Kinder’s Italian Chicken Sliders
Kinder’s Italian Chicken Sliders
Twelve sliders from one batch of pressure-cooked chicken thighs. That’s the payoff here.
Twelve sliders out of one batch of chicken, the arithmetic our game day recipes run on.
Kinder’s Italian Chicken Seasoning goes into the Pressure Cooker with the chicken and a half cup of water. About forty-five minutes later, pressure cook plus natural release, you pull out meat that shreds clean and tastes like it cooked in a proper braise. Herb-forward, savory, deeply seasoned. No marinating, no overnight prep. The pressure cooker and the seasoning do the work.
While the chicken cooks, sliced red bell pepper and yellow onion go into a skillet with Kinder’s The Blend. Five to eight minutes over medium-high and they’re soft, lightly caramelized, carrying the same savory base as the chicken. That’s what makes these sliders taste like one cohesive thing, not just chicken with toppings.
Assembly is the move. Slice the pull-apart rolls as a connected sheet, not individual rolls, then broil the cut side for 30 to 60 seconds until lightly golden. Lay provolone on the warm bottom half, pile on the shredded Italian chicken, layer the peppers and onions on top. Brush the roll tops with melted butter, finish with grated Parmesan if you want it, and send the whole thing back under the broiler. One more minute and you’ve got golden, cheesy, stacked Italian chicken sliders ready to pull apart.
Rest five minutes before slicing. Serve immediately.
These work for game day, a weeknight dinner, or any gathering where the food needs to show up with conviction. The shredded chicken keeps in the fridge for four days, make it ahead and you’re ten minutes from fresh sliders on a Tuesday.
Flavor First.
Italian Chicken Sliders
Ingredients
Equipment
Method
- Cook the Chicken:
- Select the Saute function on the Instant Pot and heat 2 Tbsp oil on HIGH. Sear chicken thighs 2 minutes per side until lightly browned.
- Add 1/2 cup water and Kinder’s Italian Chicken Seasoning to the pot. Stir briefly. Seal the lid with the valve set to sealing.
- Pressure cook on HIGH for 35 minutes. Allow a 10-minute natural pressure release, then carefully switch to venting.
- Remove chicken and shred with two forks. Return to the cooking liquid and toss to coat.
- Cook the Vegetables:
- While chicken cooks, heat 2 Tbsp oil in a skillet over medium-high heat. Add sliced onion and red bell pepper with Kinder’s The Blend Seasoning. Cook 5-8 minutes, stirring occasionally, until softened and lightly caramelized. Set aside.
- Assemble and Broil:
- Preheat oven to broil. Slice pull-apart rolls horizontally as a single connected sheet, creating top and bottom halves.
- Place rolls cut-side up on a baking sheet. Broil 30-60 seconds until lightly toasted and golden. Watch carefully.
- Remove from oven. Set tops aside. Lay provolone slices on the bottom half of rolls. Spoon shredded Italian chicken evenly over the cheese. Top with the pepper and onion mixture.
- Place roll tops back on. Brush tops with melted butter and sprinkle with Parmesan if desired.
- Return to the broiler for 30-60 seconds until butter-brushed tops are golden and the cheese inside is melted.
- Rest 5 minutes before slicing into individual sliders. Serve immediately.
Nutrition
Notes
- Sear before pressure cooking — Don’t skip the Saute step. Two minutes per side in a hot pot builds color and depth that pressure cooking alone won’t deliver. It takes five extra minutes and changes the result noticeably.
- Build sliders as a sheet — Slice the entire pack of rolls horizontally as one connected unit. It keeps everything aligned and makes broiling and slicing dramatically cleaner than working with individual rolls.
- Cheese goes down first — Lay provolone directly on the hot toasted bread before adding the chicken. It melts into a layer that keeps the bread from absorbing chicken juices and going soggy.
- Butter the tops right before the final broil — The melted butter and Parmesan finish crisps and browns under direct heat. Brush it on cold and the tops won’t toast evenly.
- Make the chicken ahead — Shredded Italian chicken keeps in the fridge for four days. Reheat in a pan with a splash of water, assemble fresh sliders in under ten minutes.
- Serve with marinara or arrabbiata sauce on the side for dipping — the Italian seasoning in the chicken pairs naturally with tomato-based sauces.
- A Caesar salad or simple green salad alongside turns this into a complete weeknight dinner. For game day, keep them in the oven on warm and set out chips and dips to round out the spread.
- These travel well. Slice and wrap individually in foil for transport; they hold at room temperature for up to an hour without losing quality. Unwrap and serve as-is, or give the tops thirty seconds under the broiler to refresh the crust.
- Shredded chicken: Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat with a splash of water, stirring until warmed through.
- Assembled sliders: Best eaten within 30 minutes of assembly. The rolls absorb moisture quickly and the broiled tops lose their texture once they sit.
- Freezer: Freeze the shredded Italian chicken for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop. Assemble sliders fresh after reheating.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I make Italian chicken sliders without an Pressure Cooker?
Yes. Season the chicken thighs and place them in a slow cooker with 1/2 cup water and Kinder’s Italian Chicken Seasoning. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Shred and assemble as directed.
Can I use chicken breasts instead of thighs?
You can, but thighs are the better call, they stay juicier during pressure cooking and shred more naturally. Breasts can come out slightly dry. Use them if thighs aren’t available, but expect a drier result.
What rolls work best for Italian chicken sliders?
King’s Hawaiian rolls or any soft pull-apart dinner roll work well. Avoid dense or thick rolls, the slider format needs bread that compresses slightly, not one that fights back.
Can I add more vegetables?
Absolutely. Sliced mushrooms, zucchini, or green bell pepper added with the onion and red pepper cook down well in the same timeframe. Keep the total vegetable volume reasonable so the sliders stack cleanly.
How far ahead can I make these?
The shredded chicken can be made up to 4 days ahead and refrigerated. The peppers and onions keep for 2–3 days. Assemble and broil fresh, pre-assembled sliders go soggy.
More like this: Burger & Slider Recipes · Chicken Recipes · Kinder’s Recipes
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