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Mississippi Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 65 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours (low) or 3-4 hours (high)
  • Total Time: 6 hours 10 minutes to 8 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

Mississippi Chicken is a savory and tender slow-cooked dish featuring boneless, skinless chicken thighs or breasts simmered in a flavorful blend of ranch dressing mix, au jus gravy mix, butter, and tangy pepperoncini peppers. This simple one-pot meal delivers melt-in-your-mouth chicken with a rich, zesty sauce perfect for serving over rice, mashed potatoes, or alongside steamed vegetables.

Ingredients

Scale

Chicken and Seasoning

  • 2–3 pounds boneless, skinless chicken thighs or breasts
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix

Additional Ingredients

  • ½ cup unsalted butter (1 stick), cut into pats
  • 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 inside of your slow cooker with cooking spray to prevent sticking and make cleanup easier.
  2. Add the Chicken: Place the boneless, skinless chicken thighs or breasts evenly at the bottom of the slow cooker.
  3. Season the Chicken: Evenly sprinkle the ranch dressing mix and au jus gravy mix over the chicken to coat thoroughly for maximum flavor infusion.
  4. Add Butter: Cut the unsalted butter into pats and distribute them evenly over the seasoned chicken pieces to add richness.
  5. Top with Pepperoncini Peppers: Arrange 6–8 whole pepperoncini peppers on top of the butter and chicken for a distinct tang and subtle heat.
  6. Add Chicken Broth: Drizzle ½ cup of chicken broth over all ingredients to provide moisture and help create the sauce.
  7. Cook Low and Slow: Cover the slow cooker with its lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
  8. Shred the Chicken: Remove the lid, then use two forks to shred the cooked chicken directly in the slow cooker, mixing it into the flavorful sauce.
  9. Garnish and Serve: Sprinkle diced fresh parsley over the top if desired, then serve the Mississippi chicken hot with your choice of sides.

Notes

  • Chicken breasts or thighs can be used based on preference; thighs tend to stay moister.
  • Adjust the number of pepperoncini peppers based on your desired level of tang and spice.
  • For a thicker sauce, remove the lid near the end of cooking to allow some liquid to evaporate.
  • Mississippi chicken is excellent served over mashed potatoes, rice, or buttered noodles.
  • Leftovers store well in the refrigerator for 3-4 days and freeze nicely.

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