Chicken sliders with homemade enchilada sauce make a perfect game day appetizer or quick weeknight dinner! These chicken sliders can be prepped ahead of time with slow cooked chicken and making homemade enchilada sauce ahead of time. These chicken enchilada sliders are buttery and tangy!
- 2 cups cooked shredded chicken breast
- Homemade enchilada sauce (see below)
- 1 package (12) Kings Hawaiian Rolls, halved
- 1 cup shredded sharp cheddar cheese
- 1/2 cup butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup dried parsley
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 4 tablespoons chili powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups chicken or vegetable stock
How to Slow Cook Chicken for Sliders
- Prepare a slow cooker with spray.
- Place around a pound or so of chicken breasts in the slow cooker.
- Season with 1 tablespoon chili powder, 1 teaspoon salt, 1 teaspoon garlic powder and 1 teaspoon cumin.
- Cover and cook on low for 4-6 hours. (If cooking longer than this, add about 1/4 cup of water to the slow cooker so that it doesn’t burn.)
- Remove from slow cooker and shred with forks.
Homemade Enchilada Sauce
- Warm 2 tablespoons of vegetable oil in a sauce pan on medium heat.
- Add two tablespoons flour to pan and whisk to combine flour with oil.
- Add 4 tablespoons chili powder,?1/2 teaspoon of onion powder, 1/2 teaspoon garlic powder and 1/2 teaspoon salt and continue whisking. The mixture will become dry crumbles.
- Gradually add in stock (2 cups total), whisking to combine liquid and spices. Bring liquid to a boil.
- Reduce to low heat and simmer sauce for 10-15 minutes until sauce thickens and pulls away from the pan (see photo above).
- Preheat oven to 350 degrees.
- Pour enchilada sauce over chicken and stir to coat shredded chicken.
- Grease a 9 x 13 pan or line with parchment paper.
- Place bottom halves of rolls in pan.
- Cover rolls with shredded chicken coated in enchilada sauce.
- Add cheese to rolls and spread evenly.
- Add top layer of rolls.
- Melt butter and stir in salt, pepper and parsley.
- Use a basting brush to brush mixture over rolls and bake for about 20 minutes or until the top of the rolls are golden brown and cheese is melted.
If you need to cook chicken before making this recipe, that will add time to your total cook and prep time.
Use a rotisserie chicken or store bought enchilada sauce to cut back on cooking time.