With only 5 ingredients, Mississippi Chicken cooked in the slow cooker is tender, juicy, and packed with spicy flavors. Now, this mouthwatering chicken is turned into sliders! With melted cheese and a buttery topping, they are irresistible for a weeknight meal. This scrumptious recipe is great to serve as an appetizer, for parties, and perfect for game day!
For quite some time now, I’ve seen recipes for Mississippi Pot Roast all over the “www.” Although I’ve not made that simple recipe myself, I’ve been intrigued by the combination of flavors. With my curiosity peaked, I decided to give the recipe a try but wanted to give it my own twist.
How To Make The BEST Mississippi Chicken Sliders
The first thing I changed was to use skinless chicken thighs instead of beef. I love using chicken thighs in the crock pot. They always turn out tender, juicy, and work well with any type of seasonings.
The second thing I did was to ditch the au jus packet of flavoring that most other recipes use. I’m not a fan and honestly didn’t think it went well with the chicken. To give my recipe an additional “something something” I did throw in extra ranch seasoning and a few red chili flakes to amp up the spice.
To top things off, I turned this crazy good recipe into sliders! After I cooked the chicken, I shredded it, piled it on Hawaiian rolls slathered with spicy mustard and mayo, topped it with cheese, and brushed on butter flavored with ranch seasoning. I baked the sliders until they were golden brown on the top and the cheese was ooey-gooey and melted.
What You Need To Make Mississippi Chicken Sliders
- Chicken Thighs
- Butter
- Ranch Seasoning
- Pepperoncini Pepper
- Red Pepper Flakes
- Hawaiian Rolls
- Sliced Gouda Cheese
- Spicy Mustard
- Mayonnaise
Crock Pot Mississippi Chicken has become a recipe that I make about every couple of weeks. I’m not kidding! Mr. SS and I love it over rice, tossed with pasta, and I’ve even turned it into nachos.
Since my boys love my Corned Beef Reuben Sliders, I thought why not do the same with this incredible, flavorful chicken. That was a smart call because the guys went absolutely nuts over them! Here’s how to build the sliders:
- slice Hawaiian dinner rolls in half, horizontally. Don’t worry if the rolls are attached, you’ll cut them apart once the sliders are baked.
- 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 chicken and cheese.
- brush melted butter seasoned with ranch and parsley over the 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.
- remove the sliders from the oven, let cool for 5 minutes, slice apart, and serve.
Can I Freeze Mississippi Chicken?
Yep, you sure can. To freeze, first, make the recipe according to the instructions listed in the recipe card. Let cool then place the chicken in a freezer-safe container or zip-top bags and freeze. When you are ready to use, place the chicken in a pot on the stove to reheat or in the crock pot on low until heated through.
More Crock Pot Recipe You’ll Love
- Crock Pot Hawaiian Meatballs
- Slow Cooker Mexican Shredded Beef
- Crock Pot Spinach Artichoke Dip
- Slow Cooker Irish Pot Roast
- Crock Shredded Mexican Chicken
Let me know if you make this recipe! You can rate it below, leave me a comment, or snap a picture. Just tag me on Instagram at #asouthernsoul
Crock Pot Mississippi Chicken Sliders
Equipment
- Crock Pot
Ingredients
- 6-8 skinless chicken thighs (you can use bone-in or boneless)
- 3 tablespoons dry ranch seasoning (about 1 and 1/2 packets)
- 8 tablespoons butter
- 1/2 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
- 1/2 cup mayonnaise
- 1/4 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.
- Remove sliders from the oven and let cool for 5 minutes. Cut rolls into individual portions and serve warm.
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Jane
I don’t really like chicken thighs. Can I do this with chicken breastsand, if so, how would you adjust the recipe? Thank you so much. I really enjoy your recipes.
Donya
Hey Jane.
I hear ya. You can use boneless, skinless chicken breasts, and cook according to the directions. I would cook 2-3 at a time. Always cut into the chicken to make sure it’s done but you should be good to go with the 6 hour on low time frame for 2 to 3 breasts.
Let me know how things turn out!
Have a great weekend,
~Donya
Rayray
Things turd out yummy in my tummy!
Lisa Henderson
Just made this tonight and it was soooo good! We are the whole pan in one sitting! Thank you, Donya!
Donya
WOW, Lisa!
Thank you so much for your kind words. I’m thrilled you all enjoy the sliders.
Have a wonderful week ahead,
~Donya
Reba Files
I love your recipes and do not want to miss any of them. I am closing this email and have opened a new email. Please send recipes to: thisideofheaven2020@gmail.com.
Donya
Thanks, Rebe!
I’ll try to get this fixed for you.
~Donya
Barbara F Jones
Hello Donya,
Today (Sunday, Nov 1, 2020) I tried your recipe for the Crockpot Mississippi Chicken Sliders and they turned out delicious. Oh my goodness!! I had three thighs and two drumsticks in my freezer so I used them. I have to say they had so much favor and were very tender. I could have eaten them just the way they were. But after putting them in the oven on the rolls were worth waiting for. Thank you so much and I look forward to trying your award winning chili real soon.
Donya
Hey Barbara! THANK YOU, thank you, thank you for your kind words and the great rating. You’ve made my day.
I’m so glad you liked the sliders and can’t wait to hear what you think about the chili.
Have a wonderful week,
~Donya
Mario
Hi Donya…. This looks so delicious. I like to know if I can substitute the peppers & chili flakes with other seasonings? I will be serving this to kids & I believe it will be to spicy for them.
Donya
Hey Mario!
I would leave out the chili flakes and maybe cut back a bit on the number of peppers. The bottled peppers are not really that hot. They give a slightly warm flavor without being hot.
I hope this helps. Let me know how you like the recipe.
Have a great day.
~Donya
Rachel
Thanks for the recipe! Just a question: is is supposed to be pickled pepperoncinis?
Donya
Yep, the bottled pepperoncinis that you find in the pickle section of the grocery store.
Enjoy the recipe!
~Donya
Jim Braden
I converted this to an Instant Pot recipe and it was ABSOLUTELY DELICIOUS!!! Amazing flavor!
I put the rack in the Instant Pot, put chicken thighs on rack and sprinkled with ranch dressing.
I took the jar of pepperoncinis and poured the juice into a measuring cup. Then I put half the peppers on the thighs, poured 1/2 the juice back into the jar, added water to make 3/4 cup, and poured on the chicken. Add pepper flakes and butter, seal, high pressure for 10 minutes, natural release for 5 minutes, and then vent. Removed chicken, strained the liquid into a bowl. Put chicken back in pot and shredded with a hand mixer. Added liquid back in and mixed well. Then I followed the rest of the recipe with the exception that I added some horseradish sauce to the mayo and mustard mixture.
So good! Thank you!
Donya
Awesome, Jim!
Thanks for the info and so glad you enjoyed the recipe.
Have a great day,
~Donya
Deb
Made this tonight and it was a big hit with the hubs (and me). Only thing I did different was to brush the tops of the rolls with some of the flavorful buttery cooking juice instead of melted butter. It tasted amazing….but both the tops and bottoms of the rolls stuck to the foil.