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Coney Island Mustard Chicken Sliders

Slow cooker (crockpot) chicken sliders infused with Coney Island Mustard and topped with coleslaw and pickles.
Prep Time30 mins
Cook Time4 hrs 10 mins
Total Time4 hrs 40 mins
Course: Entree
Cuisine: American, Crockpot, Slow Cooker
Keyword: sliders, chicken, sandwiches
Servings: 12 Servings
Author: The Flip Flop Wife


  • 5-6 lbs. Chicken Breast
  • 1 12 oz. bottle Coney Island Mustard
  • 12 Slider Buns
  • 1 14 oz. bag Coleslaw Mix
  • 1 16 oz. jar Pickles Slices zesty, dill, or butter
  • 4 Tbs. Butter melted
  • 1 tsp. Onion Powder



  • Trim chicken breast and place in slow cooker.
  • Add ¾ bottle of Coney Island Mustard.
  • Cook on High for 3 hours.
  • Turn chicken so all pieces get cooked in the mustard.
  • Cook on High for 1 hour, or until chicken shreds easily.
  • Remove chicken from slow cooker and place into a heat safe bowl.
  • Shred chicken.
  • Pour about 1 cup liquid from slow cooker over chicken and thoroughly coat chicken.
  • Mix thoroughly.


  • Cut buns lengthwise as a slab.
  • Brush tops of buns with melted butter infused with onion powder.
  • Toast buns in oven at 350 F for 2 - 5 minutes.
  • Remove buns from oven.
  • Top with chicken, mustard, coleslaw and pickles.
  • Serve warm.


Freeze leftover shredded chicken for use later.