Garlic Aioli

There’s nothing like having a batch of homemade Garlic Aioli in the fridge to make fries, burgers, sammys, wraps, and roasted veggies instantly better. This budget-friendly aioli is made from scratch in a food processor (not just mayo with garlic stirred in!), and it only takes a handful of basic ingredients to pull together. It’s rich, lightly tangy, and balanced with a touch of honey for a sauce that tastes SO much better than store-bought. It only takes 5 minutes, and I love keeping it on hand for anything that needs a creamy, garlicky boost!

A Sauce Worth Making From Scratch

I know aioli sounds a little fancy, but this version is really just simple ingredients, a food processor, and a slow drizzle of oil doing their thing. Aioli traditionally comes from the northwestern Mediterranean and started as a simple garlic-and-oil emulsion (aioli actually means garlic and oil!). Today, a lot of garlic aioli recipes are really more like garlic mayo, and this version is built from scratch with egg and oil blended into a thick, smooth, and glossy emulsion. The fresh garlic makes it unmistakably aioli, the Dijon adds savory flavor and helps the emulsion hold together, and the lemon juice keeps it bright instead of heavy.

I use vegetable oil here because it keeps the flavor mellow and lets the garlic shine. Extra virgin olive oil can turn bitter when blended hard in a food processor, so I don’t use it for this method. The two big things that make this sauce extra creamy are starting with a room-temperature egg and streaming the oil in slowly. Once you see it turn pale, thick, and glossy, you’ll know you nailed it!

Recipe Success Tips

1. Grate the garlic. I grate the garlic directly into the food processor so it blends smoothly into the sauce. This gives you big garlic flavor without crunchy pieces or sharp bits of raw garlic throughout.
2. Chill before serving if you have time. You can use this garlic aioli right away, but 30 minutes in the fridge gives the garlic time to settle into the sauce and makes the flavor even better!
3. Try roasted garlic for a sweeter flavor. For a softer, more mellow sauce, swap the raw garlic for roasted garlic. Roasted garlic is sweeter and less sharp, so you can use a few extra cloves if you want a deeper garlic flavor without the bite.

Two Simple Tricks for the Creamiest Aioli

A good aioli is less about effort and more about patience with the oil. The food processor does most of the work here, and these two simple steps help the sauce blend into the thick, glossy texture you’re looking for:

• Start with room-temperature ingredients. A room-temperature egg blends more easily with the oil, which helps it emulsify into a smooth, creamy sauce.
• Pour the oil in slowly. Keep the food processor running and drizzle the oil in a thin, steady stream. Go slowly and don’t rush it at the beginning. Once you see the mixture turn pale, thicker, and glossy, you can drizzle the oil a little faster.

How to Fix a Broken Emulsion

If the sauce looks loose, oily, or separated, don’t panic. It just means the oil joined the party a little faster than the egg could handle it. The first thing I try is adding 1 teaspoon of ice-cold water while the food processor is running. Sometimes that’s enough to bring everything back together without wasting any ingredients.

If it still doesn’t come together, add one room-temperature egg yolk to a clean food processor bowl and blend it for a few seconds. Then, with the machine running, slowly drizzle the separated aioli back in. It should thicken back up into a smooth, creamy sauce.

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Garlic Aioli

This creamy Garlic Aioli recipe is made from scratch in a food processor with fresh garlic, Dijon, lemon juice, honey, egg, and oil in just 5 minutes!

Course Sauce

Cuisine Mediterranean

Total Cost $1.06 recipe / $0.07 serving

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 servings (1 Tbsp each)

Calories 127kcal

Author Jennie Alley

Equipment

• Food Processor

Ingredients

• 1 large egg room temperature, $0.12*
• 2 garlic cloves peeled and grated, $0.18
• 2 tsp Dijon mustard $0.05
• ¼ tsp salt $0.02
• 1 cup vegetable oil 8 oz., $0.60**
• 1 tsp lemon juice $0.02
• 1 tsp honey $0.07

Instructions

• Gather all of your ingredients.
• Place the room-temperature egg in the bowl of a food processor and blend for about 20 seconds to break it down.
• Add the dijon mustard, salt, and grate the garlic cloves directly into the food processor. Blend again for another 20-30 seconds until well combined.
• With the processor running, very slowly drizzle in the vegetable oil in a thin stream.*** Continue blending until the mixture turns pale, thick, and creamy-about 30 seconds after the oil is fully incorporated.
• Add the lemon juice and honey, then blend briefly to combine. Taste and adjust salt or lemon juice as needed.
• Transfer to a clean airtight container and refrigerate.**** Use within 4 days for best quality.

