Preheat the oven: Set your oven to 350°F and line a baking sheet with parchment paper.

Cook the onions: Melt a little butter in a large skillet over medium heat. Add the sliced onions with a pinch of salt and pepper, and cook for about 6–8 minutes, stirring often, until they’re soft and golden. Remove from heat and set aside.

Prep the buns: Use a bread knife to slice the rolls in half horizontally (keep them connected for easier assembly). Place the bottom half on your prepared baking sheet.

Mix the filling: In a large bowl, combine your shredded rotisserie chicken, those caramelized onions, and your favorite BBQ sauce. Stir until everything’s fully coated and glossy.

Assemble the sliders: Spread the BBQ chicken mixture evenly over the bottom buns, then top with the upper half of the rolls.

Make the topping: In a small bowl, melt butter with a little brown sugar and parsley (a quick zap in the microwave does the trick). Brush this sweet, buttery mix over the tops of the buns.

Bake: Cover loosely with foil and bake for 15–20 minutes until heated through. If you want the buns a little more toasty, remove the foil and bake for another 5 minutes.

Add the coleslaw: While the sliders bake, toss together your coleslaw mix with dressing in a small bowl. When the sliders come out, lift off the top buns, spread the slaw in an even layer over the chicken, and pop the buns back on.

Serve: Slice, serve, and get ready for the crowd to swarm — these are game day gold.