Crockpot Mississippi Chicken Sliders (Printer View)

Slow-cooked Mississippi-style chicken with tangy slaw served on soft slider buns for a tasty handheld meal.

# 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)

# Method Steps:

01 - Place chicken breasts in the bottom of the crockpot. Sprinkle ranch seasoning mix and au jus gravy mix evenly over the chicken.
02 - Add pepperoncini peppers with their brine to the crockpot. Distribute butter pieces over the mixture and season with black pepper.
03 - Cover the crockpot and cook on high for 4 hours or on low for 7 hours until chicken is extremely 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 until evenly coated. Refrigerate until assembly.
05 - Once chicken is fully cooked, shred it directly in the crockpot using two forks. Mix thoroughly with the cooking juices and peppers.
06 - Place a generous portion of shredded Mississippi chicken on the bottom half of each slider bun. Top with coleslaw and optional pickles. Cover with the top bun.
07 - Serve the sliders immediately while the chicken is warm.

# Expert Advice:

01 -
  • The crockpot does nearly all the work while you live your life, then you shred chicken straight in the pot and skip the messy cutting board cleanup.
  • That tangy, briny Mississippi flavor hits different on slider buns—bold enough to impress but friendly enough for picky eaters.
  • The coleslaw can sit in your fridge waiting, so assembly becomes a breeze even if guests arrive later than planned.
02 -
  • Don't drain the chicken liquid—those pan juices are where all the flavor lives, and they keep the chicken moist and delicious rather than stringy.
  • Make the coleslaw several hours ahead or even the day before; it gets tangier and better as it sits, and cold coleslaw against warm chicken is absolutely the right move.
  • Toasting your slider buns for just a minute or two right before assembly prevents them from getting soggy from the warm chicken.
03 -
  • Don't open the crockpot lid constantly to peek—every time you do, you add fifteen minutes to the cooking time, and that impatience will cost you.
  • If your slider buns are particularly thin or delicate, construct them just before eating rather than hours ahead; otherwise, the warmth from the chicken will eventually soften them too much.
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