See how we calculate recipe costs here.

Notes

*Room-temperature ingredients are important for a smooth, stable emulsion. If needed, place the whole egg in a bowl of warm (not hot!) water for a few minutes before starting. Since this recipe uses raw egg, I highly recommend using a pasteurized egg. Pasteurized eggs are gently heat-treated to reduce the risk of harmful bacteria without cooking the egg, which makes them a better choice for uncooked sauces like this one.

**Use a neutral oil, such as vegetable, canola, or avocado oil, for the smoothest flavor. I don’t recommend extra virgin olive oil for this food processor method because it can turn bitter when blended at high speed.

***Add the oil slowly while blending to prevent the aioli from breaking. Once the emulsion starts forming, you can drizzle slightly faster.

****For a stronger garlic flavor, refrigerate the sauce for 30 minutes before serving.

Nutrition

Serving: 1Tbsp | Calories: 127kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 14g | Sodium: 48mg | Fiber: 0.04g

how to make Garlic Aioli Step-by-Step Photos

Gather all of your ingredients. Having everything ready makes the emulsifying step much easier!

Blend the egg: Add the room-temperature egg to the bowl of a food processor. Blend for about 20 seconds, or until the yolk and white are fully broken down and the mixture looks smooth and slightly foamy. A room-temperature egg blends more easily and helps the sauce emulsify.

Add the mustard and garlic: Add 2 teaspoons Dijon mustard and ¼ teaspoon salt to the food processor. Grate 2 peeled garlic cloves directly into the bowl so the garlic blends in smoothly without leaving large pieces behind. Blend for another 20-30 seconds, or until everything is well combined and the garlic is evenly mixed through.

Make the emulsion: With the food processor running, very slowly drizzle in 1 cup vegetable oil in a thin, steady stream. Don’t rush this step. Adding the oil too quickly can cause the mixture to separate instead of turning creamy. As the oil blends in, the mixture should start to turn pale, thick, glossy, and creamy. Continue blending for about 30 seconds after all the oil has been added.

Add the lemon and honey: Add 1 teaspoon lemon juice and 1 teaspoon honey, then blend briefly just until combined. The lemon juice brightens the flavor, and the honey softens the sharpness from the garlic and Dijon. Taste and adjust with a little more salt or lemon juice if needed.

Serve or store: Transfer the sauce to a clean airtight container and refrigerate. It’ll thicken slightly as it chills. You can enjoy your homemade garlic aioli right away, but chilling it for at least 30 minutes will give you a stronger garlic flavor! Use within 4 days for the best quality.

Serving Suggestions

Garlic aioli works as a dip or spread, so it’s an easy way to make whatever you’re already serving feel a little more special. Keep it simple with fries and potatoes, or use it anywhere you’d normally reach for mayo or ranch:

• Fries and potatoes: This is the classic pairing you’ll often see on a restaurant menu! Serve it with fries, tater tots, potato wedges, or crispy roasted potatoes.
• Crispy appetizers: Use it as a dip for zucchini fries, onion rings, mozzarella sticks, or any snacky finger food that needs a creamy garlic sauce on the side.
• Sandwiches, burgers, and wraps: Spread it onto hamburgers, chicken sandwiches, veggie sandwiches, or wraps instead of plain mayo.
• Bowl meals: Add a spoonful to a simple grain bowl with rice or quinoa, roasted vegetables, greens, and chickpeas or grilled chicken. The sauce adds enough richness and flavor that you don’t need much to make a delicious meal!
• Roasted or grilled vegetables: Drizzle it over roasted or grilled asparagus, Brussels sprouts, zucchini, roasted cauliflower, or broccoli right before serving. The warm vegetables soften the aioli slightly and make it extra delicious.
• Fish and seafood: This sauce is a great swap for tartar sauce with salmon, cod, fish and chips, shrimp, or crab cakes.
• Raw veggies: Serve it as a creamy dip with cucumbers, carrots, radishes, bell peppers, or any simple veggie tray.
• Salads and pasta salads: Thin it with a little extra lemon juice or cold water to turn it into a creamy garlic dressing for leafy greens or pasta salad.

