Crockpot Mississippi Chicken Sliders
From tailgates to family dinners, these Mississippi Chicken Sliders are sure to steal the show – get ready for some serious finger-lickin' goodness!
Servings: 12
Calories: 417kcal
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!
Nutrition
Serving: 2sliders | Calories: 417kcal | Carbohydrates: 33g | Protein: 22g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 98mg | Sodium: 794mg | Potassium: 293mg | Fiber: 1g | Sugar: 9g | Vitamin A: 549IU | Vitamin C: 17mg | Calcium: 122mg | Iron: 1mg
