Mississippi Chicken Sliders
Impossibly tender chicken, slow-cooked with ranch, au jus, pepperoncini, and butter, is shredded and piled high on soft slider buns. Topped with melted provolone and a garlic-herb butter, these sliders are baked to golden perfection for an unforgettable, crowd-pleasing meal.
Equipment
- Slow cooker (6-quart or larger)
- 9x13 inch baking dish
- Two forks
- Slotted spoon
- Small bowl
- pastry brush
- Serrated Bread Knife
- Cutting board
- Whisk
- Aluminum foil
Ingredients
- 2 lbs boneless, skinless chicken breasts
- ½ cup sliced pepperoncini peppers
- ¼ cup pepperoncini brine from the jar
- 12 slices provolone cheese
- 4 tablespoons unsalted butter, melted
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
Instructions
- Place the chicken breasts in the bottom of a slow cooker. Sprinkle the ranch seasoning and au jus mix over the chicken. Place the stick of butter on top, then scatter the sliced pepperoncini peppers around it. Pour in the pepperoncini brine. Do not stir.
- Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours, until the chicken is fall-apart tender.
- Remove the cooked chicken to a large bowl and shred it using two forks. Whisk the remaining sauce in the slow cooker until smooth. Return the shredded chicken to the sauce and stir to coat completely.
- Preheat your oven to 350°F (175°C). Without separating the buns, slice the entire slab of rolls in half horizontally. Place the bottom half in a 9x13 inch baking dish.
- Using a slotted spoon to drain excess liquid, pile the shredded chicken mixture evenly over the bottom buns. Layer the provolone cheese slices on top, then place the top half of the buns over the cheese.
- In a small bowl, combine the melted butter, dried parsley, garlic powder, and Worcestershire sauce. Brush this mixture generously over the tops of the buns.
- Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 5-7 minutes, until the cheese is melted and the tops are golden brown and crisp. Let rest for a few minutes before serving.
Notes
Pro Tips & Variations:
- To prevent soggy buns, use a slotted spoon to transfer the chicken to the rolls, leaving most of the liquid behind.
- For the most tender results, cooking on the LOW setting is highly recommended.
- Don't skip the garlic butter topping; it adds crucial flavor and helps the buns toast perfectly.
- Variations: Boneless, skinless chicken thighs can be used for extra juicy results. Swap provolone for Swiss or Monterey Jack cheese. For extra flavor, add 6 strips of crumbled cooked bacon over the cheese or 1/2 teaspoon of smoked paprika to the slow cooker.
- To prevent soggy buns, use a slotted spoon to transfer the chicken to the rolls, leaving most of the liquid behind.
- For the most tender results, cooking on the LOW setting is highly recommended.
- Don't skip the garlic butter topping; it adds crucial flavor and helps the buns toast perfectly.
- Variations: Boneless, skinless chicken thighs can be used for extra juicy results. Swap provolone for Swiss or Monterey Jack cheese. For extra flavor, add 6 strips of crumbled cooked bacon over the cheese or 1/2 teaspoon of smoked paprika to the slow cooker.