There’s something magical about a recipe that practically cooks itself, especially on those busy weeknights when my three little ones have me running in ten directions at once. I first discovered Mississippi Chicken at a neighborhood potluck, tucked between a green bean casserole and a tray of brownies. One bite of that tender, savory, tangy chicken and I was hooked—I just had to get the recipe from my friend Sarah. Now, it’s a staple in our home, and my kids cheer when they smell it simmering in the slow cooker. This easy Mississippi Chicken recipe delivers incredible flavor with minimal effort, combining juicy chicken with the rich, pepper-forward kick that makes this dish so beloved. Whether you’re new to this comfort food classic or looking for a simpler way to prepare it, I’m thrilled to share my family’s favorite version with you.
Why You’ll Love This Mississippi Chicken Recipe
You will adore this Mississippi Chicken because it simplifies your dinner routine without sacrificing taste. First, it uses just a handful of ingredients, many of which you likely already have in your pantry. Secondly, the hands-off cooking method—whether you use a slow cooker or an Instant Pot—frees you up to tackle homework, chores, or simply relax. If you’re a fan of set-it-and-forget-it meals, our Ranch Chicken Crock Pot Recipe is another must-try. Moreover, the result is incredibly versatile: shred it for sandwiches, serve it over rice, or pile it onto baked potatoes. The balanced flavors of tangy au jus and spicy pepperoncini create a mouthwatering dish that pleases both kids and adults. Ultimately, this Mississippi Chicken recipe guarantees a satisfying, home-cooked meal that feels like a warm hug at the end of a long day.
Ingredients You’ll Need
Gathering your ingredients for Mississippi Chicken takes just minutes. Here’s what you’ll need for this straightforward recipe:
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 lbs | You can also use chicken thighs for more tenderness. |
| Au jus gravy mix (1 packet) | 1 oz | This adds rich, savory depth to the dish. |
| Ranch seasoning mix (1 packet) | 1 oz | Use store-bought or homemade ranch dressing mix. |
| Pepperoncini peppers | ½ cup (with ¼ cup juice) | Adjust the number of peppers based on your heat preference. |
| Unsalted butter | ½ cup (1 stick) | It melds the flavors and adds richness. |
Substitutions & Variations
Feel free to customize this Mississippi Chicken to suit your family’s tastes or dietary needs. For a lighter version, substitute the butter with a ¼ cup of olive oil or chicken broth—you’ll still get great flavor with less fat. If you prefer dark meat, chicken thighs work beautifully and stay extra juicy. Don’t have pepperoncini? Banana peppers or even a dash of red pepper flakes can provide a similar zing. For a creamier twist that results in something similar to a creamy smothered chicken, stir in a block of cream cheese during the last 30 minutes of cooking. You can also add minced garlic or onion powder for an extra layer of savory goodness. Whether you stick to the classic or try a variation, this Mississippi Chicken adapts easily to your kitchen.
Step-by-Step Instructions
- Prepare the chicken: Place the chicken breasts in the bottom of your slow cooker or Instant Pot insert. Arrange them evenly so they cook uniformly.
- Add seasonings: Sprinkle the au jus mix and ranch seasoning directly over the chicken. Ensure you distribute the powders evenly for consistent flavor.
- Top with peppers and butter: Scatter the pepperoncini peppers across the chicken, then pour in ¼ cup of the pepperoncini juice. Place the stick of butter on top.
- Cook low and slow: If using a slow cooker, cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. For an Instant Pot, secure the lid, set to sealing, and cook on high pressure for 15 minutes, then allow a natural release for 10 minutes.
- Shred and serve: Once the chicken reaches an internal temperature of 165°F, shred it directly in the pot using two forks. Stir well to coat it in the delicious cooking juices.
Pro Tips for Success
Follow these simple tips to make the best Mississippi Chicken every time. First, do not skip the pepperoncini juice—it adds essential tang and helps create the signature sauce. Secondly, for extra flavor, sear the chicken in a hot skillet for 2–3 minutes per side before adding it to the slow cooker. Additionally, if the sauce seems too thin after shredding, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the pot. Let it cook for another 10–15 minutes to thicken. Finally, taste before serving and adjust seasoning with a pinch of salt or extra pepperoncini brine if needed. These small steps elevate your Mississippi Chicken from good to unforgettable.
