Mississippi Mud Chicken Sliders (Printable)

Saucy 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 smoky or hickory barbecue sauce
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 Make It:

01 - Combine chicken breasts, broth, smoked paprika, garlic powder, onion powder, salt, and pepper in a saucepan. Bring to a simmer over medium heat, cover, and cook 15-18 minutes until chicken reaches 165°F and is tender.
02 - Transfer cooked chicken to a cutting board. Using two forks, pull chicken apart into bite-sized shreds. Discard excess poaching liquid.
03 - Return saucepan to stove over low heat. Add barbecue sauce, Worcestershire sauce, hot sauce, and brown sugar. Stir until sugar dissolves, about 2 minutes. Add shredded chicken and toss to coat evenly. Simmer 5 minutes.
04 - Preheat oven to 350°F. Slice slider buns horizontally. Place bottom halves on a baking sheet, keeping tops nearby.
05 - Divide sauced chicken evenly among bun bottoms. Top each portion with shredded cheddar cheese, then sprinkle with crispy fried onions.
06 - Place bun tops over assembled sliders. Brush tops generously with melted butter using a pastry brush.
07 - Bake for 8-10 minutes until cheese is fully melted and bun tops are golden brown. Watch closely to prevent burning.
08 - Remove from oven. Garnish with chopped parsley if using. Serve immediately while hot.

# Expert Advice:

01 -
  • They disappear faster than you can bake them, so consider doubling for crowds
  • The crispy onions on top create this incredible crunch contrast with the tender chicken
  • Everything happens in one pan except for the final bake, meaning minimal cleanup
02 -
  • The chicken needs to rest in the cooking liquid for at least 10 minutes after simmering, otherwise the moisture evaporates and you are left with dry shreds
  • Do not skip melting the butter on the bun tops, because that simple step creates the restaurant style finish that makes people think you ordered takeout
  • Let the sliders rest for 3 minutes after baking or the cheese will slide right off when someone takes a bite
03 -
  • A splash of apple cider vinegar in the sauce cuts through the richness and brightens everything
  • Line your baking sheet with parchment paper or you will spend 20 minutes scrubbing off baked on cheese

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