If there’s a tray of warm Chicken Sliders at a party, potluck, or game day spread, you can pretty much guarantee I’m heading straight for it. These easy chicken sliders are made with sweet Hawaiian rolls stuffed with a creamy rotisserie chicken filling, plenty of cheddar cheese, and a savory seasoned butter topping. They bake in about 30 minutes until warm, melty, and golden. The cream cheese keeps the filling rich and creamy, while the buttery topping and soft rolls make every slider irresistible for feeding a group.
My Favorite Easy Dinner for a Crowd
I start this recipe with the same sweet Hawaiian rolls I use in my classic sliders, but this time I swap the ground beef filling for pulled chicken mixed with red onion, cream cheese, mayo, and seasonings. Then I cover the chicken filling with cheddar cheese, sandwich it between the rolls, brush on a melted Dijon-Worcestershire butter topping, and warm everything in the oven to golden, melty perfection.
These chicken sliders are so worth making when you need something actually easy and crowd-friendly for dinner, 4th of July, or a casual potluck. They’re quick to make and sturdy enough for people to grab straight from the tray. For the simplest prep, I start with chilled rotisserie chicken and shred it before mixing the filling. The one I found in the refrigerated prepared meats section at my local Walmart was cheaper than the hot rotisserie chicken AND SNAP-approved at my store (making this shortcut extra budget-friendly!)
Recipe Success Tips
- Keep the rolls attached when slicing. Use a serrated knife to slice the Hawaiian rolls in half horizontally, almost like one big sandwich. Keeping them connected makes the rolls easier to fill, bake, and cut into neat little pull-apart sandwiches.
- Shred the chicken into smaller pieces. I like the chicken pulled or chopped small enough to mix evenly with the mayo, cream cheese, red onion, and seasonings. Smaller pieces make the filling easier to spread and help every slider get some of the creamy chicken filling.
- Customize the filling if you want. I kept this filling simple and creamy, but you can add celery, pickles, relish, bacon, bell peppers, mustard, hot sauce, or your favorite herbs and spices. Just avoid adding too many wet ingredients at once, since a looser filling can make the rolls soften faster.
- Cover first, then uncover. The foil is important because it helps the chicken filling heat through and the cheddar melt before the tops of the rolls get too dark. Removing the foil for the last 10 minutes gives the butter mixture time to toast the tops until they’re golden, savory, and lightly crisp around the edges.
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Chicken Sliders
Equipment
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9×11” Oven Safe Dish
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Medium Bowl
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Small Bowl
Ingredients
Chicken Sliders
- nonstick cooking spray $0.01
- 12 Hawaiian sweet rolls $2.68
- 1 lb. rotisserie chicken shredded, (about 4 cups) $3.97*
- ¼ red onion small dice (about ¼ cup, 60g) $0.26
- ½ cup mayonnaise 135g, $0.57**
- 2 oz. cream cheese softened, $0.49**
- ½ tsp salt $0.02
- ¼ tsp black pepper freshly cracked, $0.04
- ½ tsp garlic powder $0.02
- 1 cup cheddar cheese grated, (100g) $0.79***
Butter Topping
- 2 Tbsp butter melted, $0.22
- 1 Tbsp Dijon mustard $0.07
- 1 Tbsp Worcestershire sauce $0.05
- 1 Tbsp everything bagel seasoning $0.23****
Instructions
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Gather and prepare all ingredients. Preheat your oven to 350°F and grease a 9×11” baking dish.
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Slice the rolls in half lengthwise and place the bottom half in the baking dish.
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In a medium bowl, combine the shredded chicken, diced red onions, mayonnaise, cream cheese, salt, pepper, and garlic powder.
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Layer the chicken mix evenly on the bottom of the Hawaiian rolls.
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Top the chicken evenly with the cheddar cheese.
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In a small bowl, stir together the melted butter, Dijon mustard, Worcestershire sauce, and everything bagel seasoning.
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Place the top of half of the Hawaiian rolls on the chicken and cheese. Using a brush, evenly cover the top rolls with the melted butter mixture.
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Cover the dish with aluminum foil.
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Place the dish on the center rack in the oven and bake for 20 minutes, then remove the aluminum foil and continue cooking for an additional 10 minutes.
See how we calculate recipe costs here.
Notes
**You can substitute the mayo or cream cheese with sour cream or plain yogurt for a tangier flavor. You can also omit either and make it a drier, less-creamy tasting chicken filling.
***I love cheddar and think it goes well with these easy chicken sliders. You can also use provolone, mozzarella, or your favorite melty cheese.
****Everything bagel seasoning is a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt. If you don’t have it, swap in your favorite herb or spice blend, or keep it simple with just sesame seeds or poppy seeds.
The meat from one rotisserie chicken can weigh over one pound, so make sure to utilize any extra in another recipe! I’ve shared some ideas for using leftover rotisserie chicken under the step-by step photos below.
Nutrition
how to make Chicken Sliders Step-by-Step Photos
Gather and prepare all ingredients. Preheat the oven to 350°F and lightly grease a 9×11-inch baking dish with nonstick cooking spray.
Prep the rolls: Keep the 12 Hawaiian sweet rolls connected, then slice them in half horizontally with a serrated knife. Place the bottom half of the rolls into the prepared baking dish, cut side up. If any of the rolls do disconnect, don’t worry! Just try to keep them snug together in the baking dish so the filling stays tucked inside.
