20 Chicken Sliders Recipes Hawaiian Rolls Ideas

Chicken sliders recipes hawaiian rolls are the easiest way to feed a hungry crowd without turning on more than one oven rack. Soft, pillowy Hawaiian rolls soak up a buttery, savoury glaze while the shredded chicken and melted cheese stay tucked inside, so every bite is neat enough for a paper napkin. Most versions come together in under 40 minutes using rotisserie chicken, and the whole tray can be assembled ahead and baked just before guests arrive. Whether you like your chicken glazed in BBQ sauce, buffalo heat, or a sweet pineapple glaze, this list has a version that fits the occasion.

This is the base recipe most cooks reach for first: shredded rotisserie chicken tossed with 240 ml (1 cup) of your favourite BBQ sauce, piled onto the bottom half of a full sheet of Hawaiian rolls, and topped with shredded cheddar. A garlic-butter and poppy seed glaze brushed over the tops before baking is what gives the rolls their shiny, toasted finish. Bake covered with foil at 175°C (350°F) for the first 20 minutes so the cheese melts through, then uncover for a final 5 minutes to brown the tops. It's the version to master before trying any of the variations below.

For the fastest version, skip the glaze altogether and simply layer warm shredded chicken, a drizzle of BBQ sauce, and pre-sliced cheese between the rolls. Using a rotisserie chicken and pre-shredded cheese cuts the active prep to under 10 minutes, and a quick 12-15 minute bake at 190°C (375°F) uncovered still gets the cheese fully melted. Warm the chicken mixture on the hob for 2-3 minutes before assembling, since cold filling stops the cheese melting evenly. This stripped-back version is the one to keep on hand for last-minute dinners.

Bulk this version up by combining 500 g (about 3 cups) shredded chicken with 115 g (4 oz) of cooked, crumbled bacon before saucing, which adds a smoky depth that plain chicken doesn't have on its own. Use a smoky BBQ sauce rather than a sweet one to balance the bacon fat, and add an extra 55 g (1/2 cup) of cheese to account for the larger volume of filling. Press the filling down firmly with a spatula before adding the roll tops so the sliders hold together when cut. This is the heartiest option on the list and works well as a main course rather than a side.

Stir shredded chicken with 120 g (1/2 cup) cream cheese, 60 ml (1/4 cup) ranch dressing, and a 30 g (1 oz) packet of ranch seasoning instead of BBQ sauce for a cooler, herby filling. The cream cheese keeps the mixture from turning watery in the oven, which is a common problem with looser, sauce-only fillings. Fold in 30 g (1/4 cup) finely diced celery for a bit of crunch against the soft rolls. This version pairs particularly well with a side of extra ranch for dipping.

Toss the shredded chicken with 120 ml (1/2 cup) buffalo hot sauce mixed with 60 g (1/4 cup) softened cream cheese, which tames the vinegar bite while keeping real heat. Swap the cheddar for crumbled blue cheese or a mix of blue cheese and mozzarella for a proper buffalo-wing flavour. A thin drizzle of ranch or blue cheese dressing over the top once baked cools each bite down. Keep the butter glaze on the rolls plain here, since a sweet glaze fights with the vinegar heat underneath.

For the bare minimum version, you only need shredded chicken, BBQ sauce, and sliced cheese, with no separate butter glaze required. Brush the roll tops with plain melted butter instead of a seasoned mixture to save a step, and bake at 175°C (350°F) for 22-25 minutes covered until the cheese is fully melted. This is the recipe to hand to a teenager or a nervous first-time cook, since there's no sauce to measure out or reduce on the hob. It still comes out golden and pull-apart soft, just with a plainer flavour than the more seasoned versions.

Swap the BBQ sauce for a garlic cream sauce made from 30 g (2 tbsp) butter, 2 cloves minced garlic, and 60 ml (1/4 cup) double cream stirred through the shredded chicken, then top with a mix of 85 g (3/4 cup) mozzarella and 30 g (1/4 cup) grated Parmesan. Finish the glaze with extra Parmesan and a pinch of dried Italian herbs so the crust turns a deep golden brown rather than pale. Because this filling is richer, cut the portions slightly smaller than the BBQ version. It's the closest thing on this list to a chicken Alfredo in slider form.

