Everyone loves these Barbeque Chicken Sliders! These sliders are easy to put together and they taste fabulous! I especially love the flavors when it is topped with Creamy Apple Coleslaw.
Thes sliders were so easy and so convenient. I made the shredded chicken in the slow cooker, shredded it, and added the honey barbeque sauce and let it warm in the slow cooker while we went to watch soccer practice. After we got home, I prepared the sliders and warmed them in the oven. It was quick to put together and they were a hit!
Ingredients
The recipe uses shredded chicken. I put boneless skinless chicken breasts in the slow cooker for several hours and shredded it. But you could use rotisserie chicken or canned chicken.
The barbeque sauce ingredients are ketchup, honey, soy sauce, onion flakes, minced garlic, and pepper flakes. You can adjust the amount of heat in your barbeque sauce by adding more or less pepper flakes to go with the level of heat you’d prefer. Then it all gets whisked together.
Hawaiin rolls provides a wonder little bit of sweetness that really compliments the barbeque chicken flavors.
Cooking
You can cook it all in a slow cooker or in a medium saucepan on the stove. When we did it for soccer, I put it all in the slow cooker and let it cook for time we were watching soccer. We were only gone about 1 1/2 hours.
Great! Now it is time to assemble! Input the sliders in a 9×13 baking pan. I separated the rolls into rows of 3 buns then sliced them in half, added 1 quarter of the barbeque chicken to those three rolls and sliced cheese one top. Then repeat for the balance of the rolls.
Once all the rolls have been prepared and are in the pan melt some butter and brush the top of the rolls with it. It helps keep the top of the rolls moistened so they don’t dry out during the baking. I have forgotten it before, and they were OK, just the top bun flaked.
Loosely tent a piece of aluminum foil over the sliders and put them in the oven to warm up.
Serving
Once the Barbeque Chicken Sliders are warmed up and the cheese is melted, it’s time to top them with Creamy Apple Coleslaw. These two go together like peanut butter and jelly.
Some perfect sides to accompany these sliders is Mandarin Corn or Crispy Air Fried Potatoe Bites.
Happy Cooking!
Barbeque Chicken Sliders
Equipment
- 1 9x13 Baking pan
- 1 Small bowl
- 1 Medium Bowl
- 1 Medium Saucepan or Slow cooker
Ingredients
- 1½ lbs Shredded Chicken
- ½ cup Ketchup
- 2½ tbsp Honey
- 2 tbsp Soy Sauce low sodium
- ¼ tsp Onion Flakes
- ½ tsp Garlic minced
- 1 pinch Pepper flakes
- 4 slices Colby Jack Cheese
- 2 tbsp Butter melted
- 12 each Hawaiian Dinner Rolls
Instructions
- Preheat the oven to 350 degrees.
- In a medium saucepan or in a slow cooker add the ketchup, honey, soy sauce, onion flakes, garlic, and the pepper flakes. Mix well.
- Add in the shredded chicken and heat over low to medium heat until the meat is warmed up. It will be about 10 minutes.
- Place a sheet of aluminum foil in the baking pan and grease it.
- Separate the dinner rolls into 4 sections with 3 rolls in each section. Slice each section in half. Add 1/4 of the barbeque chicken to each section of rolls. Break one slice of cheese in half and place the two halves on top of the chicken in one section and place the top bin. Repeat for all of the sections of rolls.
- Melt the butter in a small bowl. Brush the melted butter on top of the rolls.
- Loosely tent aluminum foil on top of the rolls and place the pan in the oven.
- Bake for 10 minutes to melt the cheese.
- Remove from the oven and top each Barbeque Chicken Slider with Apple Coleslaw before serving.
Notes
Nutrition
Apple Coleslaw
Equipment
- 1 Medium Bowl
- 1 Cutting board
- 1 Knife
- 1 Peeler
Ingredients
- ⅓ cup Mayonnaise
- 2 tbsp Sugar
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- ¼ cup Milk
- 5 cups Coleslaw Mix
- 1 medium Apple
- ¼ cup Sliced Almonds optional
Instructions
- In a medium bowl make the dressing by combining the mayonnaise, sugar, apple cider vinegar, mustard and milk. Mix well.
- Slice the apple into matchstick size pieces and add it to the dressing.
- Mix in the coleslaw mix and the sliced almonds.
- Serve immediately.
- Cover and refrigerate any unused apple coleslaw.
