Description
Mississippi Chicken is a simple, savory dish that combines tender chicken with a rich, buttery sauce, infused with tangy pepperoncini peppers. Inspired by the popular Mississippi Pot Roast, this dish is quick, flavorful, and sure to please everyone at the table. Whether you’re making it for a busy weeknight or a family gathering, it’s a meal everyone will love.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix (or brown gravy mix)
- 5–6 whole pepperoncini peppers
- 1/2 cup pepperoncini juice
- 4 tablespoons unsalted butter, sliced
Instructions
- Add Ingredients to Slow Cooker: Place the chicken in the slow cooker. Sprinkle ranch seasoning and au jus mix evenly over the top. Add pepperoncini peppers and juice. Place butter slices on top.
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Slow Cook:
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Low for 6-8 hours (best for juicy, tender chicken).
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High for 4 hours if short on time.
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Shred the Chicken: Use two forks to shred the chicken directly in the slow cooker. Stir well to coat in the flavorful sauce.
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Serve & Enjoy: Serve on sandwiches, over rice, mashed potatoes, or with roasted vegetables.
Notes
- For Extra Moisture, Use Chicken Thighs.
- For More Spice, Add Extra Pepperoncini or a Splash of Hot Sauce.
- Can Be Made in an Instant Pot: Cook on high pressure for 15 minutes, then natural release for 10 minutes before shredding.
Nutrition
- Serving Size: 1 serving (without optional gravy)
- Calories: 370 kcl
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg