Description
Mississippi chicken sliders bring zesty Southern comfort to your table with tender, juicy shredded chicken nestled in buttery rolls. Creamy, tangy flavors meld perfectly, offering you a mouthwatering meal that satisfies and delights with minimal effort.
Ingredients
Scale
Main Proteins:
- 6 skinless chicken thighs (bone-in or boneless)
Seasoning and Flavor Enhancers:
- 3 tablespoons (1 packet) dry ranch seasoning
- 1 teaspoon red chili flakes
Liquid and Fat Components:
- 8 tablespoons (1/2 cup or 113 grams) butter
- 12 16 ounces (340 grams to 454 grams) whole pepperoncini peppers with juice
Instructions
- Prepare the slow cooker by placing chicken at the bottom of the crock pot, ensuring even distribution.
- Generously coat chicken with ranch seasoning mix, creating a flavorful base for the meat.
- Strategically arrange pepperoncini peppers around the chicken, then drizzle half the jar’s tangy liquid for added moisture and zest.
- Dot the chicken with butter pieces and sprinkle red chili flakes to introduce a subtle heat element.
- Secure the crock pot lid and allow chicken to cook slowly on LOW for 6 hours or HIGH for 4 hours until tender and easily shredded.
- Once cooking is complete, transfer chicken to a cutting board and use two forks to pull meat apart into delicate, succulent strands.
- Prepare slider buns by carefully slicing Hawaiian rolls horizontally, creating a top and bottom layer.
- Apply a complementary blend of spicy mustard and mayonnaise across both interior surfaces of the rolls for enhanced flavor.
- Distribute shredded chicken evenly across the bottom roll layer, creating a hearty foundation.
- Layer cheese slices over the chicken to introduce a melty, rich component.
- Gently place roll tops over the cheese and chicken to complete the slider assembly.
- Melt butter and combine with ranch seasoning and fresh parsley to create a savory brushing mixture.
- Generously coat the slider tops with the herbed butter mixture, ensuring complete coverage.
- Wrap sliders in aluminum foil and bake at 350 degrees for 15 minutes to marry flavors and warm thoroughly.
- Remove foil, brush with any remaining butter, and return to oven for an additional 5 minutes to achieve a golden, crispy exterior.
- Allow sliders to rest for 5 minutes after removing from oven to let flavors settle.
- Slice rolls into individual portions and serve warm, presenting a delectable and crowd-pleasing dish.
Notes
- Swap chicken breasts for thighs to boost moisture and flavor intensity when slow cooking.
- Reduce pepperoncini juice for milder tang if sensitive to acidic profiles.
- Create gluten-free version by using alternative rolls and checking ranch seasoning packet ingredients.
- Customize heat levels by adjusting red chili flake quantities to match personal spice preferences.
- Prep Time: 15 minutes
- Cook Time: 6 hours 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 1g
- Sodium: 930mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg