Mississippi Chicken Burritos
This recipe transforms the zesty, tangy, and unbelievably tender magic of Mississippi Chicken into the ultimate handheld meal. It's a brilliant fusion of Southern comfort and Tex-Mex convenience, featuring fall-apart chicken in a rich, savory sauce wrapped in a warm tortilla.
Equipment
- Slow cooker
- Large Skillet or Pan
- Two forks (for shredding)
- Measuring cups and spoons
- Tongs
Ingredients
- 2.5 lbs boneless, skinless chicken breasts
- 10 whole jarred pepperoncini peppers
- ΒΌ cup pepperoncini brine, from the jar
- 8 large burrito-size flour tortillas
- 2 cups shredded Monterey Jack or cheddar cheese blend
- 1 tablespoon olive oil or butter, for searing
- Optional fillings: cooked rice, black beans, corn
- Optional toppings: sour cream, cilantro, diced avocado, red onion
Instructions
- Place the chicken breasts in a single layer at the bottom of your slow cooker.
- Sprinkle the entire packet of ranch seasoning and the au jus gravy mix evenly over the chicken.
- Place the stick of butter on top of the seasoned chicken. Arrange the pepperoncini peppers around the butter and pour in the pepperoncini brine.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
- Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir well to ensure all the shredded chicken is coated in the flavorful sauce.
- Warm the flour tortillas to make them pliable. Lay a tortilla flat and spoon a generous amount of the Mississippi chicken filling down the center.
- Add any optional fillings like rice or beans, then sprinkle with a generous handful of shredded cheese.
- Fold the burrito by tucking in the two sides first, then tightly rolling the bottom flap up and over the filling to create a snug package.
- Heat a lightly oiled skillet over medium-high heat. Place the burrito seam-side down and cook for 2-3 minutes until golden and crisp. Flip and cook the other side for another 2-3 minutes.
- Serve immediately with your favorite toppings.
Notes
For a richer flavor, sear the chicken breasts in a hot skillet for 2-3 minutes per side before adding them to the slow cooker. For an extra creamy filling, stir in 4 ounces of softened cream cheese after shredding the chicken. Do not add any extra liquid like broth or water, as it will dilute the sauce. The pepperoncini brine is essential for the signature tangy flavor and should not be omitted. Ensure you use au jus mix, not brown gravy mix, to avoid a pasty texture. Leftover filling is excellent for nachos, quesadillas, or enchiladas.