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BBQ Chicken & Bacon Baked Sliders

chef Laya
These BBQ chicken and bacon baked sliders are loaded with saucy shredded chicken, crispy bacon, melted cheddar and mozzarella, and buttery Hawaiian rolls. This easy party sandwich recipe is perfect for game day, potlucks, family dinners, and using leftover rotisserie chicken.
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Prepr Time 15 minutes
Cooking Time 25 minutes
ToTal Time 40 minutes
Type of plate Dinner
kitchen American
Serving 6

Ingredients
  

For the BBQ chicken sliders

  • 3 cups cooked shredded chicken such as rotisserie chicken
  • 1 cup barbecue sauce divided
  • 1 package Hawaiian sweet rolls or slider buns 12-count
  • 8 slices bacon cooked until crisp and crumbled
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup thinly sliced red onion optional
  • 2 tablespoons ranch dressing optional
  • 2 tablespoons chopped parsley optional, for garnish

For the garlic butter topping

  • 3 tablespoons unsalted butter melted
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon honey optional

Instructions
 

  • Preheat the oven to 350°F / 175°C. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray, butter, or oil.
  • Add the cooked shredded chicken and ¾ cup barbecue sauce to a bowl. Toss until the chicken is evenly coated. Set aside the remaining ¼ cup BBQ sauce for serving.
  • Without separating the rolls, slice the entire sheet of Hawaiian rolls horizontally using a serrated knife. Place the bottom half of the rolls in the prepared baking dish.
  • If using ranch dressing, spread it over the bottom rolls. Sprinkle half of the cheddar and mozzarella cheese evenly over the rolls.
  • Spread the BBQ shredded chicken evenly over the cheese. Top with crumbled bacon, sliced red onion if using, and the remaining cheese.
  • Place the top half of the slider rolls over the filling.
  • In a small bowl, stir together the melted butter, Worcestershire sauce, garlic powder, parsley, and honey if using. Brush the mixture evenly over the tops of the rolls.
  • Cover the baking dish loosely with aluminum foil. Bake for 15 minutes.
  • Remove the foil and bake for 8 to 10 more minutes, until the cheese is melted and the rolls are warm and lightly golden.
  • Let the sliders rest for 3 to 5 minutes. Slice into 12 individual sliders and serve warm with the remaining BBQ sauce, ranch dressing, pickles, or coleslaw.

Notes

  • Chicken options: Use rotisserie chicken, leftover cooked chicken breast, grilled chicken, slow-cooker shredded chicken, or well-drained canned chicken.
  • Cheese options: Substitute Colby Jack, Monterey Jack, pepper Jack, provolone, or a Mexican cheese blend for the cheddar and mozzarella.
  • Avoid soggy buns: Use enough BBQ sauce to coat the chicken but do not make the mixture too wet. A cheese layer under the chicken also helps protect the bottom buns.
  • Make ahead: Assemble the sliders, cover, and refrigerate for up to 12 hours. Add the butter topping immediately before baking.
  • Spicy option: Add sliced jalapeños, hot sauce, chipotle peppers in adobo, or use pepper Jack cheese.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3 to 4 days. Reheat to 165°F / 74°C before serving
  • Freezing: Freeze baked and cooled sliders for up to 2 months. Reheat in the oven, covered, until hot throughout.