These little sandwiches are everything you want from a comfort-food shortcut: tender rotisserie chicken laced with your favorite barbecue sauce, a crunchy tangy slaw, and soft toasted slider buns that disappear fast at the table. They’re the perfect fix for a busy weeknight, a casual party, or a game-day spread when you want big flavor without babysitting the stove. If you enjoy trying different slider ideas, don’t miss this take on buffalo chicken sliders for a spicier twist.
Why you’ll love this dish
Barbecue chicken sliders hit a sweet spot between ease and crowd-pleasing flavor. Using a rotisserie chicken saves time while still delivering juicy, shredded meat that soaks up sauce beautifully. The tossed slaw adds brightness and crunch, balancing the richness of barbecue sauce and mayo or yogurt.
“We made these for a backyard potluck and everyone went back for seconds — fast, simple, and exactly the kind of finger food that travels well.” — a satisfied home cook
Reasons to try them:
- Quick: ready in about 20–25 minutes using store-bought rotisserie chicken.
- Budget-friendly: uses pantry staples and stretches a whole chicken to feed a crowd.
- Versatile: swap sauces or toppings for family preferences or dietary needs.
- Kid-approved but grown-up enough for adult palettes with the right sauce and pickles.
How this recipe comes together
This recipe is built in four simple stages: shred, toss, warm, and assemble. First you remove skin and bones and shred the rotisserie chicken. Next, mix a quick slaw that brings acidity and cream. Warm the chicken in barbecue sauce so every shred is glazed, toast the bun halves until golden, then stack with slaw and optional extras. The whole process is straightforward and forgiving — great for cooks of any skill level.
What you’ll need
- 1 rotisserie chicken (about 3–4 cups shredded), skin and bones removed
- 12 slider buns (soft Hawaiian rolls or classic dinner rolls)
- 1 cup barbecue sauce (smoky, sweet, or spicy—your choice)
- 1/2 cup mayonnaise or Greek yogurt (for a tangier, lighter slaw)
- 1 cup coleslaw mix (pre-shredded cabbage and carrots)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons butter (for toasting buns)
- Salt and freshly ground black pepper, to taste
Optional toppings: sliced dill pickles, shredded cheddar, chopped green onions, cilantro
Ingredient notes and substitutions:
- Greek yogurt swaps 1:1 for mayo to cut fat and add tang.
- Use a smoky barbecue sauce for depth, or a spicy sauce if you want heat.
- For gluten-free sliders, serve on gluten-free rolls or lettuce cups.
Step-by-step instructions
- Prepare the chicken: Remove the skin and bones from the rotisserie chicken and shred the meat into bite-sized pieces using two forks or your hands. Aim for even shred size so the sauce coats uniformly.
- Make the slaw: In a medium bowl, whisk together 1/2 cup mayonnaise or Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, a pinch of salt and a few grinds of pepper. Fold in 1 cup coleslaw mix and taste; adjust acidity or seasoning. Chill briefly if you have time.
- Warm the chicken: Heat a large skillet over medium heat. Add shredded chicken and 1 cup barbecue sauce, stirring until everything is warmed through and the sauce clings to the meat (about 3–4 minutes). If the sauce seems thick, splash 1–2 tablespoons of water to loosen.
- Toast the buns: Melt 2 tablespoons butter in a separate skillet over medium-low heat. Place slider bun halves cut-side down and toast until golden, about 1–2 minutes. Alternatively, brush butter on the buns and toast under the broiler for 30–60 seconds—watch carefully.
- Assemble: Spoon the glazed chicken onto each bun bottom, top with a generous spoonful of slaw, then add any optional toppings (pickles, shredded cheddar, green onions or cilantro). Cap with the top bun and serve immediately.
Best ways to enjoy it
These sliders are happiest hot and fresh. Serve them on a platter with napkins and small plates. Good side pairings:
- Crispy sweet potato fries or classic kettle chips
- Pickle platter or pickled vegetables for acidity
- Corn on the cob or a simple green salad for balance
- For drinks: a hoppy beer, sweet iced tea, or a fizzy lemonade complements the barbecue flavors
For more slider inspiration and a spicy option, consider pairing this dinner with another fan-favorite like buffalo chicken sliders at your next get-together.
Storage and reheating tips
- Refrigeration: Store leftover assembled sliders (without soggy toppings like pickles or fresh slaw) in an airtight container for up to 2 days. For best texture, keep the chicken separate from any cold slaw when storing.
- Freezing: Shredded barbecue chicken freezes well. Cool completely, place in freezer-safe bags (remove excess air), and freeze up to 3 months. Thaw overnight in the fridge before reheating. Do not freeze buns with prepared slaw.
- Reheating: Warm chicken gently in a skillet over low heat with a splash of water or extra barbecue sauce, or microwave covered in short bursts until hot (avoid overheating which dries the meat). Re-toast buns before assembling to restore crispness.
- Food safety: Refrigerate leftovers within two hours of cooking. Keep hot foods above 140°F (60°C) if holding for service.
Pro chef tips
- Shred while warm: Chicken shreds more easily when it’s still warm from the rotisserie—less effort, neater pieces.
- Sauce ratio: Start with 3/4–1 cup barbecue sauce and add gradually until the chicken is glazed to your liking; you can always add more.
- Balance textures: The slaw should be slightly tangy and not overloaded with mayo; you want it to cut the sauce’s sweetness.
- Toasting technique: For even toasting when making a crowd, split rolls, brush with melted butter, and toast cut-side up on a sheet pan under the broiler for 30–60 seconds.
- Make-ahead: Prepare the slaw a few hours ahead and keep chilled. Warm the chicken and toast buns just before serving to keep buns from getting soggy.
Creative twists
- Cheesy BBQ sliders: Add a slice of sharp cheddar or pepper jack to the hot chicken and melt under the broiler for 30 seconds.
- Hawaiian-style: Use pineapple barbecue sauce and top with grilled pineapple rings.
- Low-carb swap: Serve the barbecue chicken in lettuce wraps with slaw on the side.
- Smoky maple: Mix a tablespoon of maple syrup into a smoky barbecue sauce for a sweet-savory glaze.
- Make it vegetarian: Replace shredded chicken with shredded jackfruit warmed in barbecue sauce for a plant-based alternative.
Common questions
Q: Can I make the slaw ahead of time?
A: Yes — the slaw can be mixed and refrigerated up to 24 hours in advance. If it frees any water, drain slightly and stir before assembling.
Q: How many sliders will this recipe make?
A: Using 12 slider buns and about 3–4 cups of shredded chicken, you should get roughly 12 sliders (about 1/4 cup chicken per slider). For heartier eaters, plan 1.5–2 sliders per person.
Q: Can I use leftover rotisserie chicken from the grocery store?
A: Absolutely. Leftover rotisserie chicken is ideal—just remove skin and bones and shred. Warm it gently with barbecue sauce before assembling.
Q: Is it safe to reheat frozen shredded chicken?
A: Yes. Thaw overnight in the refrigerator, then reheat on the stove over low heat until steaming hot (165°F/74°C). Avoid reheating repeatedly to preserve texture and safety.
Q: What if my guests don’t like mayo?
A: Use Greek yogurt in the slaw for a tangy, mayo-free option, or make a vinaigrette-based slaw with extra cider vinegar and a touch of honey.
If you want more finger-food ideas or alternative slider recipes, check back to the recipe collection linked earlier for inspiration.
Print
Barbecue Chicken Sliders
- Total Time: 25 minutes
- Yield: 12 servings
- Diet: None
Description
Tender rotisserie chicken coated in barbecue sauce, topped with a crunchy slaw, served on soft toasted slider buns.
Ingredients
- 1 rotisserie chicken (about 3–4 cups shredded), skin and bones removed
- 12 slider buns (soft Hawaiian rolls or classic dinner rolls)
- 1 cup barbecue sauce (smoky, sweet, or spicy—your choice)
- 1/2 cup mayonnaise or Greek yogurt
- 1 cup coleslaw mix (pre-shredded cabbage and carrots)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons butter (for toasting buns)
- Salt and freshly ground black pepper, to taste
- Optional toppings: sliced dill pickles, shredded cheddar, chopped green onions, cilantro
Instructions
- Prepare the chicken: Remove the skin and bones from the rotisserie chicken and shred the meat into bite-sized pieces.
- Make the slaw: In a medium bowl, whisk together mayonnaise or Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper. Fold in coleslaw mix and taste; adjust if needed.
- Warm the chicken: Heat a large skillet over medium heat. Add shredded chicken and barbecue sauce, warming until the sauce clings to the meat (about 3–4 minutes).
- Toast the buns: In a separate skillet, melt butter and toast slider bun halves cut-side down until golden (about 1–2 minutes).
- Assemble: Spoon glazed chicken onto each bun bottom, top with slaw and optional toppings, then cap with the top bun.
Notes
For a lighter version, swap mayo for Greek yogurt. Store leftovers without toppings in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: American