Mississippi Chicken

This tantalizing combination of tender shredded chicken, zesty ranch seasoning, rich au jus, and tangy pepperoncini peppers creates a meal that's both incredibly simple and astonishingly delicious. Whether you're feeding a hungry family or meal prepping for the week ahead, this recipe promises to become a staple in your dinner rotation.

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Course: Main Course

Cuisine: Southern

Keyword: Mississippi Chicken, Slow Cooker Chicken, Comfort Food, Easy Dinner, Southern Recipe

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: servings

Calories: 385kcal

Equipment

Slow Cooker
Forks for Shredding

Ingredients

3 pounds boneless skinless chicken breasts or thighs for extra juiciness
1 packet ranch seasoning mix 1 oz
1 packet au jus gravy mix 1 oz, can substitute with onion soup mix
1/4 cup unsalted butter or plant-based butter for a lighter option
8-10 pepperoncini peppers adjust according to your heat preference
2 tablespoons pepperoncini brine from the pepper jar
2 cloves garlic minced, optional for deeper flavor
1 tablespoon cornstarch optional, for thickening
2 tablespoons water optional, for cornstarch slurry

Instructions

Place your chicken in a single layer at the bottom of your slow cooker. Spreading them evenly ensures each piece absorbs the flavorful sauce consistently and cooks at the same rate.
Sprinkle the ranch seasoning and au jus mix evenly over the chicken. Don't worry about stirring – the slow cooking process will distribute these flavors beautifully.
Cut the butter into small pieces and scatter them across the top of the seasoned chicken. Next, arrange the pepperoncini peppers between and around the chicken pieces, then drizzle the brine over everything.
Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours. The chicken is ready when it easily shreds with two forks.
Once cooked, shred the chicken directly in the slow cooker using two forks. Mix well with the sauce, allowing each piece to soak up those incredible flavors.
If you prefer a thicker sauce, stir in the cornstarch slurry (cornstarch mixed with water) and cook on HIGH for an additional 15 minutes.

Notes

For a healthier version, use chicken breasts instead of thighs, replace butter with olive oil, make your own seasoning mixes to control sodium, add vegetables like bell peppers and onions, and serve over cauliflower rice instead of regular rice or potatoes.

This dish can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. The flavors actually intensify overnight, making it perfect for meal prep.

To make this in an Instant Pot, use the sauté function to brown the chicken first (optional), then add all ingredients and cook on high pressure for 12 minutes with a 10-minute natural release.

Nutrition

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