Name: Crockpot Mississippi Chicken Sliders
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 4 Large Chicken Breasts (boneless, skinless); ½ cup Chicken Broth; 1 packet Au Jus Gravy Mix; 1 packet Ranch Dressing Mix; 6-8 Pepperoncini Peppers; ½ cup Juice from Pepperoncinis; ½ cup Butter (sliced); 2 packages Hawaiian Rolls; 12 Provolone Cheese Slices (or 6 cups shredded Mozzarella); 2 cups Mayonnaise (optional); 4 Tablespoons Butter (melted); 1 Tablespoon Dried Parsley; 1 Tablespoon Ranch Dressing Mix

Crockpot Mississippi Chicken Sliders are your kitchen’s next secret weapon? Let me introduce you to the recipe that’s about to revolutionize your party menu and family dinners. Tender, flavorful chicken draped in a zesty sauce, sandwiched between soft Hawaiian rolls, and blanketed with melted cheese. Let’s dive in.

Why You’ll Love this Recipe
Crockpot Mississippi Chicken Sliders Ingredients
How to Make Crockpot Mississippi Chicken Sliders
Storage and Reheating Instructions
Helpful Tips & Substitutions
What to Serve with Crockpot Mississippi Chicken Sliders

Why You’ll Love this Recipe

They’re ridiculously easy to make (hello, slow cooker magic).
They’re bursting with flavors that dance on your taste buds.
They are the perfect combination of comfort and convenience.
They are a guaranteed crowd-pleaser for any occasion.

Crockpot Mississippi Chicken Sliders Ingredients

Chicken Breasts
Chicken Broth
Au Jus Gravy Mix
Ranch Dressing Mix
Pepperoncini Peppers
Juice from Pepperoncinis
Butter
Hawaiian Rolls
Provolone Cheese Slices
Mayonnaise
Butter
Dried Parsley

*Scroll to Printable Recipe Card below for detailed amounts!

How to Make Crockpot Mississippi Chicken Sliders

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: minutes

Servings: 12

To make the Mississippi Chicken:

Clean the chicken breasts under cold water and pat them dry with paper towels.
Ensure the butter is sliced into pieces for even melting.
Place the chicken breasts at the bottom of the crockpot, ensuring they are evenly spread out. Pour the chicken broth and pepperoncini juice over the ingredients in the crockpot, ensuring a good distribution. (*Special note: if you want a spicier chicken dish use a cup of pepperoncini juice and leave out the broth. If you want a more mild version, leave out the pepperoncini juice and use a cup of broth)
Sprinkle the au jus gravy mix and ranch dressing mix over the chicken.
Place the pepperoncini peppers on top of the chicken mixture.
Place the slices of butter atop the other ingredients, spacing them out for even melting.
Cover the crockpot with the lid. Cook on a low setting for about 4-6 hours, or until the chicken is tender and fully cooked. *Ensure the chicken is cooked to an internal temperature of 165°F.
Once cooked, use two forks to shred the chicken, it should pull apart very easily. Add the chicken back to the crock pot and stir together with the juices.
Preheat your oven to 350°F.

To make the Sliders:

Slice both packages of Hawaiian Rolls in half horizontally to make a top sheet and bottom sheet of rolls. Place each bottom sheet in a large pan or baking sheet.
Evenly distribute the shredded chicken on both bottom buns sheets, being careful to drain the juices as you add it so the bread doesn’t get overly soggy.
Next add 6 slices of provolone (or sprinkle on 3 cups of shredded mozzarella) on top of each set of sandwiches.
Spread mayonnaise on the inside of the sets of top buns then place the top bun sheets on each sandwich.
Next melt the butter in a microwave safe dish and stir in parsley and ranch seasoning mix. Brush the tops and sides literally of each sandwich.
Bake for 10-15 minutes in the oven, or until the tops are golden brown and the cheese is melted and bubbly.

Storage and Reheating Instructions

How to Store Crockpot Mississippi Chicken Sliders:

Store any leftovers in an airtight container in the fridge, and they’ll stay fresh for 3-4 days. Just make sure to separate the buns and chicken if you’re storing longer than a day to prevent soggy bread – because nobody likes a soggy slider.

How to Reheat Crockpot Mississippi Chicken Sliders:

These little guys reheat like a dream. Simply pop them in the oven at 350°F for about 10 minutes or until they’re heated through.

Helpful Tips & Substitutions

Can This Be Frozen?

You betcha! The Mississippi Chicken filling can be frozen for up to 3 months. Thaw it in the fridge overnight, and reheat it slowly in a pot or in the crockpot itself, adding a splash of broth if needed to bring back the moisture. For the best quality, I’d recommend assembling the sliders fresh though, as the Hawaiian rolls tend to not freeze and thaw gracefully.

