Crock Pot Mississippi Chicken Sliders
User Reviews
5
-
Prep Time
5 mins
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Cook Time
6 hrs
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Total Time
6 hrs 5 mins
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Servings
18 servings
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Calories
228 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
American
Crock Pot Mississippi Chicken Sliders
Description
The Crock Pot Mississippi Chicken Sliders recipe uses boneless, skinless chicken breasts cooked together with butter, au jus gravy mix, ranch dressing mix, and pepperoncini peppers in a slow cooker. Cooking on low for 6 to 8 hours or on high for 3 to 4 hours produces very tender chicken that shreds easily into a flavorful mixture.
The combination of the ranch and au jus mixes along with the mild heat and tang from the pepperoncini peppers creates a distinctive sauce that coats the shredded chicken well. Returning the shredded chicken back into the crock pot juices allows it to remain moist and flavorful for serving.
These sliders are assembled by spooning the chicken mixture onto slider buns or soft dinner rolls and topping with the cooked pepperoncini peppers. This makes them a practical choice for parties, game day meals, or casual dinners where easy preparation is valued.
Cooling leftovers fully before refrigerating in an airtight container helps keep the chicken fresh for 3 to 4 days. The dish freezes well for up to three months when cooled and stored in freezer-safe containers or individual portions in bags. Thawing overnight in the fridge followed by reheating gently on the stovetop or microwave brings the chicken back to serving temperature.
Ingredients
- 3 pounds chicken breast 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
- No additional liquid is needed since the chicken releases enough juice during slow cooking.
- Cool chicken completely before refrigerating to keep freshness for up to 3-4 days in an airtight container.
- Freeze portions in labeled containers or zip-top bags for up to 3 months.
- Thaw frozen chicken overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 228kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 471mg | 20% |
| Potassium | 290mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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