Mississippi Chicken Sliders (Printable)

Slow-cooked chicken on sliders topped with tangy cabbage-carrot slaw for a flavorful bite.

# 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

# How to Make It:

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; 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 slow cooker does all the heavy lifting while you go about your day, and somehow the result tastes like you've been cooking for hours.
  • It's naturally crowd-pleasing without being boring, with enough tang and depth to keep things interesting on your palate.
  • One batch easily feeds a small gathering or gives you leftovers that taste even better the next day.
02 -
  • Don't skip shredding the chicken directly in the slow cooker with its juices—that's where all the magic lives, and it ensures every bite stays moist and flavorful.
  • If you make the coleslaw ahead (which you should, because it actually gets better as it sits), keep it separate from the assembled sliders until the last moment or the buns will start to get soggy.
03 -
  • Buy pre-shredded cabbage and carrots if you're short on time—it's not cheating, it's smart cooking, and the results are identical.
  • The slow cooker liquid is liquid gold for gravy or soup, so freeze any leftovers to use later as a base for other dishes.
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