Mississippi Chicken Sliders Coleslaw (Printable)

Slow-cooked chicken with tangy coleslaw served on soft buns, perfect for easy, flavorful meals.

# 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 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 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 hot.

# Expert Tips:

01 -
  • The slow cooker does almost all the work while you handle other things, and the chicken comes out impossibly tender and flavorful.
  • Those tangy pepperoncini and buttery juices soak into every strand of shredded chicken—it's bold without being fussy.
  • Coleslaw adds a crisp, cool contrast that keeps these from feeling heavy, even when you eat three in a row.
02 -
  • Don't skip stirring the shredded chicken through the pan juices—that broth is where all the flavor lives, and it's what makes these sliders special instead of just dry chicken on a bun.
  • If your coleslaw seems too watery after sitting, drain it in a colander for a couple minutes before topping the sliders, or it'll make the buns soggy.
03 -
  • Don't drain the chicken when you shred it—that broth is liquid gold and it's what keeps every bite juicy and flavorful instead of dry.
  • If you're making these ahead, assemble them just before serving; the warm chicken will soften the buns if they sit too long, but that only matters if you're being precious about it.
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