Mississippi Chicken Sliders Coleslaw (Printer-friendly)

Slow-cooked shredded chicken on slider buns complemented by a crisp, tangy coleslaw topping.

# Required Ingredients:

→ 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 Steps:

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 sliders immediately.

# Expert Suggestions:

01 -
  • The chicken practically cooks itself while you handle everything else, leaving you time to actually enjoy your guests instead of hovering over the stove.
  • Those tangy, briny peppers create a flavor profile that tastes way more complicated than the five minutes it takes to assemble.
  • The coleslaw adds a crisp texture that keeps these from feeling heavy, making them perfect for eating more than one without the guilt.
02 -
  • Don't skip draining the shredded chicken if it looks swimming in liquid—a little juice is good, but too much will make the buns soggy within minutes.
  • Make the coleslaw at least an hour ahead if you can; it tastes sharper and fresher when the flavors have time to get acquainted.
03 -
  • If your coleslaw dressing looks too thin, it's because the cabbage will release water as it sits—use slightly less vinegar than you think you need, and you'll thank yourself later.
  • Pepperoncini come in varying levels of heat, so taste one before committing to the whole batch—some brands are surprisingly fiery.
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