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Irresistible Mississippi chicken showcases a delicious and easy recipe perfect for a simple and flavorful meal.

Mississippi Chicken: Simply Irresistible

Avatar photoAmelia Chen-Morrison
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.
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Course
Cuisine American, Southern
Servings 6
Calories 450 kcal

Equipment

  • Slow Cooker (Crock-Pot)
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board
  • Fork
  • Serving spoon

Ingredients
  

  • 2-3 lbs boneless, skinless chicken thighs or breasts
  • 5-7 pepperoncini peppers, or more to taste
  • 2 tablespoons pepperoncini juice optional
  • Salt and pepper to taste

Instructions
 

  • Place the chicken in the bottom of a slow cooker.
  • Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.
  • Top the chicken with the butter, cut into pats.
  • Add the pepperoncini peppers and pepper juice (if using).
  • Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is easily shredded with a fork.
  • Once the chicken is cooked through, use two forks to shred it right in the slow cooker.
  • Stir the shredded chicken into the sauce, ensuring it's fully coated.
  • Serve immediately over mashed potatoes, rice, rolls, or on its own.

Notes

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.