Description
Mississippi Chicken is the ultimate comfort food with a Southern twist—juicy, tender chicken slow-cooked in a rich blend of ranch seasoning, au jus gravy, butter, and tangy pepperoncini. This easy crockpot dinner has become a weeknight favorite for families who want bold flavor without a lot of effort. With only a few ingredients and minimal prep, you can have a mouthwatering dish ready to serve with mashed potatoes, rice, or even on sandwich rolls.
Ingredients
3–4 boneless skinless chicken breasts
1 medium onion, diced
1 packet au jus gravy mix
1 packet ranch dressing mix
8-10 pepperoncini peppers
¾ cup pepperoncini juice
½ cup butter, sliced
Instructions
• Spray a large crockpot with non-stick cooking spray or line it with a crockpot liner
• Place the diced onions evenly across the bottom of the crockpot
• Add the chicken breasts on top of the onions
• Sprinkle the ranch dressing mix and au jus gravy mix over the chicken
• Arrange the pepperoncini peppers around the chicken
• Place slices of butter randomly over the top of the chicken
• Pour the pepperoncini juice over everything in the crockpot
• Cover and cook on high for 4-5 hours or low for 6-7 hours, until chicken is fork-tender
• Once cooked, shred the chicken with two forks and stir it back into the juices before serving
Notes
Serving Tips
• Over Mashed Potatoes: Spoon the tender shredded Mississippi Chicken over buttery mashed potatoes for a cozy, hearty meal.
• With Rice or Noodles: Serve it over white rice, brown rice, or egg noodles to soak up all the savory juices.
• Sandwich Style: Pile the chicken onto sandwich rolls or hoagie buns, add a slice of provolone or mozzarella, and toast for a melty, irresistible sandwich.
• Low-Carb Option: Serve with cauliflower rice or alongside sautéed greens like spinach or kale.
• Family Dinner Spread: Pair it with roasted vegetables, green beans, corn on the cob, or a simple salad for a balanced meal.
Storage Tips
• Refrigeration: Store leftover Mississippi Chicken in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat gently in the microwave or in a saucepan over low heat until warmed through. Add a splash of broth if needed to keep it moist.
• Freezing: Allow the chicken to cool completely, then place in a freezer-safe container or zip-top bag. Freeze for up to 2 months.
• Thawing and Reheating: Thaw overnight in the refrigerator. Reheat on the stovetop or in the crockpot on low until heated thoroughly.
• Meal Prep Friendly: Make a double batch and portion into containers for easy lunches throughout the week.