Mississippi Chicken Sliders (Print Version)

Slow-cooked juicy chicken paired with tangy coleslaw on soft slider buns, ideal for casual gatherings.

# What You'll Need:

→ Mississippi Chicken

01 - 2 pounds boneless, skinless chicken breasts or thighs
02 - 1 packet (1 ounce) ranch seasoning mix
03 - 1 packet (1 ounce) 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

# How to Make It:

01 - Place chicken in the bottom of the crockpot. Sprinkle ranch seasoning and au jus mix evenly over the chicken.
02 - Add pepperoncini peppers and brine. Top with butter pieces and black pepper.
03 - Cover and cook on high for 4 hours or on low for 7 hours, until the chicken is very tender and easily shredded with forks.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Add shredded cabbage and carrots, tossing until evenly coated. Refrigerate until ready to assemble.
05 - Once chicken is tender, shred directly in the crockpot using two forks. Mix thoroughly with the cooking juices to combine.
06 - Place a generous portion of shredded chicken on the bottom half of each slider bun. Top with coleslaw and optional pickles. Cover with the top bun.
07 - Serve immediately while the chicken is warm.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, and the house smells absolutely incredible by dinner time.
  • That tangy, buttery sauce with the pepperoncini brine is addictive in a way that makes people keep coming back for seconds.
  • Coleslaw can be made ahead, so assembly becomes a quick, stress-free moment instead of last-minute chaos.
02 -
  • Don't drain the liquid before shredding—that's where all the flavor lives, and it's what keeps the chicken moist and delicious.
  • Make the coleslaw dressing with a light hand on the mayo; you want it to coat, not drown, so the cabbage stays crisp and fresh.
03 -
  • Don't peek at the chicken constantly—every time you lift the lid, you add cooking time, and patience is what makes these sliders so tender.
  • If your coleslaw dressing tastes too sharp, add a pinch more sugar; if it feels heavy, add a splash of vinegar to brighten it back up.
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