If You Love Messy, Delicious Food, These BBQ Chicken Sliders Are Gonna Be Your New Go-To
So, picture it: birthday party last spring, my nephew’s seven-year-old friends running around like they’re auditioning for a superhero movie, and me—trying to keep my cool and not set anything on fire. I whipped up a tray of these BBQ Chicken Sliders, thinking, “Eh, kids like bread and chicken, can’t go too far wrong.” Turns out, it was the grown-ups who nearly wrestled for the last one. I guess there’s something about gooey, sweet, tangy chicken on soft buns that just summons out everyone’s inner snack goblin. Frankly, every time I make them, I wish I’d doubled the batch. (Oh! And once my cousin tried to sneak a slider before dinner, but got caught ’cos of BBQ sauce on her chin—classic move!)
Why I Always Double The Recipe (Even If The Kids Are “Picky”)
I make these BBQ chicken Sliders when I need a crowd-pleaser and don’t want to stare at the oven all day. My family goes slightly bonkers for these because they’re—well—messy in a good way. And somehow, the sticky fingers just become part of the charm (as long as you don’t touch my white dish towels, please!). Once, I tried using pre-cooked rotisserie chicken just to save time, and actually, it worked out better than expected—except it felt a bit like cheating. Another time I skimped on the cheese, and let me just say, deeply regrets were had. So, pile it on or face the consequences!
What You’ll Need (AKA The Ingredient Adventure)
- Cooked chicken – About 3 cups, shredded (sometimes I use leftover grilled chicken, or just grab a rotisserie from the store because, well, who has time?)
- BBQ sauce – 1 cup or slightly more. My grandma always swears by Sweet Baby Ray’s, but I’ve used everything from fancy small-batch jars to whatever’s on sale—honestly, it’s all good in the end.
- Slider buns – 12 soft slider rolls (Hawaiian rolls if you wanna be fancy, but hamburger buns pulled apart in a pinch work too!)
- Cheese – 8–10 slices of provolone, mozzarella, or cheddar—whatever’s lurking at the back of your fridge is fair game.
- Butter – 3 tablespoons, melted (I honestly just eyeball it half the time)
- Garlic powder – A generous shake, maybe 1 teaspoon
- Optional extras: sliced red onion, pickles, jalapeños (sometimes I add all three if I’m feeling wild, but don’t stress it)
Here’s the Game Plan (Instructions, but Friendlier)
- Preheat your oven to 350°F (about 180°C – or whatever “medium” is on your old oven if it’s like mine and the numbers have long vanished).
- Mix your shredded chicken with BBQ sauce in a big bowl. Here’s where I usually sneak a bite—and then blame “taste testing.” Feel free to add more sauce if it looks dry; it’s not an exact science.
- Slice the slider buns in half horizontally (keep them attached if possible; it makes for easier assembly, but honestly, they’ll taste fine if a few go rogue).
- Lay the bottom half of buns in a baking dish. Spoon the BBQ chicken mixture on top. Be generous—it’s not the time to be shy.
- Add a layer of cheese slices on the chicken. This is the moment to heap it on. (Don’t worry if it looks a bit weird right now—it sorts itself out in the oven.)
- If you’re going for extra flavor, scatter on those onions, pickles, or jalapeños here. Or, leave ’em off if you’ve got picky eaters lurking.
- Top with the other half of the buns. Then brush the melted butter all over the tops. Seriously, don’t skimp—the more, the merrier. Sprinkle with garlic powder.
- Bake for 15–18 minutes, until the cheese melts and the tops are lightly golden. Try not to get distracted and burn them like I did once—house smelled like a BBQ pit for a week!
- Let cool for a couple minutes (or risk molten cheese tongue—practically a rite of passage). Slice, serve, and watch them disappear.
Real-World Notes: AKA What I’ve Learned The Hard Way
- If your buns are super fresh & squishy, they might get a bit soggy in the middle. Lining the pan with parchment helps, but sometimes I just embrace the messiness.
- Adding too many extras (like extra onions) can make the bottom a bit wet. It’ll still taste good, but maybe keep napkins handy.
