Easy Hot Honey Chicken Sliders (With Shredded Chicken)

Chicken slider topped with coleslaw in a hand.

5 from 2 votes

Easy Hot Honey Chicken Sliders (With Shredded Chicken)

Packed with the most delicious hot honey sauce, these chicken sliders layer sweet Hawaiian rolls, gooey cheese, and a smokey sweet and spicy sauce! Finish them off with a creamy coleslaw for the best bite-sized sandwich around. Made with rotisserie chicken they make the perfect dinner or easy party food!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Dinner

Cuisine: American

Servings: sliders

Calories: 164kcal

Author: Borrowed Bites

Equipment

1 baking pan 9 x 13

Ingredients

24 Hawaiian rolls
5 cups rotisserie chicken, shredded
12 slices provolone cheese
hot honey sauce (a double recipe)
4 tablespoon butter
¼ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon smoked paprika
4 cups shredded coleslaw
½ cup ranch or coleslaw dressing (plus more if needed)

Instructions

Preheat oven to 350°. Spray pan with nonstick baking spray.
Remove sliders from bag without separating. Using a long serrated knife, cut the rolls in half being careful to keep them all intact. Place the bottom set of buns into the pan. You might have to press them in gently to make them fit.
24 Hawaiian rolls
Layer the cheese on top of the rolls. Mix shredded chicken with hot honey sauce and layer on top of cheese. Bake for 15 minutes with the top off.
12 slices provolone cheese, hot honey sauce, 5 cups rotisserie chicken, shredded
Place top rolls on the chicken. Place Mix the butter and seasonings. Brush butter mixture over the top of the rolls. Bake for another 15-20 minutes more.
4 tablespoon butter, ¼ teaspoon cayenne, ¼ teaspoon salt, ¼ teaspoon garlic powder, ⅛ teaspoon smoked paprika
While they finish baking, mix the coleslaw and ranch or coleslaw dressing. When the sliders are done warming through remove the top rolls carefully and top with the coleslaw. Replace the tops and brush with additional butter mixture if desired.
4 cups shredded coleslaw, ½ cup ranch or coleslaw dressing
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Notes

Tips & Tricks

For a crispy bottom on these chicken sliders, serve immediately. If they sit too long they might get a bit soggy.
Hold the coleslaw if you expect leftovers that you are going to want to reheat.
If they are browning too much, lightly tent with tinfoil.

To reheat:

Bake individually (preferably without coleslaw) loosely tented with tinfoil at 425º for 10-15 minutes.

*This is our favorite homemade coleslaw dressing. Ranch works great as well.

Nutrition