Mississippi Chicken Loaded Baked Potatoes
Fall-apart tender Mississippi chicken, slow-cooked in a zesty and savory sauce of ranch, au jus, and pepperoncini, is generously stuffed into a fluffy, salt-crusted baked potato. Topped with gooey melted cheese, this is the ultimate low-effort, high-reward comfort food masterpiece.
Equipment
- 6-quart slow cooker
- Oven
- Large bowl
- Two forks (for shredding)
- Baking Sheet
- Measuring cups
- Knife
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 10-12 whole jarred pepperoncini peppers, plus more for garnish
- ¼ cup juice from the pepperoncini jar
- 4 large Russet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- 2 cups shredded cheese such as Provolone, Monterey Jack, or sharp cheddar
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle the au jus mix and ranch seasoning over the chicken. Place the stick of butter on top, arrange 10-12 pepperoncini peppers around the chicken, and pour in the pepperoncini juice. Do not stir.
- Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours, until the chicken is tender and shreds easily.
- About one hour before the chicken is done, preheat your oven to 400°F (200°C). Pierce each potato several times with a fork. Rub them with olive oil and season generously with coarse salt and black pepper.
- Place the potatoes directly on the oven rack or on a baking sheet and bake for 50-60 minutes, until the skin is crispy and the inside is fluffy.
- Once cooked, remove the chicken from the slow cooker and place it in a large bowl. Use two forks to shred the chicken. Pour the sauce from the slow cooker over the shredded chicken and toss to combine thoroughly.
- Slice each baked potato open lengthwise. Fluff the inside with a fork. Fill each potato with a generous portion of the Mississippi chicken.
- Top each potato with about 1/2 cup of shredded cheese. Return to the oven or place under the broiler for 1-3 minutes, until the cheese is melted and bubbly.
- Garnish with extra pepperoncini peppers and serve immediately.
Notes
Variations & Tips:
- For extra tender chicken, use boneless, skinless chicken thighs.
- For a creamier sauce, add a 4-ounce block of cream cheese to the slow cooker during the last 30 minutes of cooking.
- Enhance the flavor by adding a teaspoon of Worcestershire sauce and a half teaspoon of smoked paprika to the slow cooker.
- Great topping ideas include sour cream, chopped chives, crumbled bacon, or crispy fried onions. Important Considerations:
- Do not skip the pepperoncini juice; its acidity is crucial for balancing the rich flavors.
- For the best texture, always bake the potatoes in the oven. Microwaving results in a soft skin and dense interior.
- Use unsalted butter to control the sodium level, as the seasoning packets are already quite salty.
- For extra tender chicken, use boneless, skinless chicken thighs.
- For a creamier sauce, add a 4-ounce block of cream cheese to the slow cooker during the last 30 minutes of cooking.
- Enhance the flavor by adding a teaspoon of Worcestershire sauce and a half teaspoon of smoked paprika to the slow cooker.
- Great topping ideas include sour cream, chopped chives, crumbled bacon, or crispy fried onions. Important Considerations:
- Do not skip the pepperoncini juice; its acidity is crucial for balancing the rich flavors.
- For the best texture, always bake the potatoes in the oven. Microwaving results in a soft skin and dense interior.
- Use unsalted butter to control the sodium level, as the seasoning packets are already quite salty.