Pulled BBQ Chicken Sliders are super easy to make, perfect for game day, and use a rotisserie chicken to save time. Shredded BBQ Chicken meets creamy coleslaw all loaded onto sweet Hawaiian Rolls. Ready to eat in under 30 minutes!
This is one of those recipes that is perfect to throw together last minute when you have guests coming over. It makes 12 sliders, which is enough for 4-5 people and these are always a crowd pleaser.
Plus, these easy sliders use under 10 ingredients and there's no chopping required! For more easy game day favorites, check out these Air Fryer Chicken Bites, Cottage Cheese Buffalo Chicken Dip and Chunky Guacamole.
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Why You'll Love These Sliders:
- Easy with Minimal Prep. Simple step by step instructions with hardly any prep work!
- Quick. We're using store-bought rotisserie chicken and bagged pre-cut coleslaw, which makes our job way easier and no one will ever know.
- Flavor Packed. From the saucy bbq chicken to the creamy coleslaw, these sliders are huge on taste!
- Game Day Favorite. Get your hands messy with this ideal game day food.
If you love these Pulled BBQ Chicken Sliders, you'll also love these Italian Sliders on Hawaiian Rolls, Hawaiian Roll Cheeseburger Sliders, Meatball Sliders, and Roast Beef Sliders.
Ingredients:
BBQ Sauce: I used a combination of ⅓ cup Kinder's Honey Hot BBQ Sauce with ⅔ cup Stubb's Original BBQ Sauce and it turned out fantastic. The Honey Hot is a bit on the spicy side and I like to tone it down a bit with the original bbq sauce.
Coleslaw: Bagged Coleslaw mix saves us so much time and clean up, but we're making the creamy sauce ourselves.
Rotisserie Chicken: Store bought rotisserie chicken is another huge time saver and it pulls apart and shreds well in this recipe. Plus, it's really tender.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
Not big on coleslaw? Swap it out for crisp romaine hearts, thinly sliced red onion and pickles. You'll get that same crunch and freshness we want!
Want to make the chicken from scratch? Try this Dutch Oven BBQ Pulled Chicken Recipe.
Any bbq sauce brand can be used for this recipe, but I do recommend an original thicker based sauce versus vinegar based, which will really soak through the rolls.
The King's Sweet Hawaiian Rolls can be substituted with the savory buttery rolls or another type of slider rolls.
For more Game Day Chicken Recipes, try these Hot Honey Chicken Tenders, Boneless Smoked Chicken Thighs, and Buffalo Chicken Wontons.
How to Make BBQ Chicken Sliders:
Step 1: In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar and salt and pepper until combined.
Step 2: Add in the coleslaw and stir to combine. Place the bowl in the fridge.
Step 3: Remove the skin from the rotisserie chicken and pull the meat from the bones. Discard the bones and skin.
Step 4: Add the shredded chicken into a dutch oven or large pot over low heat on the stovetop. Pour in bbq sauce and cover and cook for 15 minutes.
Step 5: Preheat the oven to 350 degrees. Slice the Hawaiian Rolls in half to create a top and bottom portion, like a hamburger bun. Place on a cookie sheet and bake for 8 minutes.
Step 6: Melt butter and brush over tops of rolls half way through baking.
Step 7: Open up the Hawaiian rolls and onto the bottom portion cover with bbq chicken. Then, top with about ½ of the coleslaw. Close up the sliders with the top of the rolls.
Step 8: Cut into 12 sliders.
Step 9: Serve with lots of napkins and enjoy! There will be leftover coleslaw to serve on the side.
Expert Tips:
- If there are any giant pieces of cabbage in the Cole slaw mix, just toss them. Those are usually the bottom portion of the cabbage and taste bitter.
- The rotisserie chicken really just needs to warm up in the sauce. Don't overcook it or it may dry out. If it looks dry, add in ¼ cup more bbq sauce.
- Allow the coleslaw to sit in the fridge for at least 15 minutes to help dissolve the small amount of sugar in the sauce.
For fun appetizers to pair with these sliders, try these Loaded Tater Tots, Fried Mozzarella Cheese Balls, and Jalapeno Cream Cheese Dip.
Storage and Reheating:
Wrap the extra sliders in tin foil in serving sizes of 2-3 sliders and store in the fridge for up to 2 days. I will grab them right from the fridge and eat them cold, but you can also reheat in the oven at 350 degrees for 8 minutes, right in the tin foil package.
More Game Day Recipes To Try:
If you tried this Pulled BBQ Chicken Sliders Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Pulled BBQ Chicken Sliders
- Total Time: 25 minutes
- Yield: 12 sliders 1x
Description
Pulled BBQ Chicken Sliders are super easy to make, perfect for game day, and use a rotisserie chicken to save time. Shredded BBQ Chicken meets creamy coleslaw all loaded onto sweet Hawaiian Rolls. Ready to eat in under 30 minutes!
Ingredients
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 teaspoons sugar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 11-14 ounce coleslaw mix (without the sauce package or throw it away)
- 1 store bought rotisserie chicken
- 1 cup original bbq sauce (thick works best, not vinegar based)
- 1 (12 ounce) package of Hawaiian Sweet Rolls
- 2 tablespoons melted butter
Instructions
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar and salt and pepper until combined.
- Add in the coleslaw and stir to combine. Place the bowl in the fridge.
- Remove the skin from the rotisserie chicken and pull the meat from the bones. Discard the bones and skin.
- Add the shredded chicken into a dutch oven or large pot over low heat on the stovetop. Pour in bbq sauce and cover and cook for 15 minutes.
- Preheat the oven to 350 degrees. Slice the Hawaiian Rolls in half to create a top and bottom portion, like a hamburger bun. Place on a cookie sheet and bake for 8 minutes.
- Melt butter and brush over tops of rolls half way through baking.
- Open up the Hawaiian rolls and onto the bottom portion cover with bbq chicken. Then, top with about ½ of the coleslaw. Close up the sliders with the top of the rolls.
- Cut into 12 sliders.
- Serve with lots of napkins and enjoy! There will be leftover coleslaw to serve on the side.
Notes
- If there are giant pieces of cabbage in the coleslaw mix, toss them. Those are usually the bottom portion of the cabbage and taste bitter.
- The rotisserie chicken really just needs to warm up in the sauce. Don't overcook it or it may dry out. If it looks dry, add in ¼ cup more bbq sauce.
- Allow the coleslaw to sit in the fridge for at least 15 minutes to help dissolve the small amount of sugar in the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: appetizer
- Method: stovetop and baked
- Cuisine: Southern
Robert says
These were so easy to make and delicious! I love the slaw topping. Insane flavor. Thank you!
Tara Smithson says
The slaw is my favorite part! Thanks so much for the review. I really appreciate it.