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Easy Chicken Sliders are a great way to use up leftover Thanksgiving turkey or shredded chicken. Shredded chicken, cheese, red onion, dijon mustard and spices are sandwiched between slider buns and heated. These are the perfect dinner, lunch or even a snack for football game day.
These Easy Chicken Sliders are on the table in 30 minutes and built for exactly the kind of night where you need something fast, filling, and crowd-proof. Shredded chicken, melty mozzarella, and thinly sliced red onion get stacked on soft Hawaiian rolls, then brushed with a butter-dijon sauce and a paprika spice blend and baked until golden. The result is a warm, savory slider with a slightly crispy top and a gooey, cheesy center.
This recipe works just as well with rotisserie chicken from the store as it does with leftover shredded chicken, which makes it one of my go-to moves after a weekend of cooking. It scales easily for a crowd and can be assembled ahead and baked when you’re ready. For more ways to use shredded chicken try these Chicken Enchilada Sliders, Buffalo Chicken Sliders, or this Slow Cooker Shredded Chicken for easy weeknight prep.
Why These Chicken Sliders Work
The butter-dijon topping does more than flavor the buns. As it bakes, the dijon emulsifies into the butter and soaks into the Hawaiian rolls, keeping them soft on the inside while the outside turns golden. It’s the same technique behind the best baked sliders in any category, the bun becomes part of the dish, not just a vessel.
The paprika spice blend sprinkled over the top before baking is a small step that most slider recipes skip. It creates a lightly seasoned crust on the bun that adds a second layer of savory flavor and gives the sliders a more finished look straight from the oven.
Hawaiian rolls are non-negotiable here. Their slight sweetness balances the savory dijon and the saltiness of the mozzarella. Dinner rolls work in a pinch, but the sweet-savory contrast is a big part of what makes these so craveable.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Shredded Chicken or Turkey: Today’s recipe is the perfect way to use rotisserie chicken. It is also great for this Easy Instant Pot Shredded Chicken, Slow Cooker Shredded Chicken for using your leftover Herb Roasted Turkey.
- Cheese: The shredded cheese on these chicken sliders helps to add flavor. I used shredded mozzarella but you could use any variety including pepper jack or sharp cheddar.
- Red Onion: The sliced red onion is a nice addition but if you don’t like onion it isn’t necessary. You can also use sweet onion in its place. I suggest slicing it thin to help the sandwich stay together better. You also can sauté the onion or caramelize onions to create soft onion that would stick to the cheese better if you want.
- Mustard Sauce: The flavor of these chicken sliders is a combination of butter and mustard. If you aren’t a fan of mustard you could try a dressing like ranch or blue cheese or just the butter.
- Buns: For the buns you will want to use some sort of package of slider buns, preferably something like a Hawaiian style roll. Once you have the rolls you will want to slice the rolls in half in order to layer the ingredients inside.
Recipe Variations
- Spice: Add some spice to these sliders with hot sauce, buffalo sauce, more crushed red pepper or cayenne red pepper.
- BBQ: You can add your favorite bbq sauce to make these bbq chicken sliders. It is so easy and a great way to add flavor to these sandwiches.
- Cheese: There are a variety of cheese options you can use from cheddar cheese, swiss cheese, to mozzarella cheese, to pepper jack, to Parmesan cheese.
- Vegetables: I like adding vegetables to these sliders. Try green onions, roasted red peppers, spinach, lettuce, sun-dried tomatoes, banana peppers or pepperoncinis or cherry tomatoes.
How Do You Make These Pulled Chicken Sliders?
Step 1: Prepare Rolls: Preheat the oven to 350F. Grease and line a 9” x 13” casserole dish or baking sheet. Cut the sandwich roll sheet in half through the middle and lay the bottom half of the sandwiches in the casserole dish.
Step 2: Layer Chicken: Layer on the shredded chicken onto the buns.
Step 3: Add Cheese: Add the shredded cheese in an even layer.
Step 4: Add Onions: And the sliced red onions on top of the bottom layer of the buns.
Step 5: Create Spice Blend: In a small bowl combine the paprika, garlic powder, onion powder, salt and pepper and stir well. Cover the sandwich fillings with the top of the sandwich buns.
Step 6: Create Sauce: In a small saucepan, melt the butter and dijon mustard over medium-high heat, whisking to emulsify the butter mixture together. Pour the melted butter over the top of the rolls using a pastry brush to ensure even coating. Sprinkle the paprika spice mixture over the buns.
Step 7: Bake: Cover the casserole dish with tinfoil and bake for 15-20 minutes, until butter is fully absorbed and the sweet Hawaiian rolls are golden brown. Uncover and cook for about 3 to 5 minutes, or until the top of the buns are lightly browned {watch to make sure they don’t burn}. Slice into individual sliders and serve immediately. Store the leftovers in an airtight container.
Common Mistakes to Avoid
- Skipping the foil. Baking covered for the first 15 to 20 minutes is what melts the cheese and steams the filling without burning the bun tops. Uncovering for the last 3 to 5 minutes is what gives you the golden finish. Don’t skip either step.
