Description
Mississippi Chicken is a flavorful and comforting slow cooker recipe featuring tender shredded chicken cooked with ranch seasoning, au jus gravy mix, pepperoncini peppers, and rich butter. This easy-to-make dish yields juicy, tangy chicken perfect for serving over rice, mashed potatoes, or sandwich rolls.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken breasts or thighs
Seasoning & Sauce
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 6 to 8 pepperoncini peppers with 2 tablespoons juice
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
Instructions
- Prepare the Chicken: Place the chicken breasts or thighs in the bottom of a slow cooker or in a baking dish if baking.
- Add Seasonings: Evenly sprinkle the ranch seasoning mix and au jus gravy mix over the chicken for balanced flavor distribution.
- Add Peppers and Butter: Scatter the pepperoncini peppers on top of the chicken and pour in the pepperoncini juice to add tang and slight heat. Place the unsalted butter over the chicken to add richness.
- Season: Optionally sprinkle garlic powder and black pepper over the top for additional depth of flavor.
- Cook: Cover and cook on low in the slow cooker for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and easy to shred. Alternatively, bake covered in a preheated oven at 325°F (163°C) for about 2 hours until fully cooked.
- Shred the Chicken: Using two forks, shred the chicken directly in the juices to absorb maximum flavor and moisture.
- Serve: Serve the shredded chicken warm over rice, mashed potatoes, or in sandwich rolls as a hearty meal.
Notes
- Using chicken thighs will result in a juicier and more flavorful dish compared to breasts.
- Adjust the number of pepperoncini peppers to control the level of tanginess and spice to your preference.
- For a thicker sauce, reduce the liquid slightly or cook uncovered at the end to evaporate excess moisture.
