Mississippi Chicken Sliders (Printable)

Slow-cooked chicken with bold Mississippi flavors served on soft buns topped with crisp coleslaw.

# 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.
02 - Add pepperoncini peppers and brine over the seasoned chicken. Top with butter pieces and sprinkle black pepper.
03 - Cover crockpot and cook on high setting for 4 hours or low setting for 7 hours until chicken is extremely tender and shreds easily with a fork.
04 - While chicken cooks, whisk mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper together in a large bowl. Add shredded cabbage and carrots, tossing to coat evenly. Refrigerate until assembly.
05 - When chicken is fully cooked, shred directly in the crockpot using two forks. Mix shredded chicken thoroughly with the cooking juices.
06 - Place generous amount of shredded chicken on bottom half of each slider bun. Top with coleslaw and optional pickles. Cover with top bun.
07 - Serve sliders immediately while chicken is warm.

# Expert Advice:

01 -
  • The chicken practically cooks itself while you do literally anything else, and somehow tastes like you fussed over it for hours.
  • Coleslaw adds this bright, crispy contrast that keeps the whole thing from feeling heavy, even though there's butter involved.
  • One pot means one thing to clean, which honestly might be the best part of the whole experience.
02 -
  • Don't assemble the sliders more than 30 minutes early, or the buns will absorb moisture and lose their structural integrity—coleslaw is acidic enough to soften bread quickly.
  • If your chicken isn't falling apart after the cooking time, it needs another 30 minutes; undercooked chicken won't shred properly and tastes more like pulled meat than tender slivers.
03 -
  • Cut your butter into small pieces rather than using one large chunk; it melts and distributes more evenly through the chicken juices, creating a silky texture.
  • Don't stir the chicken until it's fully cooked and falling apart—constant stirring breaks it into smaller pieces than you want, and stirring earlier just heats things unevenly.
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