The ultimate crowd-pleasing party food, and they come together in one pan in thirty-five minutes. Soft, sweet Hawaiian rolls stuffed with seasoned shredded chicken and gooey melted cheese, brushed with a garlicky herb butter and baked until golden and melty. Perfect for game day, parties, potlucks or an easy family dinner — and a brilliant way to use rotisserie chicken. They disappear in minutes.
Fun fact: the slider was born at White Castle in 1921 — small, square, easy-to-eat burgers sold five for a dime. The name caught on because the little patties were said to ‘slide’ right down. Today ‘slider’ just means any small sandwich on a soft roll.
Why this recipe works
KEEP rolls connected. Slicing the whole slab of rolls in half (not individually) makes assembly fast and keeps them juicy.
GARLIC BUTTER on top. Brushing butter over the tops before baking gives a glossy, golden, flavorful crust.
COVER then uncover. Bake covered to melt the cheese, then uncover to brown the tops.
Ingredients
Serves 12 sliders.
Filling:
3 cups cooked shredded chicken (rotisserie is perfect)
1/2 cup mayonnaise or ranch
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
Salt and pepper
2 cups shredded cheese (cheddar, Monterey jack or mozzarella)
12 Hawaiian sweet rolls
Garlic butter topping:
4 tbsp butter, melted
2 cloves garlic, minced
1 tsp Italian seasoning or parsley
1 tsp sesame seeds (optional)
Instructions
Step 1: Season the chicken
Mix the shredded chicken with mayo, garlic powder, onion powder, paprika, salt and pepper.
Step 2: Slice the rolls
Heat oven to 350°F (175°C). Without separating them, slice the whole slab of rolls in half horizontally. Set the bottom half in a greased baking dish.
Step 3: Layer
Spread the chicken over the bottom, top with shredded cheese, and place the top half of the rolls back on.
Step 4: Make garlic butter
Stir melted butter with garlic, Italian seasoning and sesame seeds. Brush all over the tops.
Step 5: Bake
Cover with foil and bake 15 minutes, then uncover and bake 5-8 minutes more until golden and the cheese is melted.
Step 6: Serve
Let cool 2 minutes, then cut into individual sliders and serve warm.
Nutrition information
Calories: 290 kcal per slider
Protein: 17 g
Carbohydrates: 22 g
Fat: 15 g
Saturated Fat: 7 g
Fiber: 1 g
Pro tips for the best cheesy chicken sliders
Use rotisserie chicken. It’s the fastest, most flavorful shortcut for the filling.
Don’t separate the rolls. Slicing and baking them as a slab keeps the sliders soft and makes assembly easy.
Make ahead. Assemble (without the butter) up to a day ahead; brush and bake when ready.
Switch the cheese. Pepper jack adds heat; mozzarella gives the cheesiest pull.
Frequently asked questions
Can I make these ahead?
Yes — assemble up to a day ahead and refrigerate. Brush with garlic butter and bake just before serving.
What cheese melts best?
Monterey jack, cheddar, mozzarella or a blend. Pepper jack adds a little kick.
Can I use a different roll?
Hawaiian rolls are sweet and soft, but any slider buns or dinner rolls work.
How do I store leftovers?
Fridge up to 3 days; reheat covered in the oven so they don’t dry out.
Can I make them spicy?
Yes — add buffalo sauce or diced jalapeños to the chicken, or use pepper jack cheese.
