Mississippi Chicken Sliders (Printable)

Slow-cooked Mississippi-style shredded chicken topped with crisp tangy coleslaw on soft slider buns.

# Ingredient List:

→ 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 tbsp brine
05 - 4 tbsp unsalted butter, cut into pieces
06 - 1/2 tsp black pepper

→ Coleslaw

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

→ Assembly

14 - 8 slider buns
15 - Sliced pickles, optional

# Directions:

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.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Add cabbage and carrots, tossing to coat. Refrigerate until ready to use.
05 - Once chicken is done, shred directly in the crockpot using two forks and mix well with the juices.
06 - Place a generous amount 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 immediately.

# Expert Tips:

01 -
  • Incredibly easy—just dump ingredients in the crockpot and let it work its magic
  • Perfect for parties, game day gatherings, or busy weeknights
  • The tangy coleslaw adds a refreshing crunch that balances the rich chicken
  • Easily customizable with your preferred spice level and toppings
  • Makes great leftovers that can be used for sandwiches, wraps, or salads
02 -
  • Don't skip the pepperoncini brine—it adds essential tangy flavor to the sauce
  • Shred the chicken while it's still hot for the easiest, most tender results
  • Let the coleslaw drain slightly before topping the sliders to prevent soggy buns
  • Use good quality slider buns that can hold up to the juicy chicken without falling apart
  • Keep the chicken warm in the crockpot on the warm setting when serving at parties
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