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If there’s one dinner that turns a “what’s for dinner?” panic into a happy little victory dance, it’s my Mississippi Chicken. I first made a version of this years ago when the week got away from me and I needed something budget-friendly that basically cooked itself. It was inspired by my favorite Easy Mississippi Pot Roast.
Since then I’ve tweaked and tested it every which way, semi-homemade and totally from scratch, so it’s tangy, buttery, ridiculously tender, and just as perfect for a fast Tuesday night as it is for a cozy Sunday sandwich situation. Pantry staples, one crock pot, zero stress. That’s how we roll around here.
Why You’ll Love My Mississippi Chicken
- Family-approved. Mild heat, big flavor. Add more pepperoncini for the spice lovers.
- Set it and forget it. 10 minutes of prep, your slow cooker does the rest.
- Two paths to delicious. Classic “packet” version or a clean, from-scratch option with the same craveable flavor.
- Pantry-powered. Chicken, pepperoncini, a few seasonings, butter—boom.
- Budget-friendly + versatile. Shred for sandwiches, pile over mashed potatoes, or tuck in tacos.
Ingredients For Mississippi Chicken
Chicken: Boneless, skinless thighs are my go-to for juicy, fall-apart texture. Chicken breasts work if you prefer lean, just watch doneness so they don’t overcook and dry out.
Pepperoncini Peppers: Whole pepperoncini peppers bring that signature tang and gentle heat. The brine is liquid gold, it seasons the entire pot. Banana peppers work well as a substitute in a pinch (plus their milder). If you’re out of peppers, add a splash of apple cider vinegar or lemon at the end for brightness.
Butter: A few pats of butter melt into the sauce for that rich, savory finish. Ghee works for a buttery vibe with less lactose, olive oil for a lighter version (but note you’ll lose some richness).
Packets vs. From-Scratch Seasoning:
- Traditional: Ranch seasoning + au jus (or brown gravy) packet = classic Mississippi flavor.
- From-Scratch: Pantry spices; garlic and onion powder, dill, parsley, chives, mustard powder, paprika, plus a bit of chicken stock for body.
- Substitutuions:
- Spices: No dill? Use extra parsley. No mustard powder? A tiny squeeze of Dijon at the end.
- Low-sodium need? Choose low-sodium broth and go from-scratch so you control the salt.
- Creamy finish: Stir in a spoonful of cream cheese at the end if you want it luxe.
Broth (for the from-scratch version): Low-sodium chicken broth keeps the sauce savory without going salty. No broth? Water works, just be sure to season to taste at the end.
For the full ingredient list and instructions, see the recipe card at below.
How to Make Mississippi Chicken
You can’t mess this up, I promise.
1) Assemble the and season the chicken. Add chicken in a single layer. For the traditional route, sprinkle ranch and au jus packets over the top. For the from-scratch recipe, whisk together: kosher salt, black pepper, garlic powder, onion powder, dried dill, parsley, (optional chives), mustard powder, paprika, and a pinch of sugar. Sprinkle over chicken.
2) Build the sauce. Pour in pepperoncini brine (and broth if using from-scratch). Nestle in 6–8 whole pepperoncini. Dot with butter.
3) Cook. Set the crock pot to Low for 6-7 hours or High 3-4 hours, until the chicken reaches 165°F and shreds easily with a fork.
4) Shred and thicken (optional). Shred right in the pot. For a thicker gravy, stir in a cornstarch slurry (1 Tbsp cornstarch and 1 Tbsp cold water) and cook 10-15 minutes more. Or mash together 1 Tbsp softened butter and 1 Tbsp flour and whisk it in.
5) Serve it up. Over mashed potatoes or rice, on toasted rolls with provolone, stuffed in baked potatoes, or used to fill taco shells.
How to Store Leftovers
- Refrigerator: Store leftover Mississippi chicken up to 4 days in an airtight container. Reheat gently on the stovetop with a splash of broth.
- Freezer: Up to 3 months. Thaw overnight, then warm on low heat.
- Meal prep tip: Portion into single-serve containers with rice or mashed potatoes for grab-and-heat lunches.
Kellie’s Tips for the Best Mississippi Chicken
- Spice it up. Use hot pepperoncini or add red pepper flakes if you like more heat.
- Thighs are fail-proof. They’re forgiving and stay juicy even if you run a little long on cook time.
- Mind the salt. Packets vary in sodium. If you’re sensitive, go from-scratch and season to taste at the end.
- Don’t drown it. Mississippi Chicken is saucy, not soupy. The chicken releases plenty of juices.
- Browning bonus (optional): Quick-sear the chicken for 1–2 minutes per side before slow cooking to build deeper flavor.
- Finish with freshness. A squeeze of lemon or a handful of chopped parsley brightens everything right before serving.
What to Serve with Mississippi Chicken
- Creamy Mashed Potatoes
- Buttered Noodles or Garlic Parmesan Orzo
- Roasted Green Beans or Smashed Brussels Sprouts
- Easy Coleslaw or Chopped House Salad
- Toasted Hoagie Rolls with Provolone or Mozzarella
- Baked Sweet Potatoes (that sweet and tangy combo is perfection)
More Easy Chicken Recipes
- Slow Cooker Chicken Tacos
- One-Pan Garlic Herb Chicken Thighs
- Creamy Chicken and Rice Casserole
- Baked BBQ Chicken Drumsticks
- Homemade Chicken Soup (Weeknight Shortcut)
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Slow Cooker Mississippi Chicken Recipe
Equipment
- slow cooker
Ingredients
- 3 pounds boneless, skinless chicken (thighs preferred; breasts work well, just reduce cooking time by 30 minutes)
- 6 whole pepperoncini
- ¼ cup pepperoncini brine from the jar
- 4 Tablespoons usaltes butter, cut up
- 1 1 oz packet ranch seasoning mix
- 1 1 oz packet au jus or brown gravy mix
Instructions
- Add chicken to slow cooker in an even layer.
- Sprinkle ranch and au jus packets over chicken.
- Add pepperoncini and pour in pepperoncini brine (plus broth if using the from-scratch option). Dot with butter.
- Cook on LOW 6–7 hours or HIGH 3–4 hours until chicken is tender and easily shreds (165°F+).
- Shred chicken in the pot. For a thicker sauce, stir in a slurry of 1 Tbsp cornstarch + 1 Tbsp cold water and cook 10–15 minutes more (or whisk in a paste of 1 Tbsp softened butter + 1 Tbsp flour).
- Serve over mashed potatoes, rice, or on toasted rolls with provolone.
Notes
- Use thighs for juiciest results; breasts work, just cook to shreddable and don’t overdo it.
- Salt smart: Packets can be salty; opt for low-sodium broth and add salt at the end if needed.
- Thicken to taste: Cornstarch slurry or a quick beurre manié (butter + flour) makes a silky gravy.
- Heat level: Regular pepperoncini are mild; use hot pepperoncini or add red pepper flakes for kick.
- Make-ahead: Cools and reheats beautifully; freezes up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
