January 24, 2024
Review RecipeMississippi Chicken
Mississippi chicken is a savory slow-cooked dish featuring tender chicken infused with ranch and au jus flavors, elevated by zesty pepperoncini, buttery richness, and a hint of heat.
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If you’re in search of a no-fail, crowd-pleasing dish that practically cooks itself, look no further than this Mississippi chicken. Prepared in a slow cooker, it is the epitome of ease and flavor, featuring ranch, au jus, and a hint of pepperoncini.
Mississippi Chicken Ingredients
Mississippi chicken is a tantalizing blend of tender chicken breasts infused with classic ranch dressing mix for herby creaminess and au jus gravy mix for savory depth.
Adding to the bold flavors are pepperoncini peppers, which provide a satisfying kick.
You’ll need:
- 2 pounds (or about 454 grams) of boneless skinless chicken breasts
- 1 (1-ounce or 28-gram) packet of classic ranch dressing mix
- 1 (1-ounce or 28-gram) packet of au jus gravy mix
- ⅓ cup of reserved pepperoncini juice
- ¼ cup of salted butter, sliced into pats
- 8-10 whole pepperoncini
Substitutions and Additions
CHICKEN: To switch things up, consider using boneless skinless chicken thighs in this easy chicken recipe, which adds a richer flavor to the dish. Just adjust the cooking time by an extra hour on low or high.
FROZEN CHICKEN: You can substitute the fresh boneless skinless chicken breasts with frozen chicken breasts.
You will need to increase the cooking time to eight hours on low or six hours on high. Be sure the internal temperature reaches 165°F.
SPICE LEVEL: Vary the heat by choosing pepperoncini peppers with different spice levels, from mild to hot, to suit your taste.
RANCH DRESSING MIX: If you would rather make your own ranch mix, check out our homemade ranch seasoning recipe.
How To Make This Mississippi Chicken Recipe
Making this slow cooker Mississippi chicken is a quick process that only requires a handful of simple ingredients and a few minutes of prep time before your slow cooker does the rest of the work.
STEP ONE: Lightly spray a 6 to 7-quart slow cooker with nonstick cooking spray or line it with a slow cooker liner.
OUR RECIPE DEVELOPER SAYS
Using a slow cooker liner not only makes cleanup a breeze but also prevents sticking and ensures an even cook.
STEP TWO: Lay the boneless skinless chicken breasts into the sprayed or lined slow cooker.
STEP THREE: Evenly sprinkle the ranch dressing mix and au jus mix over the chicken breasts.
STEP FOUR: Drizzle the reserved pepperoncini juice.
STEP FIVE: Place two to three pats of sliced butter per chicken breast.
STEP SIX: Place two to three whole pepperoncini peppers per chicken breast. Cook on low for five hours or on high for three hours (or until the chicken breasts reach 165°F)
STEP SEVEN: Remove the pepperoncini peppers from the top of the chicken breast, and set the peppers aside.
Use two forks or tongs to shred the cooked chicken. You can remove the chicken breasts from the slow cooker to shred the meat. Toss the shredded chicken in the au jus drippings. Serve while hot.
PRO TIP:
When it’s time to shred the chicken, use two forks or a stand mixer with a paddle attachment for an effortless and consistent shred.
How To Serve
Pair this easy Mississippi chicken with fluffy mashed potatoes and green beans for a classic and delicious meal.
Create a Mississippi chicken sandwich by serving it on a soft sub roll with melted provolone cheese and a drizzle of au jus. Add a tomato cucumber salad on the side.
Elevate your pasta game by tossing shredded Mississippi chicken with al dente egg noodles, a touch of butter, and a sprinkle of fresh parsley.
Our Mississippi pot roast recipe delivers the same great flavor with beef as the star. Our slow cooker pulled chicken is another tasty dish cooked in the slow cooker.
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Storage
We’ve got a few helpful tips for storing leftovers or preparing ahead of time to make this delicious chicken recipe.
MAKE AHEAD: You can prepare the chicken and seasoning mix in advance and store them separately. Combine them in the slow cooker when you’re ready to cook.
IN THE FRIDGE: Store leftover Mississippi chicken in an airtight container in the fridge for up to five days.
IN THE FREEZER: Freeze the cooled chicken for up to three months. Thaw it in the fridge overnight before reheating.
REHEATING: Reheat in the microwave, on the stove, or in the oven until heated through. Don’t forget to add a little extra au jus for moisture.
Why We Love This Recipe
EFFORTLESS PREPARATION: This flavorful chicken recipe simplifies cooking by using a slow cooker and minimal prep, perfect for busy days.
FLAVOR EXPLOSION: The combination of ranch, au jus, and pepperoncini creates an explosion of savory, tangy flavors.
CROWD PLEASER: It’s a dish that everyone loves, making it a go-to for gatherings and potlucks.
Crockpot Mississippi chicken is the ultimate in ease and flavor, combining the simplicity of a slow cooker with the boldness of ranch and au jus. Its versatility and deliciousness make it suitable for any occasion, from a weeknight meal to potluck parties.
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes, but adjust the cooking time to eight hours on low or six hours on high.
Can I use a liner for the slow cooker?
Yes, it makes cleanup even easier!
Can I adjust the spice level?
Yes, choose pepperoncini peppers with the desired spice level.
How do I reheat the frozen chicken?
Thaw it in the fridge overnight, then reheat it in the microwave or oven.
Are there different levels of heat for pepperoncini peppers?
Yes, you can choose mild or hot peppers based on your preference.
Can I use chicken thighs instead in this crockpot chicken recipe?
Absolutely, just add an extra hour to the cooking time.
More Recipes You’ll Love
- Crockpot Meatloaf
- Crockpot Lasagna
- Chicken Cheesesteak
- Crockpot Crack Chicken
- Crockpot Apple Pork Tenderloin
Mississippi Chicken
Mississippi chicken is a savory slow-cooked dish featuring tender chicken infused with ranch and au jus flavors, elevated by zesty pepperoncini, buttery richness, and a hint of heat.
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6
Ingredients
- 2 pounds boneless skinless chicken breasts (454 grams)
- 1 ounce classic ranch dressing mix (28-gram)
- 1 ounce au jus gravy mix (28-gram)
- ⅓ cup reserved pepperoncini juice
- ¼ cup salted butter, sliced into pats
- 8 to 10 whole pepperoncini
Instructions
- Lightly spray a 6 to 7-quart slow cooker with nonstick cooking spray or line it with a slow cooker liner.
- Lay the boneless skinless chicken breasts into the sprayed or lined slow cooker.
- Evenly sprinkle the ranch dressing mix and au jus gravy mix over the chicken breasts.
- Drizzle the reserved pepperoncini juice.
- Place 2-3 pats of sliced butter per chicken breast.
- Place 2-3 whole pepperoncini peppers per chicken breast. Cook on low for 5 hours or on high for 3 hours (or until the chicken breasts reach 165°F).
- Remove the pepperoncini peppers from the tops of the chicken breast, and set the peppers aside. Use 2 forks or tongs to shred the chicken. You can remove the chicken breasts from the slow cooker to shred the meat. Toss the shredded chicken in the au jus drippings. Serve while hot.
Notes
- Using a slow cooker liner not only makes cleanup a breeze but also prevents sticking and ensures an even cook.
- When it’s time to shred the chicken, use two forks or a stand mixer with a paddle attachment for an effortless and consistent shred.
Nutrition
Calories: 276kcal | Carbohydrates: 1g | Protein: 33g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 340mg | Potassium: 590mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 307IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg
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