Make the chicken filling: Add 1 lb. rotisserie chicken (shredded) to a medium bowl with ¼ red onion, finely diced, ½ cup mayonnaise, 2 oz. softened cream cheese, ½ tsp salt, ¼ tsp pepper, and ½ tsp garlic powder. Stir until the chicken is evenly coated and the mixture looks creamy. The softened cream cheese should blend into the mayo without leaving big lumps.
Layer the chicken filling: Spread the chicken mixture evenly over the bottom half of the rolls, pushing it to the edges so every slider gets plenty of filling. Try to keep the layer even rather than mounded in the center so the tops sit flat and the sliders are easier to slice.
Make it cheesy: Sprinkle 1 cup shredded cheddar cheese evenly over the chicken mixture. The cheese should cover most of the surface. This helps the rolls and filling stick together once baked.
Make the buttery topping: In a small bowl, stir together 2 Tbsp melted butter, 1 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, and 1 Tbsp everything bagel seasoning until combined. The mixture will look glossy and speckled with seasoning.
Add the topping: Place the top half of the Hawaiian rolls over the chicken and cheese. Brush the butter mixture evenly over the tops of the rolls, letting some of the seasoning settle into the creases between each slider.
Cover the dish: Cover the baking dish with aluminum foil. This helps the cheese melt and the centers warm through without over-browning the tops too quickly.
Bake: Bake on the center rack for 20 minutes, or until the sliders are hot in the middle and the cheese is melted. Remove the foil and bake for another 10 minutes, until the tops are golden, glossy, and lightly crisp around the edges.
Let them rest for a few minutes before slicing. This gives the creamy chicken filling a chance to settle slightly, so the sliders are easier to pull apart and serve. Enjoy!
Prep it Ahead!
I think these shredded chicken sliders are best served fresh because the rolls start to soften the longer they sit with the creamy filling. If you want to get ahead, mix the chicken filling, shred the cheese, and stir together the butter topping. Store everything separately in the fridge for a day or two, then assemble and bake right before serving. Just remelt the butter topping before brushing it over the rolls.
If you don’t need all 12 sandwiches, cut the recipe in half and bake 6 rolls in a smaller baking dish. Use half the filling ingredients and half the buttery topping. The bake time should stay close to the same, but check a few minutes early since smaller pans can heat a little faster.
Serving Suggestions
I count two chicken sliders as a serving when I’m pairing these with a few sides, especially if I’m making them for dinner or bringing them to a gathering. They’re best served fresh while the cheese is melty and the tops are still buttery. I like pairing them with a cold, make-ahead side to keep the rest of the meal easy!
These sliders are great with a pasta salad for a classic potluck combo, or you can serve them with spinach orzo salad if you want something a little lighter, tangier, and more herby alongside the cheesy chicken. The lemony tahini dressing in our roasted cauliflower salad works especially well with the savory chicken sliders, and it can also be served warm or cold, depending on how you want to make the meal work. Chips, pickles, raw veggies, or a simple slaw would also be great if you’re keeping things extra low-effort.
Got Leftover Chicken? Here’s How to Use it
One rotisserie chicken can easily give you more than the 1 lb. of shredded chicken needed for these sandwiches, so don’t let the extra go to waste! Pull the meat from the bones, then refrigerate the extra in an airtight container for another meal.
I’ll be using my extra rotisserie chicken to make our traditional chicken salad for an easy meal-prep lunch. If you don’t have the full amount of chicken called for in the recipe, just reduce the dressing and add-ins. These chicken kale Caesar wraps are another great option because a little chicken goes a long way once it’s wrapped up with kale, Caesar dressing, and a tortilla. Or tuck the leftovers into our spinach artichoke quesadillas. You don’t need loads of chicken for those because the spinach, artichokes, and cheese already make them filling and delicious! See all our recipes for leftover chicken for even more ideas.
Storage & rEHEATING
While these chicken sliders are best the day they’re baked, I’d still enjoy any leftovers as a quick lunch or snack! Store them, once cooled, in an airtight container in the refrigerator for 3-4 days. Just know the rolls will soften the longer they sit.
Reheating
For the best texture, reheat leftovers in the oven at 350°F until warmed through. Cover them loosely with foil first so the tops don’t over-brown before the filling is hot, then uncover for the last few minutes. You can also microwave individual sliders in short bursts, but the rolls will turn out much softer.
Freezing
I don’t recommend freezing baked chicken sliders. The creamy chicken filling and soft Hawaiian rolls don’t thaw with the best texture, and the sliders can turn soggy once reheated. If you want to plan ahead, freeze plain shredded cooked chicken instead, then thaw it and mix the filling fresh before baking.
Try These Slider Recipes Next!
- These ground beef Sliders use simple pantry seasonings like Worcestershire, garlic powder, and paprika for classic burger flavor.
- These Ham and Cheese Sliders only need 10 minutes of prep, which is exactly what I want for a party tray!
- I’d make these BBQ Bean Sliders when I want smoky BBQ flavor without slow cooking a big piece of meat.
- Turkey Sliders turn leftover turkey, cranberry sauce, Swiss cheese, and Hawaiian rolls into a cozy pull-apart meal.
More Potluck Favorites
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