Description
Crock Pot Mississippi Chicken Sliders are a flavorful and easy-to-make dish that combines the savory richness of slow-cooked chicken with the tangy kick of ranch seasoning and pepperoncini peppers. The chicken is shredded and layered onto soft Hawaiian rolls, topped with melted cheese, and finished with a buttery herb spread, making these sliders perfect for parties, family dinners, or any gathering. The slow cooker does most of the work, ensuring the chicken is tender and infused with flavor, while the quick assembly and baking process results in a crowd-pleasing, warm, and cheesy snack.
Ingredients
Scale
- 6–8 skinless chicken thighs (you can use bone-in or boneless)
- 3 tablespoons dry ranch seasoning (about 1 and ½ packets)
- 8 tablespoons butter
- ½ 16 ounce jar whole pepperoncini peppers with juice
- 1 teaspoon red chili flakes
For The Sliders
- 2 packages Hawaiian dinner rolls, sliced in half horizontally
- ½ cup mayonnaise
- ¼ cup spicy mustard
- 24 slices Gouda cheese (substitute provolone if desired)
- 3 tablespoons butter
- 1 tablespoon dry ranch seasoning
- 1 tablespoon dried parsley
Instructions
Crock Pot Mississippi Chicken
-
Place chicken in the crock pot. Sprinkle over ranch seasoning. Place pepperoncini peppers and half the juice from the jar around the chicken. Add butter and sprinkle on red chili flakes.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- When chicken is done, remove from crock pot and shred with 2 forks.
How To Make The Sliders
- Slice Hawaiian dinner rolls in half, horizontally. Spread spicy mustard and mayonnaise on the cut side of the bottom and top of rolls.
-
Place shredded chicken evenly on the bottom of dinner rolls. Layer on cheese and place top of rolls over the chicken and cheese.
- Melt 3 tablespoons of butter and add 1 tablespoon of ranch seasoning along with 1 tablespoon of parsley. Brush mixture over top of rolls. Cover with aluminum foil and bake in a 350-degree oven for 15 minutes. Remove foil, brush with any remaining butter, and place in the oven for 5 additional minutes.
Notes
- Chicken Thighs vs. Chicken Breasts: While chicken thighs are recommended for their moisture and flavor, chicken breasts can be used as a leaner alternative. Just be cautious not to overcook them, as they can dry out more easily.
- Ranch Seasoning Substitution: If you don’t have store-bought ranch seasoning, make your own using a blend of garlic powder, onion powder, dried dill, parsley, and salt. This will still give you that signature tangy flavor.
- Spice Level: Adjust the spice level by controlling the amount of red chili flakes and pepperoncini peppers. For a milder slider, reduce these ingredients, and for a spicier kick, feel free to add more.
- Make-Ahead Option: You can prepare the chicken ahead of time and store it in the refrigerator for up to 3 days, making it easy to assemble and bake the sliders when needed.
- Cheese Alternatives: Gouda is suggested for its creamy melt, but feel free to experiment with other cheeses like provolone, cheddar, or pepper jack to suit your taste.
- Storage: Leftover sliders can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat them in the oven or microwave for best results.