Description
Delightful Crockpot Mississippi Chicken Sliders that combine tender shredded chicken with zesty ranch, savory au jus, and tangy pepperoncini, served on soft Hawaiian rolls.
Ingredients
Scale
- 4 Large Chicken Breasts, boneless, skinless
- ½ cup Chicken Broth
- 1 packet Au Jus Gravy Mix
- 1 packet Ranch Dressing Mix
- 6–8 Pepperoncini Peppers
- ½ cup Juice from Pepperoncinis
- ½ cup Butter, sliced
- 2 packages Hawaiian Rolls
- 12 Provolone Cheese Slices
- 2 cups Mayonnaise (optional)
- 4 Tablespoons Butter, melted
- 1 Tablespoon Dried Parsley
Instructions
- Place chicken breasts at the bottom of the crockpot and pour chicken broth over them. Sprinkle au jus gravy mix and ranch dressing mix on top.
- Add pepperoncini peppers and their juice to the crockpot. Scatter sliced butter over the ingredients.
- Cover and cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken with forks in the crockpot.
- Preheat oven to 350°F (175°C). Slice Hawaiian rolls, spread mayonnaise, add shredded chicken and cheese. Place tops on the rolls.
- Brush the tops with melted butter, sprinkle with parsley, and bake for 10-15 minutes until golden brown. Serve warm.
Notes
Serve alongside a crisp salad or warm soup. Customize with your choice of cheese or additional spices.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Lunch
Nutrition
- Calories: 200 kcal
- Sodium: 400 mg
- Protein: 15 g