Mississippi Pulled Chicken Sliders

I don’t know about you, but nothing sounds better than a quick and easy southern chicken recipe on a hot summer day! I first heard about Mississippi chicken sliders while I was on the hunt for a pulled chicken slider recipe that was a little bit.. different. I wanted something with some tang, but also something that boasted seasoned meat smothered in gooey cheese. I mean, does that sound like a southern flavor bomb or what?!

Mississippi pulled chicken sliders offer a fun twist on regular chicken sliders. Tender pulled chicken is placed inside of a mini roll topped with a tangy mustard sauce and shredded cheese. Baste the buns in butter and bake until the cheese is melted and voila! A fun and simple chicken slider recipe your guests are sure to love.

What are Mississippi pulled chicken sliders?

Mississippi pulled chicken sliders are the perfect blend of Mississippi pot roast (if you were using chicken) and regular chicken sliders. It uses shredded chicken, cheese, pepperoncini, mayonnaise, ranch dressing mix, butter, mustard, chicken broth, and chicken bouillon.

What differentiates the Mississippi chicken slider recipe different from other pulled chicken sliders is the flavor. The flavor is much more tangy than a traditional chicken slider. This simple fact is why I love it so much for the summer!

Why You’ll Love This Mississippi Chicken Sliders Recipe

This chicken slider recipe is so convenient, I could make it several times a week! It’s the perfect meal idea if you’re on a time crunch and need to get something delicious together quickly. As a busy, working mom, this is EXACTLY what I am looking for!

On top of being an easy chicken slider recipe to make, it is an absolute hit with kids. The soft textures coupled with gooey cheese and savory seasonings are the perfect option if you’ve got hungry mouths to feed. I love the blend of flavors paired with a soft, chewy texture.

What to Serve with Mississippi Chicken Sliders

All chicken sliders are the perfect gameday meal, but the best side dish for Mississippi pulled chicken sliders are none other than potato chips. A nice and salty thick cut potato chip such as crinkle cut chips really does the trick!

You can also serve with alone as these chicken sliders are technically an appetizer, but I can’t help but love the texture of a crispy potato chip and a warm, cheesy, chicken slider. A tangy dip served with the potato chips would be ideal to round out the flavors.

How to Store Leftovers

Chicken sliders can be stored in an airtight container in the refrigerator for up to 5 days. If you need to store them longer, store them in the freezer for up to 3 months.

Mississippi Chicken Slider Ingredients

Chicken thighs – chicken breast can be used too, but the dark meat chicken is so much more flavorful!

Bread rolls – although Hawaiian rolls are sweeter and cheaper, I prefer fresh baked mini rolls to avoid the preservatives. Make sure to go for soft rolls, but not so soft that they can’t hold the juices!

Monterey jack cheese – this cheese is great for melting and has a mild flavor that mellows out the tang from the pepperoncini and ranch.

Chicken stock – the base to cook your chicken in that adds so much flavor. Broth is acceptable too.

Pepperoncini – the star of our meal! This is going to offer the pickled tang flavor we are looking for.

Ranch dressing mix – because ranch and pepperoncini go much better together than I thought. I found this in the salad section.

Mayonnaise – to add to the creaminess of the chicken stock our chicken will be simmering in along with another form of tanginess.

Chicken bouillon – to act as a chicken flavored salt that adds SO much flavor.

Butter – use a rich, yellow butter such as kerrygold to add a buttery flavor. I use salted because I like my foods on the saltier side, but if you are sensitive to salt, go with unsalted. There is salt added from other ingredients in this recipe.

How to Make Mississippi Pulled Chicken Sliders

Start by setting your slow cooker, or crock pot, to low. Add in your boneless, skinless chicken thighs. A typical pack will have 8 thighs which is the perfect amount for about 12 sliders. My preference for chicken will always be dark meat as I find it to be more flavorful, but if you’re cutting back on calories, go with chicken breast. You don’t need to trim to fat as it will blend right in once the chicken is cooked and shredded.

Add in 1 packet of ranch seasoning, 1 tbsp chicken bouillon, ½ cup chicken stock, 8 pepperoncini peppers (drizzle in juice from the jar for extra pickled flavor), and 4 tbsp butter. Blend together all of the chicken, liquids and seasonings until fully coated. Cook on low for 6 hours or high for 3-4 hours. Now I know many may be asking, “where’s the salt?!”. Trust me, the chicken bouillon contains enough salt for all of that chicken!

When finished cooking, remove the chicken pieces from the crock pot and placed on a towel lined platter to cool. Shred the chicken either by hand with 2 forks or in a food processor if you have the attachment for it.

Preheat the oven to 350°F. While waiting for the oven to warm, blend together ¼ cup mustard with 2 tbsp butter and 2 tbsp of mayonnaise until smooth and creamy. This will be our Mississippi slider sauce ..and it’s my favorite part!

Shred ½ of the Monterey jack cheese and set aside.

Butter a 9” x 13” (or similar size) baking dish and lay out the bottom halves of the slider buns. Layer down the shredded chicken followed by a spoonful of mustard sauce. Top each slider with a generous amount of shredded cheese. The cheese will melt and dribble, so make sure you focus the placement of the cheese on the center of the slider.

Melt 2 tbsp salted butter in the microwave or stovetop. Place the top of the bun on each slider and brush each bun with butter.

Place in the oven for 15 minutes or until the cheese is melted. Remove and allow to cool for at least 10 minutes before serving. Done! My favorite way to serve these is with something crispy such as thick cut chips. Enjoy!