Crock Pot Mississippi Chicken Sliders Recipe
These Crock Pot Mississippi chicken sliders are a game-changer! Tender, shredded chicken cooked with ranch seasoning, pepperoncini, and butter is served on soft slider buns for a flavorful, crowd-pleasing dish. Perfect for parties, game days, or a busy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours (Crock Pot) + 10 minutes (Baking)
- Total Time: 6 hours 10 minutes
- Yield: 12 sliders 1x
- Category: Appetizer, Main Course
- Method: Slow Cooker, Baking
- Cuisine: American
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 6-8 pepperoncini peppers
- 12 slider buns
- 6 slices provolone or mozzarella cheese (halved)
- 2 tbsp butter (melted)
- 1 tsp garlic powder
Instructions
- Place chicken breasts in a Crock Pot. Sprinkle ranch seasoning mix and au jus gravy mix over the chicken. Add butter and pepperoncini peppers on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easy to shred.
- Shred the chicken in the Crock Pot and stir to combine with the juices.
- Preheat oven to 350°F (175°C). Slice slider buns horizontally and place the bottom halves on a baking sheet.
- Spoon shredded chicken onto the bottom buns and top with cheese slices. Cover with the top buns.
- In a small bowl, mix melted butter and garlic powder. Brush the butter mixture over the tops of the buns.
- Bake for 10-12 minutes until the cheese is melted and the buns are golden brown.
- Slice into individual sliders and serve warm.
Notes
- Substitute pepperoncini with banana peppers for a milder flavor.
- Use Hawaiian rolls for a sweet contrast to the savory chicken.
- Serve with a side of coleslaw or chips for a complete meal.
Nutrition
- Serving Size: 1 slider
- Calories: 240
- Sugar: 3g
- Sodium: 420mg