Go Back
Close up of a Mississippi Chicken Slider with shredded pepperoncini chicken and melted provolone on a soft slider roll.
Print Recipe
No ratings yet

Mississippi Chicken Sliders Recipe

These Mississippi Chicken Sliders are made of tender slow-cooked chicken in a tangy pepperoni sauce, shredded and layered on rolls.
Prep Time15 minutes
Cook Time6 hours 15 minutes
Resting Time5 minutes
Total Time6 hours 35 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 12
Author: Robyn Stone

Equipment

Ingredients

  • 2 1/2 pounds boneless, skinless chicken breasts
  • 3 tablespoons ranch seasoning or 1 (1-ounce) packet dry ranch seasoning mix
  • 1 1/2 - 2 teaspoons stone house seasoning
  • 1 (16-ounce) jar pepperoncini peppers including the liquid
  • 12 slider buns kept connected
  • 12 slices provolone cheese about 8-ounces

Optional:

  • 4 tablespoons unsalted butter for the slow cooker
  • 2 tablespoons Dijon mustard for spreading on the inside bottom of buns

Optional Topping:

  • 2 tablespoons butter melted
  • 1 teaspoon ranch seasoning
  • 1 teaspoon chopped parsley for the tops

Instructions

  • Cook the chicken. Place the chicken breasts in an even layer in a 6-quart slow cooker.
  • Sprinkle the ranch seasoning over the chicken, then the Stone House seasoning over the ranch. Add the pepperoncini and the liquid from the jar. If using the optional butter, lay it over the chicken before the peppers.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken reaches 165°F and shreds easily. Shred the chicken while hot and stir it back into the juices.
  • Preheat oven and prep slider rolls. Heat the oven to 350°F. Slice the slider buns in half horizontally, keeping them connected. Place the bottoms in a lightly greased 9x13-inch baking dish.
  • Assemble the sliders. If using Dijon, spread it on the bottoms. Using a slotted spoon, spoon the chicken over the buns. Lay the provolone on top. Add the top buns.
  • If using the seasoned butter topping, brush it over the tops. Bake for 12 to 15 minutes, until the cheese is melted. Rest 5 minutes, then cut and serve.

Notes

  1. No extra salt until you taste the juices.
  2. Thighs can replace the breasts, same cook time.
  3. Chicken keeps 2 days in the refrigerator, or 2 months frozen with a little of the juice.
  4. Assembled unbaked sliders can be refrigerated up to 24 hours.
  5. Add about 10 minutes if baking from cold.
  6. Banana peppers can stand in for pepperoncini. The flavor will be a little sweeter.

Nutrition

Calories: 325kcal | Carbohydrates: 19g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 900mg | Potassium: 382mg | Fiber: 1g | Sugar: 3g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 1mg