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
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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