Mississippi Chicken with Garlic Mashed Potatoes
This recipe features impossibly tender, slow-cooked chicken in a uniquely tangy, savory, and rich gravy made from ranch seasoning, au jus, and pepperoncini peppers. Served over a generous portion of creamy garlic mashed potatoes, it's the ultimate soul-warming comfort food that's both effortless to make and incredibly flavorful.
Equipment
- Slow cooker (6-quart or larger)
- Large pot
- Potato masher
- Colander
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Two forks (for shredding)
Ingredients
- 3-4 lbs boneless, skinless chicken breasts
- ½ cup whole pepperoncini peppers
- 2 tablespoons pepperoncini brine from the jar
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 4-5 cloves garlic, peeled
- ½ cup heavy cream, warmed
- ¼ cup unsalted butter, melted
- Salt, to taste
- Freshly ground black pepper, to taste
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 entire stick of butter on top of the seasoned chicken. Scatter the whole pepperoncini peppers around the chicken and pour in the pepperoncini brine.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until the chicken is tender and cooked through.
- About 45 minutes before the chicken is done, prepare the mashed potatoes. Place the peeled, cubed potatoes and whole garlic cloves in a large pot. Cover with cold, salted water and bring to a boil.
- Cook the potatoes for 15-20 minutes, or until very tender when pierced with a fork. Drain the potatoes and garlic well and return them to the hot pot for a minute to steam off any excess moisture.
- Mash the potatoes and garlic until smooth. Stir in the warm heavy cream and melted butter until you reach a creamy consistency. Season generously with salt and pepper.
- Once the chicken is cooked, use two forks to shred it directly inside the slow cooker. Stir the shredded chicken to fully combine it with the gravy that has formed.
- Let the shredded chicken rest in the sauce for 10-15 minutes to absorb more flavor. Serve a generous portion of the Mississippi Chicken and gravy over the garlic mashed potatoes.
Notes
For a deeper flavor, sear the chicken breasts in a hot skillet before adding them to the slow cooker. For an extra creamy sauce, add an 8-ounce block of softened cream cheese during the last 30 minutes of cooking. Avoid adding any extra liquid like broth, as the chicken and butter will create the perfect amount of sauce. Using whole pepperoncini peppers is recommended as sliced ones can become mushy. Leftover chicken is fantastic in sandwiches, tacos, or over rice.