Mississippi Chicken Sliders Coleslaw (Printable view)

Slow-cooked tender chicken with signature spices served on sliders topped with fresh, tangy coleslaw.

# What You 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

# How To Make:

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 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 while warm.

# Expert Advice:

01 -
  • The chicken practically cooks itself while you live your life, emerging impossibly tender and soaked in tangy, buttery flavor that tastes like it took all day to develop.
  • That coleslaw topping is the surprise move that turns simple sliders into something memorable—the acidity cuts through the richness and adds a snap you didn't know you needed.
  • This works for fancy enough to serve guests but easy enough to throw together on a Wednesday night without stress.
02 -
  • Don't drain the juices from your shredded chicken—that briny, buttery liquid is what keeps these sliders from tasting dry, so stir it right into the meat.
  • If your coleslaw sits too long before serving, it'll wilt and get watery, so either assemble sliders to order or keep the slaw separate and let people build their own just before eating.
03 -
  • Cut your butter into small pieces before adding it to the crockpot so it distributes evenly and melts completely into the cooking liquid rather than creating pools on top.
  • If you're doubling this recipe for a crowd, resist the urge to overstuff the crockpot—give the chicken room to cook evenly, or it'll steam unevenly and some pieces will be tender while others stay firm.
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