Savory Mississippi chicken is full of slow cooked flavor that melts in your mouth. A little zesty, and oh so tasty!
Shredded chicken breasts achieve that amazing piquant flavor after simmering in a zesty and savory sauce made with ranch seasoning, au jus gravy, and pepperoncini juice.
Treat your family to this comforting dish that they are sure to love. They’ll rave, and definitely come back for seconds.
What is Mississippi Chicken?
Mississippi chicken is inspired by the Southern-classic Mississippi Pot Roast which originated in the 1990s, after a home cook from that state wanted to change up a family recipe to make it more appetizing to her kids. Enter packets of ranch dressing, brown au jus gravy, and tangy pepperoncini.
- Hearty and comforting Mississippi chicken with mashed potatoes is sure become as beloved a dish in your home as it has throughout the South.
- Budget-friendly chicken is the star of this recipe. Be on the lookout for those economy family packs!
- Easy to freeze dishes like this are great for storing away for future meals.
- Leftovers fit easily into tacos, soups, stews and casseroles. Nothing goes to waste!
- This is a versatile recipe that can be cooked in the Instant Pot, slow cooker, or even the stove top.
Ingredients & Variations
Chicken – Use boneless, skinless chicken breasts for the mildest flavor. You can also switch out or add boneless thighs depending on your preference. A quicker version could be made with rotisserie chicken!
Pepperoncini – The juice and slices give Mississippi chicken its unique peppery kick. You could substitute jalapeno juice and slices if you wish. A slosh of white vinegar would add extra tang.
Seasonings – Packets of ranch and au jus make for easy and tasty cooking! Use your favorite brand.
Variations – Tweak the ingredients to your family’s taste. Experiment with other seasonings such as chicken or country gravy, or taco seasoning packets. The spices from this homemade ranch dressing could be switched out for the packet. Layer in extra flavor with this DIY steak seasoning. Add vegetables such as frozen peas, broccoli, or a vegetable medley to balance the richness. If made in the Instant Pot, it will need more moisture, so add the oil, and chicken broth as directed in the recipe below.
How to Make Mississippi Chicken
Cook it low and slow in your crockpot, or quick in the Instant Pot. Either way, the flavor will be superb!
In the Slow Cooker
- Place chicken, onion, and pepperoncini juice in the slow cooker.
- Sprinkle with packets of ranch and au jus gravy mixes, and top with butter and pepperoncini (as per recipe below).
- Cook on low for 6-8 hours, or on high for 3-4, until chicken is fork tender.
- Remove chicken and pepperoncini, then shred the chicken.
- Make the gravy (optional) by stirring in a cornstarch slurry, with the slow cooker set on high.
- Add the shredded chicken back to the pot and serve.
In the Instant Pot
- Saute the onion in oil in the Instant Pot.
- Add the pepperoncini juice and broth. Scrape brown bits and add the chicken.
- Sprinkle with the seasoning, gravy packets and pepperoncini slices, then top with butter. Adjust the settings to high 10 minutes cook time.
- Natural release for 10 minutes after cooking ends, then manual release.
- Shred chicken and make the gravy (optional) with a corn starch slurry with the Instant Pot set on saute.
- Add the shredded chicken back to the pot and stir to moisten.
Our Best Tips & Tricks
- Check the slow cooker and add extra liquid if necessary.
- Use a combination of white and dark meats for extra flavor. Boneless chicken thighs are excellent in this dish.
- Store in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3-4 months.
- Thaw in the refrigerator, or reheat from frozen in a foil covered baking dish in a preheated 350°F oven until bubbling hot.
- To reheat in the Instant Pot, place a cup of water in the pot and set the chicken in an oven proof bowl on the trivet. Cook on high pressure for 10 minutes.
- For best results in either reheating method, add extra chicken broth to prevent drying out. You might need to adjust the time depending on the amount you are reheating.
More Main Meals
Did you try this recipe for Mississippi Chicken? Leave a comment and rating below!
Mississippi Chicken
Equipment
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
- Grease bottom of slow cooker if desired. We found it was not needed.
- 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 saute and bring liquid to a boil. Meanwhile, mix cornstarch and water slurry together 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
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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