Storage Instructions

Store homemade garlic aioli in a clean airtight container in the refrigerator for up to 4 days, as per USDA guidance on storing emulsions made with raw pasteurized eggs. Since this recipe is made with raw egg and raw garlic, keep it chilled whenever you’re not using it. Use a clean spoon each time you scoop from the container, and give it a quick stir before serving if it separates slightly during storage.

Room Temperature

Don’t leave this sauce sitting out for extended periods of time. Raw garlic stored in oil at room temperature can create an environment where harmful bacteria can grow, and the raw egg also needs to stay chilled. As a general food safety rule, don’t leave it out for more than 2 hours, or more than 1 hour if the temperature is 90°F or above. I’d keep it refrigerated until you’re ready to serve, then just return it to the fridge after using.

Freezer

I don’t recommend freezing this from-scratch aioli. The egg-and-oil emulsion can separate after thawing, leaving the texture grainy, oily, or broken instead of smooth and creamy.

Try These Creamy Sauces Next:

• I’d bring Alabama White Sauce to any cookout when the table needs something different from classic BBQ sauce.
• Tzatziki Sauce tastes even better after a short chill, once the lemon, garlic, dill, and yogurt blend together.
• Our easy Homemade Tartar Sauce takes just 5 minutes and tastes so much fresher than the bottled kind.

More Homemade Dip Recipes

Remoulade Sauce

$2.42 recipe / $0.08 serving

Homemade BBQ Sauce

$1.46 recipe / $0.36 serving

Comeback Sauce

$1.03 recipe / $0.21 serving

Honey Mustard Sauce

$1.58 recipe / $0.26 serving

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Homemade Burger Seasoning

Whether you’re cooking homemade burgers outside on a grill or inside on the stove, the first step to making a knock-it-out-of-the-park burger is to season it properly. This super simple Homemade Burger Seasoning takes seconds to make, uses budget-friendly spices you probably already have, and gives your patties a smoky, savory, slightly peppery flavor without needing a store-bought mix. I like to sprinkle it over the outside of the patties right before cooking so the seasoning hits the heat first, helps build a flavorful crust, and keeps the burger tender and juicy!

“This is hands down the best burger seasoning I’ve ever had! Amazing and the hubby loved it. Said he felt like he was eating at a restaurant.”

GINGER

The Easiest Way To Season Burgers

I always use this burger seasoning on our homemade hamburgers, but it’s just as useful for chicken burgers, veggie burgers, or any simple patty that needs a little more savory, smoky flavor! The sweet paprika, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and salt all do their own jobs, but the two paprikas make the blend taste more layered by adding an earthy sweetness and a deeper, cookout-style smokiness.

The cooking method brings out different sides of the seasoning, too. On the grill, the smoked paprika plays up that smoky BBQ flavor, cast iron helps the seasoning toast against the hot surface for a deeper savory crust, and a regular skillet still gives the seasoning enough heat to bloom and flavor the patty.

A good burger still starts with the meat, though, and the seasoning should work with it. Fat adds richness and moisture, while salt enhances the savory flavor in the patty, which is why 80/20 ground beef is such a great choice for juicy, flavorful burgers. Leaner patties, like chicken burgers or extra-lean beef burgers, usually need a little more seasoning help because they don’t have as much fat to carry the flavor. I like to sprinkle this blend over the outside of the patties right before cooking instead of mixing it into the raw meat, since too much salt worked directly into the meat can draw out moisture and create a firm, bouncy texture instead of a tender burger.

Recipe Success Tips

1. A little goes a long way! A thin, even coating of seasoning is what you want. If the seasoning is heavily caked on the surface of your burgers, it may taste too salty or leave the outside a little gritty after cooking. I use about ¾ teaspoon per ¼-lb burger, divided between both sides.
2. Make a bigger batch. This recipe makes about 1 tablespoon of burger seasoning, which is enough for about 4 burgers (¼ lb each). If you want to make more at once, you can adjust the number of servings in the recipe card below, and the ingredient amounts will automatically update!

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Burger Seasoning

Make the best hamburgers ever with this easy homemade burger seasoning recipe that will add flavor and depth to your burgers.

