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.
You simply fill your crock pot with chicken, au jus 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.
Recipe Snapshot
Cuisine: American
Cooking Method: Slow Cooker
Total Time: 6 Hours, 5 Minutes
Servings: 18
Primary Ingredient(s): Chicken breasts, gravy mix, ranch mix, butter, pepperoncini peppers, slider buns
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“So simple and tastes great!”
— Carol Boyd
Ingredient Notes
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- Chicken Breasts — I like boneless, skinless chicken breasts for this recipe, but if you prefer dark meat, you can substitute chicken thighs – they’re cheaper, too.
- Au Jus Gravy Mix — I recommend McCormick brand au jus mix, 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.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Crock Pot Mississippi Chicken Sliders
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.
Pro Tip
There’s 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
- Serve the chicken on slider buns with the soft, cooked pepperoncini on top or on the side.
Recipe 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.
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.
How to Store and Reheat
To refrigerate, allow the chicken to cool completely and then transfer it 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.
More Slow Cooker Recipes
Slow Cooker Chicken and Dumplings
Slow Cooker Bread Pudding
Slow Cooker Pulled Pork
Spiced Slow Cooker Applesauce
Questions About “Recipe Name”
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.
Yes, you can use dinner rolls for sliders. That’s essentially what a slider bun is. They’re typically about 2 inches across.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Crock Pot Mississippi Chicken Sliders
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 (except slider buns) on top.3 pounds chicken breasts, 1 ounce au jus gravy mix, 1 ounce ranch dressing mix, ½ cup butter, 6 Pepperoncini peppers
- 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.18 slider buns
Notes
- To refrigerate, cool completely, and then transfer to an airtight container to store in the refrigerator for up to 4 days.
- To freeze, cool, and transfer to a freezer-safe container or store individual portions in 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
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
So simple and tastes great!