Mississippi chicken sliders coleslaw (Print Version)

Tender shredded chicken with pepperoncini and creamy coleslaw on slider buns, cooked low and slow for depth.

# 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 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 It:

01 - Place chicken breasts in the bottom of the crockpot. Evenly distribute ranch seasoning mix and au jus gravy mix over the chicken surface.
02 - Add pepperoncini peppers and their brine to the crockpot. Distribute butter pieces across the top and season with black pepper.
03 - Cover and cook on high setting for 4 hours or low setting for 7 hours until chicken is tender and easily shredded with forks.
04 - While chicken cooks, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a large mixing bowl. Add shredded cabbage and carrots, tossing thoroughly to coat. Refrigerate until assembly.
05 - Once cooking is complete, shred chicken directly in the crockpot using two forks. Mix shredded chicken thoroughly with the accumulated pan juices.
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 bun top.
07 - Serve immediately while chicken remains warm.

# Expert Advice:

01 -
  • The slow cooker does almost all the work while you're living your life, then you just shred and assemble.
  • Those tangy pepperoncini peppers and buttery broth transform ordinary chicken into something that tastes like you fussed for hours.
  • You can make the coleslaw the night before, which means less stress when guests arrive.
02 -
  • Don't skip the pepperoncini brine—that acidic liquid is doing important work, breaking down the chicken and creating the signature tangy flavor.
  • Shredding the chicken directly in the crockpot instead of removing it first means it stays moist and absorbs all those delicious pan juices.
03 -
  • Cutting the butter into small pieces before adding it ensures it melts evenly and enriches the broth rather than sitting in one clump.
  • Taste the coleslaw dressing before mixing in the vegetables—this is your chance to adjust the sweetness and tang to your preference without affecting the whole batch.
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