If you’re craving a bold, ultra-flavorful dinner that practically cooks itself, Mississippi Chicken is your new weeknight hero. Packed with tangy pepperoncini, zesty ranch, and rich, buttery goodness, this slow cooker classic delivers mouthwatering comfort with just a handful of ingredients—and minimal effort!
Why You’ll Love This Recipe
- Set It and Forget It: The slow cooker does all the heavy lifting—just toss in the ingredients and come back to tender, juicy Mississippi Chicken.
- Big, Bold Flavors: Pepperoncini, ranch seasoning, and au jus create a crave-worthy, tangy, buttery sauce no one can resist.
- Foolproof & Flexible: With only a handful of pantry staples, this recipe hits all the right notes (and is easy to adapt if you need to switch things up).
- Leftover Magic: Shredded Mississippi Chicken is just as delicious in sandwiches, wraps, or even tossed into pasta the next day!
Ingredients You’ll Need
One of the absolute joys of Mississippi Chicken is how a short and simple ingredients list transforms into something so outrageously flavorful. Each element plays a starring role—don’t be tempted to skip any! Here’s what gives this dish its signature zing and melt-in-your-mouth texture.
- Boneless, Skinless Chicken Breasts: The perfect blank canvas—they soak up all the savory, buttery flavors while staying juicy when slow-cooked.
- Pepperoncini Peppers + Juice: These bring tangy, slightly spicy brightness and their juice tenderizes the chicken beautifully.
- Ranch Seasoning Mix: For irresistible herby, garlicky zip. Hidden Valley is classic, but any brand will work.
- Au Jus Seasoning: Adds a rich, savory depth and perfectly mimics those Southern pot roast vibes.
- Unsalted Butter: Just half a cup is all it takes to round out the sauce with luxurious flavor and richness—unsalted is key to keeping things balanced.
Variations
Don’t be afraid to riff on the classic! Mississippi Chicken is endlessly adaptable—swap out ingredients to match what’s in your pantry or tweak the flavors to suit your family’s tastes and dietary needs.
- Chicken Thighs Instead of Breasts: For ultra-juicy, richer results, use boneless skinless chicken thighs—they’re perfect for long, slow cooking.
- Mild or Hot Peppers: Prefer a little less heat? Substitute mild banana peppers. Craving spice? Toss in extra pepperoncinis or add a jalapeño.
- Homemade Ranch Blend: If pre-made packets aren’t your thing, sprinkle in a blend of dried dill, onion powder, garlic powder, and parsley for a DIY ranch twist.
- Dairy-Free: Use vegan butter or olive oil in place of butter for a dairy-free version—still packed with flavor!
How to Make Mississippi Chicken
Step 1: Layer in the Slow Cooker
Place the chicken breasts directly into the bottom of your slow cooker—no pre-cooking or browning needed. This keeps the whole process speedy while the gentle heat guarantees juicy, fall-apart results.
Step 2: Add Peppers, Seasonings, and Butter
Pour the pepperoncini juice over the chicken, then scatter the peppers over and around the meat. Sprinkle the ranch and au jus seasonings evenly, then dot the top with sliced pieces of unsalted butter. These will melt into the chicken, creating that signature buttery sauce as it cooks.
Step 3: Slow Cook to Perfection
Pop on the lid and set your slow cooker to high for 3–4 hours or low for 6–8 hours. The longer, gentler process infuses every bite of Mississippi Chicken with flavor—just be careful not to overcook chicken breasts if going the full 8 hours (thighs hold up better for extra-long cook times).
Step 4: Shred and Toss
Once the chicken is tender and cooked through, use two forks to shred it right in the slow cooker. Stir it all together so every succulent strand gets coated with the buttery, ranch-packed sauce and tender peppers.
Pro Tips for Making Mississippi Chicken
- Butter Placement Matters: Dot the butter evenly over the top for the silkiest sauce—it melts slowly and coats every strand of chicken as it cooks.
- Skip Extra Salt: Both the ranch and au jus packs are well-seasoned, so taste before adding any salt at the end—especially if you’re serving the chicken over salty sides.
