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Mississippi Chicken
Mississippi chicken cooks low and slow until the chicken is tender enough to shred, then gets tossed back in a buttery, tangy sauce so every bite is coated and full of flavor. It’s a simple slow cooker dinner that works for sandwiches, bowls, or easy leftovers.
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Mississippi chicken is a dinner I make when I'm having company for dinner, and I want to visit with them instead of standing over a hot stove. The chicken cooks low and slow in a buttery, tangy sauce, then gets shredded right into the drippings so every bite is coated and full of flavor.
Everything goes straight into the slow cooker with no prep beyond layering. By the time it is done, the chicken is tender enough to pull apart with a fork and ready to serve however you need it.
Why This Recipe Works
Mississippi chicken is made using the same principles as my Mississippi pot roast. And just like the pot roast, the sauce is what makes Mississippi chicken worth making.
The ranch and drippings build a deep, savory gravy, and the pepperoncini juice keeps it from tasting heavy.
The butter melts over the chicken as it cooks, so the meat stays moist the whole time. Once the chicken is shredded and tossed back into the liquid, it soaks everything up.
How to Serve Mississippi Chicken
I serve this straight from the slow cooker most of the time.
Spoon it over mashed potatoes or rice if you want something hearty, or pile it onto sandwich buns for an easy dinner.
It also works well for leftovers since the chicken stays moist in the sauce.
Ingredients for Mississippi Chicken
What you'll need to make Mississippi chicken:
- 2 pounds boneless skinless chicken breasts
- 1 ounce classic ranch dressing mix (1 packet)
- 1 ounce au jus gravy mix (1 packet)
- ⅓ cup reserved pepperoncini juice (from the jar)
- ¼ cup salted butter, sliced into pats
- 8 to 10 whole pepperoncini Instructions
You can substitute chicken thighs or use a mix of thighs and breasts.
Pepperoncini peppers are found in jars at the grocery store, usually near other preserves, like pickles and olives.
You might also find them fresh in your deli. If you find them in the deli, be sure to scoop up some extra juice for this recipe, too.
Can't find pepperoncinis? The closest match I've found is banana peppers. They'll give you a similar flavor with a touch of heat.
How To Make Mississippi Chicken
This recipe is one of the easiest Crockpot dinners I've ever made, which is one of the reasons why I love it so much.
When you layer the au jus, ranch mix, and pepperoncini juice in your slow cooker, make sure you pour the juice right over the dry seasonings so everything starts to mix right away.
Slice the butter into thin pats and spread them out across the chicken. The butter will melt into the dry seasoning, and if it isn't well-distributed, the seasoning can end up clumpy.
After the chicken is cooked, you can shred it right in the slow cooker. If you remove it to shred on a cutting board, don’t forget to toss it back in the sauce before serving.
That’s where the flavor is, and it should coat every shred of chicken.
What to Expect As This Cooks
At the beginning, everything will look a little separated, with the seasoning on top, butter in pieces, and liquid around the chicken.
As it cooks, the butter melts and the seasoning blends into the liquid, creating a thin, rich sauce.
Your chicken will feel firm at first, then a bit tough just before it’s ready. Once it’s done, it will fall apart easily when you shred it, with no resistance.
After shredding, the chicken should soak up the sauce and look fully coated instead of sitting separate from the liquid.
Storage and Reheating For 5-Ingredient Mississippi Chicken
Store the chicken in the fridge, either in portions for lunch or to reheat for dinner another night. I like to store it with the sauce, since it keeps the chicken tender and gives me liquid to warm it back up without drying out.
Reheat gently in the microwave or on the stovetop, stirring in a spoonful or two of the sauce as it warms so the chicken stays moist and doesn’t dry out.
To freeze, let the chicken cool completely, then store it in an airtight container with the sauce. Freeze for up to 2 to 3 months. Thaw in the fridge overnight, then reheat slowly, adding a little extra liquid if needed to bring the sauce back together.
More Recipes ⭐ Air Fryer Boneless Pork Chops | Hamburger Potato Casserole | Slow Cooker Chicken Thighs
Mississippi Chicken
Mississippi chicken cooks low and slow until the chicken is tender enough to shred, then gets tossed back in a buttery, tangy sauce so every bite is coated and full of flavor. It’s a simple slow cooker dinner that works for sandwiches, bowls, or easy leftovers.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 ounce dry ranch seasoning (1 packet)
- 1 ounce au jus gravy mix (1 packet)
- ⅓ cup reserved pepperoncini juice
- ¼ cup salted butter (sliced into pats)
- 8 to 10 whole pepperoncini
DIRECTIONS
- Spray or line a 6 to 7-quart slow cooker.
- Lay the chicken breasts in an even layer in the bottom of your slow cooker.
- Sprinkle the ranch mix and au jus mix evenly over the chicken.
- Pour the pepperoncini juice over the top.
- Place 2 to 3 pats of butter on each chicken breast.
- Add 2 to 3 whole pepperoncini on top of each piece.
- Cook on low for 5 hours or high for 3 hours, until the chicken reaches 165°F.
- Remove the peppers and set them aside.
- Shred the chicken with two forks or tongs.
- Toss the shredded chicken in the cooking liquid, then serve hot.
Notes
- Shred the chicken and toss it back in the sauce before serving. That’s what gives it flavor and keeps it from tasting dry.
- The sauce will look thin in the slow cooker, but don't worry - it coats the chicken once it’s shredded.
- Pepperoncinis will add tang, not heat. This isn’t a spicy dish, but if you're not sure of the flavor, just add 2 or 3 instead.
- Chicken is done when it shreds easily with no resistance. If it feels tough, it needs more time.
- Store leftovers with the sauce so the chicken stays tender when reheated
Nutrition
Calories: 257kcal | Carbohydrates: 3g | Protein: 32g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 611mg | Potassium: 596mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 327IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 1mg
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Frequently Asked Questions
Is Mississippi chicken spicy?
No, it's not a spicy dish. The pepperoncini peppers adds a tangy flavor, but they don't add heat. If you're unsure, add just a few peppers on top of the chicken.
Can I make Mississippi chicken with thigh meat?
Yes. I don't recommend making this recipe with bone-in meat, but it should work out just fine with boneless skinless chicken thighs instead.
Do I need to add extra liquid?
No, the pepperoncini juice and butter create enough liquid as it cooks.
Can I cook this longer than the listed time?
Try not to. Chicken breasts can dry out if they go too long. It’s done when it shreds easily.
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