Mississippi Chicken – Spend With Pennies

This Mississippi chicken recipe is packed with rich and savory flavor!

Super tender and flavorful, you need only 5 ingredients and minutes of prep for a tender and juicy shredded chicken with a zesty gravy!

This recipe is a twist on our popular Mississippi Pot Roast. Legend has it: a Southern home cook added a packet of ranch and gravy mix plus a handful of pepperoncini peppers to her roast to make it less spicy for her children, and a star (recipe) was born!

Ingredients for Mississippi Chicken

• Chicken – I use boneless skinless chicken breasts; however, boneless, skinless chicken thighs work too.
• Pepperoncini – Pepperoncini peppers are sold in a jar near the pickles. They have a little heat but mellow out once cooked. The acidity from the Pepperoncinis tenderizes the meat and adds lots of flavor to the au jus gravy.
• Au Just Mix – A packet of au jus mix adds flavor and thickens the gravy slightly.
• Ranch Seasoning Mix – This is the seasoning for this recipe. If you don’t have ranch dressing mix, I’ve included a seasoning blend you can use in the notes.
• Butter – Use salted or unsalted butter in this recipe.

How to Make Mississippi Chicken

Crockpot Mississippi Chicken is so easy to make.

1. Place chicken breasts in the bottom of a 6 qt crockpot, per the recipe below.
2. Pour ½ cup of pepperoncini juice over the chicken. Sprinkle with ranch and au jus, mix evenly over the chicken, and top with pepperoncini and butter.
3. Close the lid and cook until the chicken is tender.
4. Remove the chicken and shred it with two forks before adding it back to the pot.
5. Stir Mississippi chicken before serving.

Leftover Chicken?

There are endless ways to use leftover Mississippi chicken!

• Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
• Before reheating in the microwave or stovetop, add a little chicken broth to get the tasty juices flowing again!
• Use leftovers in sandwiches, wraps, or over a salad for a hearty workday lunch!

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Crock Pot Mississippi Chicken

Crock Pot Mississippi Chicken is a Southern-inspired blend of tender chicken, savory au jus, zesty ranch, and tangy pepperoncini.

Prep Time 10 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Cook ModePrevent your screen from going dark

• Place the chicken breasts in the bottom of a 6-quart slow cooker.

• Pour the ½ cup of pepperoncini juice over the chicken. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the chicken.

• Add the pepperoncini peppers and slices of butter on top.

• Place the lid on the slow cooker and set to cook on high for 3-4 hours or low for 6 to 7 hours or until the chicken is tender and reaches 165°F.

• Remove the chicken and shred it with two forks. Return it to the juices in the slow cooker and stir to combine

• Serve over mashed potatoes, egg noodles, or rice.

To cook in an Instant Pot, follow the directions up to step 3. Close the Instant Pot and cook on HIGH for 10 minutes, allowing for a 10-minute natural release.
Ranch dressing can be replaced with the following:  1 tablespoon dried parsley, ½ teaspoon dried dill, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper.

Calories: 470 | Carbohydrates: 2g | Protein: 49g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 468mg | Potassium: 923mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Slow Cooker

Cuisine American

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