I stumbled upon Mississippi Chicken that pairs shredded chicken with an unexpected pantry ingredient to make a simple sauce using fewer than five ingredients.

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Tender shredded chicken and the most amazing sauce make this Mississippi chicken recipe special! You can count the number of ingredients on one hand, which is why I keep making it.

I toss in ranch dressing mix and a few pepperoncini peppers, stir it up and somehow dinner turns into something way better than the sum of its parts. I first made it after seeing a Pressure Cooker Mississippi Chicken version and now it lives in my Shredded Chicken Recipes rotation, cause it’s that easy and forgiving.

I screw it up sometimes, but honestly it still wrecks every hungry crowd. Trust me, you’ll wanna try it.

Ingredients

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Chicken breasts: lean protein, low carb, filling, good for muscle but can get dry.
Butter: creamy richness, saturated fats, boosts flavor, it’s tasty but not heart healthy.
Ranch mix: powdered herbs, salt and flavor enhancers, tangy, kinda salty so watch it.
Au jus mix: adds deep savory umami, gives gravy like taste, usually high in sodium.
Pepperoncini: tangy mild heat, acidic brightness, keeps dish moist and cuts through richness.

Ingredient Quantities

3 lb boneless skinless chicken breasts, about 4 medium

1 stick (1/2 cup) unsalted butter

1 packet (1 oz) ranch dressing mix

1 packet (1 oz) au jus or brown gravy mix

5 to 6 pepperoncini peppers (whole)

How to Make this

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1. Put the 3 lb chicken breasts in the bottom of your slow cooker in one layer if you can.

2. Cut the stick of butter into a few big slices and lay them on top of the chicken so it melts evenly.

3. Sprinkle the 1 oz packet ranch mix and the 1 oz packet au jus or brown gravy mix evenly over the butter and chicken.

4. Tuck 5 to 6 whole pepperoncini peppers among the chicken. If you want a little extra tang grab a spoonful or two of the pepperoncini juice from the jar and pour it in.

5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and an instant read thermometer reads 165 F.

6. Remove the chicken to a cutting board and shred with two forks, its ok if some pieces are chunky.

7. Stir the shredded chicken back into the slow cooker so it soaks up the buttery ranchy sauce, taste and add more pepperoncini or juice if you want more heat or tang but dont overdo it.

8. Serve hot over rice, mashed potatoes, pasta, or on sandwich rolls. Store leftovers in the fridge up to 4 days.

Equipment Needed

1. Slow cooker, 6 to 7 quart, you want enough room so the chicken cooks in one layer
2. Cutting board for trimming and resting the chicken
3. Chef knife, not too fancy just sharp enough to cut butter and peppers
4. Measuring spoons and a 1 cup measure for the packets and any pepperoncini juice you add
5. Butter knife or small spatula to slice and lay the butter on top
6. Two forks for shredding the chicken and a pair of tongs to lift pieces out
7. Instant read thermometer to make sure it hits 165 F
8. Serving spoon or ladle plus a storage container for leftovers, cause youll want to save any extra sauce

FAQ

Can I use chicken thighs instead of breasts? Yes, you can. Thighs stay juicier and need about the same cook time, maybe a little longer if they are bone in.

Do I need to add liquid to the slow cooker? Not really, the butter and pepperoncini release enough liquid. If you want more sauce add 1/4 cup chicken broth or some pepperoncini juice.

How spicy is this recipe? It's mild to medium. The pepperoncini are tangy not super hot, but if you add more of their juice it will get spicier.

Can I make this in an Instant Pot? Yes, cook on high pressure for 10 minutes and allow a 5 minute natural release, then quick release. Add 1/4 cup liquid first.

How do I thicken the gravy? Remove the chicken, simmer the juices and whisk in a cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water) until it thickens.

How long will leftovers keep? In the fridge 3 to 4 days, frozen up to 2 months. Reheat gently with a little broth so it does not dry out.

