This is one of those classic southern set-it-and-forget-it recipes that uses premixed packets of Ranch seasoning and Au Jus gravy mix, with chicken tossed into a pressure cooker. 30 minutes later, you’re shredding chicken and melting cheese for game-day sliders that didn’t take you all day. Which is perfect if you forgot you were hosting and need a quick save, like we did.
The slow cooker Mississippi roast, loaded with some pepperoncini peppers, is about as classic and comforting as it gets, but by swapping chicken for beef, it’s the perfect mix for sandwiches. Light, but hearty, savory with just the right amount of tang from the peppers. It’s a perfect and totally unexpected flavor combo that everyone loves.
🔪 Ingredients for Mississippi Chicken Sliders
- Boneless, skinless chicken breasts: The classic pick for this recipe and easy to shred once cooked. Thighs work too if you want extra juiciness.
- Ranch seasoning mix
- Au jus gravy mix
- Pepperoncini peppers, sliced, plus their juice: The signature tang. More juice means more punch, so adjust to taste.
- Unsalted butter, sliced
- Slider buns
- Dijon mustard, optional: A sharp layer against all that buttery, tangy chicken.
- Provolone cheese slices
- Extra sliced pepperoncini, optional: For scattering over the chicken if you want more heat and tang.
- Melted butter, garlic powder, and fresh parsley: Brushed over the tops before baking for a golden, savory finish.
Equipment
- Instant Pot
- Mixing bowl and forks for shredding
- 9×13 baking dish
- Pastry brush
📝 How to Make Mississippi Chicken Sliders
- Season the chicken. Place the chicken breasts in the Instant Pot and sprinkle evenly with the ranch seasoning and au jus mix.
- Load the pot. Add the sliced pepperoncini, pepperoncini juice, and butter over the chicken.
- Pressure cook. Seal the Instant Pot and cook on high pressure for 13 minutes, then carefully perform a quick release.
- Shred and stir. Remove the chicken and shred it with forks (or a hand mixer) while it is hot, then stir it back into the cooking liquid so every piece soaks up the pepperoncini and ranch flavor.
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish.
- Assemble the base. Slice the slider buns in half horizontally and place the bottom halves in the baking dish, then spread the Dijon mustard evenly over them.
- Layer the sliders. Layer the provolone cheese over the buns, then spoon the shredded Mississippi chicken generously on top. Scatter extra pepperoncini over the chicken for more heat and tang, if using.
- Top and butter. Add the top halves of the buns and brush with the melted butter mixed with garlic powder and parsley.
- Bake. Cover loosely with foil and bake for 15 minutes, then uncover and bake for 5 more minutes, until the cheese is fully melted and the tops are lightly golden.
- Rest for about 5 minutes before slicing apart so the sliders hold together when serving.
🔄 Substitutions
- Chicken thighs instead of breasts: Adds extra juiciness since thighs hold up better to the pressure cook without drying out.
- Hawaiian rolls instead of standard slider buns: Brings a slightly sweet contrast against the tangy chicken.
- Mozzarella, Monterey Jack, or Swiss instead of provolone: All melt well here, though provolone gives the sharpest, most savory bite.
- Frozen chicken breasts instead of thawed: Works fine, just add 2 extra minutes to the pressure cook time.
💡 Meat Nerd Tips
- Shred the chicken while it is still hot. It comes apart easier and absorbs more of the pepperoncini-butter liquid than chicken that has cooled first.
- Toast the buns lightly before assembling. That extra bit of structure keeps them from turning soggy once the chicken and cheese go on.
- Let the sliders rest for a few minutes after baking. Cutting in immediately means the filling spills out instead of holding together.
- Double the recipe for a crowd. The Instant Pot handles a full 2-pound batch just as easily, so there is no reason to hold back for game day.
🍽️ What to Serve with Mississippi Chicken Sliders
- Buffalo Chicken Sliders, if you want a spicier option next to these tangy ones on the same table.
- Big Mac Sliders, for a mini burger option that rounds out a full slider spread.
- A simple bag of chips or a light salad, to keep the sides as easy as the main dish.
🧊 Leftovers and Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 325°F until heated through. Skip the microwave, since it turns the buns soggy and the chicken rubbery.
Tender shredded chicken, cooked fast in the Instant Pot with pepperoncini, ranch, and butter, then baked with provolone into game-day-ready sliders.
Prevent your screen from going to sleep
Assemble
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Spread Dijon mustard over the buns, layer provolone on top, then spoon the shredded chicken generously over the cheese. Scatter extra pepperoncini over the top, if using.
Bake
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Cover loosely with foil and bake for 15 minutes, then uncover and bake 5 more minutes, until the cheese is melted and the tops are lightly golden.
- Chicken thighs can be used in place of breasts for extra juiciness.
- If using frozen chicken breasts, add 2 extra minutes to the pressure cook time.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven at 325°F. Do not microwave.
Serving: 1serving | Calories: 332kcal | Carbohydrates: 18g | Protein: 24g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 278mg | Potassium: 359mg | Fiber: 2g | Sugar: 3g | Vitamin A: 569IU | Vitamin C: 15mg | Calcium: 179mg | Iron: 1mg
Quick Summary
These Mississippi chicken sliders use the Instant Pot to turn ranch seasoning, au jus mix, and pepperoncini into tender shredded chicken in about 13 minutes of pressure cook time. Layer it over provolone on slider buns, brush with garlic butter, and bake until melted and golden. It’s an easy addition to the lineup of game day recipes in regular rotation here.
❓ FAQs
Yes, the chicken can be made up to 2 days ahead and reheated before assembling the sliders.
Yes, use frozen chicken breasts and add 2 extra minutes to the pressure cook time.
They’re tangy with mild heat, but adding extra pepperoncini increases the kick.
Yes, cook the chicken on low for 6 to 7 hours or high for 3 to 4 hours, then shred and assemble as directed.
Mozzarella, Monterey Jack, or Swiss all work well in place of provolone.