BBQ Pulled Chicken Sliders (Printer-friendly)

Tender pulled chicken in smoky BBQ sauce on sweet Hawaiian rolls—perfect for gatherings and easy weeknight meals.

# What You’ll Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken breasts or thighs

→ Sauce & Seasonings

02 - 1 cup BBQ sauce, plus extra for serving
03 - 1/2 cup chicken broth
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tbsp olive oil
07 - 1 tsp smoked paprika
08 - 1/2 tsp black pepper
09 - 1/2 tsp kosher salt

→ Slider Assembly

10 - 12 soft Hawaiian rolls, split horizontally
11 - 2 tbsp melted butter, optional for toasting
12 - 1 cup coleslaw, store-bought or homemade, optional

# How-To Guide:

01 - Preheat oven to 350°F for optional roll toasting.
02 - Heat olive oil in large skillet over medium heat. Sauté chopped onion 3-4 minutes until translucent. Add minced garlic, cook 1 minute until fragrant.
03 - Add chicken to skillet with broth, smoked paprika, salt, pepper, and BBQ sauce. Cover and simmer on low 25-30 minutes until chicken reaches 165°F and shreds easily. Alternative: cook in slow cooker on LOW 3-4 hours.
04 - Transfer chicken to cutting board. Shred using two forks, pulling apart along muscle fibers. Return shredded chicken to skillet, stir thoroughly to coat evenly with sauce.
05 - Arrange Hawaiian rolls on baking sheet, cut side up. Brush with melted butter. Toast in preheated oven 4-5 minutes until lightly golden and crispy.
06 - Spoon BBQ pulled chicken onto bottom halves of rolls. Top with coleslaw if using. Cover with top bun. Serve immediately with extra BBQ sauce.

# Expert Advice:

01 -
  • The sweet Hawaiian rolls balance smoky BBQ sauce like they were made for each other
  • Everything comes together in under an hour but tastes like you spent all day cooking
02 -
  • Let the chicken rest in the sauce for at least 5 minutes after shredding—the flavors really deepen
  • Hawaiian rolls can dry out quickly, so keep them wrapped until ready to toast
03 -
  • Keep the sliders warm in a 200°F oven if serving a crowd
  • Toast the rolls right before serving so they stay soft inside

Return