Kitchen notes · a little help before you start
Crock Pot Mississippi Chicken Sliders
Warm chicken sliders are an inviting tray to set out when everyone is ready to eat. Pepperoncini gives the savory filling a tangy bite, with soft rolls and melted cheese around it. Let the tray settle briefly, then cut off a few little sandwiches for your plate.
- Prep
- 15 min
- Cook
- 380 min
- Total
- 395 min
- Original yield
- Serves 12
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted · Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Sandwiches
A few quick notes
1. Season around the chicken
Add ranch over the thighs, arrange pepperoncini and juice around them, then top with butter and chili flakes before cooking.
2. Shred after slow cooking
Remove the cooked chicken and pull it apart with two forks before filling the sliced rolls.
3. Begin baking under foil
Brush the filled rolls with ranch-parsley butter, cover for the first oven stage, then uncover and brush again if butter remains.
Get to know the ingredients
Pepperoncini with juice
Use the whole peppers and the specified portion of jar juice around the thighs at the start of slow cooking.
Hawaiian dinner rolls
Slice the rolls horizontally before spreading their cut faces with mayonnaise and spicy mustard and adding the filling.
Cheese choices
Gouda is listed, with provolone allowed instead, layered over shredded chicken before replacing the roll tops.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Crock Pot Mississippi Chicken Sliders
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cool briefly before cutting
Let the baked slider tray cool for five minutes, then cut the rolls into individual sandwiches and serve warm.
A little more help as you go
Spread both cut faces
Mayonnaise and spicy mustard go on the cut sides of both the bottom and top roll layers before assembling.
Make a separate topping butter
Melt the smaller butter portion and mix it with the separate ranch and dried parsley portions for brushing over the rolls.
A few questions you might have
Can I choose either cooker setting?
Both low and high options are given, with the chicken removed and shredded after the selected cooking stage.
Does all the ranch seasoning go into the cooker?
Keep the separate smaller ranch portion for the melted-butter topping over the rolls, after the chicken is cooked.
When does the cheese go on?
Layer it over the shredded chicken on the roll bottoms before replacing the tops and brushing with seasoned butter.
Are the thighs skinless?
Skinless thighs are listed, with bone-in or boneless options, before their ranch-and-pepperoncini slow cook.
What happens after removing the foil?
Brush with any remaining topping butter and return the tray for its final brief bake before cooling and cutting.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: asouthernsoul.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
