Mississippi Chicken
Discover the savory delight of Mississippi Chicken, a simple and flavorful recipe brought to life in your crockpot. This lighter take on the classic pot roast is perfect for any weeknight dinner, delivering bold flavors with minimal effort.
With tender chicken infused with ranch seasoning, tangy pepperoncini, and a buttery finish, this dish is versatile enough to pair with mashed potatoes, pasta, or sandwiches. Let your slow cooker do the work and enjoy a meal that’s as easy as it is delicious.
Essential Ingredients for Mississippi Chicken
- Boneless, skinless chicken breasts – The base of this dish, providing lean protein that absorbs all the rich flavors.
- Ranch seasoning – Adds a creamy, herby flavor that complements the chicken perfectly.
- Au jus mix – A savory touch that deepens the dish’s richness.
- Butter – Enhances the dish with a luscious, melt-in-your-mouth texture.
- Pepperoncini peppers – These tangy, pickled peppers bring a subtle zest without overwhelming spice.
Simple Steps to Perfect Mississippi Chicken
- Place the chicken breasts in the slow cooker, ensuring they lie flat.
- Sprinkle the ranch seasoning and au jus mix evenly over the chicken.
- Top with butter pats and pepperoncini peppers for added flavor.
- Cook on low for 3 hours or high for 1.5 to 2 hours, ensuring the chicken reaches 165°F.
- Shred the chicken while warm and serve over your favorite sides like mashed potatoes, pasta, or sandwich buns.
Recipe Tips and Variations
For an extra layer of flavor, try swapping the pepperoncini for banana peppers or even spicy jalapeños. If you prefer darker meat, chicken thighs work well in this recipe but may render additional fat—reduce the butter accordingly. Looking for a dairy-free alternative? Use olive oil in place of butter. This recipe also adapts wonderfully to an Instant Pot for busy weeknights—just add a splash of broth to avoid sticking.
Storing and Reheating Mississippi Chicken
Store leftover Mississippi Chicken in an airtight container in the refrigerator for up to three days. To freeze, place the shredded chicken in freezer-safe bags, removing excess air, and freeze for up to three months. Reheat in a skillet or microwave, adding a splash of broth to keep it moist.
Transform dinnertime with the irresistible charm of Mississippi Chicken. Easy to prepare, deeply flavorful, and endlessly versatile, it’s a recipe you’ll return to again and again.
Mississippi Chicken Recipe
Ingredients
- 6 pepperoncini peppers or sliced banana peppers
- 2 tablespoons butter sliced into pats
- 2 pounds boneless skinless chicken breasts (see Note 1)
- 1 1- ounce packet ranch seasoning
- 1 1- ounce packet au jus mix see Note 2
Instructions
- Place the chicken breasts in the base of the slow cooker.
- Evenly distribute the au jus mix and ranch seasoning over the chicken. Arrange the butter pats and pepperoncini on top.
- Cook on LOW for 3 hours or on HIGH for 1.5 to 2 hours. Use a thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C).
- Allow the chicken to rest for 5 minutes before shredding it while warm using two forks, a hand mixer, or your hands.
- Serve the chicken atop mashed potatoes, pasta, or rice. For sandwiches, layer it on rolls or toasted buns with provolone cheese.
Notes
- Chicken Substitution: Boneless, skinless chicken thighs can be used. Trim any excess fat, and consider skipping the butter as dark meat tends to render more fat during cooking.
- Au Jus Alternative: Replace with dry onion soup mix or use a beef bouillon cube combined with ½ teaspoon onion powder.
- Pepper Options: Pepperoncini provide tang without spice. For a spicy twist, opt for hotter pickled peppers.
- Storage: Keep in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.
- Add all ingredients to the Instant Pot. Include chicken broth or water (½ cup for a 6-quart pot, 1 cup for an 8-quart pot) to prevent a burn notice. Cook on Manual, high pressure, for 10 minutes. Let the pressure release naturally for 5 minutes before performing a quick release.