These Classic BBQ Chicken Sliders are the ultimate crowd-pleaser, combining juicy shredded chicken, tangy sauce, and melty cheese all tucked into a buttery, toasted bun. Whether you’re hosting a game day watch party, a backyard hangout, or just need a fun weeknight dinner that the kids will actually devour, these little sandwiches are a total game-changer. Trust me, you’re going to love how the smoky BBQ sauce plays with the sharp red onion and that irresistible buttery crunch on top!

Why You’ll Love This Recipe

Effortless & Quick: Since we’re using pre-cooked chicken, these come together in a flash—perfect for when you’re short on time but want big flavor.
The Ultimate Texture: You get soft, pillowy buns with a golden, sesame-crusted top and a gooey, cheesy center. It’s a sensory delight in every bite!
Total Crowd Favorite: They are perfectly portioned for sharing, making them the star of any party platter or potluck.
Customizable Heat: You can easily swap the BBQ sauce for a spicy version or add jalapeños if you’re feeling extra bold.

Ingredients

To get these finger-licking sliders on the table, grab these pantry staples:

Cooked Shredded Chicken: This is the hearty heart of your slider. Rotisserie chicken works like a dream here for extra ease!
Olive Oil: Used to give the chicken a quick, silky sauté before it hits the buns.
BBQ Sauce: The star of the show! Use your favorite brand to bring that sweet, smoky, and tangy goodness.
Smoked Paprika: Adds a wonderful depth and a “just-off-the-grill” aroma.
Garlic Powder: For that savory, punchy kick that complements the sweet sauce perfectly.
Salt and Black Pepper: To wake up all the other flavors in the chicken.
Slider Buns: Small, soft rolls that are the perfect vessel for our BBQ filling.
Shredded Mozzarella or Cheddar: Provides that essential “cheese pull” and salty richness.
Red Onion: Adds a crisp texture and a slight bite to balance the sweetness of the BBQ sauce.
Melted Butter: Brushed on top to create a gorgeous, golden-brown crust.
Sesame Seeds: For a little extra crunch and a professional, bakery-style finish.
Fresh Parsley: A pop of green to make the dish look as fresh as it tastes.

Note: The ingredients with full measurements can be found right under this article in the recipe card.

How to Make the Recipe

Step 1: Prep and Season

Start by preheating your oven to 350°F. In a skillet over medium heat, warm up the olive oil. Toss in your shredded chicken and season it with the smoked paprika, garlic powder, salt, and pepper. Give it a good stir so every piece of chicken is coated in those cozy spices.

Step 2: Get Saucy

Pour in your BBQ sauce and stir it all together until the chicken is swimming in that glossy, flavorful sauce and heated all the way through. It should smell absolutely incredible at this point!

Step 3: Assemble the Sliders

Slice your entire pack of slider buns in half horizontally. Place the bottom halves into a baking dish. Spoon that saucy BBQ chicken evenly over the buns, spreading it right to the edges.

Step 4: Add the Toppings

Generously sprinkle your shredded cheese over the chicken, then layer on those thinly sliced red onions. Place the top halves of the buns back on, like putting a lid on a delicious treasure box.

Step 5: The Butter Brush

Brush the tops of the buns with melted butter and sprinkle on the sesame seeds. Cover the dish loosely with foil—this keeps the buns soft while the cheese melts.

Step 6: Bake to Perfection

Bake for 12 minutes with the foil on. Then, remove the foil and bake for another 8–10 minutes. This is where the magic happens—the tops will turn golden and the cheese will become bubbly and irresistible. Garnish with parsley and serve while they’re hot!

Pro Tips for Making the Recipe

Don’t Over-Sauce: You want the chicken to be coated and juicy, but not “soupy,” or the bottom buns might get soggy.
The “Pull-Apart” Trick: If your slider buns come in a connected pack, don’t pull them apart before slicing! Slice the whole slab at once horizontally; it’s much faster and keeps things neat.
Cheese Choice: For the best melt, grate your own cheese from a block. Pre-shredded cheese is convenient, but freshly grated melts much smoother!

How to Serve

These sliders are plenty filling on their own, but they love company!

With a Crunch: Pair them with classic coleslaw (you can even put the slaw inside the burger!) or sweet potato fries.
Party Style: Serve them on a large wooden board alongside some dill pickles and extra BBQ sauce for dipping.
Fresh Side: A crisp green salad with a zingy vinaigrette helps cut through the richness of the BBQ and cheese.

Make Ahead and Storage

Storing Leftovers

If you happen to have any left (which is rare!), place them in an airtight container in the fridge for up to 3 days.

Freezing

You can freeze these! Wrap individual sliders tightly in plastic wrap and store in a freezer bag for up to 2 months.

Reheating

To keep the buns from getting chewy, reheat them in the oven at 350°F wrapped in foil until warmed through. If you’re in a rush, a quick 30 seconds in the microwave works, but the oven is definitely the way to go for the best texture.

FAQs

1. Can I use a different protein instead of chicken? Absolutely! This recipe works beautifully with pulled pork or even thinly sliced deli turkey. If you’re vegetarian, shredded jackfruit is a fantastic substitute that mimics the texture of chicken perfectly.

2. How do I prevent the bottom of the buns from getting soggy? The key is to toast the bottom halves of the buns in the oven for about 5 minutes before adding the chicken. This creates a little “barrier” that keeps the bread nice and firm.

3. What is the best BBQ sauce to use? It totally depends on your mood! A honey BBQ sauce is great for kids, while a hickory or Texas-style sauce adds a nice smoky punch. Go with whatever you usually reach for during a backyard cookout.

4. Can I make these ahead of time for a party? You can assemble them a few hours in advance (just keep them in the fridge), but I recommend waiting to brush the butter and sesame seeds on until right before you pop them in the oven so the buns stay fresh.