I made Mississippi Chicken that shreds like silk and has a five-ingredient sauce so addictively good you’ll ditch your usual weeknight plans.
I can’t shut up about Mississippi Chicken. I adore the way shredded chicken soaks up that tangy ranch dressing mix and glossy sauce, messy and serious.
Pressure Cooker Mississippi Chicken or just a lazy night with Crockpot Dishes, it always hits. I love that it’s stupidly simple and ridiculous in flavor.
The pepperoncini peppers add that sneaky zip, and you get this glossy, sloppy pile of chicken that makes me stop mid-bite. But I can’t pretend it’s subtle.
It’s loud, salty, tangy, and a little greasy in the best way. Every bite makes me want more.
I swear, no shame.
Ingredients
- Basically the protein base, juicy and comforting; breasts lean, thighs richer.
- Plus the ranch brings tangy creaminess and herbs, it’s super cozy and familiar.
- Adds savory brown-sauce umami and depth without fuss.
- Basically melted butter makes everything rich, silky, and satisfying.
- Plus the peppers give bright tang and a little heat, addictive jar juice.
Ingredient Quantities
- 2 to 3 pounds boneless skinless chicken breasts (or thighs, whatever you got)
- 1 packet (about 1 ounce) ranch dressing mix
- 1 packet (about 1 ounce) au jus or brown gravy mix
- 1/2 cup (1 stick, 113 grams) unsalted butter
- 4 to 6 pepperoncini peppers (plus a little juice from the jar if you like a touch more tang)
How to Make this
1. Put the chicken in your slow cooker in a single layer, whatever you got 2 to 3 pounds of breasts or thighs works fine.
2. Sprinkle both packets, the ranch mix and the au jus or brown gravy mix, evenly over the chicken.
3. Lay the 1/2 cup (1 stick, 113 g) unsalted butter on top of the chicken. Don’t worry if it looks like a lot, it melts into magic.
4. Toss 4 to 6 pepperoncini peppers over everything, and if you like a little extra tang pour in a tablespoon or two of the pepperoncini juice from the jar.
5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is falling-apart tender and shreds easily.
6. Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the slow cooker and stir well so the sauce coats everything. Taste and add a little more pepperoncini juice or salt if you want.
7. If the sauce is too thin, remove the lid and cook on high 15 to 30 minutes to reduce it a bit. If its too thick, add a splash of water or broth and stir.
8. Serve over mashed potatoes, rice, noodles, or on toasted buns for sandwiches. Leftovers keep great in the fridge for 3 to 4 days and freeze nicely too.
Equipment Needed
1. Slow cooker (crock pot)
2. Cutting board
3. Chef knife or boning knife
4. Two forks for shredding
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for stirring
7. Small bowl or cup for catching pepperoncini juice
8. Airtight containers for storing leftovers
FAQ
Easy Mississippi Chicken Recipe Substitutions and Variations
- Chicken: use boneless skinless thighs, shredded rotisserie chicken, or turkey breast slices if thats what you have — thighs stay juicer, rotisserie saves time
- Ranch dressing mix: swap with 2 tbsp ranch dressing plus 1 tsp garlic powder and 1 tsp onion powder, or 2 tbsp sour cream mixed with dried herbs, or a store bought dry Italian seasoning blend for a different vibe
- Au jus / brown gravy mix: use 1 cup beef broth with 1 tsp Worcestershire and 1 tsp cornstarch to thicken, or 1 can condensed beef gravy, or 1 tbsp soy sauce plus 1 tsp beef bouillon dissolved in hot water
- Pepperoncini peppers: substitute sliced banana peppers, pickled jalapenos for more heat, or green olives for a briny note; add a splash of pickle or vinegar juice if you want that tang
Pro Tips
1. Brown the chicken first if you got time, it adds flavor and keeps the sauce from tasting one-note, then toss it in the slow cooker. Don’t worry if you skip it though, it still turns out great.
2. Use thighs if you want juicier, more forgiving meat; breasts can dry out a bit if you overcook. If you only have breasts, check earlier and pull it when it shreds easily.
3. If the sauce is too thin, shred the chicken with the lid off on high for 15 to 30 minutes to reduce it. If it’s too thick, add just a splash of chicken broth or water, stir, and heat a few minutes; you can always add more but you cant take it away.
4. Taste before you add extra salt; the ranch and au jus mixes can be pretty salty already. Add extra pepperoncini juice in small amounts, it brightens things up but too much can overpower the dish.
5. For easy shredding, let the cooked chicken rest 5 minutes off heat so juices redistribute, then use two forks or put it in a stand mixer with the paddle for 30 seconds if you want super fast and even shreds. Store leftover sauce with the chicken to keep it flavorful when reheating.
Easy Mississippi Chicken Recipe
I made Mississippi Chicken that shreds like silk and has a five-ingredient sauce so addictively good you'll ditch your usual weeknight plans.
6
servings
502
kcal
Equipment: 1. Slow cooker (crock pot)
2. Cutting board
3. Chef knife or boning knife
4. Two forks for shredding
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for stirring
7. Small bowl or cup for catching pepperoncini juice
8. Airtight containers for storing leftovers
Ingredients
2 to 3 pounds boneless skinless chicken breasts (or thighs, whatever you got)
1 packet (about 1 ounce) ranch dressing mix
1 packet (about 1 ounce) au jus or brown gravy mix
1/2 cup (1 stick, 113 grams) unsalted butter
4 to 6 pepperoncini peppers (plus a little juice from the jar if you like a touch more tang)
Directions
- Put the chicken in your slow cooker in a single layer, whatever you got 2 to 3 pounds of breasts or thighs works fine.
- Sprinkle both packets, the ranch mix and the au jus or brown gravy mix, evenly over the chicken.
- Lay the 1/2 cup (1 stick, 113 g) unsalted butter on top of the chicken. Don’t worry if it looks like a lot, it melts into magic.
- Toss 4 to 6 pepperoncini peppers over everything, and if you like a little extra tang pour in a tablespoon or two of the pepperoncini juice from the jar.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is falling-apart tender and shreds easily.
- Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the slow cooker and stir well so the sauce coats everything. Taste and add a little more pepperoncini juice or salt if you want.
- If the sauce is too thin, remove the lid and cook on high 15 to 30 minutes to reduce it a bit. If its too thick, add a splash of water or broth and stir.
- Serve over mashed potatoes, rice, noodles, or on toasted buns for sandwiches. Leftovers keep great in the fridge for 3 to 4 days and freeze nicely too.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 227g
- Total number of serves: 6
- Calories: 502kcal
- Fat: 22.4g
- Saturated Fat: 11.6g
- Trans Fat: 0.09g
- Polyunsaturated: 1.7g
- Monounsaturated: 6.7g
- Cholesterol: 201mg
- Sodium: 817mg
- Potassium: 501mg
- Carbohydrates: 4g
- Fiber: 0.3g
- Sugar: 0.7g
- Protein: 58.6g
- Vitamin A: 220IU
- Vitamin C: 4.5mg
- Calcium: 24mg
- Iron: 1.1mg
