With only five ingredients, Crock Pot Mississippi Chicken is tender, juicy, and packed with spicy flavors. This mouthwatering chicken is now turned into sliders with melted cheese and a buttery topping. This scrumptious recipe is great for parties and perfect for game day!
More party favorites like Beef And Cheddar Sliders or Reuben Sliders are one of the easiest, yummiest ways to feed a crowd!
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
First, I changed to use skinless chicken thighs instead of beef. I love using chicken thighs in the crock pot. They always turn out tender and juicy and work well with any seasonings, like the ones used in this recipe.
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
How To Make Mississippi Chicken Sliders
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, and 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 the tops of the rolls over the 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 the foil, brush with any remaining butter, and bake for 5 additional minutes.
- Remove the sliders from the oven, let them cool for 5 minutes, slice them 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 Recipes You’ll Love
If you tried this Crock Pot Mississippi Chicken Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 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.
- Remove sliders from the oven and let cool for 5 minutes. Cut rolls into individual portions and serve warm.
Video
Nutrition
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What do you do with the pepperoncinis when putting sandwiches together?
Hey there Ellen!
That is a great question! Normally I will discard them once the Chicken has finished slow cooking, I don’t normally add them into my sandwiches, but if you’re a pepperoncini fan then you can absolutely put them into your sandwiches. It’s all about personal preference, if you want to add them to your chicken sandwich then I think that would be a delicious addition! Thank you so much for your interest in this recipe, if you have any more questions feel free to reach out!
~Donya
Hey Donya – what sides would you serve with the sliders besides chips? Love your recipes – have made many of them!
Hey there Melissa!
Thank you so much for your interest in this recipe and for your kind words of support, that is a great question! I normally serve these sliders with some chips, like you said, and a fresh salad. I like to serve it with either my Spicy Cucumber Tomato Salad, my Green Bean Salad, or my Broccoli Apple Salad. I hope this helps, let me know how everything turns out!
~Donya
Stupendous!! Made two batches. One with extra pepper flakes. 3 asked for recipe and all of both recipes are gone except some I saved for lunch today.
Fabulous!!
Roger!
You’ve made my day. Thank you so much for sharing and for the great rating.
Have a great day,
~Donya
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.
Use Parchment paper to line your baking tray or dish instead of foil. And place a couple toothpicks in the sliders to stick out and keep the foil from touching the food, or just make sure you bubble up the foil instead of covering tightly.
Hey there Alicia!
Thank you so much for your interest in this recipe and for sharing! That’s a great method for making this recipe, it sounds like you made a beautiful dish. If you ever have any questions about a recipe, please don’t hesitate to reach out, I hope you have a great rest of your day!
~Donya
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!
Awesome, Jim!
Thanks for the info and so glad you enjoyed the recipe.
Have a great day,
~Donya
Thanks for putting this way up. I love my instapot and was hoping I could do it in that. Thanks!!
Hey there Amanda!
Thank you so much for your interest in this dish, I appreciate your support! Let me know how it turns out in the instant pot, I’m curious I’ve never tried it that way!
~Donya
Thanks for the recipe! Just a question: is is supposed to be pickled pepperoncinis?
Yep, the bottled pepperoncinis that you find in the pickle section of the grocery store.
Enjoy the recipe!
~Donya
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.
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
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.
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
Hi ! I’m making this for dinner tonight
Why 2 packages or rolls ? This says it makes 12 and my roll package is 12
I’m confused . If 2 packages wouldn’t that be 24 sliders ? Thanks !
It’s already smelling good 😌
Hey April.
I use 2 packages, making 24 sliders so that each person can get 2. Sorry for the confusion. Hope this helps.
So glad you are making the recipe and I know your kitchen smells good!
Enjoy.
~Donya
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: [email protected].
Thanks, Rebe!
I’ll try to get this fixed for you.
~Donya
Just made this tonight and it was soooo good! We are the whole pan in one sitting! Thank you, 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
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.
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
Things turd out yummy in my tummy!
This is amazing! I used 3 frozen chicken breasts on low for 6 hours and it was simply divine. I will definitely try thighs the next go around..thanks so much!
Hey there Lori!
Thank you so much for this phenomenal rating and your sweet comment, I am thrilled to hear you liked this recipe! If you’re looking for more easy Crock Pot recipes, you should check out my Crock Pot Chicken Thighs and the Mexican Shredded Beef recipe, they’re both very easy to prepare in the morning so dinner is ready when you get home. Thank you for your support, I hope you have a great rest of your day!
~Donya
I’ve made these before and loved them! This time I was hoping I could make the chicken a day ahead of time. Do you think I’ll need to reheat the refrigerated chicken in some way? I just didn’t want it to lose its juiciness before serving, but I’m afraid just throwing it in the oven with the buns won’t be enough to heat up the chicken.
Hey there.
Sorry for the delay. Yes, you can make the chicken ahead of time and then build the sliders before serving. The chicken reheats beautifully.
Let me know how things turned out.
Have a great day,
~Donya