Description
Irresistibly juicy and packed with bold flavors, these sliders are a perfect blend of tangy, savory, and slightly spicy goodness. Whether for a gathering or a cozy dinner, they’re a guaranteed crowd-pleaser.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts or thighs
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 5–6 pepperoncini peppers (plus 2 tbsp juice from the jar)
- 1/4 cup unsalted butter
- 12 slider buns (Hawaiian rolls recommended)
- 12 slices provolone or mozzarella cheese
Instructions
- Prep the Chicken: Place chicken in a crock pot. Sprinkle ranch dressing mix and au jus gravy mix over it. Add pepperoncini peppers, their juice, and top with butter.
- Cook: Cover and cook on low for 6–8 hours (or high for 3–4 hours) until chicken is tender.
- Shred Chicken: Use two forks to shred the chicken directly in the crock pot. Stir to coat the chicken in the flavorful juices.
- Assemble Sliders: Preheat oven to 350°F (175°C). Slice slider buns in half and place the bottoms on a baking sheet. Layer shredded chicken and a slice of cheese on each bun, then top with the bun tops.
- Bake: Bake for 10–12 minutes, or until the cheese melts and the buns are golden.
- Serve: Remove from the oven and serve warm.
Notes
- Adjust Spice Level: For a spicier kick, add extra pepperoncini peppers or a pinch of red pepper flakes. To tone it down, use fewer peppers and skip the juice.
- Prevent Soggy Buns: Assemble sliders just before baking to keep the buns from absorbing too much liquid. Toasting the bun bottoms slightly can also help.
- Storage Tip: Store leftover chicken separately from the buns to maintain their texture. Reheat the chicken with a little of the crock pot juices for added moisture.
- Prep Time: 10 min
- Cook Time: 6 hours