Mississippi Mud Chicken Sliders (Printable)
Tangy barbecue chicken with melted cheese and crispy onions on toasted slider buns.
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 1 cup low-sodium chicken broth
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp onion powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Sauce
08 - 3/4 cup barbecue sauce (preferably smoky or hickory)
09 - 2 tbsp Worcestershire sauce
10 - 1 tbsp hot sauce (optional, adjust to taste)
11 - 2 tbsp brown sugar
→ Sliders
12 - 8 slider buns
13 - 1 cup shredded cheddar cheese
14 - 1/2 cup crispy fried onions
15 - 2 tbsp unsalted butter, melted
16 - 1 tbsp chopped fresh parsley (optional, for garnish)
# How To Make:
01 - Place chicken breasts in a medium saucepan or skillet with chicken broth, smoked paprika, garlic powder, onion powder, salt, and pepper. Bring to a simmer over medium heat, cover, and cook for 15-18 minutes until the chicken is cooked through and tender.
02 - Remove chicken from the pot and shred with two forks. Discard any excess liquid.
03 - In the same pan, combine barbecue sauce, Worcestershire sauce, hot sauce (if using), and brown sugar. Add shredded chicken back to the pan and stir to coat well. Simmer over low heat for 5 minutes until heated through.
04 - Preheat oven to 350°F. Slice slider buns in half and arrange bottoms on a baking sheet.
05 - Spoon generous portions of the sauced chicken onto each bun base. Sprinkle with shredded cheddar cheese and crispy fried onions.
06 - Place the bun tops over the sliders. Brush tops with melted butter.
07 - Bake sliders for 8-10 minutes until the cheese is melted and buns are slightly toasted.
08 - Garnish with chopped parsley if desired. Serve hot.
# Expert Tips:
01 -
- These sliders disappear faster than you can say touchdown, seriously you might want to double the recipe
- The crispy fried onions on top add this incredible crunch that everyone asks about
02 -
- Let the chicken cool slightly before shredding or you will burn your fingers, I learned this the hard way
- Do not overfill the buns or the sauce will spill everywhere in the oven
03 -
- Use rotisserie chicken to cut the prep time in half without sacrificing flavor
- Toast the bun bottoms for 2 minutes before adding the chicken to prevent sogginess