These Turkey Sliders on hawaiian rolls make the perfect Super Bowl snack or easy dinner.

Looking for more slider recipes? Try Hawaiian Roll Sliders, Pulled Pork Sliders, and Meatball Sliders.

turkey sliders stacked on top of each other on a plate.

Turkey and Cheese Sliders

King’s Hawaiian Rolls topped with thinly sliced deli turkey, and cheddar cheese and drizzled with the best buttery sauce.

  • Under 30 Minutes. These sliders only take about 15 minutes to make, if you like the buns more “crispy” as I do, I’ll bake them for 20 minutes.
  • Perfect for a Crowd. It makes 12 sliders but most people have 2-3. So I always double or even triple the recipe when having a party.
  • Leftover Thanksgiving Turkey. Use turkey breast from Thanksgiving and if you have any leftover turkey gravy pour it on top of the turkey for a delicious day after Thanksgiving dinner or lunch.
  • Sheet Pan Dinner. There is no cooking involved, just assemble the sliders and bake.

Ingredients For Turkey Sliders

turkey slider ingredients.
  • Hawaiian Rolls. I love using King’s Hawaiian Sweet Rolls because they have the best flavor. But you could use slider buns or dinner rolls.
  • Turkey. You can use any type of turkey. I like to use oven-roasted turkey or turkey off the bone but you could use leftover turkey from Thanksgiving.
  • Cheese. I used cheddar cheese but you can use any cheese you like. Can’t go wrong with cheese.
  • Mayo. I add mayo to the bottom layer but you could use butter or even gravy.
  • Buttery Glaze. I use yellow mustard, minced onions, Worcestershire sauce, and of course, melted butter. It’s honestly the best, so delicious. You could also add garlic powder if you like garlic.

Tips for the Best Results

  • Dinner Rolls. If you can’t find King’s Hawaiian Rolls, you can also use dinner rolls instead.
  • Baking Sheet. I use a baking sheet covered in foil for easy cleanup but you could also use a baking pan. Just make sure to spray the baking pan with non-stick cooking spray so the sliders don’t stick to the bottom.
  • Serrated Knife. Hawaiian rolls or dinner rolls are super soft, so a regular knife will smush the rolls. Use a serrated bread knife to slice the rolls easily.
  • Don’t have a Serrated Knife. Place the rolls in the freezer for 15 minutes before you cut them and it will make it easier to cut the rolls with a regular steak knife or serrated bread knife.

How To Make The Best Turkey and Cheese Sliders

a collage of four numbered process shots on how to make turkey sliders.
  1. Baking Sheet. Line a large baking sheet with aluminum foil or you can use a large baking dish too.
  2. Cut. Using a serrated bread knife, cut the Hawaiian rolls in half so you have a top and bottom but don’t separate the buns.
  3. Spread. Evenly spread the mayo onto the top and bottom of each half. Place the bottom half onto the baking sheet.
  4. Add. Place the turkey and cheddar cheese on top of the bottom half of the buns.
  5. Make Buttery Glaze. Whisk together all the ingredients and brush on top of the buns. If you don’t have a brush, you can drizzle the buttery glaze on top of the buns.
  6. Bake. Bake for 12-15 minutes or until the tops of the buns are lightly toasted.

What To Serve With Turkey Sliders

These Turkey and Cheese Sliders are great on their own for a party or make them for dinner with a side dish or two. Also, don’t forget dessert!

Turkey Sliders on a baking sheet before being cut.

Leftovers & Storing

  • Store. If you have any leftover sliders, they can be stored in an airtight container for up to 4 days in the refrigerator. 
  • Reheat leftovers. Reheat them in the microwave for about 15 seconds. You can also heat them in the oven at 300°F for about 5-7 minutes or until warm. If the tops are starting to burn, cover lightly with foil. You can also reheat them in the air fryer for 2-3 minutes or until warm.

More Slider Recipes

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Plated chicken spaghetti.
5 from 5 ratings
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Servings: 8

Crockpot Chicken Spaghetti

Prep Time: 5 minutes
Cook Time: 15 minutes
Delicious Crockpot Chicken Spaghetti made with chicken, rotel, cheese, and cream of chicken. A quick dump-and-go meal perfect for a busy weeknight.
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  • 4 chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons onion powder
  • 2 teaspoons parsley
  • 2 teaspoons paprika
  • 4 cans cream of chicken soup
  • 2 cans Rotel, not drained
  • 2 Tablespoons minced garlic
  • 4 cups Colby Jack , or Mexican Four shredded cheese
  • ½ cup sour cream
  • 16 ounces spaghetti noodles, or penne noodles


  • Crockpot


  • Spray a large crockpot with cooking spray.
  • Add chicken breasts to the bottom of the crockpot. Season the chicken with salt, pepper, onion powder, parsley, and paprika.
  • Pour the chicken soup and rotel over the chicken breasts.
  • Cook on low for about 4-6 hours or on high for 3-4 hours.
  • Once the chicken is cooked, remove the chicken and cut it into cubes or you can shred it. Add the chicken back into the crockpot.
  • Stir in the sour cream and shredded cheese.
  • Cook the pasta noodles according to the directions on the package. Add the cooked noodles to the crockpot and stir until it’s all combined.
  • Serve with garlic bread.


  • Thaw the chicken. It’s best to use thawed chicken. It gives a better texture when it’s been thawed beforehand.
  • Spray the Crockpot. Spray the crockpot before adding the ingredients. This helps make the cleanup nice and easy at the end.
  • Pre-shredded Cheese. You can easily shred your own cheese, but pre-shredded cheese makes this easy meal even quicker!
  • Noodles. While this makes the perfect spaghetti noodle dish, you can easily use your favorite noodles or noodles you have on hand. Just make sure not to put the noodles in the crockpot with the other ingredients until just before serving.
  • Store. If you have any leftover noodles, store them in an airtight container in the refrigerator for up to 4 days.
  • Reheat leftovers. Reheat a bowl of spaghetti in the microwave for about 1-2 minutes. Make sure to cover it with a paper towel so the sauce doesn’t splatter all over!
Serving: 1g, Calories: 789kcal, Carbohydrates: 61g, Protein: 52g, Fat: 37g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 156mg, Sodium: 1910mg, Potassium: 942mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1427IU, Vitamin C: 12mg, Calcium: 545mg, Iron: 4mg
Cuisine: American
Course: Appetizer, Dinner
Author: Jennifer
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