Course Seasoning

Cuisine American

Total Cost $0.20 recipe / $0.05 serving

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 4 (about ¾ tsp per burger)

Calories 5kcal

Author Beth Moncel

Equipment

• Small Bowl

Ingredients

• 1 tsp sweet paprika 14g, $0.04*
• ½ tsp smoked paprika 10g, $0.02*
• ½ tsp onion powder 12g, $0.04
• ½ tsp garlic powder 12g, $0.02
• ¼ tsp black pepper freshly cracked, (10g) $0.04
• ⅛ tsp cayenne pepper 8g, $0.02
• ½ tsp salt 4g, $0.02

Instructions

• Combine all of the ingredients in a bowl. Use immediately or store in a an airtight container, away from light and heat, until ready to use.
• To use the burger seasoning, sprinkle about ¼ to ½ tsp of seasoning over each side of a burger patty before cooking.

See how we calculate recipe costs here.

Video

Notes

*Sweet paprika adds earthy, mild sweetness, while smoked paprika adds a smoky, freshly grilled flavor (even if you cook your burgers inside!). Using both gives this blend more dimension than using one paprika alone.

Keep it savory for better browning. I skipped adding any sugar because it can burn quickly on a hot grill or in a very hot pan, leaving the burger bitter or browned on the outside before it’s cooked through. If you want a sweeter BBQ-style burger, add a small pinch of brown sugar only to the amount of seasoning you’re using that day.

If you want to add some herbs, choose dried herbs over fresh. Dried herbs like oregano, thyme, or parsley distribute more evenly in a seasoning blend and hold up better to high heat. Fresh herbs add moisture, may scorch on the grill, and don’t store well if you’re making a bigger batch, so I prefer using them sparingly as a fresh garnish after cooking.

A hot surface makes the seasoning work harder. Grilling burger patties over open flames gives them a naturally smoky, charred flavor. Because of that, the simple seasonings in this blend work well without overpowering the meat. Cast irons create deep browning and a flavorful crust through direct contact with the pan, which helps savory spices taste richer and more developed. Standard skillets work similarly, though they can create a softer crust since they don’t hold heat as well as cast iron. No matter how you cook them, seasoning the patties evenly and starting with a properly preheated grill/cast iron/skillet will help create the best flavor and crust.

How Much Burger Seasoning to Use:

I suggest using ¾ tsp of this seasoning per ¼ lb. burger patty, but you can add more or less to taste. The recipe makes about 1 Tbsp of burger seasoning, so that should be enough for about four burger patties.

How to Use:

Sprinkle about ¾ tsp of burger seasoning over the outside of each patty, dividing it between both sides, then gently press it onto the surface right before cooking. I prefer seasoning the outside instead of mixing it into the raw meat for the juiciest texture, but you can also stir this blend into recipes (like sloppy joes or stews) when you want a seasoning shortcut.

Season the patties right before cooking for the juiciest texture. If you want a slightly better crust, season the outside of the patties and let them rest uncovered in the refrigerator for up to 1 hour before cooking to create a slight dry-brining effect.

Nutrition

Serving: 1serving | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Sodium: 292mg | Fiber: 0.4g

How to Make burger seasoning Step-by-Step Photos

Gather all of your ingredients.

Combine: Add 1 tsp sweet paprika, ½ tsp smoked paprika, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp black pepper, ⅛ tsp cayenne, and ½ tsp salt to a small bowl. If any of the spices are clumpy, break them up with a fork so the seasoning mixes evenly.

Stir using a fork until the blend looks evenly combined, and you don’t see streaks of one spice sitting in the bowl unmixed.

To season burgers, sprinkle about ¾ teaspoon of burger seasoning over each patty, dividing it between both sides. Gently press the seasoning onto the surface so it sticks without compacting the meat. This gives the patty an even layer of flavor and helps the seasoning stay put when it hits the hot pan or grill, without making the outside taste overly salty or gritty.

Serving Suggestions

This simple burger seasoning is great on more than just classic beef burgers. I use it anywhere I want a savory, cookout-style flavor without pulling out a bunch of separate spices, especially when the rest of the meal is already simple and just needs a little flavor boost. For burgers, try it on my black bean burgers for a vegetarian patty with extra smoky flavor, or sprinkle it over these turkey burgers since leaner patties can benefit from a little more seasoning help. It’s also delicious on smash burger tacos because the seasoning hits the hot pan directly and helps create those browned edges.

