Our BBQ chicken sliders are a guaranteed crowd-pleaser. Tender shredded chicken tossed in smoky-sweet barbecue sauce is piled onto soft slider buns and finished with thinly sliced red onions for a delicious balance of flavors and textures.
BBQ Chicken Sliders Ingredients
Shredded chicken soaks up the barbecue sauce to create a juicy, flavorful filling. The sauce adds smokiness, sweetness, and a touch of tang, while potato-style slider rolls provide a soft, slightly sweet base. Thinly sliced red onion adds a crisp, bright bite.
You’ll need:
- 2 pounds boneless skinless chicken breasts, cooked and shredded (about 3–3½ cups)
- 1¼ cups bottled barbecue sauce
- 15-ounce package slider-sized buns (about 12)
- ⅓ cup very thinly sliced red onion
Optional Toppings for Hot Sliders:
- 6 sandwich slices mild cheddar cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon finely chopped fresh parsley (optional)
Optional Toppings for Cold Sliders:
- 2 cups shredded coleslaw blend (cabbage, carrots, red cabbage)
- ½ cup coleslaw dressing
- 24 dill pickle sandwich slices, patted dry
Substitutions and Additions
Chicken: Store-bought rotisserie chicken works well—shred white and dark meat to reach the 3–3½ cup target. It’s a quick, convenient shortcut for parties or busy nights.
BBQ Sauce: Use your favorite bottled or homemade barbecue sauce. A thicker, slightly sweet and tangy sauce pairs especially well with red onion and cheddar.
Slider Buns: Any slider rolls will work—Martin’s potato rolls are classic, but whole wheat, gluten-free, or Hawaiian rolls are fine alternatives.
Onions: Swap red onion for sweet or pickled onions if you prefer.
How to Make These BBQ Chicken Sliders
Below are easy steps to assemble hot or cold sliders depending on how you want to serve them.
OUR RECIPE DEVELOPER SAYS
You can cook boneless skinless chicken breasts several ways. An Instant Pot or pressure cooker speeds things up (about eight minutes on high with 1 cup chicken stock), then shred with forks. Baking or simmering on the stove also works.
STEP ONE: In a large bowl, combine the cooked shredded chicken and barbecue sauce. Toss gently to coat while keeping some bite-sized pieces intact.
STEP TWO: Arrange the bottom halves of the slider buns (reserve the tops) in the bottom of a 9×13-inch baking dish.
PRO TIP:
If your slider rolls aren’t pre-sliced, use a sharp serrated knife to slice them in half horizontally.
STEP THREE: Spread the barbecue-coated chicken in an even layer over the bottom buns.
STEP FOUR: Distribute the very thinly sliced red onion evenly over the chicken. If rings are large, cut them into halves or quarters for even coverage.
PRO TIP:
Trim large onion rings so the slices spread evenly across the sliders.
For Hot Sliders
STEP ONE: Preheat the oven to 350°F. Layer cheese slices over the onions and barbecue chicken.
STEP TWO: Place the top buns on the sliders, brush with melted butter, and bake 20–25 minutes until cheese is melted and buns are lightly toasted.
STEP THREE: Remove from the oven, sprinkle with parsley if desired, then slice into individual servings.
For Cold Sliders
STEP ONE: Toss the shredded coleslaw blend with coleslaw dressing in a separate bowl until evenly coated.
STEP TWO: To assemble, add a scoop of coleslaw to the BBQ chicken, top with a few red onion slices and two pickle slices, then finish with the top bun. Cold sliders can be assembled on a platter or individually rather than in the baking dish.
How to Serve
Serve these sliders as appetizers or a main dish. Pair them with sweet potato fries for a satisfying contrast, or add classic sides like coleslaw and corn on the cob for a full BBQ-style meal. A cold iced tea or a chilled beer complements the smoky-sweet flavors.
These sliders also work well on a party platter—easy to make in advance and a guaranteed hit at gatherings.
MORE SLIDER RECIPES
The Best Buffalo Chicken Sliders
Ham & Cheese Sliders
Storage
Make-ahead: Prepare the barbecue-coated chicken in advance and store it in an airtight container in the refrigerator for up to two days. For longer storage, freeze the coated chicken for up to two months; thaw in the refrigerator before use.
Fridge: Store leftover assembled sliders in the refrigerator for up to two days. Reheat in the oven or microwave.
Freezer: Freeze leftover assembled sliders in an airtight container for up to two months. Thaw in the refrigerator and reheat in the oven for best results.
Reheating: Warm sliders in a 350°F oven until heated through, or microwave for a quicker option.
Why We Love This Recipe
Quick and easy: Simple steps and common ingredients make these sliders ideal for parties, busy weeknights, or snacks.
Crowd-pleaser: The smoky-sweet barbecue flavor and tender chicken appeal to a wide range of tastes.
Versatile: Serve hot with melted cheese or cold with creamy coleslaw and pickles—both versions are delicious.
BBQ chicken sliders are flavorful, adaptable, and easy to prepare. Whether you’re hosting friends or feeding the family, they deliver satisfying flavors with minimal fuss.
Frequently Asked Questions
Yes. Rotisserie chicken is a convenient and tasty shortcut for this recipe.
Yes. Freeze leftovers and thaw before reheating and serving.
Absolutely. Whole wheat or other specialty slider buns work well.
Add sliced jalapeños, chopped pickled peppers, or a dash of hot sauce to the chicken.
Yes. Homemade sauce is a great way to tailor the flavor.
Try grilled portobello mushrooms or seasoned jackfruit as a vegetarian substitute.
Pepper Jack, Swiss, or provolone are tasty alternatives to mild cheddar.
More Slider Recipes You’ll Love
- Roast Beef Sliders
- Philly Cheesesteak Sliders
- Bacon Cheeseburger Sliders
- White Castle Sliders
- Chicken Parmesan Sliders
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BBQ Chicken Sliders
Ingredients
- 2 pounds boneless skinless chicken breast, cooked and shredded (about 3–3½ cups)
- 1¼ cups bottled barbecue sauce
- 15 ounces slider-sized buns (12 buns)
- ⅓ cup red onions, very thinly sliced
Optional Toppings for Hot Sliders
- 6 sandwich slices mild cheddar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon chopped fresh parsley (optional)
Optional Toppings for Cold Sliders
- 2 cups shredded coleslaw blend
- ½ cup coleslaw dressing
- 24 dill pickle slices, patted dry
Instructions
- Combine cooked shredded chicken and barbecue sauce in a bowl, tossing gently to coat while leaving some larger pieces.
- Place the bottom halves of the slider buns in a 9×13-inch baking dish.
- Spread the sauce-coated chicken evenly over the bottom buns.
- Sprinkle thinly sliced red onion evenly over the chicken.
Hot Sliders
- Preheat oven to 350°F. Layer cheese over the onions and chicken.
- Add top buns, brush with melted butter, and bake 20–25 minutes until cheese is melted and buns are lightly toasted.
- Remove from oven, sprinkle with parsley if desired, and slice into individual sliders.
Cold Sliders
- Toss coleslaw blend with dressing until evenly coated.
- Spoon coleslaw onto the BBQ chicken, add red onion and pickles, top with bun, and serve.
Notes
- Chicken can be cooked in an Instant Pot, baked, or boiled—then shred with two forks.
- Slice slider rolls with a serrated knife if they are not pre-sliced.
- Cut large onion rings into smaller pieces to distribute slices evenly.
Nutrition
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