Go Back

Mississippi Chicken Recipe

Mississippi Chicken Recipe brings together tangy pepperoncini peppers, rich butter, and savory ranch seasoning to create a meal that practically cooks itself in your slow cooker. The chicken becomes so tender it falls apart at the touch of a fork, all while soaking up those bold, zesty flavors that make this recipe a family favorite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds boneless skinless chicken breasts
  • 1 packet 1 ounce ranch seasoning mix
  • 1 packet 1 ounce au jus gravy mix
  • 1/2 cup unsalted butter sliced into tablespoon-sized pieces
  • 1/2 cup pepperoncini peppers plus 1/4 cup juice from the jar

Equipment

  • 6-quart slow cooker
  • Measuring spoons
  • Kitchen tongs or two forks for shredding
  • Cutting board
  • Sharp knife
  • Meat thermometer

Method
 

  1. Place the chicken breasts in a single layer at the bottom of your slow cooker. Arranging them in one layer helps them cook evenly and absorb the seasonings more effectively.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken breasts. Make sure to distribute the seasonings across all pieces so every bite has balanced flavor.
  3. Place the butter slices on top of the chicken, spacing them out evenly. Scatter the pepperoncini peppers over everything and pour the pepper juice into the slow cooker.
  4. Cover the slow cooker with its lid and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. Low and slow cooking produces the most tender chicken.
  5. After the cooking time, check that the chicken has reached an internal temperature of 165 degrees Fahrenheit using a meat thermometer. The chicken should be white throughout with no pink remaining and should shred easily when tested with a fork.
  6. Remove the chicken from the slow cooker and shred it using two forks or kitchen tongs on a cutting board. Breaking it into bite-sized pieces allows the meat to soak up more of the flavorful sauce.
  7. Place the shredded chicken back into the slow cooker and stir it into the sauce. Let it sit in the sauce for about 5 to 10 minutes so the flavors fully penetrate the meat.
  8. Spoon the chicken and sauce onto your serving dish of choice, making sure to get plenty of that tangy, buttery sauce with each portion. The dish is now ready to serve hot alongside your favorite sides.

Notes

Do not skip the pepperoncini juice because it contains most of the tangy flavor that makes this recipe special. Use chicken breasts that are similar in size so they cook at the same rate. Resist the urge to lift the lid during cooking because each peek releases heat and adds 15 to 20 minutes to your cooking time. If the sauce seems too thin after cooking, remove the lid and cook on high for an additional 20 to 30 minutes to reduce and thicken it. Store leftover Mississippi chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.