Crockpot Mississippi Chicken Sliders (Printable)

Tender slow-cooked Mississippi chicken served on sliders with fresh, tangy 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 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 Make It:

01 - Place chicken breasts in the bottom of the crockpot. Evenly sprinkle ranch seasoning and au jus gravy mix over the chicken.
02 - Add pepperoncini peppers and their brine to the crockpot. Top with butter pieces and distribute black pepper evenly.
03 - Cover and cook on high setting for 4 hours or low setting for 7 hours until chicken is tender and shreds easily with a fork.
04 - While chicken cooks, whisk together 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 assemble.
05 - Once chicken is fully cooked and tender, shred directly in the crockpot using two forks. Mix shredded chicken thoroughly with the accumulated pan juices.
06 - Place generous portions of shredded chicken on the bottom half of each slider bun. Top with coleslaw and pickles if desired. Cover with top bun.
07 - Transfer to serving platter and serve immediately.

# Expert Advice:

01 -
  • The chicken does all the heavy lifting while you ignore it for hours, leaving you free to actually enjoy your guests instead of standing over the stove.
  • That tangy, peppery-buttery flavor from the Mississippi seasoning hits different when it's been slow-cooked into tender chicken rather than served over beef.
  • The crisp coleslaw topping cuts through the richness perfectly, making each bite feel lighter and more interesting than it has any right to be.
02 -
  • Don't drain the cooking liquid thinking it looks too thin—that's actually the magic, and mixing the shredded chicken back into it is what keeps everything flavorful and moist instead of dry.
  • Make the coleslaw while the chicken cooks, not after—the cabbage needs time to soften slightly and absorb the dressing flavors, making every bite cohesive rather than raw and jarring.
03 -
  • If you want more heat, don't just add more pepperoncini—stir a teaspoon of hot sauce directly into the cooking liquid so it infuses the chicken evenly rather than creating spicy pockets.
  • Use chicken thighs instead of breasts and cook them whole rather than shredded; the darker meat stays incredibly juicy and tender, and they look more substantial piled onto the buns.
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