These buffalo chicken sliders are stuffed with shredded chicken tossed in buffalo sauce, plenty of melted cheese, and tucked between soft Hawaiian rolls brushed with garlic butter. They’re spicy, cheesy, and come together faster than you’d think. I make these whenever we’re hosting game day or need an easy appetizer that disappears fast.
No time to read the recipe? Pin it to read later ⤵️
What I love about this recipe is how little hands-on time it takes. You mix the filling, layer the rolls, brush on garlic butter, and let the oven do the rest. They’re just as good for a casual family dinner as they are for a bigger spread at a tailgate or backyard BBQ.
Table of contents
What You’ll Need to Cook
- Hawaiian rolls: look for a fresh 12-count package with the rolls still attached in one sheet, since that connected shape is what makes slicing and assembling so easy.
- Shredded chicken: rotisserie chicken saves the most time here, but any leftover cooked, shredded chicken breast or thigh meat will work just as well.
- Buffalo sauce: a classic cayenne pepper hot sauce like Frank’s RedHot gives the filling its signature tang and heat without being overly spicy.
- Cream cheese: this is what turns the buffalo sauce and chicken into a rich, scoopable filling instead of a watery one, so let it soften fully before mixing.
- Sharp cheddar cheese: grate your own block of cheddar rather than using pre-shredded bags, since it melts more smoothly and gives a better cheese pull.
- Ranch dressing
- Mozzarella cheese
- Unsalted butter
- Garlic
- Fresh parsley
- Green onions
Ingredient Substitutes
- Blue cheese dressing instead of ranch: swap in blue cheese dressing for a sharper, more traditional buffalo wing flavor.
- Rolls: if you can’t find Hawaiian rolls, slider buns or dinner rolls work fine, though you’ll lose a bit of that sweet contrast against the spicy filling.
- Buffalo sauce heat level: mix in a milder hot sauce, or cut the buffalo sauce with a little extra ranch, if you want a gentler version for kids.
- Gluten-free option: use gluten-free slider buns and double-check your buffalo sauce and ranch dressing labels, since some brands add gluten-containing thickeners.
How to Make Buffalo Chicken Sliders
This recipe comes together in three simple stages: mix the filling, assemble the sliders, and bake them under a garlic butter topping until everything is melted and golden.
Step 1: Make the Buffalo Chicken Filling
Start by stirring the softened cream cheese with the buffalo sauce and ranch dressing in a large bowl until it’s smooth with no lumps left. Add the shredded chicken along with half of the cheddar and mozzarella, then stir everything together until the chicken is evenly coated. The cream cheese keeps the filling from getting too loose once it bakes, so make sure it’s fully softened before you start mixing.
Step 2: Assemble the Sliders
Slice the whole sheet of Hawaiian rolls in half horizontally with a serrated knife, keeping the rolls connected rather than cutting them into individual pieces. Place the bottom half into your greased baking dish, spread the buffalo chicken filling evenly over the top, and sprinkle on the remaining cheddar and mozzarella. Set the top half of the rolls back over the filling like a lid.
Step 3: Add the Garlic Butter Topping
Whisk the melted butter with the minced garlic and chopped parsley, then brush it generously over the tops of the rolls. This step is what gives the sliders that golden, slightly crisp top and ties the whole dish together with a savory finish.
Step 4: Bake Until Golden
Cover the dish with foil and bake at 350°F for 15 minutes so the filling heats through and the cheese starts to melt. Remove the foil and bake for another 8-10 minutes, watching for the tops to turn golden brown and the cheese to be fully melted around the edges. Let the sliders rest for a few minutes before slicing along the natural seams of the rolls, then garnish with sliced green onions and serve warm.
How To Store Leftovers and Reheat
Let any leftover sliders cool to room temperature, then transfer them to an airtight container. They’ll keep in the refrigerator for up to 3 days. To reheat, wrap them loosely in foil and warm in a 325°F oven for 10-12 minutes until heated through, which keeps the rolls from drying out.
You can also microwave individual sliders for 30-45 seconds, though the tops won’t stay as crisp. These aren’t a great candidate for freezing, since the cream cheese filling can separate once thawed.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
🍔 What To Serve With Sliders
- Smoked Baked Beans
- Grilled Broccoli
- Baked Sweet Potato
- Smoked Mac and Cheese
- Grilled Cornbread
- Loaded Mashed Potato Casserole
- Baked Potato Rounds
🥪 More Slider Recipes 🤤
Oven Baked Turkey and Cheese Sliders
Buffalo Chicken Sliders
Ingredients
For the Sliders
- 1 12-count package Hawaiian rolls
Buffalo Chicken Filling
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 3/4 cup buffalo sauce such as Frank’s RedHot
- 4 oz cream cheese softened
- 1/4 cup ranch dressing or blue cheese dressing
- 1 1/2 cups shredded sharp cheddar cheese divided
- 1 cup shredded mozzarella cheese divided
Garlic Butter Topping
- 4 tbsp unsalted butter melted
- 2 cloves garlic minced
- 1 tbsp fresh parsley chopped
- 1 tsp buffalo sauce optional, for extra kick
- Sliced green onions for garnish
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, stir the softened cream cheese with the buffalo sauce and ranch dressing until smooth.
- Add the shredded chicken and half of the cheddar and mozzarella. Stir until fully combined.
- Slice the Hawaiian rolls in half horizontally, keeping the rolls connected in one sheet, and place the bottom half in the prepared dish.
- Spread the buffalo chicken mixture evenly over the bottom half, then sprinkle with the remaining cheddar and mozzarella.
- Set the top half of the rolls over the filling.
- Whisk the melted butter with the garlic and parsley, then brush generously over the tops of the rolls.
- Cover with foil and bake for 15 minutes. Uncover and bake another 8-10 minutes, until the cheese is melted and the tops are golden.
- Garnish with green onions, slice into individual sliders, and serve warm.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
