Description
Mississippi Chicken is a flavorful, melt-in-your-mouth slow cooker recipe featuring tender chicken thighs or breasts simmered with ranch and au jus gravy mixes, buttery richness, and tangy pepperoncini peppers. This easy set-and-forget dish results in a savory sauce perfect for shredding into the chicken and serving over rice or mashed potatoes.
Ingredients
Scale
Chicken
- 2–3 pounds boneless, skinless chicken thighs or breasts
Seasonings and Sauce
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter (1 stick), cut into pats
- 6–8 whole pepperoncini peppers
- ½ cup chicken broth (or as needed)
Garnish (Optional)
- Diced fresh parsley
Instructions
- Prepare the slow cooker: Lightly grease the slow cooker with cooking spray to prevent sticking and facilitate easy cleanup.
- Add the chicken: Place the boneless, skinless chicken thighs or breasts at the bottom of the slow cooker in an even layer.
- Season the chicken: Evenly sprinkle the ranch dressing mix and au jus gravy mix over the chicken to impart savory and tangy flavors.
- Add butter: Cut the unsalted butter into pats and distribute them over the seasoned chicken, which will melt and create a rich sauce as it cooks.
- Top with pepperoncini peppers: Place 6–8 whole pepperoncini peppers on top of the butter and chicken, contributing a subtle heat and acidity.
- Pour chicken broth: Drizzle ½ cup of chicken broth over all the ingredients, which will keep the chicken moist and help form the sauce.
- Cook the chicken: Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
- Shred and mix: Once cooked, shred the chicken with two forks and mix it thoroughly into the flavorful sauce inside the slow cooker.
- Garnish and serve: Optionally, sprinkle diced fresh parsley on top for color and freshness before serving.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs will be more tender and juicy.
- If you like extra heat, add more pepperoncini peppers or some of the pepper juice to the mix.
- This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adjust the cooking time if your slow cooker runs hot or low to avoid overcooking.