Built for using up Thanksgiving leftovers, this version layers shredded chicken or turkey with 150 g (1 cup) prepared stuffing and a thin spread of 60 ml (1/4 cup) gravy instead of BBQ sauce. The stuffing adds enough moisture that you don't need extra sauce, so keep the layer thin to avoid soggy rolls. Cranberry sauce spread on the roll bottoms before the chicken adds the tartness this combination needs. Bake exactly as the classic version, covered for 20 minutes then uncovered for 5.

Stretch a single 500 g (about 3 cups) batch of chicken further by bulking the filling with a 400 g (14 oz) tin of drained, mashed cannellini beans, which adds body without much extra cost. A basic value-brand BBQ sauce and a mild cheddar work just as well here as anything premium, since the butter glaze is what carries most of the flavour. This version costs a fraction of the bacon or Parmesan variations while still feeding the same size crowd. It's the one to make when you need volume more than flair.

Assemble the sliders directly on a lined baking sheet rather than in a dish, which lets more of the roll bottoms crisp up in the oven's direct heat. Skip the foil step and bake uncovered at 200°C (400°F) for 12-15 minutes, watching closely after the 10-minute mark so the tops don't over-brown. This method suits smaller batches of 6-8 rolls rather than a full tray of 12. It's roughly 10 minutes faster than the classic covered method.

Combine shredded chicken with 60 ml (1/4 cup) wholegrain mustard and 45 ml (3 tbsp) honey instead of BBQ sauce for a tangier, less sweet filling. Add a layer of thinly sliced dill pickles under the cheese, which cuts through the richness of the butter glaze on top. This version holds up particularly well served at room temperature, making it a good pick for a packed lunch or picnic tray. Use a mild white cheese like Swiss or Havarti rather than cheddar so the mustard flavour stays forward.

Layer the classic BBQ chicken with 85 g (3/4 cup) crumbled cooked bacon and a drizzle of 45 ml (3 tbsp) ranch dressing before adding the cheese, then repeat a thin layer of bacon on top of the cheese before the roll lids go on. The double layer of bacon means every slider gets a bit of smoky crunch rather than just the top pieces. Because this version has more fat overall, blot the bacon on paper towel first so the rolls don't turn greasy. It's the most indulgent version on this list and disappears fastest at parties.

Lean into the Hawaiian rolls with a genuinely tropical filling: simmer 120 ml (1/2 cup) BBQ sauce with 60 ml (1/4 cup) pineapple juice and 1 g (1/2 tsp) chilli powder for 3-4 minutes until slightly thickened, then stir through the shredded chicken. Layer with thin rings of red onion and 100 g (1/2 cup) drained pineapple tin chunks before the cheese goes on. The reduced juice keeps the sauce from making the rolls soggy the way straight pineapple juice would. This is the version kids tend to prefer thanks to the natural sweetness.

Toss the shredded chicken with 120 ml (1/2 cup) teriyaki sauce simmered on the hob for 5 minutes until slightly syrupy, which prevents a thin, watery sauce from soaking the rolls. Top with mozzarella rather than cheddar, since its milder flavour lets the teriyaki come through, and scatter toasted sesame seeds over the butter glaze before baking. A few thin slices of spring onion folded in right before assembly add a fresh bite against the sweet glaze. This version is worth doubling, since it's consistently the first tray to empty.

Instead of shredded chicken, use 500 g (1 lb) thinly sliced chicken breast pan-fried for 3-4 minutes per side, then chopped and tossed with 120 ml (1/2 cup) marinara sauce. Layer with mozzarella and a light dusting of breadcrumbs mixed with Parmesan for a bit of crunch reminiscent of chicken Parmesan. Because the chicken is freshly cooked rather than shredded from a rotisserie bird, build in an extra 10 minutes of prep time compared with the classic recipe. Baking time stays the same at 175°C (350°F) for 20-25 minutes.

