Description
Mississippi Chicken is a comforting, flavorful dish that brings together tender shredded chicken with a tangy, buttery sauce. A lighter twist on the famous Mississippi Pot Roast, this recipe uses simple pantry ingredients like ranch seasoning, au jus mix, and pepperoncini peppers to create a mouthwatering meal with minimal effort. Whether cooked in a slow cooker, oven, or Instant Pot, it’s a family favorite that pairs perfectly with mashed potatoes, rice, or sandwiches. Perfect for busy weeknights or meal prep!
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 packet ranch seasoning mix
- 1 packet au jus mix (or brown gravy mix)
- 6–8 whole pepperoncini peppers
- 2 tbsp pepperoncini brine
- 4 tbsp unsalted butter, cut into small pieces
Optional Add-ins:
- ½ cup chicken broth (for extra moisture)
- ¼ cup cream cheese (for a creamy version)
- ½ tsp garlic powder (for extra flavor)
Instructions
Slow Cooker Method:
- Prepare the Chicken: Place chicken in the bottom of the slow cooker.
- Season: Sprinkle the ranch seasoning and au jus mix evenly over the chicken.
- Add Peppers & Butter: Scatter the pepperoncini peppers on top, then drizzle with brine. Place butter pieces over the chicken.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is fork-tender.
- Shred & Serve: Use two forks to shred the chicken, then mix well with the sauce before serving.
Oven-Baked Method:
- Preheat Oven: Set oven to 375°F (190°C).
- Assemble Ingredients: Place chicken in a greased baking dish. Sprinkle ranch and au jus mix, then top with pepperoncini peppers, brine, and butter.
- Bake: Cover with foil and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F.
- Shred & Serve: Let the chicken rest for 5 minutes, shred, and mix with the juices.
Instant Pot Method:
- Layer Ingredients: Place chicken in the Instant Pot, followed by seasonings, pepperoncini, brine, and butter.
- Add Liquid: Pour ½ cup chicken broth to prevent burning.
- Pressure Cook: Seal the lid and set to high pressure for 10 minutes (15 minutes if using frozen chicken). Allow a natural pressure release for 5 minutes before manually releasing the rest.
- Shred & Serve: Shred the chicken and stir with the sauce.
- Prep Time: 5 min
- Cook Time: 6–8 hours (slow cooker) / 45 min (oven)
- Category: dinner
- Cuisine: American, Southern
Nutrition
- Serving Size: 4 servings
- Calories: ~280 kcal
- Sodium: High (adjust by using low-sodium seasoning)
- Fat: 14g
- Carbohydrates: 4g
- Protein: 35g