These Shredded Chicken Sliders with Cowboy Butter are one of those recipes that looks like you tried way harder than you actually did. Rotisserie chicken, a quick buttery sauce, and a pack of Hawaiian rolls come together to make some of the tastiest little sandwiches ever. Everything bakes together until the cheese is perfectly melted and the tops are golden and toasty.

The cowboy butter is essentially a melted compound butter that drenches the sliders in garlicky, herby flavour. These are perfect for last-minute dinners, weekend lunches, or a game day appetizer. They come together in 30 minutes and will definitely disappear from the table just as fast.

Why You’ll Love this Recipe:

• Semi-homemade vibe: Rotisserie chicken and Hawaiian rolls do most of the work, so you can throw these together in no time.
• Cowboy butter: The easiest, tastiest sauce that adds so much savoury, garlicky flavour to every bite.
• Perfect for any occasion: Whether it’s a casual dinner, game day, or weekend lunch, these sliders totally fit the bill.
• Crowd-pleaser: Cheesy, buttery, and packed with flavour that the whole family will love.
• Ready in 30 minutes: Fast enough for a weeknight, impressive enough for guests.

Ingredients for Shredded Chicken Sliders with Cowboy Butter:

Hawaiian Sweet Rolls: *The* essential slider ingredient. Soft, slightly sweet, and perfect for soaking up that cowboy butter.

Rotisserie chicken: Shredding up a rotisserie chicken makes these sliders such an easy recipe. You’ll need about 2–2.5 cups.

Mayonnaise or sour cream: Go with what you like—either adds a creamy element that helps bind the chicken mixture.

Colby Jack cheese: I used slices to keep things simple (just a few cover the whole tray). Cheddar or pepper jack work great too, and shredded cheese is totally fine if that’s what you have.

Unsalted butter: This is the base for our cowboy butter. I recommend unsalted so you can season to taste, but salted works—just dial back the extra salt later.

Green onion + Italian parsley: Fresh herbs add a pop of colour and brightness to the rich, buttery sauce.

Minced garlic: A must for that savoury, bold flavour. 

Lemon zest + juice: Adds a little tang and freshness to balance the richness.

Dijon mustard: Gives the cowboy a little bite, depth, and creaminess.

Red pepper flakes: Totally optional, but I love the hit of spice they add to the dish.

Salt & black pepper: Season generously to taste!

Prep for Shredded Chicken Sliders with Cowboy Butter:

These come together in no time, but a few quick steps before you start make it even easier:

• Preheat the oven to 350°F.
• Shred up the rotisserie chicken (about 2–2.5 cups).
• Chop the fresh herbs and mince the garlic.

How to Make Shredded Chicken Sliders with Cowboy Butter:

Step One:

Preheat the oven to 350°F.

Step Two: Assemble the Cowboy Butter

Melt a stick of butter in the microwave, then stir in the minced garlic, chopped green onion and parsley, lemon zest and juice, Dijon mustard, salt, black pepper, and red pepper flakes.

Step Three:

In a large bowl, mix together the shredded chicken with a few tablespoons of the melted butter mixture and the mayonnaise or sour cream. Set aside.

Step Four:

Slice the Hawaiian rolls in half horizontally and place the bottom half on a baking tray. Spread a little more mayo or sour cream on the cut side, then layer on the chicken mixture.

Step Five:

Top the chicken with slices of Colby Jack cheese, then place the top half of the rolls back on. Drizzle the remaining cowboy butter over the tops and brush to coat evenly.

Step Six:

Bake for about 15 minutes, or until the cheese is melted and the tops are golden. Serve warm, with extra cowboy butter for dipping!

Substitutions for Shredded Chicken Sliders with Cowboy Butter:

Chicken: I used rotisserie chicken for ease, but any shredded chicken works here. You can cook and shred chicken breasts or thighs if you prefer homemade.

Hawaiian Sweet Rolls: Any type of soft slider rolls will work here. You can even use larger hamburger rolls and then cut into smaller pieces after baking.

Mayonnaise: A creamy ingredient like mayo helps the chicken mixture come together nicely. Swap in sour cream or a vegan mayo alternative if you’d like.

Herbs: I love fresh green onions and Italian parsley here, but dried herbs will work too. You can also swap in chives and/or curly parsley.

How to Store Shredded Chicken Sliders with Cowboy Butter:

These sliders are definitely best enjoyed fresh out of the oven, when the cheese is melty and the rolls are buttery and warm. That said, if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven or toaster oven to help the rolls crisp back up (the microwave works too, but they’ll be softer).

I can already tell I’m going to be on such a slider kick!! Tag me on social if you try these out, @britacooks! xx