Mississippi Mud Chicken Sliders (Print Version)

Shredded chicken in smoky BBQ sauce with cheese and crispy onions on buttery buns.

# What You Need:

→ Chicken

01 - 1 pound boneless skinless chicken breasts
02 - 1 cup low-sodium chicken broth
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Sauce

08 - 3/4 cup smoky or hickory barbecue sauce
09 - 2 tablespoons Worcestershire sauce
10 - 1 tablespoon hot sauce
11 - 2 tablespoons brown sugar

→ Sliders

12 - 8 slider buns
13 - 1 cup shredded cheddar cheese
14 - 1/2 cup crispy fried onions
15 - 2 tablespoons unsalted butter, melted
16 - 1 tablespoon chopped fresh parsley

# Directions:

01 - Combine chicken breasts, broth, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium saucepan. Bring to simmer over medium heat, cover, and cook 15-18 minutes until chicken is cooked through and tender.
02 - Transfer cooked chicken to a cutting board and shred using two forks. Discard excess cooking liquid.
03 - In the same saucepan, whisk together barbecue sauce, Worcestershire sauce, hot sauce, and brown sugar. Add shredded chicken and stir to coat thoroughly. Simmer over low heat for 5 minutes.
04 - Preheat oven to 350°F. Slice slider buns in half horizontally and arrange bottom halves on a baking sheet.
05 - Distribute sauced chicken evenly among bun bottoms. Top each with shredded cheddar cheese and crispy fried onions. Place bun tops over filling.
06 - Brush bun tops with melted butter. Bake for 8-10 minutes until cheese is melted and buns are golden and lightly toasted.
07 - Remove from oven and sprinkle with chopped parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • These disappear faster than any party food Ive ever made, and I stopped counting how many people ask for the recipe
  • The combination of smoky tender chicken and that crunch from fried onions creates this perfect texture party in your mouth
  • They reheat surprisingly well, though Ive rarely had leftovers to test that theory
02 -
  • The first time I made these I did not shred the chicken finely enough and whole pieces kept sliding out of the buns, which was messy but still delicious
  • I learned the hard way that using too much cheese makes these impossible to eat without everything falling apart
  • That melted butter on the bun tops seems optional until you try it both ways and realize it makes all the difference
03 -
  • If you are really short on time, a rotisserie chicken works perfectly and shreds up even easier than poaching your own
  • Let the chicken mixture cool slightly before assembling so the cheese does not melt immediately and slide off the buns
  • Keep any leftover sliders wrapped individually in foil and reheated at 350 for about 10 minutes

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