Ultimate Mississippi Chicken
Mississippi Chicken is a flavorful and incredibly easy slow-cooker recipe that combines chicken breasts with ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers. The result is tender, juicy, and tangy chicken perfect for serving over rice, mashed potatoes, or in sandwiches.
Equipment
- Slow Cooker or Instant Pot
- Measuring cups and spoons
- Knife
- Cutting board
- Two forks (for shredding)
- Serving spoon
Ingredients
- 2-3 lbs boneless, skinless chicken breasts
- 1 packet Ranch Dressing Mix
- 1 packet Au Jus Gravy Mix
- 4-6 pepperoncini peppers, whole
- 2 tablespoons pepperoncini juice
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Place the chicken breasts in the slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.
- Place the butter pats on top of the chicken and mixes.
- Nestle the pepperoncini peppers among the chicken breasts. Add the pepperoncini juice.
- Season lightly with salt and pepper.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is very tender and easily shreddable. Alternatively, cook in an Instant Pot on high pressure for 25 minutes, followed by a natural pressure release for 10 minutes.
- Once the chicken is cooked, use two forks to shred it directly in the slow cooker or Instant Pot.
- Stir the shredded chicken into the sauce to coat it evenly.
- Serve immediately over rice, mashed potatoes, or in sandwiches, and enjoy!
Notes
For spicier chicken, add more pepperoncini peppers or a pinch of red pepper flakes. To make it creamier, stir in a dollop of sour cream or cream cheese after shredding. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Adjust the amount of pepperoncini peppers based on your spice preference. Be careful not to overcook the chicken; it should be easily shreddable but not dry. If using salted butter, reduce the amount of added salt.