This crock pot Mississippi Chicken Sliders recipe is perfect for game day, as a quick dinner option on busy nights, or as an appetizer! Shredded chicken cooked in the slow cooker with whole pepperoncini peppers and Ranch, then layered on Hawaiian rolls with melted cheese and a mustard sauce that brings it to new levels! A flavor combination that will have everyone going back for more!
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If you’ve ever tried a Mississippi Pot Roast, you know how deliciously flavorful it is! This chicken variation comes together just as easily and is a fail-proof recipe that is even picky eater approved! Also check out my Chicken Bacon Ranch Sliders and French Onion Beef Sliders for more slider recipes you’ll love!
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Why You’ll Love this Recipe
- Quick and Easy– using only a few simple ingredients, the slow cooker does most of the work! Prep in the morning, let the crockpot cook the chicken, and come evening, you only have a few more minutes of prep time until they are ready to cook!
- Packed with flavor– seasoned chicken with melted cheese and a spicy mustard sauce, the combination can’t be beat!
- Perfect to feed any size crowd– whether you make the recipe as is, or need to double/triple it for a bigger crowd, it is perfect for any amount of people.
- Easily customizable– if you prefer sandwiches, serve the chicken on brioche buns or hamburger buns. The chicken can be put into lettuce wraps, spiced up using red chili flakes, or enjoyed on it’s own. So many great options to make this your own!
Ingredient Notes for Chicken Sliders
See printable recipe card at the bottom of this post for exact ingredient amounts and step by step directions.
- Hawaiian Sliders– use soft dinner rolls for the sliders. My go-to is King’s Hawaiian Sweet Rolls as they are fluffy, tender, and flavorful!
- Chicken– I love using boneless, skinless chicken breasts for this recipe as its easier to shred, however, chicken thighs work great too.
- Dry Ranch Seasoning– any brand works, my favorite is Hidden Valley, don’t use ranch dressing, make sure it is the seasoning mix. This will be used in the chicken mixture and the mixture brushed on top.
- Butter– to cut down on sodium, feel free to use unsalted. You will use this in both the chicken mixture and to brush on top of the sliders.
- Pepperoncini– this is what brings all the flavor to the recipe. I use whole pepperoncini, however, slices work great too. Feel free to increase for more flavor, or decrease if desired.
- Pepper Jack Cheese– this adds just a slight amount of heat. If you prefer, you can use Gouda cheese or Provolone cheese instead.
- Dijon Mustard– feel free to use a spicy mustard in place of the Dijon. This adds a tangy addition to the sandwiches. If you aren’t a mustard fan, you can omit, however, it really does add a great amount of taste.
- Parsley– this combines with the butter and Ranch to make the topping you’ll brush on before cooking.
How to make Mississippi Chicken Sliders
- Add the chicken breasts, Ranch dressing mix, butter, and pepperoncini (plus ½ the juice from jar) to your slow cooker. Cook on low 6-8 hours or high 4 hours. Shred chicken using two forks and stir to incorporate ingredients.
- Slice slider rolls in half horizontally on a cookie sheet and spread the Dijon mustard on the bottom of the rolls evenly.
- Layer shredded chicken on top of mustard, followed by the sliced cheese.
- Place top half of slider buns on top to create slider sandwiches.
- Melt the 4 tablespoon butter in the microwave and stir in the Ranch mix and Parsley.
- Brush the melted butter mixture on top of rolls and cover sliders with aluminum foil.
- Place in preheated oven, 350 degrees for about 15 minutes. Remove foil and cook an additional 5-10 minutes, or until golden brown. Serve!
Variations of Mississippi Chicken Sliders
- Feel free to use ½ tablespoon Au Jus gravy mix with ½ tablespoon ranch seasoning instead of just the ranch. This adds a different flavor variation that is tasty as well.
- For an extra addition of spice, add in up to 1 teaspoon red pepper flakes.
- If you aren’t a fan of pepperoncini and still want to try this recipe, you can also use banana peppers.
- Use any cheese desired if you don’t want to use Pepper Jack. Cheddar, Swiss, Provolone, and Gouda are all great options.
- If you don’t like mustard, feel free to use mayonnaise.
Storage and Reheating
- Allow the sliders to fully cool before transferring to an airtight container and refrigerating for up to 4 days.
- If freezing, place in freezer safe container or bag for up to 3 months.
- Allow to thaw overnight in fridge if frozen.
- To reheat, you can place in the oven at 350 degrees for about 10 minutes, or use the air fryer for about 5 minutes at 350 degrees.
Frequently Asked Questions
What should I serve with my crockpot sliders?
You can make this a full meal by serving with creamy macaroni and cheese, potato salad, pasta salad, or crispy Parmesan potatoes. Even some fries or onion rings make a perfect pair with these sandwiches.
Can I make this ahead of time?
Absolutely! You can prepare the chicken up to 2 days in advance and assemble when ready to bake in the oven.
What else can I serve the chicken on if I don’t have Hawaiian rolls?
Any type of dinner roll will work in place of the Hawaiian rolls. If you are going for more of a sandwich versus slider, you can use hamburger buns, brioche buns, or hoagie rolls. Instead of brushing the butter sauce on top, you can always drizzle it on top of the chicken.
More Slider Recipes to try
- Reuben Sliders
- Easy Breakfast Sliders
- Pesto Chicken Sliders
- Roast Beef and Swiss Sliders
- Easy Funeral Sandwiches
- Cheeseburger Sliders
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Crockpot Mississippi Chicken Sliders
Ingredients
- 24 Hawaiian rolls
- 1 ½ lbs chicken breast *boneless, skinless
- 1 packet Ranch seasoning mix
- 8 tablespoon butter
- 8 oz whole pepperoncini * plus ½ the juice from the jar
- 8 slices Pepper Jack Cheese
- ½ cup Dijon mustard
Butter Sauce
- 4 tablespoon butter
- 1 tablespoon Ranch dressing mix
- 1 tablespoon dried Parsley
Instructions
- Add the chicken breasts, Ranch seasoning,butter, and pepperoncini (plus ½ the juice from jar) to your slow cooker. Cook on low 6-8 hours or high 4 hours. Shred chicken using two forks and stir to incorporate ingredients.
- Slice slider rolls in half horizontally on a cookie sheet and spread the Dijon mustard on the bottom of the rolls evenly.
- Layer shredded chicken on top of the mustard, followed by the sliced cheese.
- Place the top half of the slider buns on top to create sandwiches.
- Melt the 4 tablespoon butter in a small bowl and stir in the Ranch mix and Parsley.
- Brush butter mixture on top of the sliders.
- Cover pan with aluminum foil and place in preheated oven, 350 degrees, to cook for about 15 minutes. Remove foil and cook an additional 5-10 minutes, or until golden brown. Remove and serve!
Corinne says
Are these considered spicy?
Kristin says
Nope, not spicy. More of a zesty flavor! Enjoy!
Kim Wilson! says
Soooooo delicious and easy to make!