Hi there, I’m Rosie — your cozy baker friend from Asheville who believes dinner should feel like a warm hug.
When life’s busy and the day’s been long, I reach for recipes like these Shredded Rotisserie Chicken Sliders — buttery golden buns, melty cheese, and tender rotisserie chicken in a creamy, smoky sauce that comes together in minutes.
They’re the kind of meal that says “you’ve got this” when you don’t have much left in the tank. Using a store-bought rotisserie chicken means less prep and more flavor — all you need to do is shred, mix, assemble, and bake. By the time they come out of the oven, the tops are golden and crisp, the cheese is oozing perfectly, and your kitchen smells like comfort itself.
Whether you’re hosting a game-day party, making a no-fuss weeknight dinner, or feeding a hungry crowd, these sliders are quick, forgiving, and completely delicious.
Table of Contents
Why You’ll Love Shredded Rotisserie Chicken Sliders
- Quick and easy: On the table in under 30 minutes.
- Crowd-pleasing: Everyone loves a warm, cheesy slider.
- Budget-friendly: One chicken stretches far.
- Flexible: Mix up your cheese, sauce, or toppings.
- Perfect for parties: Ideal for sharing and reheating.
- Make-ahead friendly: Assemble, chill, and bake when ready.
- Full of flavor: Creamy, smoky, tangy, and buttery all at once.
Ingredients
For the Sliders
- 3 cups shredded rotisserie chicken
- 12 slider buns or Hawaiian rolls
- 1 cup shredded cheese (cheddar, mozzarella, or provolone)
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ cup melted butter
- 2 tablespoons honey or brown sugar
- 1 tablespoon poppy seeds (optional)
- 1 tablespoon chopped parsley (for garnish)
Step-by-Step Instructions
- Preheat & prep – Heat oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking dish.
- Mix the filling – Combine shredded chicken, mayonnaise, Dijon, garlic powder, smoked paprika, black pepper, and ¾ cup cheese. Adjust salt if needed.
- Assemble – Slice buns horizontally into one slab of tops and bottoms. Place bottoms in dish.
- Spread the filling – Layer the chicken mixture evenly, sprinkle on remaining cheese, and cap with roll tops.
- Butter glaze – Mix melted butter, honey, and poppy seeds. Brush generously over tops.
- Bake – Bake uncovered 15–20 minutes until golden and melty.
- Finish – Rest 5 minutes, garnish with parsley, then cut into sliders and serve warm.
How to Serve Shredded Rotisserie Chicken Sliders
There’s something about a tray of warm sliders that gathers people faster than a kitchen timer ding. I love serving these right out of the oven on a wooden board with bowls of pickles and dipping sauces — think ranch, BBQ, or honey mustard.
For dinner, pair them with:
- A fresh green salad
- Coleslaw for crunch
- Roasted potatoes or chips for something hearty
For game day or gatherings, sliders play beautifully with cold drinks and casual sides. If you’re hosting, prep everything ahead and keep them warm in a low oven until guests arrive.
Discover great ideas like Best Grilled Cheese Burrito for another melty, crowd-pleasing recipe to add to your cozy night rotation.
How to Store Shredded Rotisserie Chicken Sliders
If your family doesn’t eat them all (rare, but possible), these sliders store beautifully.
- Fridge: Cool completely, then cover tightly or place in an airtight container for up to 3 days.
- Freezer: Wrap individually in foil and freeze up to 2 months. Label for easy reheating.
Reheating tips:
- From the fridge: Bake covered in foil at 325°F for 10–12 minutes.
- From the freezer: Thaw overnight, then reheat uncovered for crisp tops.
- Microwave single sliders 15–20 seconds on a paper towel if you’re in a hurry.
Looking for inspiration? Try Neiman Marcus Chicken Casserole for another creamy make-ahead comfort dish.
Tips to Make Shredded Rotisserie Chicken Sliders
- Shred while warm: Warm chicken pulls apart easily and stays juicy.
- Taste as you go: Every rotisserie chicken is seasoned differently — adjust salt and Dijon.
- Don’t skip the butter glaze: It’s what gives the sliders their glossy, bakery-style top.
- Mix cheeses: Combine cheddar (flavor) + mozzarella (melt) for the best results.
- Avoid soggy bottoms: Pat chicken dry or toast bun bottoms briefly.
- Batch smart: Make two pans—one for now, one for tomorrow.
- Customize: Toss in onions, bacon, jalapeños, or herbs to make them your own.
Variations of Shredded Rotisserie Chicken Sliders
There’s no wrong way to make these. Think of this recipe as your base layer of cozy creativity.
BBQ Chicken Sliders
Add ½ cup BBQ sauce and swap cheddar for smoked gouda. Brush tops with butter and chili powder.
Buffalo Ranch Sliders
Mix in ⅓ cup buffalo sauce and sprinkle with blue cheese crumbles or pepper jack.
Cheesy Ranch Sliders
Add ¼ cup ranch dressing and Monterey Jack cheese. Toss in green onions for crunch.
Mediterranean Sliders
Use provolone, roasted red peppers, olives, and feta. Brush tops with olive oil and oregano.
Check out Mediterranean Roasted Potato Chicken Thighs for another bright, herby dish.
Honey Mustard Apple Sliders
Add 1–2 tablespoons whole-grain mustard and ½ cup finely diced apples for tangy sweetness.
Southwest Sliders
Mix in roasted corn, chipotle adobo, and lime juice. Finish with cilantro.
Caprese Sliders
Mozzarella, sun-dried tomatoes, and balsamic glaze — fresh basil on top for flair.
FAQs
Q1: Can I make these ahead of time?
Yes! Assemble, cover, and refrigerate up to 24 hours. Brush butter glaze before baking.
Q2: What cheese melts best?
Provolone and mozzarella melt the smoothest, cheddar adds flavor, and a blend gives you both.
Q3: Can I use leftover chicken instead of rotisserie?
Absolutely. Any cooked shredded chicken works — adjust moisture and salt to taste.
Q4: How do I prevent soggy sliders?
Pat chicken dry, bake uncovered, and toast buns lightly before assembly if needed.
Q5: What sides pair well?
Try crunchy slaw, salad, roasted veggies, or even fruit salad for a lighter touch.
Final Thoughts
There’s something magical about recipes that bring everyone to the table. These Shredded Rotisserie Chicken Sliders are just that — cozy, flavorful, and ready for real life.
They’re simple enough for Tuesday night, special enough for Sunday gatherings, and flexible enough to become whatever version your kitchen calls for. Keep the recipe close, play with flavors, and don’t stress the mess — because every buttery bite is worth it.
So, next time you spot a rotisserie chicken at the grocery store, you’ll know exactly what to do with it.
Print
Shredded Rotisserie Chicken Sliders
- Total Time: 30 minutes
- Yield: 12 sliders 1x
Description
Tender shredded rotisserie chicken tucked into buttery slider rolls with melty cheese and a sweet-savory butter glaze. These easy baked sliders are ready in 30 minutes and always a crowd-pleaser for weeknights, game day, or potlucks.
Ingredients
- 3 cups shredded rotisserie chicken (skin removed, meat finely pulled)
- 12 slider buns or Hawaiian rolls (keep bottoms connected)
- 1 cup shredded cheese (cheddar, mozzarella, or provolone)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper (plus salt to taste)
- 1/4 cup melted butter
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon poppy seeds (optional)
- 1 tablespoon chopped parsley, for garnish
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment.
2. In a bowl, combine shredded chicken, mayonnaise, Dijon, garlic powder, smoked paprika, black pepper, and 3/4 cup cheese. Taste and add a pinch of salt if needed.
3. Slice slider rolls horizontally into one slab of bottoms and one slab of tops. Place bottoms in the prepared dish.
4. Spread chicken mixture evenly over bottoms. Sprinkle remaining 1/4 cup cheese. Cap with tops.
5. Stir together melted butter, honey, and poppy seeds. Brush generously over the roll tops.
6. Bake 15–20 minutes, until tops are golden and cheese is melted. Rest 5 minutes, garnish with parsley, then slice and serve warm.
Notes
For extra crisp tops, remove foil (if using) for the last 3 minutes of baking.
Prevent soggy bottoms by lightly toasting the bottom slab for 3–4 minutes before assembling.
Flavor swaps: add 1/3 cup buffalo sauce + blue cheese, or 1/2 cup BBQ sauce + smoked gouda.
Great make-ahead: assemble, cover, and refrigerate up to 24 hours; brush butter glaze just before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 240
- Sugar: 6g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg