BBQ (Barbecue) Chicken Sliders

"I came up with this recipe while thinking of ways to use some leftover rotisserie chicken. We loved these!"
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Ready In:
12 sliders


  • 4 cups cooked chicken, shredded (I used rotisserie chicken)
  • 1 cup barbecue sauce
  • 1 tablespoon honey
  • 1 (12 ounce) package king's hawaiian rolls (12 count)
  • 12 slices dill pickles


  • Shred chicken finely, and combine with barbecue sauce and honey in a microwave-safe bowl.
  • Cover and heat in microwave for about 4 minutes or until hot, stopping to stir after about 2 minutes.
  • Meanwhile, heat oven per package directions for rolls.
  • Slice rolls horizontally into 2 large pieces with a large serrated bread knife. (Do not separate into individual rolls.).
  • Replace top of roll and heat in oven per package directions.
  • Remove from oven, remove top of roll and spread hot chicken mixture over bottom roll.
  • Place the pickle slices evenly over the chicken, then replace roll top.
  • Cut carefully into individual rolls, and serve.
  • I find this method easier than trying to fill each roll individually.
  • Makes 12 appetizer servings or 4 main dish servings.

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  1. Very easy, and good. I couldn't find Hawaiian rolls, so used a twelve-count of dinner rolls, which were connected. I sliced them as directed, and put them in the oven to toast up a little before spreading with the hot chicken mixture. Everyone in the family gave this meal two thumbs up!
  2. I have made these several times, it is so easy and quick. It's a great lunch for a few or for many. Everybody loves them!


“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
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