Mississippi Mud Chicken Sliders (Printable)
Saucy barbecue chicken sliders with cheese and crispy onions on toasted buns
# What You 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 (smoky or hickory recommended)
09 - 2 tbsp Worcestershire sauce
10 - 1 tbsp hot sauce (optional, adjust to preferred heat level)
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 garnish)
# Directions:
01 - Combine chicken breasts, broth, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium saucepan. Bring to a simmer over medium heat, cover tightly, and cook for 15–18 minutes until chicken reaches an internal temperature of 165°F and shreds easily.
02 - Transfer cooked chicken to a cutting board or shallow dish. Use two forks to pull the meat apart into bite-sized shreds. Drain and discard the poaching liquid.
03 - Return the saucepan to low heat. Whisk together barbecue sauce, Worcestershire sauce, hot sauce if using, and brown sugar until the sugar dissolves completely, about 2 minutes.
04 - Add the shredded chicken to the sauce mixture. Stir thoroughly to coat every piece evenly. Simmer on low heat for 5 minutes, stirring occasionally, until the chicken absorbs the sauce and heats through completely.
05 - Preheat oven to 350°F. Slice slider buns horizontally. Arrange the bottom halves cut-side up on a large baking sheet, leaving slight space between each bun.
06 - Divide the sauced chicken evenly among the bun bottoms, approximately 1/3 cup per slider. Top each portion with a generous sprinkle of shredded cheddar cheese, followed by a layer of crispy fried onions.
07 - Place the bun tops over the filling. Brush the tops evenly with melted butter. Bake for 8–10 minutes until the cheese is fully melted and bubbly, and the bun tops are lightly golden.
08 - Remove from oven and let cool for 2–3 minutes. Sprinkle with fresh chopped parsley if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- These sliders come together in under an hour but taste like theyve been simmering all day
- The crispy fried onions on top add this insane crunch that makes people keep coming back for more
02 -
- Dont rush the shredding step taking your time makes the texture so much better
- Let the sliders rest for about 3 minutes after baking so the cheese sets slightly and does not slide off when you bite in
03 -
- Use a store bought rotisserie chicken to cut the cooking time in half
- Line your baking sheet with parchment for the easiest cleanup ever