Mississippi Chicken Sliders Coleslaw (Printable)

Slow-cooked chicken with pepperoncini and butter, topped with tangy coleslaw on 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 with 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 with forks.
04 - While the chicken cooks, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a large bowl. 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 cooking 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 immediately while warm.

# Expert Hints:

01 -
  • The chicken cooks hands-off for hours while you handle other things, which honestly feels like cheating when dinner turns out this good.
  • Those tangy pepperoncini peppers and buttery pan juices create a flavor that tastes way more complicated than the five minutes of actual prep work.
  • The crisp coleslaw topping cuts through the richness perfectly, so every bite feels balanced and craveable.
02 -
  • Don't drain the pan juices after shredding—that liquid is pure flavor gold and keeps the chicken from drying out on the bun.
  • If your coleslaw gets watery, it means the cabbage released moisture overnight; drain it gently before assembling, or make it closer to serving time.
03 -
  • Use chicken thighs instead of breasts if you're not watching calories; they stay impossibly moist and have a richer, more forgiving texture.
  • The brine from the pepperoncini jar is more valuable than the peppers themselves—don't pour it down the drain, because it's what keeps this from tasting flat and one-dimensional.
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