Storage & Reheating Tips
Store any leftover Mississippi Chicken in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months—portion it into freezer-safe bags or containers for easy future meals. To reheat, thaw overnight in the fridge if frozen, then warm it gently in a saucepan over medium-low heat, stirring occasionally. Alternatively, microwave individual servings in 30-second intervals, stirring between each, until heated through. If the sauce has thickened too much, add a splash of chicken broth or water while reheating. Your Mississippi Chicken will taste just as delicious the second time around.
What to Serve With This Recipe
This versatile Mississippi Chicken pairs wonderfully with a range of sides. For a classic comfort meal, serve it over fluffy mashed potatoes or steamed white rice to soak up the savory sauce. Alternatively, spoon it onto toasted buns for incredible Mississippi Chicken sandwiches. It also shines alongside simple steamed vegetables, buttery egg noodles, or a crisp green salad. For a low-carb option, try it with cauliflower rice or zucchini noodles. No matter how you serve it, this hearty dish always satisfies.
Frequently Asked Questions
Q: Can I make Mississippi Chicken in the oven?
A: Absolutely! Preheat your oven to 350°F. Place the chicken in a baking dish, sprinkle with seasonings, add peppers and butter, then cover with foil. Bake for 25–30 minutes or until the chicken reaches 165°F internally.
Q: Is Mississippi Chicken spicy?
A: The pepperoncini peppers add a mild, tangy heat that most people, including kids, find manageable. For a milder version, use fewer peppers or remove the seeds before adding them.
Q: Can I use frozen chicken for this recipe?
A: Yes, but adjust the cooking time. In a slow cooker, add 1–2 extra hours on LOW. In an Instant Pot, increase the high-pressure cooking time to 20–25 minutes. Always check that the internal temperature reaches 165°F.
Mississippi Chicken
- Total Time: 3 hours 5 minutes - 7 hours 5 minutes
- Yield: 8 servings 1x
Description
An easy slow cooker recipe for Mississippi Chicken that delivers incredible, tender, and tangy flavor with minimal effort, combining juicy chicken with the rich, savory kick of au jus, ranch, and pepperoncini peppers.
Ingredients
2 lbs Boneless, skinless chicken breasts
1 oz Au jus gravy mix (1 packet)
1 oz Ranch seasoning mix (1 packet)
½ cup Pepperoncini peppers (with ¼ cup juice)
½ cup Unsalted butter (1 stick)
Instructions
1. Prepare the chicken: Place the chicken breasts in the bottom of your slow cooker or Instant Pot insert. Arrange them evenly so they cook uniformly.
2. Add seasonings: Sprinkle the au jus mix and ranch seasoning directly over the chicken. Ensure you distribute the powders evenly for consistent flavor.
3. Top with peppers and butter: Scatter the pepperoncini peppers across the chicken, then pour in ¼ cup of the pepperoncini juice. Place the stick of butter on top.
4. Cook low and slow: If using a slow cooker, cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. For an Instant Pot, secure the lid, set to sealing, and cook on high pressure for 15 minutes, then allow a natural release for 10 minutes.
5. Shred and serve: Once the chicken reaches an internal temperature of 165°F, shred it directly in the pot using two forks. Stir well to coat it in the delicious cooking juices.
Notes
Variations: You can use chicken thighs for more tenderness. For a lighter version, substitute butter with ¼ cup of chicken broth. For a creamier twist, stir in a block of cream cheese during the last 30 minutes of cooking.
Pro Tips: Do not skip the pepperoncini juice. For extra flavor, sear the chicken for 2-3 minutes per side before adding it to the slow cooker. To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in near the end of cooking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Oven Method: Bake in a covered dish at 350°F for 25–30 minutes.
Frozen Chicken: If using frozen chicken, add 1–2 extra hours on LOW in the slow cooker or increase Instant Pot time to 20–25 minutes.
- Prep Time: 5 minutes
- Cook Time: 3-7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 314
- Sugar: 1 g
- Sodium: 1063 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 127 mg
For more information: Learn more about this comfort food classic