Recipes » Main Dish Recipes » Poultry » Crock Pot Mississippi Chicken Sliders

Crock Pot Mississippi Chicken Sliders

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5 from 1 vote
These delicious Crock Pot Mississippi Chicken Sliders, made with very simple ingredients and 5-minute prep time, are a multi-purpose recipe that works for both an appetizer and an entree.
Prep Time 5 minutes
Cook Time 6 hours
Two chicken sliders on a serving plate.

Looking for the perfect recipe for your next tailgate party? Or maybe you need something easy and tasty for dinner? These delicious Crock Pot Mississippi Chicken Sliders, made with very simple ingredients and 5-minute prep time, are the answer to both. It’s a truly multi-purpose recipe that works just as well for an appetizer as it does for the main course.

By now everyone has seen and tried the famous Mississippi Pot Roast recipe, right? Well, this is the chicken version of that delicious recipe. It’s just as delicious as its beefy counterpart and best of all, it takes less than 5 minutes to prep! Then it happily cooks with no supervision from you until you’re ready to serve.

Two chicken sliders on a serving plate.

You simply fill your crock pot with chicken, au just gravy mix, ranch seasoning mix, and butter. Switch it on and walk away. The result is wonderfully tender chicken seasoned perfectly. It’s a great way to feed a crowd without having to spend hours in the kitchen.

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Ingredient Notes

Ingredients needed for the recipe.
  • Chicken Breasts (I like boneless, skinless chicken breasts for this recipe, but if you prefer the dark meat you can substitute chicken thighs – they’re cheaper, too.)
  • Au Jus Gravy Mix (I recommend McCormick brand, one-ounce package.)
  • Ranch Dressing Mix (Recommend Hidden Valley brand, one-ounce package.)
  • Pepperoncini (The pepperoncini are one thing that makes the Mississippi pot roast so distinctive. They’re not very hot but have a nice tart taste due to the vinegar they’re packed in. The recipe calls for 6, but you could use up to 12. Maybe more.)
  • Slider Buns (Use a soft dinner roll. My recommendation is King’s Hawaiian slider rolls. They come in packs of 9, so you’ll need two packs for this recipe.)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Crock Pot Mississippi Chicken Sliders

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Add Ingredients to the Slow Cooker

Place the chicken breasts in the slow cooker and add the remaining ingredients on top. 

Cover and cook on low for 6-8 hours or high for 3-4 hours.

COOK’S TIP 
No need to add liquid to the slow cooker since the chicken will release its own juices as it cooks.

Shred the Chicken

At the end of the cooking time, remove the pepperoncini from the slow cooker and set aside. Remove the chicken to a large bowl and shred it with two forks.

Return the shredded chicken to the slow cooker and stir it into the cooking juices.

Serve on Slider Buns

Two chicken sliders on a serving plate.

Serve the chicken on slider buns with the soft, cooked pepperoncini on top or on the side.

What to Serve with Mississippi Chicken

  • Make it a meal by serving the pulled chicken as the entree with sides of coleslaw, macaroni and cheese, mashed potatoes, or potato salad.
  • Make sub sandwiches by serving it on sub rolls with melted provolone, white cheddar, or your favorite cheese on top.
  • Serve on toasted hamburger buns with potato chips and dill pickles on the side.

Variations and Tips

  • For extra spiciness, add 1/4 teaspoon red pepper flakes.
  • Omit the au jus packet and double the ranch dressing mix for a different flavor.
Two chicken sliders with pepperoncini on a serving plate.

How to Store and Reheat

To refrigerate – allow the chicken to cool completely and then transfer to an airtight container to store in the refrigerator. Keeps about 3-4 days.

To freeze – allow the chicken to cool and transfer to a freezer-safe container or transfer individual portions to zip-top bags. Freeze for up to 3 months.

To reheat — If frozen, thaw overnight in the refrigerator. Reheat on the stovetop over low heat or in the microwave. 

FAQs

Why are they called “sliders?”

The term sliders was coined in the 1940s when U.S. Navy sailors referred to mini-burgers as “sliders” because they said they were “so greasy they’d just slide right down!” Sliders were first marketed by the White Castle fast food chain.

Can I use dinner rolls for sliders?

Yes, you can use dinner rolls for sliders. That’s essentially what a slider bun is. They’re typically about 2 inches across.

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

Recipe

Two chicken sliders on a serving plate.

Crock Pot Mississippi Chicken Sliders

These delicious Crock Pot Mississippi Chicken Sliders, made with very simple ingredients and 5-minute prep time, are a multi-purpose recipe that works for both an appetizer and an entree.
5 from 1 vote
Print It Rate It
Course: Appetizers, Main Dishes, Sandwiches
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 18 servings
Calories: 228kcal
Author: Lana Stuart

Ingredients

  • 3 pounds chicken breasts boneless, skinless
  • 1 ounce au jus gravy mix (1 packet) recommend McCormick brand
  • 1 ounce ranch dressing mix (1 packet) recommend Hidden Valley brand
  • ½ cup butter (1 stick butter)
  • 6 Pepperoncini peppers
  • 18 slider buns or soft dinner rolls (recommend King's Hawaiian brand)

Instructions

  • Place the chicken breasts in the slow cooker and add the remaining ingredients on top.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours.
  • At the end of the cooking time, remove the pepperoncini from the slow cooker and set aside. Remove the chicken to a large bowl and shred it with two forks.
  • Return the shredded chicken to the slow cooker and stir it into the cooking juices.
  • Serve the chicken on slider buns with the cooked pepperoncini on top or on the side.

Notes

Ingredients —
  • I chose boneless, skinless chicken breasts for this recipe, but if you prefer dark meat you can substitute chicken thighs – they’re cheaper, too.
  • Pepperoncini aren’t very hot but have a nice tart taste due to the vinegar they’re pickled with. The recipe calls for 6, but you could use up to 12. Maybe more.
  • Use packaged slider buns or soft about 2-inch dinner rolls.
Variations and Tips —
  • No need to add liquid to the slow cooker since the chicken will release its own juices as it cooks.
  • For extra spiciness, add ¼ teaspoon red pepper flakes.
  • Omit the au jus packet and double the ranch dressing mix for a different flavor.
  • Make it a meal by serving the pulled chicken as the entree with sides of coleslaw, macaroni and cheese, mashed potatoes, or potato salad.
  • Make sub sandwiches by serving it on sub rolls with melted provolone, white cheddar, or your favorite cheese on top.
  • Serve on toasted hamburger buns with potato chips and dill pickles on the side.
How to Store and Reheat —
  • To refrigerate – allow the chicken to cool completely and then transfer to an airtight container to store in the refrigerator. Keeps about 3-4 days.
  • To freeze – allow the chicken to cool and transfer to a freezer-safe container or transfer individual portions to zip-top bags. Freeze for up to 3 months.
  • To reheat — If frozen, thaw overnight in the refrigerator. Reheat on the stovetop over low heat or in the microwave.

Nutrition Information

Serving: 1 | Calories: 228kcal | Carbohydrates: 18g | Protein: 19g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 471mg | Potassium: 290mg | Fiber: 1g | Sugar: 3g | Vitamin A: 192IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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