Mississippi Chicken Sliders
These Mississippi Chicken Sliders are a delightful twist on traditional chicken dishes, featuring tender, juicy chicken coated in a tangy and spicy sauce, all nestled in soft slider buns.
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs Using high-quality, fresh chicken thighs ensures a tender texture and richer flavor.
- 1 packet ranch dressing mix
- 1 stick unsalted butter 1/2 cup
- 1 can cream of chicken soup 10.5 oz
- 1/4 cup pepperoncini peppers, sliced Plus a few whole for garnish.
- 1 tablespoon cayenne pepper Adjust to taste.
For the Sliders
- 12 units slider buns Or small Hawaiian rolls.
- 1 cup shredded cheese Cheddar or pepper jack work well.
- 1/4 cup fresh parsley, chopped For garnish.
Instructions
Preparation
- Start by cutting the boneless, skinless chicken thighs into smaller pieces. Place them in a slow cooker.
- In a separate bowl, combine the ranch dressing mix, cream of chicken soup, butter, sliced pepperoncini peppers, and cayenne pepper. Mix well until the ingredients are combined.
- Pour the sauce over the chicken in the slow cooker, ensuring all the pieces are well-coated.
Cooking
- Set your slow cooker to low and cook for about 4-5 hours or until the chicken is tender and easily shreds with a fork. If you're short on time, you can cook it on high for about 2-3 hours.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker to mix it with the remaining juices.
Assembly
- Preheat your oven to 350°F (175°C). Cut the slider buns in half horizontally. On the bottom half, layer a generous amount of the shredded chicken mixture. Sprinkle shredded cheese on top.
- Place the assembled sliders on a baking sheet and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Once removed from the oven, garnish with chopped parsley and serve with whole pepperoncini peppers on the side.
Notes
For a lighter version, you can substitute boneless, skinless chicken breasts instead of thighs and use low-fat cream of chicken soup and reduced-fat cheese. For a vegetarian option, replace chicken with jackfruit or canned chickpeas and use vegetable broth in place of the butter and soup.