Learn how to make never-soggy slow cooker BBQ chicken sliders with juicy seared chicken thighs, sweet Hawaiian rolls, and a savory garlic butter glaze. This easy appetizer is perfect for a fun weeknight dinner, party food, game day tailgates, or your next church potluck.
I love Philly cheesesteak sliders because they’re easy to make, and they’re the perfect size for a fun, handheld party appetizer. These slow cooker BBQ chicken sliders are no different. They are sure to be a crowd favorite!
Why You’ll Love My BBQ Chicken Sliders
- This recipe uses a slow cooker BBQ chicken filling. This keeps it juicier and extra tasty, and you can let the slow cooker do all the work for you.
- You can make them ahead of time, and they’re so easy that anyone can make them!
- This recipe uses seared chicken thighs, which is the secret to making BBQ chicken sliders that are never soggy.
- They’re baked with a mouth-watering, homemade garlic butter glaze for the best flavor.
Ingredients & Substitutions Notes
- Chicken Thighs – I like to use seared chicken thighs because they’re extra juicy and more flavorful. You can use chicken breast instead, but you might add a splash of chicken broth to the slow cooker to keep them from getting too dry.
- Spices – You’ll need sea salt, black pepper, smoked paprika, garlic powder, celery salt, onion powder, light brown sugar, and a little bit of Italian parsley.
- Olive Oil – I use olive oil to coat the chicken before searing. This way, the spices will stick to it better. Any neutral-flavored oil, including vegetable oil or canola oil, will work for this.
- Apple Cider Vinegar – Apple cider vinegar gives the best flavor for BBQ-based recipes. White vinegar will also make a good substitute if that’s all you have on hand.
- BBQ Sauce – You can use your favorite store bought BBQ sauce, or you can make your own homemade BBQ sauce instead.
- Hawaiian Rolls – There’s just something so good about BBQ chicken sliders with Hawaiian rolls. If you’d rather make your own, Grandma’s homemade yeast rolls make a great slider!
- Provolone Cheese – Provolone cheese is my go-to for this recipe, but you can also use Swiss cheese, Monterey Jack, low-moisture mozzarella, or even a sharp cheddar. Alternatively, you can use some Cheez Whiz instead.
- Salted Butter – You’ll need melted salted butter for the garlic butter glaze.
How to Make BBQ Chicken Sliders in the Slow Cooker (Step by Step)
Start by patting the chicken thighs dry with a paper towel. Then I’ll show you how to sear them for maximum juiciness.
How to Sear the Chicken Thighs
It may be tempting to skip this step, but I don’t recommend it. Searing the chicken is the key to locking in those spices so that they don’t wash off as easily in the slow cooker. It also locks in the moisture so that the chicken stays extra juicy even after shredding.
- In a medium bowl, whisk together the spices and seasonings, including the salt, pepper, smoked paprika, garlic powder, celery salt, onion powder, and brown sugar.
- Toss the thighs in the bowl with the spice mix ’til the chicken is coated.
- Heat the olive oil in a large skillet over medium heat.
- Then sear the chicken in the hot skillet over medium heat, cooking 2-3 minutes per side.
Make the BBQ Chicken Filling in the Slow Cooker
- Place the seared chicken immediately into the greased slow cooker, and pour the apple cider vinegar and Worcestershire sauce around the chicken, not over it; that way, you don’t wash any seasonings off the chicken.
- Cover and slow cook on low for 4-6 hours, ’til the chicken is cooked all the way thru.
- Once the chicken is fully cooked, remove the meat to a large mixing bowl, and shred it with forks.
- Mix about 1/4 cup of the leftover liquid from the slow cooker back into the shredded chicken; then remove the rest of the liquid from the slow cooker and either set aside to save or dispose of it.
- Add the bbq sauce to the chicken and mix together well.
- Place the bbq chicken mixture back into the slow cooker; then cover and cook on low for about 45 minutes.
How to Assemble BBQ Chicken Sliders on Hawaiian Rolls
- When you’re ready to assemble the sliders, slice the Hawaiian Rolls in half, as a whole. You’ll have the top layer of the rolls, and then a bottom layer. Place the bottom layer of the rolls in a lightly greased baking dish or baking sheet. Spread the bottoms of the rolls with mayo.
- Using tongs, pile on the bbq chicken.
- Lay the provolone cheese on top of the chicken, and then add the top layer of rolls.