- Double Up for a Crowd: This recipe scales beautifully; just keep everything in a single layer in the slow cooker so it cooks evenly.
- Shred While It’s Hot: For effortless, tender shreds, pull the chicken as soon as it’s cooked through and still steaming—it soaks up the sauce best!
How to Serve Mississippi Chicken
Garnishes
A sprinkle of freshly chopped parsley gives your Mississippi Chicken a lovely pop of color and a fresh finish. For extra zing, add a few sliced pepperoncini on top—those briny peppers are as pretty as they are punchy!
Side Dishes
This Southern comfort classic pairs beautifully with fluffy mashed potatoes (to soak up all that dreamy sauce), buttery egg noodles, or simply piled high on a toasted brioche bun. Roasted green beans or crisp coleslaw make for perfectly vibrant sides that balance the richness.
Creative Ways to Present
Turn leftover Mississippi Chicken into sliders for a game day crowd, layer it into burritos with rice and beans, or even use it as a topping for hearty baked potatoes. It’s super versatile—let your imagination (and your cravings) lead the way!
Make Ahead and Storage
Storing Leftovers
Store any leftover Mississippi Chicken in an airtight container in the fridge for up to four days. The flavors actually deepen and get even tastier overnight—hello, easy lunches!
Freezing
Cool the chicken completely, then pop portions into freezer bags or containers (be sure to include plenty of the sauce!). Mississippi Chicken keeps beautifully in the freezer for up to three months—just thaw overnight in the fridge before reheating.
Reheating
For best results, warm up your chicken gently in a covered skillet over low heat. Add a splash of water or chicken broth to help keep things juicy. The microwave works in a pinch—just go for short bursts so the chicken doesn’t dry out!
FAQs
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Can I use frozen chicken breasts for Mississippi Chicken?
It’s best to use thawed chicken for food safety and even cooking. If you only have frozen chicken, thaw it fully in the refrigerator first before adding to your slow cooker.
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Is Mississippi Chicken very spicy?
The pepperoncini peppers add a gentle heat and wonderful tang—they’re more zesty than spicy! If you want even milder results, use fewer peppers or swap for mild banana peppers.
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What’s the best way to shred the chicken?
You can easily shred Mississippi Chicken right in the slow cooker using two forks. For extra convenience, a hand mixer on low makes quick work of it!
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Can I make Mississippi Chicken in the Instant Pot?
Absolutely! Just cook on high pressure for about 12 minutes, then do a quick pressure release. Shred as directed and enjoy the same bold flavors in a fraction of the time.
Final Thoughts
When you need a comforting, crowd-pleasing meal with practically no prep, it’s hard to beat Mississippi Chicken. Give it a try next time you’re short on time but not on appetite—you’ll fall in love with every saucy, savory, irresistible bite!
Print
Mississippi Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 6 servings 1x
- Category: Slow Cooking
- Method: Slow Cooking
- Cuisine: American
Description
This delicious Mississippi Chicken recipe is a flavorful twist on the classic Mississippi Pot Roast, featuring tender chicken breasts cooked in a savory blend of ranch and au jus seasonings with tangy pepperoncini peppers.
Ingredients
- 4 large chicken breasts, boneless skinless
- 12 pepperoncini peppers + 1/4 cup juice from the jar
- 1 (1 ounce) packet ranch seasoning mix (such as Hidden Valley)
- 1 (1 ounce) packet au jus seasoning
- 1/2 cup unsalted butter (1 stick), cut into pieces
For the Chicken:
Instructions
- Add the chicken: Place the chicken breasts in the slow cooker. Pour in the pepperoncini juice, add the peppers, and sprinkle with ranch and au jus seasonings. Top with butter.
- Cook: Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Shred and serve: Shred the chicken, mix with the sauce, and serve hot.
Notes
- Consider using boneless skinless chicken thighs for longer cooking times to prevent dryness.
- Use unsalted butter due to the saltiness of the seasonings; taste before adding extra salt.
- Recipe adapted from the classic Mississippi Pot Roast.
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 0.4 g
- Sodium: 552 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 137 mg
