Go Back
–+ servings
pesto chicken sliders

Pesto Chicken Sliders

These pull apart chicken pesto sliders feature juicy chicken and lots of melted cheese! Always a big hit at a party, pesto and chicken sliders are great served as an appetizer or an easy family dinner.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course Appetizers, Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

For the Pesto Chicken:

  • 2 chicken breasts (8-9 oz each)
  • 1/4 tsp black pepper
  • 1 tsp salt*
  • 1/4 cup chicken broth
  • 3 oz pesto
  • 2 thin lemon slices

For the Sliders:

  • 12 count package Hawaiian Rolls
  • 1.5 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 2 oz pesto
  • 3 tbsp cup butter, melted
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tbsp minced fresh parsley
  • 1/2 tbsp minced fresh basil

Instructions
 

  • Place chicken breasts into the crockpot and season with salt and pepper.
  • Add chicken broth, pesto, and 2 thin lemon slices to the crockpot.
  • Cover and cook for 2 hours on low, or until the chicken registers 165 degrees.
  • Shred chicken with 2 forks or your desired method.
  • Preheat oven to 375 degrees and lightly grease a 9u0022 by 13u0022 pan or foil pan.
  • Open the package of rolls and carefully slice the whole thing in half. Add the bottom half to the pan.
  • Add half the mozzarella to the bottom of the rolls. Add shredded chicken after that (you can layer it on thick or save a little for leftovers—I found I had enough chicken to make a few more sliders the next day!)
  • Brush the remaining 2 oz of pesto over the chicken.
  • Add the parmesan cheese, then the rest of the mozzarella.
  • Put the other half of the rolls back on top.
  • In a small bowl, combine melted butter, garlic, 1/4 tsp salt, fresh parsley and fresh basil. Brush over the rolls.
  • Cover the pan with foil and bake for about 15-20 minutes, or until cheese is melted. Remove the foil and bake for another 10 minutes or so, until the tops of the rolls are lightly crisp and golden.

Video

Notes

  • I used Trader Joes Genova Pesto. You can use any pesto you'd like, but look out for salt content. The pesto I used isn't super salty. If yours is, you may not want to put a full teaspoon in at the beginning.
  • Make ahead option: make and assemble the rolls with all the chicken, pesto, and cheese. Make the butter mixture but reserve for later. Cover with foil and store in the fridge for up to 24 hours or until ready to cook (it is best not to wait more than a day or the juiciness of the chicken can make the rolls soggy). When ready, re-melt the butter and brush over the rolls. You may need to add a little extra cook time if coming straight from the fridge.
  • If you want to use leftover chicken (rather than making pesto chicken from scratch) you can that with a few small changes! Take the leftover chicken and shred it (if not already shredded). Then, mix it with 3 oz of pesto and a squeeze of lemon. Omit the chicken broth. Then, continue to assemble the sliders according to the directions.

Nutrition

Calories: 300kcal
Tried this recipe?Let us know how it was!