For easy sides, I’ll swap the seasonings in these oven baked steak fries for 1 tablespoon of this burger seasoning, or toss it with grilled vegetables for a delicious (and EASY!) summer side. You can also think outside the burger bun and use this blend in sloppy joes, shredded beef, meatballs, or pulled pork for a super quick seasoning shortcut.

how to store

This recipe makes around 1 tablespoon of seasoning, but I love making a large batch to make my life easier and save time. Store leftover hamburger seasoning in an airtight container and place it in a cool, dry spot like a pantry or cupboard. It should be good for about 6 months. After 6 months, it starts to lose its potency and become less flavorful. Make sure to give leftovers a small shake or stir, as some heavier seasonings may have settled at the bottom.

Try These Homemade Seasoning Recipes Next:

• This Homemade Fajita Seasoning gets its warm, smoky flavor from chili powder, cumin, smoked paprika, and garlic powder.
• Homemade Taco Seasoning makes enough to replace one store-bought packet, which is perfect for taco night without an extra grocery run.
• I like making this Homemade Cajun Seasoning because you can adjust the cayenne and keep the heat exactly where you want it.

More Great Burger Recipes

Smash Burgers

$11.85 recipe / $2.96 serving

Ranch Turkey Burgers

$10.12 recipe / $2.53 serving

Marinated Portobello Mushroom Burgers

$5.68 recipe / $2.84 serving

Sliders

$11.44 recipe / $1.91 serving

Our Homemade Burger Seasoning recipe was originally published 5/22/23. It was retested, reworked, and republished to be better than ever 7/1/26.

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Chicken Sliders

If there’s a tray of warm Chicken Sliders at a party, potluck, or game day spread, you can pretty much guarantee I’m heading straight for it. These easy chicken sliders are made with sweet Hawaiian rolls stuffed with a creamy rotisserie chicken filling, plenty of cheddar cheese, and a savory seasoned butter topping. They bake in about 30 minutes until warm, melty, and golden. The cream cheese keeps the filling rich and creamy, while the buttery topping and soft rolls make every slider irresistible for feeding a group.

My Favorite Easy Dinner for a Crowd

I start this recipe with the same sweet Hawaiian rolls I use in my classic sliders, but this time I swap the ground beef filling for pulled chicken mixed with red onion, cream cheese, mayo, and seasonings. Then I cover the chicken filling with cheddar cheese, sandwich it between the rolls, brush on a melted Dijon-Worcestershire butter topping, and warm everything in the oven to golden, melty perfection.

These chicken sliders are so worth making when you need something actually easy and crowd-friendly for dinner, 4th of July, or a casual potluck. They’re quick to make and sturdy enough for people to grab straight from the tray. For the simplest prep, I start with chilled rotisserie chicken and shred it before mixing the filling. The one I found in the refrigerated prepared meats section at my local Walmart was cheaper than the hot rotisserie chicken AND SNAP-approved at my store (making this shortcut extra budget-friendly!)

Recipe Success Tips

1. Keep the rolls attached when slicing. Use a serrated knife to slice the Hawaiian rolls in half horizontally, almost like one big sandwich. Keeping them connected makes the rolls easier to fill, bake, and cut into neat little pull-apart sandwiches.
2. Shred the chicken into smaller pieces. I like the chicken pulled or chopped small enough to mix evenly with the mayo, cream cheese, red onion, and seasonings. Smaller pieces make the filling easier to spread and help every slider get some of the creamy chicken filling.
3. Customize the filling if you want. I kept this filling simple and creamy, but you can add celery, pickles, relish, bacon, bell peppers, mustard, hot sauce, or your favorite herbs and spices. Just avoid adding too many wet ingredients at once, since a looser filling can make the rolls soften faster.
4. Cover first, then uncover. The foil is important because it helps the chicken filling heat through and the cheddar melt before the tops of the rolls get too dark. Removing the foil for the last 10 minutes gives the butter mixture time to toast the tops until they’re golden, savory, and lightly crisp around the edges.

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Chicken Sliders

These easy Chicken Sliders are made with Hawaiian rolls, creamy rotisserie chicken filling, cheddar cheese, and a savory butter topping. Ready in 45 minutes!

