Mississippi Chicken Sliders Coleslaw (Print View)

Tender shredded chicken with signature Mississippi flavors paired with tangy coleslaw on soft 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 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 to the crockpot. 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 a fork.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Add shredded cabbage and carrots, tossing to coat thoroughly. Refrigerate until ready to assemble.
05 - Once chicken is cooked through, shred directly in the crockpot using two forks. Mix well with the accumulated juices to incorporate all flavors.
06 - Place a generous portion of shredded chicken on the bottom half of each slider bun. Top with coleslaw and optional pickles, then cover with the top bun.
07 - Serve immediately while the chicken is warm.

# Expert Advice:

01 -
  • The entire dish practically cooks itself while you're doing literally anything else with your day.
  • Those tangy, buttery Mississippi flavors soak into every shred of chicken without any fussy techniques or fancy ingredients.
  • Coleslaw adds a crisp contrast that keeps these sliders from feeling heavy, even when you eat three in a row.
02 -
  • Don't skip shredding the chicken directly in the crockpot—that's where all the flavor is sitting, and you want every strand getting coated in that liquid gold.
  • If your coleslaw tastes too acidic or too sweet, taste and adjust before serving because once it's on the slider, there's no fixing it.
03 -
  • Shred the chicken while it's still slightly warm because it comes apart more easily and absorbs all those cooking juices like a sponge.
  • If your coleslaw seems too wet before serving, drain off some of the excess liquid so the slaw adds crunch instead of sogginess to your slider buns.
Go Back