Mississippi Chicken Sliders Coleslaw (Printable Version)

Slow-cooked shredded chicken with signature Mississippi flavors and crisp, tangy coleslaw on slider buns.

# What You'll Need:

→ Mississippi Chicken

01 - 2 lbs boneless, skinless chicken breasts or thighs
02 - 1 oz ranch seasoning mix
03 - 1 oz au jus gravy mix
04 - 6 whole pepperoncini peppers plus 2 tablespoons brine
05 - 4 tablespoons unsalted butter, cut into pieces
06 - 1/2 teaspoon black pepper

→ Coleslaw

07 - 3 cups shredded green cabbage
08 - 1 cup shredded carrots
09 - 1/4 cup mayonnaise
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon sugar
13 - Salt and black pepper to taste

→ Assembly

14 - 8 slider buns
15 - Sliced pickles, optional

# Directions:

01 - Place chicken breasts in the bottom of the crockpot. Sprinkle ranch seasoning mix and au jus gravy mix evenly over the chicken.
02 - Add pepperoncini peppers with brine, then distribute butter pieces over the top and season with black pepper.
03 - Cover and cook on high for 4 hours or on low for 7 hours until chicken is very tender and easily shredded with forks.
04 - While chicken cooks, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a large bowl. Add shredded cabbage and carrots, tossing to coat thoroughly. Refrigerate until assembly.
05 - Once chicken is fully cooked, shred directly in the crockpot using two forks, mixing well with the accumulated juices and peppers.
06 - Place generous portions of shredded chicken on the bottom half of each slider bun. Top with coleslaw and pickles if desired, then cover with the top bun.
07 - Serve sliders immediately while chicken is warm.

# Expert Advice:

01 -
  • The crockpot does almost everything while you attend to actual life, leaving you with restaurant-quality shredded chicken that falls apart at the gentlest fork pressure.
  • Those pepperoncini peppers and their brine sneak in a briny, slightly spicy depth that makes people ask what your secret ingredient is.
  • The coleslaw adds a bright, crisp contrast that transforms simple chicken into something that feels unexpectedly sophisticated on a slider bun.
02 -
  • Don't drain any of that cooking liquid when you shred the chicken; it's infused with all the seasoning and adds essential moisture that keeps your sliders from tasting dry or one-dimensional.
  • The coleslaw can absolutely be made the night before, and honestly tastes better when the flavors have had time to develop, so plan ahead if you can.
03 -
  • Don't feel obligated to use the exact brands of seasoning packets; what matters is that you're using one ranch packet and one au jus packet, nothing more or less, to avoid oversalting or underseasoning.
  • If your crockpot runs hot, check the chicken around the three-hour mark on high to ensure it doesn't overcook and become stringy rather than tender and shredded.
Go Back