A firmer take on the creamy buffalo version above, this one skips the cream cheese and simply tosses shredded chicken in 120 ml (1/2 cup) buffalo sauce straight from the bottle. Use a full 115 g (1 cup) of crumbled blue cheese mixed into the filling itself, not just on top, so the flavour runs through every bite. Because blue cheese is salty, cut the salt in the butter glaze back to a small pinch. Serve with celery sticks on the side for a true wing-night feel.

Cook 700 g (1.5 lb) raw chicken breasts in the slow cooker with 240 ml (1 cup) BBQ sauce on low for 6 hours, then shred directly in the sauce with two forks before assembling the sliders as usual. This method needs no stovetop step and produces a more tender, fall-apart texture than rotisserie chicken. Drain off any excess liquid before piling the filling onto the rolls, since slow-cooked chicken releases more liquid than pre-cooked chicken does. Everything else, from the cheese to the butter glaze, follows the classic recipe exactly.

Sauté 300 g (2 cups) thinly sliced chicken breast with 150 g (1 cup) sliced green peppers and onion in 15 ml (1 tbsp) oil for 6-8 minutes until softened and lightly browned, then season with salt and pepper rather than BBQ sauce. Top with provolone rather than cheddar, which melts into the classic stringy cheesesteak texture. This version needs a touch more butter glaze than most, since the filling itself has less sauce to keep the rolls moist. It's a good pick for anyone who prefers a savoury filling over a sweet or tangy one.

Caramelise 2 large sliced onions in 30 g (2 tbsp) butter over low heat for 25-30 minutes until deep golden brown, then fold through the shredded chicken along with 15 ml (1 tbsp) Worcestershire sauce. Top with Gruyère instead of cheddar for the classic French onion soup flavour, and don't rush the onions, since underdone onions turn the filling watery rather than sweet. This is a slower variation than most on the list, but the caramelised onions are worth the extra 25 minutes. Serve with a small cup of warm beef broth for dipping, just like French onion soup.

Stir shredded chicken with 100 g (3.5 oz) chopped frozen spinach (thawed and squeezed dry) and 100 g (1/2 cup) chopped marinated artichoke hearts into 80 g (1/3 cup) cream cheese for a filling closer to a warm dip than a sandwich. Top with a mix of mozzarella and Parmesan for a golden, bubbling crust. Squeezing the spinach thoroughly dry is the key step here, since any extra water left in will make the bottom rolls soggy. This is the richest, most restaurant-style version on the list and is best served hot, straight from the oven.

Always warm your chicken filling on the hob for a few minutes before piling it onto the rolls; cold filling stops the cheese from melting evenly and can leave the centre rolls undercooked. Keep the sauce-to-chicken ratio close to 240 ml sauce per 500 g chicken (1 cup per 3 cups) so the filling stays moist without turning the rolls soggy. Covering the tray with foil for the first two-thirds of baking is what melts the cheese through without over-browning the tops too early. Use a serrated knife to slice through the whole sheet of rolls at once rather than pulling them apart, which keeps the layers intact. If you're making any of the variations that start from raw chicken breast rather than pre-cooked rotisserie chicken, such as the sheet-pan Chicken Parmesan, slow-cooker, or Philly cheesesteak versions, always check the chicken reaches a safe internal temperature of 74°C (165°F) on a meat thermometer before serving.

These sliders are substantial enough to serve as a main with a simple green salad or coleslaw on the side to cut through the richness. For game day or parties, arrange them on a board with extra BBQ or ranch sauce in small bowls for dipping. A side of crinkle-cut oven chips or sweet potato fries rounds the tray out into a full meal. Leftover sliders also travel well wrapped individually in foil for packed lunches the next day.

Store leftover sliders in an airtight container in the fridge for up to 3 days. Reheat covered in foil at 160°C (325°F) for 10-12 minutes so the rolls warm through without drying out; a microwave will heat them faster but leaves the rolls noticeably tougher. These don't freeze well once assembled, since the rolls turn soggy on thawing, but the cooked, sauced chicken filling on its own freezes well for up to 2 months. Thaw the filling overnight in the fridge and assemble fresh rolls when ready to bake.