Course Appetizer, Main Course

Cuisine American

Total Cost $9.42 recipe / $1.57 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 sliders

Calories 297kcal

Author Melissa Nolan

Equipment

• 9×11'' Oven Safe Dish
• Medium Bowl
• Small Bowl

Ingredients

Chicken Sliders

• nonstick cooking spray $0.01
• 12 Hawaiian sweet rolls $2.68
• 1 lb. rotisserie chicken shredded, (about 4 cups) $3.97*
• ¼ red onion small dice (about ¼ cup, 60g) $0.26
• ½ cup mayonnaise 135g, $0.57**
• 2 oz. cream cheese softened, $0.49**
• ½ tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.04
• ½ tsp garlic powder $0.02
• 1 cup cheddar cheese grated, (100g) $0.79***

Butter Topping

• 2 Tbsp butter melted, $0.22
• 1 Tbsp Dijon mustard $0.07
• 1 Tbsp Worcestershire sauce $0.05
• 1 Tbsp everything bagel seasoning $0.23****

Instructions

• Gather and prepare all ingredients. Preheat your oven to 350°F and grease a 9×11” baking dish.
• Slice the rolls in half lengthwise and place the bottom half in the baking dish.
• In a medium bowl, combine the shredded chicken, diced red onions, mayonnaise, cream cheese, salt, pepper, and garlic powder.
• Layer the chicken mix evenly on the bottom of the Hawaiian rolls.
• Top the chicken evenly with the cheddar cheese.
• In a small bowl, stir together the melted butter, Dijon mustard, Worcestershire sauce, and everything bagel seasoning.
• Place the top of half of the Hawaiian rolls on the chicken and cheese. Using a brush, evenly cover the top rolls with the melted butter mixture.
• Cover the dish with aluminum foil.
• Place the dish on the center rack in the oven and bake for 20 minutes, then remove the aluminum foil and continue cooking for an additional 10 minutes.

See how we calculate recipe costs here.

Notes

*I used a whole chilled rotisserie chicken found in the refrigerated prepared meats section of my local Walmart. It’s cheaper than the hot rotisserie chicken and SNAP approved. You can also use 1lb. of our crockpot shredded chicken, leftover baked chicken breasts, or even grilled chicken.

**You can substitute the mayo or cream cheese with sour cream or plain yogurt for a tangier flavor. You can also omit either and make it a drier, less-creamy tasting chicken filling.

***I love cheddar and think it goes well with these easy chicken sliders. You can also use provolone, mozzarella, or your favorite melty cheese.

****Everything bagel seasoning is a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt. If you don’t have it, swap in your favorite herb or spice blend, or keep it simple with just sesame seeds or poppy seeds.

The meat from one rotisserie chicken can weigh over one pound, so make sure to utilize any extra in another recipe! I’ve shared some ideas for using leftover rotisserie chicken under the step-by step photos below.

Nutrition

Serving: 1serving | Calories: 297kcal | Carbohydrates: 16g | Protein: 16g | Fat: 19g | Sodium: 561mg | Fiber: 0.1g

how to make Chicken Sliders Step-by-Step Photos

Gather and prepare all ingredients. Preheat the oven to 350°F and lightly grease a 9×11-inch baking dish with nonstick cooking spray.

Prep the rolls: Keep the 12 Hawaiian sweet rolls connected, then slice them in half horizontally with a serrated knife. Place the bottom half of the rolls into the prepared baking dish, cut side up. If any of the rolls do disconnect, don’t worry! Just try to keep them snug together in the baking dish so the filling stays tucked inside.

Make the chicken filling: Add 1 lb. rotisserie chicken (shredded) to a medium bowl with ¼ red onion, finely diced, ½ cup mayonnaise, 2 oz. softened cream cheese, ½ tsp salt, ¼ tsp pepper, and ½ tsp garlic powder. Stir until the chicken is evenly coated and the mixture looks creamy. The softened cream cheese should blend into the mayo without leaving big lumps.

Layer the chicken filling: Spread the chicken mixture evenly over the bottom half of the rolls, pushing it to the edges so every slider gets plenty of filling. Try to keep the layer even rather than mounded in the center so the tops sit flat and the sliders are easier to slice.

Make it cheesy: Sprinkle 1 cup shredded cheddar cheese evenly over the chicken mixture. The cheese should cover most of the surface. This helps the rolls and filling stick together once baked.

Make the buttery topping: In a small bowl, stir together 2 Tbsp melted butter, 1 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, and 1 Tbsp everything bagel seasoning until combined. The mixture will look glossy and speckled with seasoning.

