There’s something almost unfair about how fast these disappear. You pull a pan of glossy, buttery Hawaiian roll sliders out of the oven, and suddenly everyone is “just grabbing one” like it’s not about to turn into five.
This roundup is built around the internet’s favorite cozy-flex filling: Marry Me Chicken. Creamy, savory, a little tangy, and totally swoon-worthy—then baked into sweet rolls until the tops are golden and the cheese is doing that stretchy, melty thing that makes people hover near your kitchen.
Pick your vibe tonight: classic and creamy, spicy and bold, garlicky and glazed, bacon-loaded, herby pesto, or smoky gouda. Same easy method, six craveable moods.
1 Classic Hawaiian Roll Marry Me Chicken Sliders Recipe
These are the “everyone agrees” sliders: creamy Marry Me chicken, melty cheese, and that signature sweet roll hug. Perfect for weeknights, parties, or the kind of night you just need comfort food that actually comforts.
Ingredients
- 12 Hawaiian sweet rolls (1 package, slider size)
- 2 cups cooked chicken, shredded (rotisserie chicken is perfect)
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 6 slices provolone or mozzarella (or 1 1/2 cups shredded)
- 3 tablespoons butter, melted
- 1 teaspoon Dijon mustard (optional, for the tops)
- 1 tablespoon chopped parsley or basil (optional)
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, add garlic and a small splash of the sun-dried tomato oil (or a teaspoon of olive oil). Cook 30 seconds until fragrant.
- Stir in heavy cream and chicken broth. Simmer 3 to 4 minutes.
- Add Parmesan, Italian seasoning, paprika, red pepper flakes, salt, and pepper. Stir until creamy.
- Fold in shredded chicken and sun-dried tomatoes. Simmer 2 minutes until warmed through and saucy.
- Slice the Hawaiian rolls in half horizontally (keep them connected). Place bottoms in the baking dish.
- Spoon the chicken mixture evenly over the rolls. Add provolone/mozzarella on top.
- Add the roll tops.
- Mix melted butter with Dijon (if using). Brush over the tops.
- Cover with foil and bake 15 minutes. Uncover and bake 5 to 8 minutes until tops are golden and cheese is melted.
- Rest 5 minutes, slice, and serve warm.
Tips
- If your sauce thickens too much, loosen with a splash of broth.
- For extra flavor, sprinkle a little Parmesan on the buttered tops before baking.
Variations
- Add a handful of baby spinach into the sauce right before assembling.
- Swap provolone for mozzarella if you want extra stretch.
2 Spicy Pepper Jack Marry Me Chicken Sliders Recipe
This version has a gentle kick that turns into a “wait…what is IN this?” moment. Pepper jack melts into the sauce and makes the whole pan taste bold, warm, and a little dangerous (in the best way).
Ingredients
- 12 Hawaiian sweet rolls
- 2 cups cooked chicken, shredded
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 to 2 teaspoons hot sauce (to taste)
- 1/2 to 1 teaspoon red pepper flakes (to taste)
- Salt and black pepper, to taste
- 6 to 8 slices pepper jack (or 1 1/2 cups shredded)
- 3 tablespoons butter, melted
- 1 teaspoon chili powder (optional, for the tops)
- 2 tablespoons sliced pickled jalapeños (optional)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Make the creamy sauce in a skillet: garlic first, then cream and broth, then Parmesan and seasonings.
- Stir in hot sauce and red pepper flakes. Taste and adjust heat.
- Fold in chicken and sun-dried tomatoes. Add jalapeños if using.
- Assemble: bottom rolls in dish, spread chicken mixture, add pepper jack, then tops.
- Brush melted butter over the tops and dust lightly with chili powder if you like.
- Cover and bake 15 minutes. Uncover and bake 5 to 8 minutes until browned and bubbly.
- Rest 5 minutes before slicing.
Tips
- Pepper jack can vary in heat—taste before adding extra spice.
- Serve with ranch or a cooling slaw if you’re feeding a mixed-heat crowd.
Notes
- Want “spicy but not scary”? Use pepper jack only and skip jalapeños and extra flakes.
3 Garlic Butter Glazed Marry Me Chicken Sliders Recipe
These are the ones that make people close their eyes after the first bite. The garlic butter glaze soaks into the tops and edges, turning sweet rolls into a glossy, savory dream.
Ingredients
- 12 Hawaiian sweet rolls
- 2 cups cooked chicken, shredded
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced (yes, four)
- 1/2 cup grated Parmesan
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 6 slices mozzarella or provolone (or 1 1/2 cups shredded)
- 4 tablespoons butter, melted
- 1 tablespoon honey (optional, for a sweet-salty glaze)
- 1 tablespoon minced parsley
- 1 teaspoon garlic powder (optional, extra punch)
- 2 tablespoons grated Parmesan (for topping)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Make the Marry Me sauce: sauté garlic briefly, add cream and broth, simmer, then stir in Parmesan and seasonings.
- Fold in chicken and sun-dried tomatoes.
- Slice rolls, place bottoms in dish, add filling, add cheese, top with roll lids.
- Stir melted butter with honey (if using), parsley, and garlic powder.
- Brush generously over the tops, letting it drip into the seams.
- Sprinkle Parmesan over the tops.
