Description
Mississippi Chicken is a flavorful and easy slow cooker recipe featuring tender chicken thighs or breasts cooked with ranch dressing mix, au jus gravy mix, butter, pepperoncini peppers, and chicken broth. The chicken is slow-cooked to perfection and shredded into a tangy, buttery sauce, perfect for a comforting family meal.
Ingredients
Scale
Chicken
- 2–3 pounds boneless, skinless chicken thighs or breasts
Seasonings & Sauce
- 1 packet ranch dressing mix (about 1 ounce)
- 1 packet au jus gravy mix (about 0.9 ounce)
- ½ cup unsalted butter (1 stick)
- 6–8 whole pepperoncini peppers
- ½ cup chicken broth (or as needed)
Optional Garnish
- Diced fresh parsley for garnish
Instructions
- Prepare slow cooker: Lightly grease the slow cooker with cooking spray to prevent sticking and make cleanup easier.
- Add chicken: Place the boneless, skinless chicken thighs or breasts evenly at the bottom of the slow cooker.
- Season chicken: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken to add a savory, tangy flavor.
- Add butter: Cut the unsalted butter into pats and distribute them evenly over the seasoned chicken for richness.
- Add pepperoncini: Place 6–8 whole pepperoncini peppers on top of the chicken mixture to infuse a mild heat and acidity.
- Add broth: Drizzle ½ cup of chicken broth over everything to provide moisture and help create the sauce.
- Cook chicken: Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is tender and fully cooked.
- Shred chicken: Once cooked, shred the chicken using two forks, mixing it thoroughly into the flavorful sauce.
- Garnish and serve: Optionally, garnish with diced fresh parsley and serve the Mississippi Chicken hot as a main dish.
Notes
- You can use either chicken thighs or breasts depending on your preference; thighs will be juicier.
- For a spicier kick, add some of the pepperoncini juice to the sauce.
- This dish pairs well with mashed potatoes, rice, or served in sandwiches.
- Leftovers can be refrigerated up to 4 days or frozen for up to 3 months.
