras cool, then pop them in an airtight container in the fridge for up to four days. To keep the slaw crisp, store it separate if you can and just throw it on fresh after reheating. Warm sliders in a 350°F oven wrapped in foil for about 10 minutes, then pull the foil off for another two to crisp them up. Skip the microwave—otherwise, the buns go soggy.

Switch It Up

You can easily swap things out based on what you like or need. Want it spicier? Mix in some hot sauce or sriracha with your BBQ sauce. For vegetarian friends, jackfruit or canned chickpeas work as a great stand-in for chicken. If you’re dairy-free, there are plant cheeses that melt like the real thing. And gluten-free slider buns are easy to find nowadays. My top tweak? Use Carolina mustard BBQ and pepper jack, and it seriously wakes up the coleslaw even more.

Ahead of Time Plan

If you wanna make things even simpler on the day, here’s how: Up to two days before, assemble everything except the garlic butter and coleslaw, cover tightly, and stick it in the fridge. About 20 minutes before your friends roll in, brush the garlic butter on, bake covered with foil for 8 minutes at 350°F, pull the foil and bake another 3 minutes or so until golden. Add fresh slaw right before serving. This way, you’re not scrambling last minute and everyone gets a warm, fresh slider.

Save

Recipe FAQs

→ Can I use bottled BBQ sauce?

Of course! A premade BBQ sauce works great, but whipping up your own adds a personal twist.

→ Can I prepare these sliders in advance?

You bet! Put them together, minus slaw and butter, up to two days before. Keep them chilled and bake fresh before enjoying!

→ How do I heat the sliders back up?

Throw them in the oven at 350°F with foil on for about 5-8 minutes, then remove the foil and bake for another couple minutes to crisp them up.

→ What cheese swaps work best?

Swap cheddar for Monterey Jack, Swiss, or even pepper jack to shake things up with different flavors.

→ Can I freeze leftovers?

Definitely, just skip the slaw before freezing. Keep them in a sealed container for three months. Thaw in the fridge and warm up when you’re ready.

→ Is there a vegetarian option?

For sure! Replace the chicken with roasted veggies or your go-to plant-based meat for a tasty veggie twist.