This recipe is a game-changer for busy days. With minimal prep and just a few pantry ingredients, you’ll have a meal that’s full of bold flavor. Mississippi Chicken is incredibly versatile—you can serve it in many ways, and the leftovers are just as delicious. It’s also naturally low-carb and gluten-free (with the right gravy mix), making it suitable for different dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless skinless chicken breasts or thighs
Ranch seasoning mix
Au jus gravy mix
Unsalted butter
Pepperoncini peppers (whole or sliced)
Pepperoncini juice (optional, for extra tang)
Directions
Place the chicken in the bottom of your slow cooker.
Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.
Add the pepperoncini peppers on top and pour in a splash of pepperoncini juice if using.
Slice the butter and place it over the chicken and seasonings.
Cover and cook on low for 6–7 hours or high for 4 hours, until the chicken is tender and easily shredded.
Shred the chicken with two forks and mix it well with the juices and peppers.
Serve hot over rice, mashed potatoes, buns, or as desired.
Servings and timing
This recipe serves about 6 people. Total time is approximately 6–7 hours on low or 4 hours on high, with less than 10 minutes of prep time.
Variations
Spicy Version: Add more pepperoncini or a few jalapeño slices for extra heat.
Creamy Twist: Stir in a bit of cream cheese at the end for a creamy, tangy version.
BBQ Style: Mix in a bit of your favorite BBQ sauce after shredding for a smoky flavor.
With Veggies: Add sliced onions or bell peppers to the slow cooker for a veggie boost.
Sandwich Style: Pile the shredded chicken onto toasted buns with provolone cheese.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1–2 minutes, stirring halfway through. You can also reheat in a skillet over medium heat with a splash of water or chicken broth to keep it juicy.
Mississippi Chicken also freezes well. Place cooled shredded chicken in freezer-safe containers or bags and freeze for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
What does Mississippi Chicken taste like?
It’s tangy, buttery, and savory with just a hint of spice from the pepperoncini.
Can I use frozen chicken?
Yes, but increase the cook time by 1–2 hours and make sure the chicken reaches a safe internal temperature.
Do I need to add water or broth?
No extra liquid is needed. The chicken releases juices as it cooks, and the butter adds enough moisture.
Can I make this in the oven?
Yes, bake covered at 300°F (150°C) for 3–4 hours, then shred and mix with the juices.
Is this dish spicy?
It’s mildly spicy. Use fewer pepperoncini or remove the seeds for less heat.
Can I use chicken thighs?
Absolutely. Thighs are flavorful and stay tender, making them a great option.
What’s the difference between au jus and gravy mix?
Au jus is lighter and more broth-like, while gravy mix is thicker. For this recipe, au jus is preferred.
Can I cook it in an Instant Pot?
Yes, cook on high pressure for 15–20 minutes with a quick or natural release.
How can I serve Mississippi Chicken?
It’s great over mashed potatoes, rice, noodles, or on buns for sandwiches.
Do I have to use ranch seasoning?
It’s essential to the flavor, but you can use a homemade ranch seasoning if preferred.
Conclusion
Mississippi Chicken is the ultimate set-it-and-forget-it recipe that delivers bold, delicious flavor with almost no effort. Whether you’re feeding a family or prepping meals ahead of time, this slow cooker favorite is always a hit. Its zesty, buttery taste and tender texture make it a go-to for easy dinners, sandwiches, or comfort food cravings.
Mississippi Chicken is a slow-cooked, ultra-tender shredded chicken dish made with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. It’s savory, buttery, and slightly zesty—perfect for easy comfort food meals with minimal prep.
Author:Catherine
Prep Time:10 minutes
Cook Time:6–7 hours (low) or 4 hours (high)
Total Time:6 hours 10 minutes
Yield:6 servings
Category:Main Dish
Method:Slow Cooker
Cuisine:American
Ingredients
2–3 lbs boneless skinless chicken breasts or thighs
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup (1 stick) unsalted butter
6–8 pepperoncini peppers (whole or sliced)
2–3 tablespoons pepperoncini juice (optional)
Instructions
Place the chicken in the bottom of the slow cooker.
Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.
Add the pepperoncini peppers and pour in a splash of pepperoncini juice if using.
Slice the butter and place it evenly over the chicken.
Cover and cook on low for 6–7 hours or on high for 4 hours, until the chicken is very tender.
Shred the chicken with two forks and stir it well into the juices and peppers.
Serve hot over rice, mashed potatoes, noodles, or on sandwich buns.
Notes
No extra liquid is needed—the chicken releases enough moisture as it cooks.Chicken thighs are extra juicy and flavorful in this recipe.For a creamy version, stir in cream cheese at the end.Great for meal prep—flavor improves the next day.Use gluten-free au jus mix if needed for a gluten-free version.