Can This Be Made Ahead of Time?

Absolutely, and that’s the beauty of it! You can have the chicken cooked and shredded up to 2 days in advance. On the day of serving, all you need to do is assemble your sliders and bake them to melty perfection. If you’re planning for an event, this “make-ahead” feature is a lifesaver, letting you mingle with your guests instead of being stuck in the kitchen.

Substitutions & Variations

Not a fan of provolone? Swap it out for cheddar, swiss, or any cheese that melts your heart.
Vegetarian in the house? Skip the chicken and go for a shredded jackfruit version.
Want a bit more kick? Throw in some extra pepperoncini or a dash of your favorite hot sauce.

Helpful Cooking Notes

Spice to Your Liking: Remember, the pepperoncini juice adds zest, so adjust according to your spice tolerance.
No Soggy Buns: Drain the chicken well before placing it on the buns to avoid sogginess.
Internal Temp is Key: Always check that your chicken reaches an internal temperature of 165°F for safety.

And there you have it, my friend. A dish that’s as comforting as a hug from grandma, as exciting as your favorite team scoring the winning point, and as easy as Sunday morning. The Crockpot Mississippi Chicken Slider isn’t just a recipe; it’s a moment of joy, ready to be shared over and over again.

What to Serve with Crockpot Mississippi Chicken Sliders

Crockpot Mississippi Chicken Sliders

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 534 kcal

Savor the ultimate comfort food with Crockpot Mississippi Chicken Sliders! Juicy, flavorful chicken in a zesty sauce, topped with melted cheese and sandwiched between Hawaiian rolls. Perfect for parties or a family dinner.

INGREDIENTS

For the Chicken:

4 Large Chicken Breasts, boneless, skinless
½ cup Chicken Broth
1 packet Au Jus Gravy Mix
1 packet Ranch Dressing Mix
6-8 Pepperoncini Peppers
½ cup Juice from Pepperoncinis
½ cup Butter, sliced

For the Sliders:

2 packages Hawaiian Rolls
12 Provolone Cheese Slices, or 6 cups shredded Mozzarella
2 cups Mayonnaise, optional
4 Tablespoons Butter, melted
1 Tablespoon Dried Parsley
1 Tablespoon Ranch Dressing Mix

INSTRUCTIONS

For the Mississippi Chicken:

Clean the chicken breasts under cold water and pat them dry with paper towels.
Ensure the butter is sliced into pieces for even melting.
Place the chicken breasts at the bottom of the crockpot, ensuring they are evenly spread out. Pour the chicken broth and pepperoncini juice over the ingredients in the crockpot, ensuring a good distribution. (*Special note: if you want a spicier chicken dish use a cup of pepperoncini juice and leave out the broth. If you want a more mild version, leave out the pepperoncini juice and use a cup of broth)
Sprinkle the au jus gravy mix and ranch dressing mix over the chicken.
Place the pepperoncini peppers on top of the chicken mixture.
Place the slices of butter atop the other ingredients, spacing them out for even melting.
Cover the crockpot with the lid. Cook on a low setting for about 4-6 hours, or until the chicken is tender and fully cooked. *Ensure the chicken is cooked to an internal temperature of 165°F.
Once cooked, use two forks to shred the chicken, it should pull apart very easily. Add the chicken back to the crock pot and stir together with the juices.
Preheat your oven to 350°F.

To Make the Sliders:

Slice both packages of Hawaiian Rolls in half horizontally to make a top sheet and bottom sheet of rolls. Place each bottom sheet in a large pan or baking sheet.
Evenly distribute the shredded chicken on both bottom buns sheets, being careful to drain the juices as you add it so the bread doesn’t get overly soggy.
Next add 6 slices of provolone (or sprinkle on 3 cups of shredded mozzarella) on top of each set of sandwiches.
Spread mayonnaise on the inside of the sets of top buns then place the top bun sheets on each sandwich.
Next melt the butter in a microwave safe dish and stir in parsley and ranch seasoning mix. Brush the tops and sides literally of each sandwich.
Bake for 10-15 minutes in the oven, or until the tops are golden brown and the cheese is melted and bubbly.

NOTES

Reheating and Storage Information

Got leftovers? No problem! These little guys reheat like a dream. Simply pop them in the oven at 350°F for about 10 minutes or until they’re heated through. As for storage, keep them in an airtight container in the fridge, and they’ll stay fresh for 3-4 days. Just make sure to separate the buns and chicken if you’re storing longer than a day to prevent soggy bread – because nobody likes a soggy slider.