Mississippi Mud Chicken Sliders (Printable)

Tender BBQ 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 (optional)
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)

# Steps:

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 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 if using, and brown sugar. Add shredded chicken and stir to coat evenly. Simmer over low heat for 5 minutes until thoroughly heated.
04 - Preheat oven to 350°F. Slice slider buns in half horizontally and arrange bun bottoms on a baking sheet.
05 - Spoon sauced chicken generously onto each bun bottom. Top with shredded cheddar cheese and crispy fried onions.
06 - Place bun tops over the filling. Brush bun tops evenly with melted butter.
07 - Bake sliders for 8–10 minutes until cheese has melted and buns are lightly toasted.
08 - Remove from oven and sprinkle with chopped parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The juicy shredded chicken soaks up all that smoky barbecue flavor like a sponge
  • They come together in under an hour but taste like you spent all day on them
02 -
  • Don't skip the butter brush on the bun tops because it creates that gorgeous golden finish and adds richness
  • Let the chicken cool slightly before shredding or you'll burn your fingers trying to pull it apart
03 -
  • Use rotisserie chicken to skip straight to the sauce step for a weeknight shortcut
  • Add a pinch of chipotle powder if you want to kick up the heat level

Return