Description
Mississippi Chicken is a flavorful, easy-to-make slow cooker recipe featuring tender chicken thighs or breasts cooked with ranch dressing mix, au jus gravy mix, butter, pepperoncini peppers, and chicken broth. The result is a savory, tangy dish that is perfect for a comforting weeknight dinner or meal prep.
Ingredients
Scale
Chicken
- 2–3 pounds boneless, skinless chicken thighs or breasts
Seasonings and Sauce
- 1 packet ranch dressing mix (approx. 1 ounce)
- 1 packet au jus gravy mix (approx. 1 ounce)
- ½ cup unsalted butter (1 stick)
- 6–8 whole pepperoncini peppers
- ½ cup chicken broth (or as needed)
Garnish (Optional)
- Diced fresh parsley
Instructions
- Prepare slow cooker: Lightly grease the inside of the slow cooker with cooking spray to prevent sticking and ease cleaning.
- Add chicken: Place the boneless, skinless chicken thighs or breasts evenly at the bottom of the slow cooker in a single layer.
- Season chicken: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken pieces to infuse flavor.
- Add butter: Cut the unsalted butter into pats and evenly distribute them over the seasoned chicken to add richness and moisture during cooking.
- Add pepperoncini: Place 6 to 8 whole pepperoncini peppers on top of the chicken and butter to infuse a mild spicy tang.
- Add broth: Drizzle ½ cup of chicken broth over all the ingredients to create a flavorful cooking liquid and help keep the chicken moist.
- Cook: Cover the slow cooker with the lid and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
- Shred chicken: Once cooking is complete, use two forks to shred the chicken right in the slow cooker, mixing it well with the sauce to absorb all the flavors.
- Garnish and serve: Optionally garnish with diced fresh parsley before serving to add freshness and color to the dish. Serve hot.
Notes
- You can use either chicken thighs or breasts depending on your preference; thighs will be juicier and more flavorful.
- Adjust the number of pepperoncini peppers if you prefer less or more tangy spice.
- The dish pairs well with mashed potatoes, rice, or roasted vegetables to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking.
