Mississippi Chicken Recipe
Introduction
Mississippi Chicken is a flavorful, melt-in-your-mouth dish perfect for busy weeknights. With simple ingredients and a slow cooker, you can enjoy tender, seasoned chicken that’s great served over rice or on sandwiches.
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix
- 1 cup pepperoncini, sliced
- 1/2 cup butter
Instructions
- Step 1: Add the chicken breasts, au jus gravy mix, ranch seasoning mix, sliced pepperoncini, and butter to your slow cooker. Cover with the lid.
- Step 2: Cook on high for 3 hours or on low for 6 to 8 hours, until the chicken is tender and can be easily shredded.
- Step 3: Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir well to coat it in the flavorful sauce.
Tips & Variations
- For extra flavor, add a few whole pepperoncini peppers on top before cooking.
- Use bone-in chicken thighs if you want a richer, juicier result, adjusting cooking time as needed.
- Serve this chicken over mashed potatoes, rice, or inside sandwich buns for versatile meals.
Storage
Store leftover Mississippi Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through, adding a splash of broth if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Mississippi Chicken?
Yes, it freezes well. Place cooled chicken and sauce in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I make this recipe without a slow cooker?
You can cook the ingredients in a covered Dutch oven at 325°F (165°C) for about 1.5 to 2 hours, stirring occasionally, until the chicken is tender enough to shred.
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Mississippi Chicken Recipe
- Total Time: 3 hours 10 minutes (high) or up to 8 hours 10 minutes (low)
- Yield: 6 servings 1x
Description
Mississippi Chicken is a flavorful and easy slow cooker recipe featuring tender, juicy chicken breasts cooked in a savory sauce made with au jus gravy mix, ranch seasoning, pepperoncini peppers, and butter. Perfect for a hands-off meal that shreds easily for sandwiches, tacos, or served over rice.
Ingredients
Chicken
- 3 pounds boneless, skinless chicken breasts
Seasonings & Sauce
- 1 packet au jus gravy mix (approx. 0.87 oz)
- 1 packet ranch seasoning mix (approx. 1 oz)
- 1 cup pepperoncini peppers, sliced (approx. 30–40 peppers)
- 1/2 cup (1 stick) unsalted butter
Instructions
- Combine Ingredients: Place the boneless, skinless chicken breasts into the slow cooker. Sprinkle the au jus gravy mix and ranch seasoning mix evenly over the chicken. Add the sliced pepperoncini peppers on top, then place the half cup of butter over everything.
- Cook the Chicken: Cover the slow cooker with the lid. Cook on high heat for 3 hours, or on low heat for 6 to 8 hours, until the chicken becomes tender and can be easily shredded with a fork.
- Shred and Mix: Once cooked, shred the chicken directly in the slow cooker using two forks. Stir well to evenly coat the shredded chicken with the buttery, tangy sauce that’s formed in the cooker.
Notes
- For spicier variation, leave some pepperoncini seeds in or add extra peppers.
- This dish pairs well with rice, mashed potatoes, or in sandwiches/tacos.
- Use fresh pepperoncini jars from the refrigerator section for best flavor.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- Can also be frozen for up to 3 months; thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 3 hours (high) or 6-8 hours (low)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Southern
Keywords: Mississippi Chicken, slow cooker chicken, ranch chicken, au jus gravy, pepperoncini chicken, shredded chicken recipe
