With only 5 ingredients, Mississippi Chicken cooked in the slow cooker is tender, juicy, and packed with spicy flavors. When this mouthwatering chicken is turned into sliders, with melted cheese then you've got something irresistible for a weeknight meal. This scrumptious recipe is great to serve as an appetizer, for parties, and perfect for game day!
6-8skinlesschicken thighs (you can use bone-in or boneless)
3tablespoonsdry ranch seasoning (about 1 and 1/2 packets)
1/216 ounce jarwhole pepperoncini peppers with juice
1teaspoonred chili flakes
For The Sliders
2packagesHawaiian dinner rolls, sliced in half horizontally
24slicesGouda cheese (substitute provolone if desired)
1tablespoondry ranch seasoning
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.