Crockpot Mississippi Chicken Sliders (Printer-Friendly)

Slow-cooked shredded chicken with tangy coleslaw on soft buns, ideal for family meals.

# 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 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

# Method:

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 brine over the chicken. 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 a fork.
04 - In a large 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 use.
05 - Once chicken is tender, shred directly in the slow cooker using two forks. Mix thoroughly 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 sliders immediately while warm.

# Expert Suggestions:

01 -
  • The chicken practically melts in your mouth because it slow-cooks for hours in its own broth, butter, and those addictive pepperoncini flavors.
  • You can assemble these in under five minutes once everything is ready, making them perfect for feeding a crowd without last-minute stress.
  • The contrast between creamy, tangy coleslaw and tender, slightly spicy chicken creates a flavor balance that keeps people coming back for seconds.
02 -
  • Dont skip shredding the chicken in the crockpot—leaving it to soak in that liquid is what transforms it from just cooked to genuinely flavorful and moist.
  • If your coleslaw sits more than an hour before serving, it softens slightly, which isnt bad but tastes better when its still crisp; make it ahead only if you prefer a less crunchy texture.
03 -
  • Using boneless chicken thighs instead of breasts delivers richer flavor and nearly impossible-to-overcook meat—theyre more forgiving after hours in the crockpot.
  • Toast your buns lightly in a dry pan while the chicken finishes cooking; they become sturdy enough to hold everything without soaking up moisture and falling apart.
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