Savory Mississippi Chicken

This hearty Mississippi Chicken has become my family's go-to comfort meal for busy weeknights. The savory, tangy flavors develop beautifully in the slow cooker while you focus on other things, making dinner prep virtually effortless.

I discovered this recipe during a particularly hectic season with the kids' after-school activities. Now it's requested at least twice a month, and guests always ask for the recipe when I serve it at casual gatherings.

Ingredients

• 3 to 4 boneless skinless chicken breasts: These provide the protein foundation and absorb all the delicious flavors
• 1 medium onion, diced: Creates a flavor base and adds sweetness as it cooks down
• 1 packet au jus gravy mix: This provides rich, savory depth that makes the dish taste like it cooked all day
• 1 packet ranch dressing mix: Adds creaminess and herb flavors without needing multiple spice jars
• 8 to 10 pepperoncini peppers: These mild peppers infuse a tangy flavor without overwhelming heat
• ¾ cup juice from pepperoncini: The brine adds brightness and helps tenderize the chicken
• ½ cup butter, sliced: Creates a silky richness that balances the tanginess of the peppers

Step-by-Step Instructions

Prepare the Crockpot:

Spray your large crockpot with non-stick cooking spray or use a crockpot liner for easier cleanup. This step is crucial as it prevents sticking and makes serving much simpler.

Create the Base:

Spread the diced onion across the bottom of the crockpot to create a flavorful bed for the chicken. The onions will release moisture and flavor as they cook, infusing the chicken from below.

Position the Chicken:

Arrange the chicken breasts in an even layer on top of the onions. Try not to overlap them too much to ensure even cooking throughout each piece.

Add the Flavor Packets:

Sprinkle both the au jus gravy mix and ranch dressing mix evenly over the chicken breasts. Make sure to cover all surfaces of the chicken to maximize flavor distribution.

Arrange Remaining Ingredients:

Place the pepperoncini peppers around and on top of the chicken. Add the butter slices, distributing them evenly across the top. Finally, pour the pepperoncini juice over everything.

Set and Forget:

Cover the crockpot and cook on high for 4 to 5 hours or on low for 6 to 7 hours. The chicken is done when it easily shreds with a fork and has reached an internal temperature of 165°F.

Save

The pepperoncini peppers are what truly make this dish special. They add a mild tangy kick without being spicy. My husband, who typically avoids anything remotely spicy, actually requests extra peppers when I make this dish. Their flavor mellows beautifully during cooking.

Serving Suggestions

Mississippi Chicken is incredibly versatile when it comes to serving options. My favorite way is to shred the chicken right in the crockpot and serve it over buttery mashed potatoes where the sauce can be soaked up. For a lighter option, serve over cauliflower rice or zucchini noodles. The chicken also makes excellent sandwiches on toasted buns with provolone cheese melted on top. For a complete meal, pair with a simple green salad dressed with a light vinaigrette to complement the rich flavors.

Storage and Leftovers

This recipe shines even brighter as leftovers. Store the cooled chicken and sauce in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making day 2 possibly even more delicious than the first serving. For longer storage, this dish freezes beautifully for up to 3 months. Portion it into individual containers for easy grab and reheat meals. Thaw overnight in the refrigerator and reheat gently in the microwave or on the stovetop until warmed through.

Easy Variations

While the classic recipe is perfect as is, there are several ways to customize this dish. For a more complete one pot meal, add baby potatoes and carrots to the crockpot at the beginning of cooking. For a spicier version, include a few slices of jalapeño or a sprinkle of red pepper flakes. You can also substitute chicken thighs for the breasts for even more tender meat. For a creamier finish, stir in 4 ounces of cream cheese during the last 30 minutes of cooking time, which creates an incredibly luxurious sauce.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully in this dish and often result in even more tender meat. The cooking time remains about the same, but thighs are more forgiving if cooked longer.

→ What can I serve with Mississippi Chicken?

Mississippi Chicken pairs perfectly with mashed potatoes, rice, egg noodles, or crusty bread to soak up the flavorful sauce. Add a simple green vegetable or salad to complete the meal.

→ Can I make this dish less spicy?

Absolutely! To reduce the heat, use fewer pepperoncini peppers or substitute with milder banana peppers. You can also rinse the peppers before adding them to remove some of the heat while maintaining flavor.

→ Is it possible to make Mississippi Chicken in an Instant Pot?

Yes, this dish adapts well to the Instant Pot. Use the sauté function for the onions first, then add remaining ingredients and cook on high pressure for 12-15 minutes with a 10-minute natural release for perfect results.

→ How can I thicken the sauce?

If you prefer a thicker sauce, remove the chicken after cooking and whisk 1-2 tablespoons of cornstarch with equal parts cold water, then stir into the sauce. Use the slow cooker's high setting for 15-20 minutes until thickened.

→ Can I freeze leftovers?

Yes, Mississippi Chicken freezes well. Cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.