Baking BBQ Chicken Sliders With Homemade Garlic Butter
- Before serving, mix together the melted butter, garlic powder, and minced parsley in another small bowl or glass measuring cup. Brush the tops of the rolls with the garlic butter mixture, and sprinkle with extra Italian parsley if desired.
- Bake at 350° F for about 10 minutes, or ’til the cheese is melted and the buns are golden.
And that’s it! Serve while warm and enjoy! Before serving, if desired, you can add cole slaw as an optional topping underneath the top bun… Or you can just serve the sliders with cole slaw, as it makes an excellent companion side to these tasty little sliders.
What to Serve With BBQ Chicken Sliders
- Serve them with your favorite salad. Here are a few ideas: deviled egg potato salad, ambrosia fruit salad, and broccoli salad.
- Following the garlic butter theme, these garlic parmesan chicken skewers make a great addition to go along with these BBQ chicken sliders.
- For sides, you can serve your sliders with loaded chili cheese fries and Crockpot baked beans.
- This creamy BBQ chicken dip is an annual New Year’s tradition in my house, and it’s easy to make. Serve it with tortilla chips or your favorite crackers!
- These chicken dip pinwheels make another great appetizer to pair with your chicken sliders. Stack ’em high and watch them fly!
Expert Tips and Recipe FAQ’s
Yes, you can assemble BBQ chicken sliders ahead of time. The slow cooked chicken filling can actually last about 3-4 days in the refrigerator in an airtight container. But you can pre-assemble your BBQ chicken sliders in a baking dish, cover with aluminum foil, and place in the refrigerator for up to 24 hours before baking.
Yes, you can use rotisserie chicken. That said, it’s already been cooked, so you can skip the searing step. Similar to using chicken breast, it’s a good idea to add a little splash of chicken broth to the slow cooker so that it doesn’t dry out too much.
To keep them from getting soggy, the best way to reheat leftover BBQ chicken sliders is in the oven at 350ºF for 10-15 minutes. Cover them with aluminum foil to keep the tops from burning.
Yes, you can freeze leftover BBQ chicken filling, but keep in mind that it may dry out a little bit after thawing from the freezer. It should keep about 3-4 months in an airtight container or freezer bag in the deep freeze.
More Slow Cooker Recipes
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BBQ Chicken Sliders
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/8 teaspoon celery salt
- 1 teaspoon onion powder
- 1 tablespoon light brown sugar
- 1 tablespoon olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 cups bbq sauce
- 12 whole Hawaiian Rolls
- 1/3 cup mayonnaise
- 3-4 slices Provolone cheese
Garlic Butter:
- 3 tablespoons salted butter melted
- 1/4 teaspoon garlic powder
- 1 tablespoon Italian parsley minced
Instructions
- Pat the chicken thighs dry with a paper towel.
- In a medium bowl, whisk together the spices and seasonings, including the salt, pepper, smoked paprika, garlic powder, celery salt, onion powder, and brown sugar.
- Toss the thighs in the bowl with the spice mix 'til the chicken is coated.
- Heat the olive oil in a large skillet over medium heat.
- Sear the chicken in the hot skillet over medium heat, cooking 2-3 minutes per side.
- Place the seared chicken immediately into the greased slow cooker, and pour the apple cider vinegar and Worcestershire sauce around the chicken, not over it; that way, you don't wash the seasonings off the chicken.
- Cover and slow cook on low for 4-6 hours, 'til the chicken is cooked all the way thru.
- Once the chicken is fully cooked, remove the meat to a large mixing bowl, and shred it with forks.
- Mix about 1/4 cup of the leftover liquid from the slow cooker back into the shredded chicken; then remove the rest of the liquid from the slow cooker and either set aside to save or dispose of it.
- Add the bbq sauce to the chicken and mix together well.
- Place the bbq chicken mixture back into the slow cooker; then cover and cook on low for about 45 minutes.
- When you're ready to assemble the sliders, slice the Hawaiian Rolls in half, as a whole. You’ll have the top layer of the rolls, and then a bottom layer. Place the bottom layer of the rolls in a lightly greased baking dish or baking sheet.
- Spread the bottoms of the rolls with mayo.
- Using tongs, pile on the bbq chicken.
- Lay the provolone cheese on top of the chicken.
- Now add the top layer of rolls.
- In a separate small bowl or glass measuring cup, mix together the melted butter, garlic powder, and minced parsley.
- Brush the tops of the rolls with the garlic butter mixture, and sprinkle with extra Italian parsley if desired.
- Bake at 350° F for about 10 minutes, or 'til the cheese is melted and the buns are golden.
- And that's it! Serve while warm and enjoy!*
