Mississippi Chicken Tacos
This recipe transforms the tangy, savory magic of Mississippi Chicken into an unforgettable taco night experience. Slow-cooked to perfection, the chicken becomes incredibly tender and is saturated in a rich, zesty sauce made from ranch seasoning, au jus mix, and pepperoncini peppers.
Equipment
- Slow cooker (6-quart or larger)
- Two forks (for shredding)
- Cutting Board or Large Bowl
- Measuring cups
- Skillet or Gas Burner (for tortillas)
Ingredients
- 2.5 lbs boneless, skinless chicken breasts
- 1 cup sliced jarred pepperoncini peppers
- ½ cup pepperoncini pepper brine from the jar
- 16 small corn or flour tortillas, for serving
- Optional Toppings: shredded lettuce, diced tomatoes, crumbled cotija cheese, fresh cilantro, sour cream, avocado crema, or a simple slaw
Instructions
- Place the chicken breasts in a single layer at the bottom of the slow cooker. Sprinkle the ranch seasoning packet and the au jus gravy mix packet evenly over the chicken.
- Place the stick of butter on top of the seasoned chicken. Arrange the pepperoncini peppers around the chicken and pour the 1/2 cup of pepperoncini brine over everything.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4-5 hours. The chicken is done when it is cooked through and very tender.
- Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken.
- Return the shredded chicken to the slow cooker and stir well to coat it completely with the sauce. Let the chicken rest in the sauce on the 'keep warm' setting for at least 15 minutes to absorb the flavors.
- Warm the tortillas in a dry skillet, over a gas flame, or in the microwave. Assemble the tacos by piling the shredded Mississippi chicken into the warm tortillas and adding your favorite toppings.
Notes
For an extra creamy sauce, add an 8-ounce block of cubed cream cheese during the last 30 minutes of cooking. For a smokier flavor, sear the chicken breasts in a hot skillet before adding them to the slow cooker. For more heat, add sliced jalapeños or a teaspoon of chipotle powder. Boneless, skinless chicken thighs can be substituted for breasts for an even more moist result. Avoid adding extra liquid like broth, as the chicken and butter will create plenty of sauce. The pepperoncini brine is essential for the signature tangy flavor and should not be omitted.