Easy BBQ Chicken Sliders Appetizer That Vanishes in 10 Minutes (Make Two Batches!)

You know that moment when people swarm the snack table like it’s a flash sale? These Easy BBQ Chicken Sliders are that moment. They’re sticky, sweet, smoky, buttery, and completely addictive—without hijacking your schedule.

You’ll go from “I should bring something” to “I’m the favorite guest” in under 30 minutes. Minimal effort, maximum praise. If you can assemble a sandwich, you can crush this.

What Makes This Special

These sliders hit the trifecta: fast, flavorful, and crowd-approved.

They use simple, budget-friendly ingredients but deliver restaurant-level results. The sweet-and-smoky BBQ meets creamy slaw and melted cheese, and then everything gets hugged by buttery, toasty rolls. They’re built to be shared but dangerous to be left alone with—consider yourself warned.

Even better, the recipe is flexible.

Leftover rotisserie chicken? Perfect. Fancy cheddar?

Great. Store-brand BBQ sauce? Totally works.

This appetizer brings big-tailgate energy without the tailgate chaos.

Ingredients Breakdown

• 12-pack Hawaiian or slider rolls: Slightly sweet, soft, and easy to slice as one sheet.
• 3 cups cooked shredded chicken: Rotisserie or leftover baked chicken keeps it juicy and fast.
• 1 cup BBQ sauce: Use your favorite. Smoky, sweet, or spicy—choose your flavor lane.
• 1 tablespoon apple cider vinegar: Adds brightness so the sauce doesn’t taste flat.
• 1 cup shredded mozzarella or Monterey Jack: Melts beautifully without overpowering the BBQ.
• 6 slices sharp cheddar (optional): For extra cheesy pull and contrast. Not optional if you love cheese.
• 1 cup quick slaw: Bagged coleslaw mix tossed with a light dressing (see note below) for crunch.
• 4 tablespoons unsalted butter, melted: Brushed on top for glossy, irresistible rolls.
• 1 teaspoon Worcestershire sauce: Adds umami to the butter topping.
• 1 teaspoon Dijon mustard: Subtle tang in the butter glaze that quietly elevates everything.
• 1 teaspoon garlic powder: Because garlic and butter are best friends.
• 1 teaspoon onion powder: Rounds out the flavor.
• 1 tablespoon sesame seeds or everything bagel seasoning (optional): For crunch and flair.
• Salt and black pepper: To taste.

Quick Slaw Dressing (optional but recommended): 2 tablespoons mayo, 1 teaspoon Dijon, 1 teaspoon apple cider vinegar, pinch of sugar, salt, and pepper.

Toss with 1 cup coleslaw mix until lightly coated.

Cooking Instructions

1. Preheat and prep: Heat oven to 350°F (175°C). Line a baking sheet with parchment or foil for easy cleanup.
2. Slice the rolls: Keep the rolls connected. Slice horizontally to create one big top and one big bottom slab.
   

   Place the bottom slab on the sheet.

   
   
3. Warm the chicken: In a skillet over medium heat, combine shredded chicken, BBQ sauce, and apple cider vinegar. Stir until warmed and saucy, 3–4 minutes. Taste and season with salt and pepper.
4. Assemble layer 1 (cheese): Scatter the shredded mozzarella/Jack over the bottom buns.
   

   This creates a melt barrier so the bread stays firm.

   
   
5. Assemble layer 2 (chicken): Spread the warm BBQ chicken evenly from edge to edge. No bare corners—people judge.
6. Assemble layer 3 (cheddar): Lay cheddar slices over the chicken for extra melty goodness. Optional, but your future self will high-five you.
7. Add slaw: Spoon a light layer of slaw on top.
   

   Don’t overpack; you want crunch, not soggy chaos.

   
   
8. Cap it: Place the top slab of rolls over everything and gently press down.
9. Make the butter glaze: Mix melted butter, Worcestershire, Dijon, garlic powder, onion powder, and a pinch of salt/pepper. Brush generously over the tops. Sprinkle sesame or everything seasoning if using.
10. Bake: Cover loosely with foil and bake 12 minutes.
    

    Remove foil and bake another 5–7 minutes until the tops are golden and the cheese is fully melted.

