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Mississippi Chicken Recipe

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3.8 from 9 reviews

Mississippi Chicken is a flavorful and easy slow cooker recipe featuring tender shredded chicken breasts cooked with ranch seasoning, au jus gravy mix, pepperoncini peppers, and butter. This American comfort dish is perfect for a simple dinner and delivers a tangy, savory flavor with minimal effort.

  • Total Time: 5 hours 10 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasonings

  • 2 pounds boneless skinless chicken breasts
  • 1 ounce dry ranch seasoning (1 packet)
  • 1 ounce au jus gravy mix (1 packet)

Additional Ingredients

  • ⅓ cup reserved pepperoncini juice
  • ¼ cup salted butter (sliced into pats)
  • 8 to 10 whole pepperoncini peppers

Instructions

  1. Prepare Slow Cooker: Spray or line a 6 to 7-quart slow cooker with non-stick spray or a liner to prevent sticking and make cleanup easier.
  2. Layer Chicken: Lay the chicken breasts in an even layer at the bottom of the slow cooker to ensure even cooking.
  3. Add Seasonings: Sprinkle the dry ranch seasoning and au jus gravy mix evenly over the chicken breasts for balanced flavor distribution.
  4. Add Liquid and Butter: Pour the reserved pepperoncini juice over the seasoned chicken. Then, place 2 to 3 pats of butter on each chicken breast to add richness and moisture.
  5. Add Pepperoncini Peppers: Place 2 to 3 whole pepperoncini peppers on top of each piece of chicken for tangy heat and additional flavor infusion.
  6. Cook Chicken: Cover and cook on low heat for 5 hours or on high heat for 3 hours until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender.
  7. Remove Peppers and Shred Chicken: Remove the whole pepperoncini peppers and set them aside. Using two forks or tongs, shred the cooked chicken directly in the slow cooker.
  8. Toss and Serve: Toss the shredded chicken in the cooking liquid to coat well with the flavorful juices, then serve hot with your choice of sides.

Notes

  • Use the reserved pepperoncini juice from the jar – not just plain juice – as it adds essential tang and flavor.
  • If desired, garnish with chopped fresh parsley or serve with mashed potatoes or rice to soak up the sauce.
  • Leftover chicken can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Adjust the number of pepperoncini peppers to control the heat level according to your preference.
  • Ensure the chicken is cooked to an internal temperature of 165°F for safety.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://dishiary.com/mississippi-chicken-recipe/