Crock Pot Mississippi Chicken Sliders
1 Hr, 15 Mins
8 Skinless/Boneless Chicken Thighs
5 Tablespoons Dry Ranch Seasoning, divided
8 Tablespoons Butter
16 Ounce Jar Sliced Pepperoncini Peppers (or Whole Pepperoncini Peppers with tops removed) with Juice
1 Teaspoon Red Chili Flakes
2 Packages Martin’s Sweet Party Potato Rolls, sliced in half horizontally (24 Rolls Total)
½ Cup Mayonnaise
¼ Cup Spicy Mustard
24 Slices Provolone Cheese (substitute if desired)
3 Tablespoons Butter
Place chicken in the multi-pot. Sprinkle over 4 tablespoons ranch seasoning. Place entire jar of pepperoncini peppers and juice over the chicken. Add butter and sprinkle on red chili flakes. Cover and pressure cook on HIGH for 30 minutes.
While chicken is cooking, slice Sweet Party Potato Rolls in half, horizontally. Heat oven to 350 degrees. Place bottom layer of Sweet Party Potato Rolls on a 9” x 13” baking dish. Toast bottom layer of rolls for about 10 minutes.
After pressure cooking and releasing the steam from the multi-pot, shred chicken and peppers with 2 forks.
Spread spicy mustard and mayonnaise on the toasted bottom layer of rolls.
Place shredded chicken evenly on the bottom of party rolls. Layer on cheese and place top of rolls over the chicken and cheese.
Melt 3 tablespoons of butter and add remaining 1 tablespoon of ranch seasoning. Brush mixture over top of rolls. Cover with aluminum foil and bake in a 350-degree oven for 15 – 20 minutes. Remove foil, brush with any remaining butter, and place in the oven for 5 additional minutes.
Remove sliders from the oven and let cool for 5 minutes. Cut rolls into individual portions and serve warm.
Recipe adapted from: www.asouthernsoul.com.