Mississippi Chicken Sliders (Print View)

Tender slow-cooked chicken with tangy coleslaw on soft slider buns, great for family meals or parties.

# Components:

→ 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

# Method:

01 - Place chicken in the bottom of the slow cooker. Sprinkle ranch seasoning and au jus mix evenly over the chicken.
02 - Add pepperoncini peppers and brine to the chicken. Top with butter pieces and black pepper.
03 - Cover and cook on high for 4 hours or low for 7 hours until chicken is very tender and easily shredded with forks.
04 - In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Add shredded cabbage and carrots, tossing until fully coated. Refrigerate until ready to serve.
05 - Once cooking is complete, shred chicken directly in the slow cooker using two forks. Mix thoroughly with the cooking juices.
06 - Place a generous portion 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 - Arrange sliders on a serving platter and serve immediately.

# Expert Advice:

01 -
  • The crockpot does almost all the work while you go about your day, and somehow the chicken comes out more flavorful than if you'd spent hours fussing over it.
  • Those pepperoncini peppers add this unexpected tangy kick that makes people ask for the recipe before they even finish chewing.
  • Coleslaw on top keeps everything from feeling heavy, and the contrast between warm chicken and cool, crisp slaw is genuinely addictive.
02 -
  • Don't skip the pepperoncini brine or you'll lose the whole personality of the dish—that briny liquid is what makes people's eyes light up when they taste it.
  • Shredding the chicken directly in the crockpot with the cooking liquid keeps everything moist and flavorful instead of ending up with dry, stringy meat that tastes like nothing.
03 -
  • If you want heat, don't just add hot sauce at the end—mince an extra pepperoncini or two and add them to the crockpot so the spice develops throughout the cooking process and tastes integral instead of tacked on.
  • Coleslaw dressed hours ahead tastes phenomenally better than freshly made, so plan to prep it while the chicken cooks and you'll taste the difference in every bite.
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