Easy Mississippi Chicken Recipe Substitutions and Variations

3 lb boneless skinless chicken breasts: swap for boneless skinless chicken thighs (same weight) for juicier, more forgiving meat, or use about 3 cups shredded rotisserie chicken to skip long cooking.
1 stick (1/2 cup) unsalted butter: use ghee or light olive oil 1/2 cup, or use salted butter and cut back on any extra salt later.
1 packet (1 oz) ranch dressing mix: make a quick mix of 1 tbsp dried parsley, 1 tsp dried dill, 1 tsp onion powder, 1 tsp garlic powder and 1/2 tsp salt, or use 2 tsp store bought ranch seasoning if you dont have the herbs.
5 to 6 pepperoncini peppers: swap for 5 to 6 pickled banana peppers if you want milder tang, or use sliced pickled jalapeños for more heat, or add 2 tbsp pepperoncini juice to boost the tang without extra peppers.

Pro Tips

1. Pat the chicken dry and if some breasts are huge slice them in half or pound them a bit so theyre all about the same thickness, it cooks way more evenly that way and you wont end up with dry bits and underdone bits.

2. If you want more flavor sear the breasts quick in a hot skillet just until browned, you dont need to cook through, just get some color, then into the slow cooker. Big payoff for 2 extra minutes.

3. Slice the butter thin and spread the pieces around the chicken so it melts evenly. Add a spoonful of pepperoncini juice if you like tang but dont drown it at first, the shredded chicken will concentrate flavors so taste after shredding.

4. For easy shredding use a stand mixer on low for 20 to 30 seconds or two forks if thats what you have. Reserve a cup of the cooking liquid before shredding so you can add just enough back to keep the meat juicy, you can simmer that liquid to thicken it or whisk in a little cornstarch slurry if you want a gravy.

5. Store in airtight containers up to 4 days or freeze in portion sizes for up to 3 months. To reheat, warm gently in a saucepan with a splash of reserved liquid or broth so it doesnt dry out, and always make sure reheated pieces hit 165 F for safety.

Easy Mississippi Chicken Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I stumbled upon Mississippi Chicken that pairs shredded chicken with an unexpected pantry ingredient to make a simple sauce using fewer than five ingredients.

Servings

servings

Calories

801

kcal

Equipment: 1. Slow cooker, 6 to 7 quart, you want enough room so the chicken cooks in one layer
2. Cutting board for trimming and resting the chicken
3. Chef knife, not too fancy just sharp enough to cut butter and peppers
4. Measuring spoons and a 1 cup measure for the packets and any pepperoncini juice you add
5. Butter knife or small spatula to slice and lay the butter on top
6. Two forks for shredding the chicken and a pair of tongs to lift pieces out
7. Instant read thermometer to make sure it hits 165 F
8. Serving spoon or ladle plus a storage container for leftovers, cause youll want to save any extra sauce

Ingredients

3 lb boneless skinless chicken breasts, about 4 medium
1 stick (1/2 cup) unsalted butter
1 packet (1 oz) ranch dressing mix
1 packet (1 oz) au jus or brown gravy mix
5 to 6 pepperoncini peppers (whole)

Directions

Put the 3 lb chicken breasts in the bottom of your slow cooker in one layer if you can.
Cut the stick of butter into a few big slices and lay them on top of the chicken so it melts evenly.
Sprinkle the 1 oz packet ranch mix and the 1 oz packet au jus or brown gravy mix evenly over the butter and chicken.
Tuck 5 to 6 whole pepperoncini peppers among the chicken. If you want a little extra tang grab a spoonful or two of the pepperoncini juice from the jar and pour it in.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and an instant read thermometer reads 165 F.
Remove the chicken to a cutting board and shred with two forks, its ok if some pieces are chunky.
Stir the shredded chicken back into the slow cooker so it soaks up the buttery ranchy sauce, taste and add more pepperoncini or juice if you want more heat or tang but dont overdo it.
Serve hot over rice, mashed potatoes, pasta, or on sandwich rolls. Store leftovers in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.