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5 from 1 vote

Mississippi Chicken Recipe

By Britney
Prep: 10 minutes
Cook: 6 hours
Total: 6 hours 10 minutes
Servings: 6
mississippi chicken in a baking pan with a spoon garnished with pepperoncini peppers.
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This Easy Mississippi Chicken Recipe is here to bring all of the flavor to your busy weeknights! Minimal prep and maximum flavor!

Equipment

  • Slow Cooker
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Ingredients 

  • 1 lb Boneless Skinless Chicken Breasts
  • 2 lbs Bone-In Chicken Thighs
  • 1 White Onion, (sliced)
  • 8 Pepperoncini Peppers
  • 1/4 cup Pepperoncini Juice
  • 1 cup Chicken Broth
  • 4 tbsps Salted Butter, (sliced)
  • 1 Packet Ranch Seasoning
  • 1 Packet Brown Gravy Seasoning
  • Salt and Pepper, (as desired)

Instructions 

  • ​Place boneless chicken and chicken thighs on the bottom of the slow cooker. Add in sliced onion, pepperoncini peppers, pepperoncini juice, chicken broth, salted butter, ranch seasoning, and brown gravy mix. Cover with a lid and cook on low for 6-8 hours, until fork tender.
  • Use a fork to shred the cooked chicken and remove bones. Taste for salt and pepper and season as desired. Serve over a bed of rice and with veggies.

Notes

​Other Cooking Methods
- Instant pot Mississippi Chicken: if you're looking for an instant pot recipe, it's pretty simple. Simply add chicken and all of the ingredients to the inner pot of the pressure cooker, cover with the lid, and seal the steam release knob. Set the instant pot to pressure cook and cook for 10 minutes. Let the cooker sit for 5 minutes, then release the steam release knob to vent.
- Baked Mississippi Chicken (Oven method): preheat the oven to 425 degrees F. Add chicken to a 9x13 baking dish and top with ranch seasoning packet, brown gravy mix, salt, and pepper. Nestle pepperoncini peppers, sliced onion, and butter on top. Pour pepperoncini juice over the chicken. Omit the chicken broth. Bake for 25-30 minutes, until chicken is fully cooked and browned.
Pro Tips
  • Start by placing the chicken at the bottom of the slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken. Top it with a few pats of butter (around 4 tablespoons) to add richness to the dish. Finally, add the desired amount of pepperoncini peppers and pour in a bit of the pepperoncini juice for added tanginess.
  • Adjusting spice level: If you prefer a milder flavor, you can use fewer pepperoncini peppers or remove the seeds from them. For a spicier kick, you can add additional peppers or even some red pepper flakes.
  • Cooking time and temperature: Cook the chicken on low heat for 6-8 hours or on high heat for 3-4 hours. The slow cooking allows the flavors to meld together and the chicken to become tender and juicy.
  • Shredding the chicken: Once the cooking time is complete, use two forks to shred the chicken directly in the slow cooker. The chicken should be tender and easy to pull apart. Stir the shredded chicken in the flavorful juices to ensure it's well coated.
  • Adjusting the sauce consistency: If you prefer a thicker sauce, you can remove the chicken from the slow cooker and transfer the liquid to a saucepan. Simmer it on the stovetop until it reduces and thickens to your desired consistency.
Remember to adjust the seasoning to your taste and preferences. You can add salt, pepper, or other herbs and spices if needed. Enjoy the delicious and tangy Mississippi Chicken!
Storing and Making Ahead
Storing: You'll want to store this crockpot meal in an airtight container in the refrigerator for up to 3-4 days. 
Freezing and Thawing: Place in a freezer safe bag or container and freeze for up to 2 months. When you're ready to thaw, place in the fridge to thaw, then warm in the stove or microwave until heated through.
Making Ahead: This is the perfect meal to make ahead of time. It's especially great for meal prep! You can make Mississippi Chicken up to 2 days in advance, prior to serving for the best flavor.

Nutrition

Calories: 287kcal, Carbohydrates: 5g, Protein: 34g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 155mg, Sodium: 727mg, Potassium: 572mg, Fiber: 1g, Sugar: 1g, Vitamin A: 324IU, Vitamin C: 13mg, Calcium: 22mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!