# Components:
→ 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:
01 - Place chicken in the crockpot bottom. Sprinkle ranch seasoning and au jus mix evenly over chicken.
02 - Add pepperoncini peppers with brine. Top with butter pieces and black pepper.
03 - Cover and cook on high for 4 hours or on low for 7 hours until chicken is tender and easily shredded.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Add cabbage and carrots, tossing until evenly coated. Refrigerate until ready to assemble.
05 - Using two forks, shred chicken directly in the crockpot and mix thoroughly with the cooking juices.
06 - Place generous amounts of shredded chicken on slider bun bottoms. Top with coleslaw and pickles if desired. Cover with bun tops.
07 - Serve immediately while warm.
