Mississippi chicken sliders coleslaw (Print version)

Flavorful shredded chicken slow-cooked with signature spices, served on slider buns with 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

# 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 warm.

# Expert Advice:

01 -
  • Minimal prep, maximum flavor: Just layer ingredients in the crockpot and let it work its magic while you go about your day.
  • Crowd-pleaser guaranteed: The tangy, buttery chicken paired with crisp coleslaw appeals to everyone from kids to adults.
  • Perfect for meal prep: Make the chicken ahead and assemble sliders when ready to serve.
  • Versatile and adaptable: Easily adjust the heat level, swap proteins, or make it dairy-free to suit your needs.
  • Budget-friendly: Uses simple, affordable ingredients that deliver restaurant-quality results.
02 -
  • Choose the right cut: Chicken thighs yield more flavor and stay juicier, but breasts work perfectly if you prefer leaner meat.
  • Don't skip the brine: The pepperoncini brine adds essential tangy flavor to the sauce—it's a key ingredient.
  • Make-ahead magic: The chicken can be cooked up to 2 days ahead and reheated gently with a splash of chicken broth.
  • Control the heat: Remove pepperoncini seeds for milder flavor, or add more peppers for extra kick.
  • Coleslaw consistency: If your slaw seems too wet, drain excess liquid before topping the sliders to prevent soggy buns.
  • Toast for texture: Lightly buttering and toasting the slider buns adds a delicious crunch and helps prevent sogginess from the juicy chicken.
Return