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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Can I use chicken breasts?
It was good but I think I would prefer less pepperoncini peppers and/or juice. Maybe use chicken stock instead. You also need to make sure you drain the meat really well before putting it on the buns or they will be soggy.
OMG! This is the best slider I have ever eaten. The chicken thighs were so tender and juicy. I will make this often. Thank you for this amazing recipe ❤️
Rita, thank you so much! I’m thrilled you enjoyed this recipe.
~Donya
DELICIOUS 😋
I really want to try this. But my kids don’t care for pepperoncini. What could I substitute for liquid?
I guess you could just leave it out all together. I’ve never tested it except for the way the recipe is written.
~Donya
This is such a simple meal, full of yummy, not over the top spicy flavor’s perfect for game day, cook outs, fix and forget weekday meals or weekend get together’s. You can adjust the ranch to suit your taste to tone down the peppers or omit the red pepper flakes but honestly it’s perfect as is! My family loves this, even the oh so picky DIL!
Bravo! This was a real hit at our place. Both kids cleaned their plates, and cleanup was easy. So simple and delicious. The store didn’t have whole banana peppers, so I got the rings. I left them in and they were really great incorporated into the chicken filling. We’ll be doing this again and again. Great recipe- thank you for sharing!
Thanks so much for the great comment and the terrific rating! Mike, you’ve made my day.
~Donya
Added this delicious recipe to our rotation. We love juicy, tangy recipes. May add some horseradish to the mayo to kick up the flavor. Thank you!
Hey there Linda!
Wow! I am thrilled to hear that y’all enjoyed this recipe, it makes for a great weeknight meal since it’s slow cooked in the Crock Pot! If you’re a fan of strong, bold flavors then adding horseradish to the mayo would be a terrific idea. Thank you so much for your kind words of support and your fabulous rating, let me know if you ever have any questions about a recipe, I’d be more than happy to help!
~Donya
Hi Donya,
I just found your site! I look forward to checking out your recipes. I just wanted to add that I make “Mississippi Chicken Thighs” all the time in my Pressure Cooker. We do use the au jus packet – it does add a level of flavor that is really good. You might give it a try sometime! I look forward to making these sliders!
Hey there Barb!
I am so happy to hear that you found your way to this corner of internet, welcome to the Southern Soul family! Thank you so much for your interest in this recipe, and for sharing your Pressure Cooker technique, I’ll have to give that a try some time. I do hope you give this slider recipe a try, the flavors are amazing and it makes a wonderful dish for potlucks, game days or weeknight meals. If you ever have any questions about a recipe, please don’t hesitate to ask, I look forward to hearing from you again!
~Donya
Delish, Donya, as are so many of your recipes. We really enjoyed these for dinner with some cole slaw. Thank you for sharing and encouraging us to cook up something really yummy at home for ourselves ❤️
Hey there Jackie!
Oh my goodness! I am so happy to hear that you’ve been enjoying my recipes, it sounds like you made quite the meal! Thank you so much for your kind words and this fantastic rating, you’ve made my day! If you ever have any questions about a recipe, please don’t hesitate to ask, I’d be happy to help!
~Donya