Hunter’s chicken is a proper pub classic – BBQ chicken, bacon and melted cheese – and turning it into a hot bun is honestly one of the best things I’ve done. These are so good straight from the oven, with the cheese all melted and the BBQ sauce soaking into the bread. Tiger rolls are absolutely elite for these if you can find them.
The chicken is made in the slow cooker using my BBQ chicken thighs recipe – I often batch cook it and keep some in the freezer so I can throw these together whenever. If you’re using leftover chicken from the fridge or freezer, just give it a quick blast in the microwave before assembling so it heats through properly in the oven.
You can also make these as individual portions and air fry them instead of baking – works just as well and is quicker if you’re only making one or two.
How to make cheesy hunter’s chicken buns:
Scroll down for the full recipe card and ingredient list.
1. Make the slow cooker BBQ hunter’s chicken – add the chicken thighs, BBQ sauce and tinned tomatoes to the slow cooker and cook on low for 4-5 hours or high for 3 hours, then shred. See my full BBQ chicken recipe here
2. Cook the bacon until crispy – I air fry mine
3. Slice the rolls in half and layer the bottom with a generous handful of grated cheese
4. Pile on the shredded hunter’s chicken using tongs
5. Then lay the crispy bacon on top
6. Finish with another handful of cheese on top
7. Cover with foil or a lid and bake for 20-25 minutes until everything is melted, hot and golden
Cheesy Hunter's Chicken Buns
Crusty rolls filled with slow cooker BBQ hunter's chicken, crispy bacon and melted cheese, baked until golden - a pub classic turned into the ultimate hot sandwich.
Ingredients
- 4 crusty rolls (tiger rolls work brilliantly)
- 1/2 block cheddar, grated
- 12 rashers bacon
For the slow cooker BBQ hunter's chicken (see notes)
- 500g boneless skinless chicken thighs
- 150g BBQ sauce
- 200g tinned tomatoes (optional)
Instructions
- Add the chicken thighs, BBQ sauce and tinned tomatoes to the slow cooker. Cook on low for 4-5 hours or high for 3 hours, then shred with two forks.
- Cook the bacon until crispy - I air fry mine.
- Slice the rolls in half and layer the bottom half with grated cheese.
- Pile on the shredded hunter's chicken, then top with the crispy bacon.
- Finish with another layer of grated cheese on top.
- Cover with foil or a lid and bake at 180°C for 20-25 minutes until the cheese is melted and everything is heated through.
Notes
For more detail on the bbq chicken recipe - click here.
Tiger rolls are the best for these - the crust holds up really well to the filling. I batch cook the BBQ chicken and freeze it in portions so I can throw these together anytime. If using leftover chicken from the fridge or freezer, microwave it briefly before assembling to help it heat through in the oven. You can also make these individually in the air fryer for a quicker option.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 669Total Fat 50gSaturated Fat 17gUnsaturated Fat 33gCholesterol 274mgSodium 2558mgCarbohydrates 37gFiber 2gSugar 15gProtein 70g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