- Cover and bake 15 minutes. Uncover and bake 6 to 10 minutes until deeply golden.
- Rest 5 minutes, then slice and serve.
Tips
- For maximum flavor, brush the tops twice: once before baking and once right after.
- If you love crisp edges, bake uncovered for the last 10 minutes.
Variations
- Add a pinch of lemon zest to the butter glaze for brightness.
- Swap parsley for basil for a more Italian-herb vibe.
4 Bacon Provolone Marry Me Chicken Sliders Recipe
Creamy chicken plus bacon plus provolone is basically the holy trinity of “why is this so good?” These are rich, satisfying, and guaranteed to vanish first.
Ingredients
- 12 Hawaiian sweet rolls
- 2 cups cooked chicken, shredded
- 6 to 8 slices bacon, cooked crisp and chopped
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 6 to 8 slices provolone (or 1 1/2 cups shredded)
- 3 tablespoons butter, melted
- 1 teaspoon Worcestershire sauce (optional, adds depth)
- 1 tablespoon chopped chives or parsley (optional)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Cook bacon until crisp, then chop. Set aside.
- Build the sauce in a skillet: garlic, then cream and broth, simmer, then Parmesan and seasonings.
- Stir in Worcestershire if using.
- Fold in chicken, sun-dried tomatoes, and most of the bacon (save a little for topping).
- Assemble sliders with roll bottoms, filling, provolone, then tops.
- Brush with melted butter and sprinkle remaining bacon over the top.
- Cover and bake 15 minutes. Uncover and bake 5 to 8 minutes until golden.
- Rest 5 minutes before slicing.
Tips
- Crisp bacon matters here—soft bacon can make the sliders feel greasy.
- Provolone gives that classic deli melt, but mozzarella works if that’s what you have.
Notes
- If you’re making ahead, keep bacon separate and add right before baking to stay crisp.
5 Pesto Mozzarella Marry Me Chicken Sliders Recipe
This is the fresh, herby twist that tastes like you put in “restaurant effort” without actually doing that. Pesto + mozzarella turns creamy Marry Me chicken into something bright and irresistible.
Ingredients
- 12 Hawaiian sweet rolls
- 2 cups cooked chicken, shredded
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 1/3 to 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1/4 cup basil pesto (store-bought or homemade)
- 6 to 8 slices mozzarella (or 1 1/2 cups shredded)
- 3 tablespoons butter, melted
- 1 tablespoon grated Parmesan (for topping)
- Fresh basil (optional, for serving)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Make the creamy sauce: garlic, then cream and broth, simmer, add Parmesan and seasoning.
- Fold in chicken and sun-dried tomatoes.
- Turn off heat and stir in pesto (so it stays vibrant and fragrant).
- Slice rolls, place bottoms in dish, spread filling, add mozzarella, add tops.
- Brush with melted butter and sprinkle a little Parmesan on top.
- Cover and bake 15 minutes. Uncover and bake 5 to 8 minutes until golden and melty.
- Rest 5 minutes. Add fresh basil if you want to make them feel extra special.
Tips
- Pesto varies in saltiness—taste your filling before adding extra salt.
- If you love pesto, serve with a tiny extra drizzle on the side.
Variations
- Add a layer of thin tomato slices under the cheese for a caprese-ish moment.
- Use smoked mozzarella if you want a deeper, cozier flavor.
6 Smoked Gouda Marry Me Chicken Sliders Recipe
Smoked gouda makes these taste like you spent hours on them. The smoke, the cream, the sweet rolls—this is a cozy, grown-up slider that still feels fun and messy in the best way.
Ingredients
- 12 Hawaiian sweet rolls
- 2 cups cooked chicken, shredded
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika (optional, to amplify the smoke)
- Salt and black pepper, to taste
- 6 to 8 slices smoked gouda (or 1 1/2 cups shredded)
- 3 tablespoons butter, melted
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon crispy fried onions (optional, for topping)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a skillet, sauté garlic briefly, then add cream and broth and simmer.
- Stir in Parmesan, Italian seasoning, smoked paprika (if using), salt, and pepper.
- Fold in chicken and sun-dried tomatoes.
- Slice rolls and assemble: bottoms, filling, smoked gouda, tops.
- Mix melted butter with Dijon (optional) and brush over the tops.
- Sprinkle crispy fried onions on top if using.
- Cover and bake 15 minutes. Uncover and bake 5 to 8 minutes until browned and bubbling.
- Rest 5 minutes, slice, and serve.
Tips
- Smoked gouda can be bold—if you want it milder, do half gouda and half mozzarella.
- Crispy onions add crunch that makes people instantly ask for the recipe.
Notes
- These pair beautifully with a simple green salad or roasted broccoli to balance the richness.
The Easy “Any Flavor” Slider Game Plan (So You Can Mix and Match)
If you’re making more than one pan tonight (dangerous but iconic), here’s the simple rhythm:
- Make the creamy Marry Me sauce
- Fold in shredded chicken and sun-dried tomatoes
- Choose your cheese and add-ons
- Assemble on Hawaiian rolls
- Butter the tops
- Bake covered, then uncovered to finish golden
If you tell me which flavor you’re leaning toward, I can help you tweak it for what you have in the fridge (and how spicy, cheesy, or garlicky you want to go).