- Using wet chicken. If your shredded chicken has excess moisture, from slow cooker liquid or canned chicken, drain and pat it dry before layering. Wet chicken is the primary cause of soggy bottoms.
- Uneven butter coverage. Use a pastry brush to get the butter-dijon mixture into the seams between the rolls, not just the tops. The seams are where the bun soaks in the most flavor and where dry spots show up after baking.
- Cutting before resting. Let the sliders sit for 2 to 3 minutes after coming out of the oven before slicing. Cutting immediately causes the filling to slide and the buns to compress.
Storage Tips
- Store leftover sliders in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in a 325°F oven for 8 to 10 minutes until warmed through, this keeps the buns from drying out.
- An air fryer at 325°F for 4 to 5 minutes also works well and crisps the tops back up. The microwave works in a pinch but will soften the buns.
Recipe FAQ
Yes. Assemble the sliders, chicken, cheese, and onions layered on the bottom buns, top buns on, and cover tightly with foil. Refrigerate for up to 24 hours. When ready to bake, add the butter-dijon topping and spice blend, then bake as directed, adding 5 extra minutes to account for the cold start. Do not add the butter sauce before refrigerating or the buns will get soggy overnight.
Mozzarella melts smoothly and stays mild, which lets the butter-dijon topping come through. Pepper jack adds heat. Sharp cheddar adds more bite. Provolone is a great middle-ground option, it melts well and has a slightly stronger flavor than mozzarella without overpowering everything else. Avoid pre-shredded cheeses if possible; block cheese melts more evenly.
Three things help: drain any excess liquid from the chicken before layering, don’t add the butter sauce until right before baking, and bake covered for the first phase so the moisture from the filling stays trapped as steam rather than soaking into the bun. Toasting the bottom bun in a dry skillet for a minute before assembling is an optional step that creates an extra barrier if you’re particularly concerned about sogginess.
Yes, but freeze them assembled and unbaked. Do not include fresh toppings. Wrap the whole pan tightly and freeze for up to 2 months. Thaw in the refrigerator overnight, then add the butter topping and bake as directed with an extra 5 to 10 minutes.
Other Chicken Recipes
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Easy Chicken Sliders
Video
Ingredients
- 1 sheet sandwich rolls {I like to use Hawaiian sweet rolls, sliced in half}
- 3 cups shredded rotisserie chicken {or you can use leftover shredded turkey}
- 1 cup shredded mozzarella cheese {or cheese of your choice}
- 1/4 red onion, sliced thin
- 1/3 cup butter, or more as desired
- 2 tablespoons dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper {optional for spice}
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 350F. Grease and line a 9” x 13” casserole dish. Cut the sandwich roll sheet in half through the middle and lay the bottom half of the sandwiches in the casserole dish.
- Layer on the shredded chicken, shredded cheese, and sliced red onions on top of the bottom layer of the buns. In a small bowl combine the paprika, garlic powder, onion powder, crushed red pepper, salt and pepper and stir well. Cover the sandwich fillings with the top of the sandwich sheet.
- In a small saucepan, melt the butter and dijon mustard over medium-high heat, whisking to emulsify together.
- Pour the butter over the sandwiches, using a pastry brush to ensure even coating. Sprinkle the paprika spice mixture over the buns.
- Cover the casserole dish with tinfoil and bake for 15-20 minutes, until butter is fully absorbed. Uncover and cook for about 3 to 5 minutes, or until the top of the buns are lightly browned {watch to make sure they don’t burn}. Slice into individual sliders and serve immediately.
Notes
- Make ahead: Assemble the sliders up to 24 hours in advance and refrigerate covered. Add the butter-dijon topping and spice blend right before baking. Do not add the butter sauce ahead of time or the buns will get soggy.
- Drain any excess liquid from the shredded chicken before layering. Wet chicken is the most common cause of soggy bottoms.
Bake covered for the first 15 to 20 minutes to melt the cheese and steam the filling, then uncover for 3 to 5 minutes to get a golden top. Do not skip either step. - Use a pastry brush to work the butter-dijon mixture into the seams between the rolls, not just the tops. This is where the most flavor absorbs.
- Cheese options: mozzarella, pepper jack, sharp cheddar, or provolone all work well. Block cheese melts more evenly than pre-shredded.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can the Easy Chicken Sliders be prepared ahead of time?
can
Yes but I would wait to bake them until you are ready to eat them or the bread might get hard and then when you reheat it the bread just doesn’t work as well.
These were a big hit! I used less butter and subbed Costco dinner rolls as I find Hawaiian rolls too sweet. Our church group of mixed ages enjoyed them, many people mentioning appreciating the touch of red onions.
So glad!!
Everyone loved these !!!
So glad! Thanks for letting me know!
Going to be making these delicious sliders for my Super Bowl party on Sunday. Can’t wait!
Hope you like them Jill! 🙂
These are great! So easy to make also!
Thank you! They are so easy to make.