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Mississippi Chicken Recipe

The crockpot simplifies this delicious Mississippi Chicken, a lighter spin on the traditional pot roast.
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Course: Main Course
Cuisine: American
Keyword: Mississippi Chicken Recipe
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4

Ingredients

  • 6 pepperoncini peppers or sliced banana peppers
  • 2 tablespoons butter sliced into pats
  • 2 pounds boneless skinless chicken breasts (see Note 1)
  • 1 1- ounce packet ranch seasoning
  • 1 1- ounce packet au jus mix see Note 2

Instructions

  • Place the chicken breasts in the base of the slow cooker.
  • Evenly distribute the au jus mix and ranch seasoning over the chicken. Arrange the butter pats and pepperoncini on top.
  • Cook on LOW for 3 hours or on HIGH for 1.5 to 2 hours. Use a thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C).
  • Allow the chicken to rest for 5 minutes before shredding it while warm using two forks, a hand mixer, or your hands.
  • Serve the chicken atop mashed potatoes, pasta, or rice. For sandwiches, layer it on rolls or toasted buns with provolone cheese.

Notes

  • Chicken Substitution: Boneless, skinless chicken thighs can be used. Trim any excess fat, and consider skipping the butter as dark meat tends to render more fat during cooking.
  • Au Jus Alternative: Replace with dry onion soup mix or use a beef bouillon cube combined with ½ teaspoon onion powder.
  • Pepper Options: Pepperoncini provide tang without spice. For a spicy twist, opt for hotter pickled peppers.
  • Storage: Keep in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.
Instant Pot Instructions:
  • Add all ingredients to the Instant Pot. Include chicken broth or water (½ cup for a 6-quart pot, 1 cup for an 8-quart pot) to prevent a burn notice. Cook on Manual, high pressure, for 10 minutes. Let the pressure release naturally for 5 minutes before performing a quick release.