BBQ Pulled Chicken Sliders on Gluten-Free Buns

Tender shredded rotisserie chicken tossed in a smoky, tangy BBQ sauce and piled onto soft gluten-free slider buns. These little sandwiches are perfect for little hands and big appetites. Serve them with crisp cucumber sticks or golden baked potato wedges for a complete meal that everyone can enjoy. Simple, satisfying, and safe for gluten-free and dairy-free eaters.

By TasteBuds

Recipe details

Yield
4 people (makes 8 small sliders)
Prep time
15 minutes
Cook time
30 minutes
Total time
35 minutes

Ingredients

  • 1 whole (about 2 lb) rotisserie chicken, skin removed, meat pulled from bones and shredded
  • 1 cup gluten-free BBQ sauce (check label to confirm gluten-free)
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 8 small buns gluten-free slider buns (check label to confirm gluten-free and dairy-free)
  • 2 medium cucumber, cut into sticks (for serving)
  • 2 large russet potatoes, cut into wedges (for serving, optional alternative to cucumber)
  • 2 tbsp olive oil (if making potato wedges)
  • to taste salt
  • to taste black pepper

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. If making potato wedges, cut 2 large russet potatoes into wedges, about 8 wedges per potato. Place them on a baking sheet lined with parchment paper.
  3. Drizzle the potato wedges with 2 tbsp olive oil, then sprinkle with salt and black pepper to taste. Toss them on the sheet so every wedge is coated.
  4. Slide the potato wedges into the oven and bake for 25 minutes, flipping them halfway through, until golden and crisp at the edges. While they bake, you can prep the chicken and cucumbers.
  5. Remove the skin from 1 whole rotisserie chicken (about 2 lb / 900 g) and discard it. Pull all the meat from the bones and shred it with your hands or two forks. You should have about 3 cups of shredded chicken. Place it in a large mixing bowl.
  6. In a small saucepan over medium heat, combine 1 cup (240 ml) gluten-free BBQ sauce, 1 tbsp (15 ml) apple cider vinegar, 1 tsp smoked paprika, and ½ tsp garlic powder. Stir and warm the sauce for 3 minutes until it just starts to bubble around the edges.
  7. Pour the warm BBQ sauce over the shredded chicken in the bowl. Toss everything together until every strand of chicken is coated in sauce.
  8. Cut 2 medium cucumbers into sticks, about 3 inches long and ½ inch thick. Arrange them on a serving plate.
  9. Split 8 small gluten-free slider buns in half and arrange them on a serving platter. If you want to warm them, pop them in the oven for the last 2 minutes of the potato wedge baking time.
  10. Pile the saucy pulled chicken onto the bottom halves of each bun, using about ⅓ cup per slider. Top with the other half of the bun.
  11. Serve the sliders right away with the cucumber sticks or the golden baked potato wedges on the side.