Mississippi Chicken

Mississippi Chicken is a flavor-packed, ultra-tender shredded chicken dish that practically cooks itself! With just five simple ingredients, you get a meal that’s buttery, tangy, savory, and slightly spicy—perfect for sandwiches, over rice, or even stuffed into baked potatoes. Whether you’re using a slow cooker or Instant Pot, this dish is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe?

This dump-and-go recipe takes just 5 minutes of prep, and the slow cooker does all the work. The ranch seasoning and pepperoncini peppers create an irresistible balance of creamy, zesty, and slightly spicy flavors, while the butter keeps the chicken ultra-juicy. Best of all? No chopping required!

Ingredient Notes

• Chicken Breasts or Thighs – Boneless, skinless chicken breasts keep it lean, but thighs add extra richness.
• Ranch Seasoning Mix – Adds a tangy, herby depth to the dish. You can use store-bought or homemade.
• Au Jus Gravy Mix – Brings a deep, beefy umami flavor. Brown gravy mix works as a substitute.
• Pepperoncini Peppers & Juice – The secret ingredient! They add a subtle heat and tanginess that makes this dish unique.
• Butter – Makes the chicken extra moist and flavorful. Use unsalted if you want more control over salt levels.

Step-by-Step Instructions

1. Add Ingredients to Slow Cooker

Place the chicken in the slow cooker. Sprinkle the ranch seasoning and au jus mix evenly over the top. Add whole pepperoncini peppers (about 5-6) and ½ cup of the juice. Place sliced butter on top.

2. Cook Low and Slow

• Low for 6-8 hours for the juiciest, fall-apart chicken.
• High for 4 hours if you’re short on time.

3. Shred the Chicken

Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir well to coat in the flavorful sauce.

4. Serve & Enjoy

Enjoy Mississippi Chicken on sandwiches, over mashed potatoes, or with rice. Drizzle some extra sauce over the top for even more flavor!

Expert Tips for the Best Results

• Use Chicken Thighs for Extra Moisture – They’re naturally juicier and more forgiving than breasts.
• Adjust the Heat – If you want more spice, add extra pepperoncini or a splash of hot sauce.
• Don’t Skip the Butter – It makes the chicken extra rich and helps it stay juicy.

Serving Suggestions

• Sandwiches – Serve on toasted buns with melted provolone or Swiss cheese.
• Over Rice or Mashed Potatoes – Let the flavorful sauce soak into the grains or potatoes.
• With Roasted Veggies – Balance the richness with roasted green beans or Brussels sprouts.

Storage and Reheating Tips

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in a sealed bag or container for up to 3 months.
• Reheating: Warm in a pan over low heat with a splash of broth to keep it moist.

Frequently Asked Questions

Can I make this in an Instant Pot?
Yes! Pressure cook on high for 15 minutes, then natural release for 10 minutes before shredding.

Can I use frozen chicken?
Absolutely! Increase slow cooker time to 8-10 hours on low.

Is this dish spicy?
Not really! The pepperoncini add more tang than heat, but you can add extra for a spicier kick.

Can I make it dairy-free?
Yes! Swap butter for ghee or olive oil, or use a dairy-free butter alternative.

Final Thoughts

Mississippi Chicken is one of those set-it-and-forget-it meals that always delivers big flavor with minimal effort. Whether you’re feeding a crowd or just want easy meal prep, this recipe is a must-try. Give it a go and let me know your favorite way to serve it!

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