Mississippi Pulled Chicken Sliders
A tangy twist on pulled chicken sliders!
Equipment
- 1 crock pot
Ingredients
- 8 Chicken thighs boneless, skinless. Ok to use chicken breast to cut back on calories.
- 12 Mini bread rolls Hawaiin bread rolls work great but I always use fresh rolls I can buy in store.
- 3/4 cup Monterey jack cheese shredded
- 3/4 cup Chicken stock for the chicken to simmer in
- 8 whole Pepperoncini peppers to add a tangy, pickled flavor
- 3 tbsp Ranch seasoning can be substituted for ranch seasoning if needed.
- ¼ cup Mustard Dijon
- 1/2 cup Mayonnaise Hellman's or Best Foods are my favorite brands.
- 1 tbsp Chicken boullion for added saltiness and flavor
- 4 tbsp Butter Kerrygold, as always. We love a golden yellow butter!
Instructions
- Start by setting your slow cooker, or crock pot, to low. Add in 8-10 boneless, skinless chicken thighs.
- Add 1 packet of ranch seasoning, 1 tbsp chicken bouillon, ¾ 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.
- 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℉. 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.
- 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. Enjoy!