    
    
11. Rest and slice: Let the sliders sit 3–5 minutes so the layers settle. Slice into 12 pieces with a serrated knife.
12. Serve hot: Plate with extra BBQ sauce on the side. Then stand back and watch them disappear.

Keeping It Fresh

These hold up shockingly well if you plan it right. Make-ahead hack: Assemble everything except the slaw and butter glaze, cover, and refrigerate up to 8 hours.

Add slaw and glaze just before baking. If you’re transporting, bake at your destination to keep the tops crisp.

Leftovers? Wrap individually and refrigerate up to 3 days.

Reheat in a 325°F oven for 10 minutes or air fryer for 4–5 minutes. Microwaves work, but the bread turns shy and loses its crunch—still tasty, just less dramatic.

What’s Great About This

• Ridiculously easy: Uses rotisserie chicken and pantry staples.
• Crowd magnet: Perfect for game day, potlucks, and last-minute “bring a dish” panic.
• Balanced flavor: Sweet, smoky, tangy, creamy, crunchy—yes, all of it.
• Scalable: Double the recipe on a sheet pan like a boss.
• Flexible: Swap sauces, cheeses, and toppings without breaking the vibe.

Common Mistakes to Avoid

• Over-saucing the chicken: Heavy sauce equals soggy buns. Coat the chicken, don’t drown it.
• Skipping the cheese barrier: That bottom layer of cheese helps keep the bread from soaking through.
  

  It’s not just for looks.

  
  
• Piling on wet slaw: Lightly dressed slaw only. If it’s dripping, blot it or it’ll turn the sliders into a slip-n-slide.
• Under-seasoning: Taste the chicken mixture. A pinch of salt or a splash of vinegar can wake it up fast.
• Baking uncovered the whole time: You’ll burn the tops before the cheese melts.
  

  Foil first, then finish uncovered for color.

  
  

Recipe Variations

• Spicy Kick: Add sliced pickled jalapeños and a drizzle of hot honey. Use a spicy BBQ sauce for extra heat.
• Carolina Tang: Swap in mustard-based BBQ sauce and add dill pickles instead of slaw.
• Bacon Ranch: Mix 2 tablespoons ranch with the chicken and add crumbled bacon. Yes, it’s decadent.
  

  You’re welcome.

  
  
• Hawaiian Pineapple: Add thin pineapple rings or tidbits and a sprinkle of red pepper flakes for sweet-heat energy.
• Smoky Gouda: Replace mozzarella with smoked gouda and add caramelized onions for a luxe twist.
• Low-Carb Mini Melts: Use low-carb buns or bake the filling in portobello caps. Not traditional, but IMO still awesome.

FAQ

Can I use canned chicken?

Yes, but drain it well and mix with a bit of olive oil to improve texture. Rotisserie chicken is juicier, but canned works in a pinch.

How do I keep the sliders from getting soggy?

Use a cheese barrier on the bottom, don’t oversauce the chicken, and keep the slaw lightly dressed.

Bake covered first, then uncover to crisp the tops.

What cheese melts best?

Monterey Jack and mozzarella melt smoothly. Sharp cheddar adds flavor punch but doesn’t melt as evenly—combo them for the best of both worlds.

Can I make these in advance?

Assemble without slaw and butter glaze, cover, and refrigerate up to 8 hours. Add slaw and glaze right before baking so the texture stays on point.

What BBQ sauce should I use?

Use what you love.

For balance, try a medium-sweet sauce with smoky notes. If your sauce is very sweet, add a splash of vinegar or hot sauce to cut it.

How many sliders per person?

As an appetizer, plan on 2–3 per adult. If these are the main event, 3–4 is more realistic—people eat fast when they’re this good.

Can I freeze leftovers?

Yes.

Wrap individually and freeze up to 1 month. Reheat from frozen in a 325°F oven for 15–18 minutes. The slaw will soften, but the flavor still slaps.

In Conclusion

These Easy BBQ Chicken Sliders bring big flavor with barely any effort.

They’re melty, saucy, a little crunchy, and designed to impress without stress. Make them once, and they’ll become your go-to for parties, game days, and weeknight “I need something awesome” emergencies. Just a heads-up: next time, everyone will ask you to bring them again—so maybe make two trays, FYI.