Mississippi Mud Chicken Sliders (Printable)
Tangy barbecue chicken sliders topped with melted cheese and crispy onions on buttery 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)
09 - 2 tbsp Worcestershire sauce
10 - 1 tbsp hot sauce
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
# How-To:
01 - Place chicken breasts in a medium saucepan 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, 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 Advice:
01 -
- The chicken gets impossibly tender simmering in that spiced broth, almost like it is braising in its own juices
- That sauce reduction creates this sticky, finger-licking coating that people honestly talk about for days afterward
02 -
- Letting the sauce simmer with the chicken for those full 5 minutes makes a huge difference in how well the flavor penetrates the meat
- Do not skip brushing the bun tops with butter, it creates that restaurant-style golden finish that makes these look and taste special
03 -
- Reserve about 1/4 cup of the poaching liquid before discarding the rest in case you want to loosen the sauce later
- Use a cookie scoop to portion the chicken evenly so every slider has the same amount of filling