- I’ve tried fancy homemade BBQ sauces, but honestly, the bottled stuff works great nine times out of ten. There’s no prize for “artisanal sauce” here. Well, unless you’re in one of those hipster cook-offs.
Wanna Change It Up? Here’s What Actually Works
- Sometimes, I swap in pulled pork or even roast beef. It’s not quite the same party, but it’s a fun guest star.
- Once I tried smoked tofu and—well—my brother still reminds me. I mean, it was edible, but not exactly slider bliss.
- I’ve sprinkled everything bagel seasoning on top for a bit of chaos. It’s weirdly good.
Do You Really Need Fancy Equipment?
A big baking dish helps, but honestly, between us, I’ve used a cookie sheet lined with foil and just squished everything together. No slider pan? No problem. You can even use a cast iron skillet if you want a little extra crispy bottom. No brush for the butter? Drizzle it from a spoon—works just fine, promise.
How Long Do These Actually Last? (Spoiler: Not Long)
Store leftovers (assuming there are any) in the fridge, wrapped up tight. They’ll keep for maybe 2 days, but honestly in my house these sliders never see sunrise. They reheat remarkably well—30 seconds in the microwave is perfect—though, okay, the bread won’t be quite as fluffy as fresh. Worth it anyway.
What Should You Serve With These?
I’m a big fan of coleslaw—plop it right on the slider if you want some crunch. Or just serve with a big bowl of kettle chips. My cousin likes to go full Southern and puts out a tray of dill pickles, which I used to think was weird, but now I’m secretly into it. Sometimes I’ll make this easy slaw and it just works.
What I’ve Learned The Hard Way (AKA Don’t Ignore This Bit)
- Don’t try to save time by skipping the butter; the tops dry out fast. (I did this once and the buns were, um, basically toast.)
- Baking too long dries the chicken out—even if you think “just a few more minutes, it’ll get extra crispy.” It won’t.
- I once tried using cold BBQ chicken—was in too much of a hurry. It just doesn’t melt the cheese properly. Takes 2 seconds to zap the mix in the microwave first and you’ll thank me later.
FAQs (No, I Don’t Mind Repeating Myself…)
- Can I freeze these sliders?
- So, they can be frozen, technically. But, honestly, I don’t love how the bread turns out after thawing. If you try it anyway, wrap ’em up tight and thaw overnight in the fridge. Then toss ’em in the oven for a bit. You do what you gotta do!
- How spicy is this recipe?
- Totally up to you—depends on your BBQ sauce and whether you add jalapeños. I usually stick to classic sauce for parties, but sometimes I’ll do a chipotle version and watch people scramble for water. (Or a cold beer—I usually follow this beer pairing chart for fun!)
- Can I make these ahead of time?
- Yep! Assemble ’em in the pan, cover, and keep in the fridge a few hours or even overnight. Bake when you’re ready. Sometimes I think they get even better after sitting, but maybe that’s just me.
- What if I don’t have slider buns?
- I’ve definitely used leftover burger buns, cut in half, or even hot dog rolls trimmed down (it’s not pretty, but hey, it works in a pinch).
So, next time you need to feed a crew or just want something that tastes like a party and leaves your hands sticky, give these BBQ chicken sliders a go. And if you come up with an unusual topping combo, let me know! Always looking for my next food adventure—oh, speaking of which, I once got lost down a rabbit hole reading about regional barbecue styles (this site is wild) and now I want to try, like, ten new sauces. Maybe next Saturday…
Ingredients
- 2 cups cooked shredded chicken
- 1 cup barbecue sauce
- 12 slider buns
- 6 slices cheddar cheese, halved
- 1/2 cup coleslaw mix
- 2 tablespoons mayonnaise
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
Instructions
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1Preheat oven to 350°F (175°C).
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2In a bowl, toss shredded chicken with barbecue sauce until well coated.
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3Split slider buns and arrange bottom halves in a baking dish. Top each with BBQ chicken, cheese slices, and the upper buns.
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4Brush tops of buns with melted butter and sprinkle with garlic powder.
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5Bake for 20-25 minutes until cheese is melted and sliders are heated through.
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6In a small bowl, mix coleslaw mix with mayonnaise. Serve sliders hot topped with coleslaw, if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
350 caloriescal
Protein:
20 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
37 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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