Add the topping: Place the top half of the Hawaiian rolls over the chicken and cheese. Brush the butter mixture evenly over the tops of the rolls, letting some of the seasoning settle into the creases between each slider.

Cover the dish: Cover the baking dish with aluminum foil. This helps the cheese melt and the centers warm through without over-browning the tops too quickly.

Bake: Bake on the center rack for 20 minutes, or until the sliders are hot in the middle and the cheese is melted. Remove the foil and bake for another 10 minutes, until the tops are golden, glossy, and lightly crisp around the edges.

Let them rest for a few minutes before slicing. This gives the creamy chicken filling a chance to settle slightly, so the sliders are easier to pull apart and serve. Enjoy!

Prep it Ahead!

I think these shredded chicken sliders are best served fresh because the rolls start to soften the longer they sit with the creamy filling. If you want to get ahead, mix the chicken filling, shred the cheese, and stir together the butter topping. Store everything separately in the fridge for a day or two, then assemble and bake right before serving. Just remelt the butter topping before brushing it over the rolls.

If you don’t need all 12 sandwiches, cut the recipe in half and bake 6 rolls in a smaller baking dish. Use half the filling ingredients and half the buttery topping. The bake time should stay close to the same, but check a few minutes early since smaller pans can heat a little faster.

Serving Suggestions

I count one chicken slider as a serving when I’m pairing these with a few sides, especially if I’m making them for dinner or bringing them to a gathering. They’re best served fresh while the cheese is melty and the tops are still buttery. I like pairing them with a cold, make-ahead side to keep the rest of the meal easy!

These sliders are great with a pasta salad for a classic potluck combo, or you can serve them with spinach orzo salad if you want something a little lighter, tangier, and more herby alongside the cheesy chicken. The lemony tahini dressing in our roasted cauliflower salad works especially well with the savory chicken sliders, and it can also be served warm or cold, depending on how you want to make the meal work. Chips, pickles, raw veggies, or a simple slaw would also be great if you’re keeping things extra low-effort.

Got Leftover Chicken? Here’s How to Use it

One rotisserie chicken can easily give you more than the 1 lb. of shredded chicken needed for these sandwiches, so don’t let the extra go to waste! Pull the meat from the bones, then refrigerate the extra in an airtight container for another meal.

I’ll be using my extra rotisserie chicken to make our traditional chicken salad⁠ for an easy meal-prep lunch. If you don’t have the full amount of chicken called for in the recipe, just reduce the dressing and add-ins. These chicken kale Caesar wraps⁠ are another great option because a little chicken goes a long way once it’s wrapped up with kale, Caesar dressing, and a tortilla. Or tuck the leftovers into our spinach artichoke quesadillas⁠. You don’t need loads of chicken for those because the spinach, artichokes, and cheese already make them filling and delicious! See all our recipes for leftover chicken for even more ideas.

Storage & rEHEATING

While these chicken sliders are best the day they’re baked, I’d still enjoy any leftovers as a quick lunch or snack! Store them, once cooled, in an airtight container in the refrigerator for 3-4 days. Just know the rolls will soften the longer they sit.

Reheating

For the best texture, reheat leftovers in the oven at 350°F until warmed through. Cover them loosely with foil first so the tops don’t over-brown before the filling is hot, then uncover for the last few minutes. You can also microwave individual sliders in short bursts, but the rolls will turn out much softer.

Freezing

I don’t recommend freezing baked chicken sliders. The creamy chicken filling and soft Hawaiian rolls don’t thaw with the best texture, and the sliders can turn soggy once reheated. If you want to plan ahead, freeze plain shredded cooked chicken instead, then thaw it and mix the filling fresh before baking.

Try These Slider Recipes Next!

• These ground beef Sliders use simple pantry seasonings like Worcestershire, garlic powder, and paprika for classic burger flavor.
• These Ham and Cheese Sliders only need 10 minutes of prep, which is exactly what I want for a party tray!
• I’d make these BBQ Bean Sliders when I want smoky BBQ flavor without slow cooking a big piece of meat.
• Turkey Sliders turn leftover turkey, cranberry sauce, Swiss cheese, and Hawaiian rolls into a cozy pull-apart meal.

More Potluck Favorites

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$5.43 recipe / $0.68 serving

Buffalo Wings

$12.24 recipe / $3.06 serving

Deviled Eggs

$1.21 recipe / $0.20 serving

Cowboy Caviar

$6.59 recipe / $0.66 serving

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