Mississippi Chicken is the ultimate dump-and-go slow cooker meal. You’ll love how juicy and flavorful it turns out, with the perfect balance of savory, tangy, and slightly spicy notes. It’s versatile, too—serve it over rice, mashed potatoes, or in sandwiches for an easy dinner that everyone will love. With just a few ingredients and almost no prep, it’s comfort food at its best.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Ranch seasoning mix
Au jus gravy mix
Butter
Pepperoncini peppers (whole or sliced)
Pepperoncini juice (from the jar)
Directions
Place the chicken in the bottom of a slow cooker.
Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.
Add the butter on top, followed by the pepperoncini peppers and about 2 tablespoons of their juice.
Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is tender and easily shredded.
Shred the chicken directly in the slow cooker and mix it well with the sauce.
Serve warm over mashed potatoes, rice, noodles, or on sandwich rolls.
Servings and timing
Serves: 4–6 people Prep time: 5 minutes Cook time: 5–6 hours (slow cooker) Total time: about 6 hours
Variations
Mississippi Chicken Sandwiches: Serve shredded chicken on toasted buns with melted provolone or mozzarella.
Spicy Mississippi Chicken: Add extra pepperoncini or a splash of hot sauce for a kick.
Creamy Version: Stir in ½ cup of cream cheese or sour cream before serving.
Oven Method: Bake all ingredients covered at 375°F (190°C) for 45–50 minutes, then shred.
Instant Pot Version: Cook on high pressure for 15 minutes with ½ cup chicken broth, then quick-release.
Storage/Reheating
Store leftover Mississippi Chicken in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet or microwave until heated through, adding a splash of broth if needed to loosen the sauce. Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen chicken?
Yes, but for food safety, it’s best to thaw the chicken first before adding it to the slow cooker.
What can I serve with Mississippi Chicken?
Mashed potatoes, rice, egg noodles, roasted veggies, or a simple salad all pair beautifully.
Can I make this with beef instead?
Yes, use a chuck roast instead of chicken for Mississippi Pot Roast, the original version of this recipe.
Do I have to use pepperoncini peppers?
They’re key to the flavor, but you can substitute mild banana peppers for a similar tang.
Can I make this recipe lighter?
Use less butter or replace it with olive oil, and opt for chicken breasts over thighs.
Is Mississippi Chicken spicy?
Not really—pepperoncini are tangy with just a mild heat. Add more if you prefer it spicier.
What if I don’t have ranch seasoning?
Use 2 tablespoons of homemade ranch mix (a blend of garlic powder, onion powder, dried dill, and parsley).
Can I add vegetables?
Yes! Add sliced onions, carrots, or bell peppers to the slow cooker for a complete meal.
Can I use this for meal prep?
Absolutely! It reheats well and can be served in wraps, tacos, or over grains throughout the week.
What’s the best way to shred the chicken?
Use two forks or a hand mixer directly in the slow cooker for quick, even shredding.
Conclusion
Mississippi Chicken is a simple, flavorful meal that delivers maximum comfort with minimal effort. With its buttery, tangy sauce and tender shredded chicken, it’s perfect for weeknight dinners, family gatherings, or easy meal prep. Serve it your favorite way—over potatoes, rice, or on a sandwich—and enjoy a taste of Southern comfort in every bite.
A tender, flavorful slow-cooked chicken dish made with ranch seasoning, au jus mix, butter, and tangy pepperoncini peppers. Mississippi Chicken is a simple, comforting Southern-style meal that’s perfect for any occasion.
Ingredients
2 pounds boneless, skinless chicken breasts or thighs
1 (1-ounce) packet ranch seasoning mix
1 (1-ounce) packet au jus gravy mix
½ cup (1 stick) butter
6–8 pepperoncini peppers (whole or sliced)
2 tablespoons pepperoncini juice (from the jar)
Instructions
Place the chicken in the bottom of a slow cooker.
Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.
Top with butter, pepperoncini peppers, and pepperoncini juice.
Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is tender and easily shredded.
Shred the chicken directly in the slow cooker and stir to coat evenly in the sauce.
Serve warm over mashed potatoes, rice, noodles, or sandwich rolls.
Notes
For a creamy version, stir in ½ cup of cream cheese or sour cream before serving.Add extra pepperoncini or hot sauce for more spice.Use less butter or substitute with olive oil for a lighter option.Works well with chicken breasts or thighs—use your favorite cut.Freeze leftovers for up to 3 months and reheat with a splash of broth.
