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Mississippi Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 37 reviews
  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
  • Total Time: 6 hours 10 minutes to 8 hours 10 minutes
  • Yield: 6 servings (up to 8 servings depending on portion size)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

Mississippi Chicken is a flavorful slow cooker recipe featuring tender chicken thighs or breasts cooked with ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers. This dish is simple to prepare, requiring minimal effort and resulting in juicy, shredded chicken infused with a tangy, buttery sauce. Perfect for an easy weeknight dinner, it pairs well with mashed potatoes, rice, or vegetables.

Ingredients

Scale

Chicken and Seasoning

  • 2–3 pounds boneless, skinless chicken thighs or breasts
  • 1 packet ranch dressing mix (about 1 ounce)
  • 1 packet au jus gravy mix (about 0.87 ounces)

Other Ingredients

  • ½ cup unsalted butter (1 stick)
  • 6–8 whole pepperoncini peppers
  • ½ cup chicken broth (or as needed)
  • Optional: diced fresh parsley for garnish

Instructions

  1. Prepare the Slow Cooker: Lightly grease the slow cooker with cooking spray to prevent sticking and make cleaning easier.
  2. Place the Chicken: Arrange the boneless, skinless chicken thighs or breasts evenly at the bottom of the slow cooker.
  3. Add Seasonings: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken to ensure all pieces are well-seasoned.
  4. Add Butter: Cut the unsalted butter into pats and distribute them over the seasoned chicken, which will melt into the sauce as it cooks.
  5. Add Pepperoncini Peppers: Place 6 to 8 whole pepperoncini peppers on top for a tangy, slightly spicy flavor.
  6. Add Chicken Broth: Drizzle ½ cup of chicken broth over the entire mixture to provide moisture and enhance the sauce.
  7. Cook the Chicken: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and easily shredded.
  8. Shred and Mix: Once cooked, shred the chicken using two forks right in the slow cooker and stir it into the flavorful sauce.
  9. Garnish and Serve: Optionally, sprinkle diced fresh parsley over the top for color and freshness before serving.

Notes

  • You can use either chicken thighs or breasts based on your preference; thighs tend to be more tender and flavorful.
  • If you prefer a less tangy flavor, reduce the number of pepperoncini peppers.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Serve this dish over mashed potatoes, rice, or with steamed vegetables for a complete meal.
  • Adjust the amount of chicken broth if you prefer a thicker or thinner sauce.

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Find it online: https://sweetindulgencescakes.com/mississippi-chicken-recipe/