These BBQ Chicken Sliders are the ultimate easy dinner or party appetizer—warm, cheesy, a little sweet, and packed with flavor. Shredded chicken gets tossed in Sweet Baby Ray’s, layered with provolone and spicy mustard on soft King’s Hawaiian rolls, and finished with a garlicky melted butter topping. We love adding a scoop of cool, crunchy coleslaw after baking for a fresh contrast—but that part’s totally optional!
Whether you’re hosting game day or just want something fun and low-effort for dinner, these sliders are always a hit. Wrapped in foil and baked until hot and melty, they’re easy to pull apart and even easier to devour.
Ingredients
To make these sliders, you’ll need one package of slider rolls (the 12-count kind works best), plus 6 slices of provolone cheese. You’ll also need about 2 to 3 cups of cooked shredded chicken — 1 rotisserie chicken is a great shortcut here. Toss the chicken in about half a cup of Sweet Baby Ray’s or your favorite BBQ sauce. I also like to add spicy brown mustard for a little tang, melted butter and minced garlic (or garlic powder) for that buttery topping, and coleslaw if you want to add a cool crunch at the end.
How to Make BBQ Chicken Sliders
Start by preheating your oven to 350°F. Slice the slider rolls in half horizontally and place the bottom halves in a greased or parchment-lined baking dish. Lay down a layer of provolone slices, then lightly spread spicy mustard over the top of the cheese. Spoon your BBQ chicken mixture evenly over the mustard-covered cheese, then place the top buns on and press down gently.
In a small bowl, mix your melted butter with the garlic and brush it generously over the tops of the buns. Cover the sliders loosely with foil and bake for about 15 minutes, or until the cheese has melted and the sliders are warmed through. When they come out of the oven, you can lift the tops and add the coleslaw, then place the buns back on and serve warm.
Tips & Tricks
- Drain your coleslaw well or pat it dry so it doesn’t make the sliders soggy.
- Don’t overload the BBQ chicken—just enough for a saucy layer that won’t spill over.
- For more kick, try adding a few pickled jalapeños or a drizzle of hot sauce inside the sliders.
- Brushing garlic butter both before and after baking adds that irresistible salty finish.
- These are super customizable—feel free to swap in cheddar, pepper jack, or even mozzarella if that’s what you have on hand.
Storage and Reheating
If you have leftovers (though let’s be honest, these tend to disappear fast), they store well in the fridge for up to three days. Just wrap them in foil or store them in an airtight container. To reheat, pop them back in the oven or air fryer at 300°F until they’re warm again. If you’re using coleslaw, it’s best to store that separately and add it after reheating so it stays crisp.
Make It Your Own
One of the best things about these sliders is how flexible they are. You can change the cheese, skip the mustard, add pickles or crispy onions, or leave off the coleslaw entirely if you’re serving a group with simple tastes. No matter how you build them, the combo of sweet BBQ, melty cheese, and buttery rolls always hits the spot.
Whether you’re planning a game day spread, looking for a quick weeknight dinner, or just want something warm and satisfying to share with friends, these BBQ Chicken Sliders check all the boxes. The melted provolone and saucy chicken are comforting and flavorful, while the garlic butter adds just the right amount of richness. And if you’re into it, that cool, crunchy slaw on top brings everything together beautifully.
Tried this recipe?
I’d love to know what you think! Leave a comment below or tag me on Instagram to show off your sliders. And don’t forget to pin this one for later—it’s a keeper.
BBQ Chicken Sliders
Ingredients
- 1 12 count slider rolls you can use savory or sweet, whatever you prefer!
- 6 slices provolone cheese
- 3 cups shredded chicken I used 1 rotisserie chicken
- ½ cup BBQ sauce
- ¼ cup spicy mustard you can also use normal mustard if you prefer
- ¼ cup salted butter melted
- ½ tsp garlic powder
- 1 cup coleslaw
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper. Slice the rolls in half horizontally, keeping the tops and bottoms intact as single sheets. Place the bottom half into the prepared baking dish.
- Layer the provolone cheese slices evenly over the bottom buns. Spread a thin layer of spicy brown mustard over the cheese.
- In a medium bowl, toss the shredded chicken with BBQ sauce until fully coated. Spoon the BBQ chicken mixture evenly over the mustard-covered cheese. Place the top buns on, gently pressing down to help everything stick together.
- In a small bowl, stir together the melted butter and minced garlic. Brush the garlic butter generously over the tops of the buns. Cover the sliders loosely with foil and bake for about 15 minutes, or until the cheese is melted and everything is warmed through. Remove from the oven, carefully lift the top buns, and add coleslaw if using. Replace the tops and serve immediately while warm.