Crockpot Mississippi Chicken Sliders
Tender, juicy shredded chicken slow-cooked with ranch, butter, and pepperoncini, then piled onto soft mini slider buns. A flavor-packed and easy party snack—perfect for St. Patrick’s Day or any gathering!
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Course, Appetizer
- Method: Slow Cooking
- Cuisine: American
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter, sliced
- 6–8 pepperoncini peppers
- 1/2 cup chicken broth
- Mini slider buns, for serving
Instructions
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Prepare the Slow Cooker:
- Place the chicken breasts in the crockpot.
- Sprinkle ranch seasoning and au jus gravy mix evenly over the chicken.
- Add butter slices on top, followed by the pepperoncini peppers.
- Pour in the chicken broth.
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Slow Cook the Chicken:
- Cover and cook on low for 6-8 hours or high for 4 hours, until the chicken is tender and easily shredded.
-
Shred & Serve:
- Shred the chicken using two forks and mix well with the flavorful juices.
- Serve on mini slider buns and enjoy!
Notes
- For a spicier kick, add extra pepperoncini juice or more peppers.
- Can be made with chicken thighs for an even richer flavor.
- Serve with coleslaw or pickles for added crunch.
Find it online: https://yumfoodusa.com/crockpot-mississippi-chicken-sliders/