Perfect for a weeknight dinner.
These BBQ Chicken Sliders on Hawaiian Rolls are super tasty but also quick and easy. Shredded BBQ chicken, cheese, and buttery rolls – so good!
Hawaiian rolls are so multi-purpose, I love them! This recipe is a house favorite and loved by all who have tried them.
BBQ Chicken Sliders on Hawaiian Rolls Ingredients
Hawaiian rolls and shredded chicken – of course. But adding a layer of cheese and seasoned melted butter to the tops of your buns takes these to another level.
Throw your seasoned chicken breasts in the crockpot, they only take 2-4 hours on high – I always use a meat thermometer to double check. Shred with two forks and mix in your favorite BBQ sauce. My preference is Sweet Baby Rays Classic Barbecue.
Cut your Hawaiian rolls in half, keeping both the top bun layer and bottom layer intact. Layer with cheese – I have used white American and Colby jack but use what you have on hand! Place your chicken mixture on top of your cheese, add the top buns, and top with your melted butter.
I cover with foil for the majority of the cooking time so the buns do not brown too quickly. The last 5 minutes or so I take the foil off to get a nice golden-brown top.
If you’re looking to add a crunch – throw together a quick slaw, or even shredded lettuce and add after baking. I’m a fan of jalapeños added on, too!
BBQ Chicken Slider Sides
You could definitely serve these as a party appetizer – they’re perfect for a football Sunday. But as far as sides for a dinner, I have made:
- Mac n Cheese
- Tator tots
- Fresh raw vegetables with ranch
- Side salad
- Steamed baby carrots
- Corn on the cob
I hope you enjoy this quick and easy dinner as much as we do!
BBQ Chicken Sliders on Hawaiian Rolls
- Total Time: 3 hours 15 minutes
- Yield: 12 sliders 1x
Description
BBQ Chicken Sliders on Hawaiian rolls – shredded chicken, cheese, and buttery buns.
Ingredients
Crockpot BBQ chicken:
- 2 large chicken breasts, about 1 pound
- ¼ cup chicken broth/stock or water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground mustard
- 1 teaspoon kosher salt
- Dash of cayenne pepper (if desired)
- 3/4 cup barbecue sauce of choice
Butter Topping:
- 3 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
For the sliders:
- 1 package of King’s Hawaiian rolls (12 rolls)
- 6 slices of white American cheese or cheese of your choice
Instructions
Crockpot Chicken:
- Add your chicken breasts to the crockpot with ¼ cup chicken broth or water.
- Add in the seasonings: 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon ground mustard, 1 teaspoon kosher salt, and a dash of cayenne pepper.
- Cook on high 2-4 hours until chicken breasts are fully cooked.
- Remove the chicken from the crockpot and shred with 2 forks or a hand mixer.
Sandwich Assembly:
- Preheat your oven to 350°F.
- Line a cookie sheet with foil and spray with neutral cooking spray, such as avocado oil.
- Cut the loaf of Hawaiian rolls in half – leaving the top and bottom intact to simulate a large bun.
- Layer your cheese on the bottom half of the rolls.
- Place the shredded chicken mixture on top.
- Place the top of the rolls on top of the chicken.
- Melt 2 tablespoons unsalted butter. To the melted butter, whisk in ½ teaspoon kosher salt, ½ teaspoon onion powder, and ½ teaspoon garlic powder.
- Brush the top of the rolls with the butter mixture.
- Fully cover the rolls with a piece of foil.
- Bake covered for 15 minutes. Remove foil, and bake for an additional 5 minutes or until the tops of the buns are golden brown.
Notes
I like to use white American or Colby jack for these sliders – but feel free to use your favorite cheese!
I cover with foil for the majority of the bake time to ensure the tops of the rolls do not brown too quickly.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Crockpot, Oven
- Cuisine: American
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