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Mississippi Chicken

Mississippi chicken recipe transforms ordinary chicken breasts into tender, tangy perfection with just five simple ingredients and a slow cooker. This ridiculously easy dinner combines ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers to create a flavor explosion that will have your family asking for seconds.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds boneless skinless chicken breasts (about 4 large breasts)
  • 1 packet 1 ounce ranch seasoning mix (dry, not prepared dressing)
  • 1 packet 1 ounce au jus gravy mix (dry)
  • 1/2 cup unsalted butter 1 stick, sliced
  • 1/2 cup pepperoncini peppers about 8-10 peppers, with 2 tablespoons juice

Equipment

  • 6-quart slow cooker
  • Measuring spoons
  • Kitchen tongs or two forks for shredding
  • Sharp knife for slicing butter
  • Serving platter
  • Ladle or large spoon

Method
 

  1. Place the chicken breasts in the bottom of your slow cooker in a single layer if possible. Overlapping is fine if needed, but try to arrange them evenly for consistent cooking.
  2. Sprinkle the ranch seasoning mix evenly over the chicken breasts, followed by the au jus gravy mix. Use your fingers to distribute the seasonings across all the chicken pieces for even flavor in every bite.
  3. Place the butter slices evenly across the top of the seasoned chicken. Distributing the butter ensures it melts uniformly and combines with the seasonings to form a rich sauce.
  4. Scatter the pepperoncini peppers over and around the chicken. Pour about 2 tablespoons of the pepperoncini juice from the jar directly into the slow cooker.
  5. Cover the slow cooker with its lid and set it to cook on low for 6 hours. Resist the temptation to lift the lid during cooking, as this releases heat and extends the cooking time.
  6. After 6 hours, check that the chicken has reached an internal temperature of 165 degrees Fahrenheit using a meat thermometer. The chicken should be incredibly tender and easy to shred with a fork.
  7. Remove the chicken to a cutting board and either shred it using two forks or slice it into thick pieces. Return the chicken to the slow cooker and stir it through the sauce to coat every piece.
  8. Taste the sauce and add a pinch of black pepper or a splash more pepperoncini juice if needed. Let the chicken sit in the sauce for 5 minutes before serving to absorb maximum flavor. Serve immediately while hot.

Notes

Do not add any liquid to the slow cooker when you start cooking. The chicken releases enough moisture on its own, and the butter melts to create plenty of sauce. Adding water or broth will dilute the intense flavors. Store leftover Mississippi chicken in an airtight container with plenty of the sauce for up to 4 days. Freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months.