This Mississippi Chicken recipe transforms ordinary chicken into a flavorful, tender, and addictive meal with minimal effort. Made in a slow cooker, the chicken is infused with ranch, au jus, butter, and pepperoncini peppers for a savory, tangy, and slightly spicy flavor explosion. It's a versatile dish perfect for family dinners and can be served over mashed potatoes, rice, or rolls.
For extra flavor, sear the chicken breasts before adding them to the slow cooker. If the sauce is too thin at the end of cooking, remove some of the liquid and whisk in a tablespoon of cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and return to the slow cooker for the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a spicier dish, use hot pepperoncini peppers or add a pinch of red pepper flakes. You can also make this in an Instant Pot: cook on high pressure for 20-25 minutes, followed by a natural pressure release for 10 minutes.