Crock Pot Mississippi Chicken Sliders
These Crock Pot Mississippi Chicken Sliders take the iconic flavors of Mississippi roast—ranch seasoning, au jus, butter, and pepperoncini—and turn them into tender, juicy shredded chicken sliders. Finished on a sheet pan with melted provolone and buttery Hawaiian rolls, they’re the ultimate easy party or game-day appetizer.
Equipment
- Slow cooker
- baking sheet
- Parchment paper
- Knife
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 packet dry ranch seasoning mix (1 oz)
- 1 packet au jus gravy mix (1 oz)
- ½ cup salted butter, sliced
- 6–8 whole pepperoncini peppers
- 2 Tbsp pepperoncini juice
- 12 count Hawaiian rolls
- 6–8 slices provolone or Swiss cheese
- 2 Tbsp butter, melted (for tops)
- ½ tsp garlic powder
- 1 tsp dried parsley
Instructions
- Place chicken breasts in the crock pot. Sprinkle ranch seasoning and au jus mix over the top. Add butter and pepperoncini peppers along with 2 tablespoons of pepperoncini juice. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Remove the chicken and shred with two forks. Return shredded chicken to the crock pot and toss with the cooking juices.
- Preheat oven to 350°F (175°C). Slice Hawaiian rolls in half horizontally and place bottom halves on a parchment-lined baking sheet.
- Layer cheese on the bottom rolls, spread Mississippi chicken evenly over the cheese, add another layer of cheese if desired, and place the top buns on.
- Mix melted butter, garlic powder, and parsley. Brush over the tops of the rolls. Cover loosely with foil and bake for 10 minutes. Uncover and bake an additional 5–10 minutes until golden and melted.
- Cut into individual sliders and serve warm.
Notes
You can prepare the Mississippi chicken up to 2 days ahead of time and store it in the refrigerator with its juices. Reheat gently before assembling the sliders.