Mississippi chicken sliders coleslaw (Printable)

Tender shredded chicken with tangy coleslaw on soft slider buns, perfect for casual gatherings.

# What You'll Need:

→ Mississippi Chicken

01 - 2 pounds boneless, skinless chicken breasts or thighs
02 - 1 packet (1 ounce) ranch seasoning mix
03 - 1 packet (1 ounce) 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 Cook:

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 and their 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 shreds easily with a fork.
04 - While the chicken cooks, combine mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a large bowl. Add shredded cabbage and carrots, tossing thoroughly to coat. Refrigerate until ready to serve.
05 - Once cooking is complete, shred the chicken directly in the slow cooker using two forks. Mix thoroughly with the cooking liquid to distribute flavors evenly.
06 - Place a generous portion of shredded chicken on the bottom half of each slider bun. Top with coleslaw and pickles if desired. Cover with the top bun.
07 - Serve the sliders immediately while the chicken is warm.

# Expert Advice:

01 -
  • The chicken practically cooks itself while you handle everything else, which means you can actually enjoy your guests instead of being glued to the stove.
  • Those tangy pepperoncini and buttery juices create a flavor that tastes restaurant-quality but comes from three pantry staples.
  • The crispy coleslaw topping cuts through the richness and adds this perfect textural contrast that makes each bite more interesting.
  • You can have these ready in 4 hours on high heat, making them ideal for last-minute entertaining.
02 -
  • Don't skip refrigerating the coleslaw—those 30 minutes or more make the difference between bland and bright, as the vinegar and mustard really come alive.
  • If your buns start soaking up too much juice, assemble them just before serving, or use sturdy brioche slider buns instead of super-soft ones.
03 -
  • Thighs stay juicier than breasts during the long cook, so swap them in if you want maximum flavor and texture.
  • The pepperoncini brine is where the magic lives—never skip it, and consider adding a splash more if you love bold, tangy flavors.
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