Mississippi Chicken Recipe – Make room for a new favorite chicken dish in your meal rotation! Rich, zesty, and savory, Mississippi Chicken is a unique and tasty twist on a comfort food classic! Tender meat smothered in delicately spiced gravy with creamy ranch dressing seasonings for an incredible flavor that’s nothing short of magical.
Whether my family is busy during the holiday season or recuperating the aftermath, I always look for ways to get healthy meals on the table… fast! So my slow cooker is my best friend to accomplish this. And this super easy recipe for Mississippi Chicken is a lifesaver because it practically makes itself!
Tangy peppers with a creamy dressing create pure magic in a pot! The heavenly smell that greets you when you walk in the door will have you drooling even before you make it to the kitchen! It’s fantastic over a bed of mashed potatoes, but it’s also a unique ingredient for taco night or a bun with cheese for a fast and healthy weekday lunch.
What Is Mississippi Chicken?
Mississippi Chicken is a spin-off of Mississippi Pot Roast, an iconic Southern slow cooker dish. It uses similar ingredients and cooking techniques but with chicken instead of beef. The result is savory, tangy shredded chicken in a delightful gravy you can serve over mashed potatoes, rice, or on a bun with melted cheese!
Recipe Ingredients
- Chicken Breast – This dish star player makes it a lighter option than beef. You could substitute chicken thighs for the breasts if you prefer.
- Aromatics – Onion and garlic deliciously flavor the gravy and add a zing of spicy sweetness.
- Ranch Seasoning – Seasons the dish with herby goodness! You can make homemade ranch seasoning with ½ teaspoon of kosher salt, a tablespoon of dried parsley, a teaspoon of dried dill, and a teaspoon of dried chives (my ranch seasoning recipe). Of course, you can use a store-bought ranch seasoning packet if that’s what you have.
- Chicken Broth – Deepen the flavor rating with something more delicious than water.
- Extra Seasonings – Worcestershire sauce and chicken bouillon add umami and a fabulous earthy flavor.
- Butter – The most delicious fat you can add to a recipe, IMHO. Unsalted butter makes it easier to control the salt content.
- Peperoncini – For a zesty, complex flavor that balances the sauce’s richness. But banana peppers also work great.
How to Make Mississippi Chicken in a Crock Pot
- Prepare the Slow Cooker – Lightly grease the bottom of the slow cooker pot with cooking spray, add the sliced onion and smashed garlic in the bottom, then top with the chicken breast. (Photos 1-2)
- Season – Sprinkle all dry ingredients: ranch seasoning, bouillon powder, salt, and pepper on top of the chicken. Rub the spice mix on the chicken using your hands or a brush.
- Liquids – Next, add the chicken broth and Worcestershire sauce.
- Final Stretch – Finally, top the chicken with butter slices and pepperoncini peppers. (Photo 3)
- Cook – Cover the slow cooker and cook on low for 5-6 hours. (Photo 4)
- The Fun Part – When it’s ready, shred the chicken using two forks. (Photo 5-6)
- Serve with mashed potatoes, rice, or bread. Enjoy!
Recipe Variations
- For a full meal deal, add classic veggies to the slow cooker. Peel and cube 3-4 medium potatoes and carrots and add them to the slow cooker before you add the chicken. Then get ready to come home to a complete meal!
- If you’re looking for extra protein and crunch, add some cooked, crumbled bacon to the slow cooker with the chicken.
- You can make your Mississippi chicken recipe in an instant pot just as easily as in a slow cooker. It takes 20 minutes instead of 6 hours.😉
Tips and Tricks
- Shredding the chicken can be a tad tedious, wouldn’t you agree? So shredding the chicken while it’s as hot as you can comfortably handle (watch your fingers!) makes it go faster. Hot chicken shreds easier than cold chicken.
- Using sliced peppers makes them easier to eat! Slice the pepperoncini by hand before putting them in the slow cooker. Or use sliced banana peppers instead.
- If you want to turn the juices into a thicker gravy, add a little cornstarch (start with two teaspoons) mixed with an equal part of cold water and cook the juices on high with the lid on for 10 minutes. Then enjoy over mashed potatoes or rice!
Make-Ahead Instructions
This recipe comes together in a few minutes, so prep time is minimal. However, it’s great to make it up the day before and reheat on those busy weeknights!
Serving and Storage Instructions
Mississippi Chicken is one of those magical dishes that tastes even better the next day! You can refrigerate leftovers in an airtight container for 3-4 days, then reheat them in a saucepan on the stovetop or microwave.
This dish also freezes beautifully, making it perfect for meal prep! You can freeze it for three months and then thaw it overnight in the refrigerator when you need a quick meal! Once thawed, zap it in the microwave or reheat it in the oven at 350℉/177℃ for 10-15 minutes.
FAQs
Pepperoncini peppers are a type of pepper about 2-3 inches long and light green or yellow. They are milder than other chili peppers, creating a gentle tingle on the tongue.
Not especially. Since pepperoncini peppers are mild, you’ll find this dish has more tang than all-out heat. However, you can turn up the heat with cayenne or red pepper flakes.
Yes, you can! Place the chicken breasts in a greased baking dish and cover them with the seasonings, sliced pepperoncini peppers, and butter. Bake covered with aluminum foil in a 400℉/205℃ oven for about 35 minutes. The chicken’s internal temperature should be 165℉/75℃.
What to Serve With Mississippi Chicken
This dish is fantastically versatile! It’s equally delicious over a cloud of roast garlic mashed potatoes or a hearty serving of seasoned rice. Add some creamy Brussels sprouts or bacon-wrapped green beans to complete the meal!
More Scrumptious Slow Cooker Recipes to Try
Conclusion
Easy, versatile, and tasty, this Mississippi Chicken recipe is sure to find a forever home in your meal rotation! Are you looking for more stress-free meal ideas? Sign up for my newsletter to get new ideas every week!
Mississippi Chicken Recipe
Ingredients
- 3-4 boneless, skinless chicken breasts (about 2 pounds)
- 1 sweet onion, sliced
- 3-4 cloves garlic, smashed
- 2 tablespoons homemade ranch seasoning
- ½ cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chicken bouillon
- 1 stick unsalted butter, sliced into 8 pieces
- 8-10 peperoncini peppers
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
Instructions
- Lightly grease the bottom of the slow cooker pot with cooking spray, add the sliced onion and smashed garlic to the bottom of the slow cooker, then top with the chicken breasts.
- Sprinkle all dry ingredients, ranch seasoning, bouillon powder, salt, and pepper, over the chicken. Rub the spice mix on the chicken using a brush. Then add chicken broth and Worcestershire sauce.
- Finally, top the chicken with the butter slices and sliced pepperoncini peppers.
- Cover the slow cooker and cook on low for 5-6 hours.
- When it's ready, shred the chicken using two forks. Serve with mashed potatoes, rice, or bread. Enjoy!
Tips & Notes:
- Shredding the chicken can be a tad tedious, wouldn’t you agree? So shredding the chicken while it’s as hot as you can comfortably handle (watch your fingers!) makes it go faster. Hot chicken shreds easier than cold chicken.
- Using sliced peppers makes them easier to eat! Slice the pepperoncini by hand before putting them in the slow cooker. Or use sliced banana peppers instead.
- If you want to turn the juices into a thicker gravy, add a little cornstarch (start with two teaspoons) mixed with an equal part of cold water and cook the juices on high with the lid on for 10 minutes. Then enjoy over mashed potatoes or rice!
- You can also use boneless skinless chicken thighs for this recipe. Cut the butter in half using thighs because thighs usually have more fat.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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