Looking for a meal that’s bursting with flavor yet simple to make? This Mississippi chicken recipe is the perfect solution. Inspired by the famous Mississippi roast, this dish swaps beef for chicken, resulting in tender, juicy, and slightly tangy shredded chicken that melts in your mouth. The secret? A magical combination of ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers—all cooked low and slow for a flavor-packed family favorite.
Whether you’re a busy parent or just love easy crockpot dinners, this recipe will quickly become a weeknight staple.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix (or brown gravy mix)
- ½ cup unsalted butter (1 stick), cut into pieces
- 6–8 pepperoncini peppers (plus a splash of juice for extra zing)
- ¼ cup chicken broth (optional, for extra moisture)
Optional Add-ons:
- ½ tsp garlic powder or onion powder for depth
- Fresh parsley for garnish
Step-by-Step Instructions
- Prepare the Chicken:
Place the chicken breasts or thighs into the bottom of your slow cooker. - Add Seasonings:
Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken. - Top with Butter & Peppers:
Add the butter pieces on top of the chicken, then place the pepperoncini peppers around them. Pour in a splash of pepperoncini juice or chicken broth for more moisture. - Cook Low and Slow:
Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shredded. - Shred & Serve:
Shred the chicken directly in the slow cooker using two forks. Mix everything together so the flavorful juices coat every bite.
Nutrition Facts
| Nutrient | Amount per Serving |
| Calories | 350 kcal |
| Protein | 35 g |
| Carbohydrates | 4 g |
| Fat | 22 g |
| Fiber | 0 g |
Tips & Variations
- Make it Spicy: Add a few extra pepperoncinis or a dash of red pepper flakes for heat.
- Use Chicken Thighs: For a richer, juicier flavor, swap chicken breasts for thighs.
- Instant Pot Option: Pressure cook for 12 minutes with ½ cup chicken broth; quick-release pressure and shred.
- Add Veggies: Toss in baby potatoes, carrots, or green beans for a one-pot meal.
- Creamy Version: Stir in a few tablespoons of cream cheese at the end for a silky texture.
Serving Suggestions
This Mississippi chicken recipe is incredibly versatile. Here are some delicious ways to enjoy it:
- Over Mashed Potatoes: The savory sauce makes a perfect gravy.
- On Sandwiches: Pile it high on a toasted bun with melted provolone or Swiss cheese.
- With Rice or Noodles: Great for soaking up all the flavorful juices.
- As a Low-Carb Option: Serve with cauliflower rice or steamed broccoli.
FAQs
1. Can I use frozen chicken?
Yes! You can cook frozen chicken directly in the slow cooker, but increase the cook time by about 1 hour.
2. What can I substitute for au jus mix?
You can use brown gravy mix or beef bouillon granules for a similar savory flavor.
3. How long does Mississippi chicken last?
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
4. Can I make this in the oven?
Absolutely. Bake covered at 375°F (190°C) for about 45 minutes, or until the chicken is cooked through and tender.
Conclusion
This Mississippi chicken recipe is proof that simple ingredients can create extraordinary flavor. With minimal prep and a hands-off cooking process, you’ll get tender, buttery, and zesty chicken perfect for any meal. Whether served over mashed potatoes, in sandwiches, or on its own, it’s bound to become a go-to comfort food in your home.
