Mississippi Chicken Sliders (Print Version)

Slow-cooked shredded chicken with Mississippi spices, paired with tangy coleslaw and soft slider buns.

# What You'll Need:

→ Mississippi Chicken

01 - 2 lbs boneless, skinless chicken breasts or thighs
02 - 1 packet (1 oz) ranch seasoning mix
03 - 1 packet (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 in the bottom of the slow cooker. Sprinkle ranch seasoning and au jus mix evenly over the chicken.
02 - Add pepperoncini peppers with brine to the slow cooker. Top with butter pieces and black pepper.
03 - Cover and cook on high for 4 hours or on low for 7 hours, until the chicken is very tender and easily shredded with a fork.
04 - In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Add shredded cabbage and carrots, tossing to coat evenly. Refrigerate until ready to serve.
05 - Once chicken is fully cooked, shred directly in the slow cooker using two forks. Mix thoroughly with the cooking liquid and seasonings.
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 top bun.
07 - Serve sliders immediately while hot.

# Expert Advice:

01 -
  • The chicken practically melts on your tongue, infused with tangy pepperoncini and rich butter that somehow feels fancy even though you barely did anything.
  • Coleslaw on top cuts through the richness with a crisp, vinegary punch that makes every slider feel balanced and complete.
  • Perfect for feeding people without spending your whole day in the kitchen—start it in the morning, finish assembly in minutes.
02 -
  • Don't drain the liquid from the cooked chicken—it's concentrated, flavorful gold that keeps every bite moist and delicious, not something to discard.
  • Make the coleslaw at least an hour ahead; the vinegar needs time to soften the cabbage and marry the flavors into something cohesive instead of sharp and one-note.
03 -
  • If your slow cooker runs hot, start checking the chicken at three and a half hours on high—every cooker is different, and overcooked chicken becomes stringy and dry even in a braise.
  • For a spicier kick, add a teaspoon of hot sauce or cayenne to the chicken cooking liquid, or use hot peppers instead of regular pepperoncini.
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