Mississippi Chicken

a plate of shredded chicken with pepperoncini served over a plate of mashed potatoes

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 Time10

Cook Time5

Total Time5 10

Course: Main Course

Cuisine: American

Keyword: Mississippi Chicken Recipe

Servings:

Calories: 276kcal

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