Mississippi Chicken is the ultimate dinner with tangy Pepperoncini, rich buttery gravy, and bold flavor that tastes fancy but is super easy to make!
Weeknight Comfort Made Easy
- Why Make It: This is a true dump, cook, and shred dinner. The slow cooker creates a rich, flavorful sauce with no separate gravy pan required.
- Tools Needed: A slow cooker for true set-it-and-forget-it ease, an Instant Pot if you want to speed things up, and shredding tongs (or two forks) for effortless chicken shredding.
- Serving Suggestions: I love piling this Mississippi Chicken over a big scoop of creamy mashed potatoes or on toasted buns, great for busy weeknights. It’s also delicious over egg noodles or lemon rice.
- Make-ahead: This pepperoncini chicken is the perfect make ahead or meal prep recipe! Cook, shred, and store in the sauce, then reheat easily when needed.
What You’ll Need
- Chicken: I use boneless, skinless chicken breasts for this recipe, but you can also switch out or add boneless thighs. Be sure to cut all the pieces the same size for even cooking.
- Pepperoncini: The juice and slices give Mississippi chicken its unique peppery kick. Start with the called-for amount and add more slowly for more kick. You could substitute jalapeno juice and slices if you wish.
- Seasonings: Packets of ranch and au jus make for easy and tasty cooking. The au jus helps to create a gravy-like sauce.
- Butter: Cube the butter so it melts into a rich, smooth sauce.
How to Make Mississippi Chicken
In the Slow Cooker
- Place chicken, onion, and pepperoncini juice in the slow cooker.
- Sprinkle with packets of ranch and au jus gravy mixes. Top with butter and pepperoncini.
- Cook (full recipe below).
- Remove chicken and pepperoncini, shred chicken, make gravy (if using) then add chicken back to the pot.
In the Instant Pot
- Sauté onion in the Instant Pot (full recipe below).
- Add pepperoncini juice and broth, scrape brown bits, then add chicken.
- Sprinkle with packets, top with pepperoncini and butter.
- Cook, shred chicken, and serve (as directed below).
Make It Foolproof
- For the best results, shred chicken while hot, add back to juices, and rest for 5 to 10 minutes before serving.
- If using frozen chicken in the Instant Pot, increase cook time to the noted frozen timing and keep the 10-minute natural release.
- Keep peppers whole for a milder flavor, or slice a few and stir them in after shredding for more tang in every bite.
- If the sauce looks thin, use the cornstarch slurry and heat to thicken, it turns the juices into a glossy gravy fast.
Leftovers That Stay Juicy
Keep leftovers in an airtight container in the refrigerator for 4 days. Freeze portions with the sauce for 3 months. Reheat on the stovetop or in the microwave with a splash of both or extra juice to keep it moist.
More Easy Dump and Go Dinners
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Mississippi Chicken
Mississippi chicken is slow-cooked shredded chicken in a buttery ranch-au-jus gravy with tangy pepperoncini. Cozy, savory, and effortlessly hands-off.
Ingredients
- 2 pounds chicken breasts boneless skinless
- 1 onion sliced, optional
- ½ cup pepperoncini pepper juice
- 1 ounce ranch dressing mix (ranch seasoning) 1 packet
- 1 ounce au jus gravy mix 1 packet, or brown gravy mix, low sodium
- 10 pepperoncini peppers or more to taste!
- ½ cup butter cut in cubes
Optional Slow Cooker Gravy:
- 1-2 Tablespoons cornstarch
- ½ cup chicken broth low or no sodium preferred
Instructions
- To the slow cooker, add chicken, onion if using, and pepperoncini juice. Sprinkle with dressing mix, gravy mix, and peppers. Top with butter.
- Cook on low for 6-8 hours or high for 3-4 hours, or until chicken is fork tender*.
- Remove chicken and pepperoncini from the slow cooker.
- Shred chicken** using shredding tongs or two forks.
- Mix shredded chicken with the juices (or optional gravy) in the slow cooker. Serve chicken and pepperoncini peppers with mashed potatoes, egg noodles, or rice.
- Optional Gravy: To make a thicker gravy, mix cornstarch and water to create a slurry. Stir the slurry into the juices in the slow cooker, cover, and turn to high. Cook for 5-10 minutes, or until slightly thickened then add in shredded chicken.
Notes
*If chicken is not fork tender upon checking, cook for another 30 minutes and check again.
**Chicken breasts can also be served whole if preferred. Serve with a gravy made from the juices (additional broth not needed). In a small dish, mix 1-2 Tablespoons cornstarch and 2 Tablespoons water. Stir into the juices in the slow cooker, cover, and turn to high. Cook for 5-10 minutes, or until slightly thickened.
- Grease bottom of slow cooker if desired. We found it was not needed.
1 Tablespoon oil
½ cup chicken broth, low or no sodium preferred
¼ cup butter (rather than ½ cup)
Optional Gravy:
2 Tablespoons cornstarch
2 Tablespoons water
Instructions:
- Preheat Instant Pot on Saute.
- Add oil and onion if using, and sautee for 2-3 minutes. Add pepperoncini juice and stir, scraping up all bits with a wooden spoon or spatula. Add broth then the chicken. Sprinkle chicken with dressing mix, gravy mix, and peppers. Top with butter.
- Secure the lid of the Instant Pot and set on manual high for 10 minutes (or 15 for frozen breasts). After cooking is complete, natural release for 10 minutes, then release pressure.
- Remove peppers and chicken from the Instant Pot. Shred chicken using shredding tongs or two forks.
- Make optional gravy to serve with chicken, or add juices, a bit at a time, to chicken until moistened. Serve chicken and peppers with mashed potatoes, egg noodles, or rice.
- Turn Instant Pot to sauté and bring liquid to a boil. Meanwhile, mix cornstarch and water slurry and set aside.
- Once liquid is boiling, stir slurry and add about half to the liquid, stirring to thicken. Add more slurry until gravy reaches desired consistency. Boil for 1-2 minutes and serve with chicken and peppers.
Nutrition Information
Calories: 344 | Carbohydrates: 7g | Protein: 33g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 725mg | Potassium: 663mg | Fiber: 1g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 21mg | Calcium: 24mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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