Mississippi chicken is a mouth-watering, flavorful dish that has become a family favorite. The irresistible combination of succulent chicken, tangy ranch dressing, savory au jus mix, and a kick of pepperoncini peppers is a true crowd-pleaser.
Whether you're hosting a family gathering or craving a comforting meal, Mississippi chicken is sure to satisfy your taste and leave you craving for more. Shred leftovers to make this easy quesadillas recipe.
This recipe post contains helpful tips, tricks and answers to FAQs. Please read through to ensure you get the recipe right when you try it.
Table of Contents
Easy Mississippi chicken breast recipe
This Mississippi chicken recipe is made in the slow cooker making it super easy to make. Fuss free cooking never sounded so good. Just dump, set and forget any you’ll get juicy, tender flavorful chicken breast at the end of the cooking time.
Your family will love the tangy and zesty flavors of the pepperoncini ranch sauce and it goes well with mashed potatoes, pasta or rice.
Looking for more chicken breast recipes to try? You’ll love our Instant pot Chicken tikka masala and Chicken Marsala without wine.
Why you’ll love this recipe
- Requires effortless and minimal prep with simple ingredients making it a breeze to whip up, and an ideal choice for busy weeknights or casual gatherings.
- Whether you prefer the convenience of a crockpot Mississippi chicken, the crispy goodness of an oven baked Mississippi chicken, or perhaps the instant pot, you are sure to get a juicy, tender and flavorful chicken every time.
- Has the perfect balance of ranch dressing, au jus mix, and pepperoncini peppers that adds a delicious flavor in every bite.
- Mississippi chicken has a way of satisfying even the pickiest of eaters, making it a surefire hit at family dinners or potluck events.
Ingredients
- Boneless skinless chicken breasts, about 2.5 pounds
- Sweet onion
- Garlic cloves, minced
- Ranch seasoning
- Au jus or brown gravy mix
- Unsalted butter
- Sliced pepperoncinis (or 10 whole peppers)
- Pepperoncini juice, from jar
- Low sodium chicken broth (optional, for extra gravy)
Tools used for this recipe
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- Slow cooker
- Instant read thermometer
Pro tip: If you want extra gravy, use low sodium broth or water. The seasoning packets have a lot of salt so it’s best to use water. However if you prefer to use low sodium broth, start with ½ the contents of the ranch and Au jus mix. You can taste 30 mins to the end of the cook time and add more of the mix if needed.
How to make Mississippi chicken
See printable recipe card at the end of this post for ingredient quantities and full instructions!
In the Crock pot
Mix the Hidden valley ranch seasoning mix and au jus gravy together and set aside.
Place the chicken breasts in the bottom of slow cooker add the onion slices then pour the seasoning mix over the chicken and onions.
Add the butter slices, pepperoncini on top oh the chicken.
Next pour the pepperoncini juice and low sodium broth or water into the slow cooker on the sides so it gets to the bottom of the cooker.
Cook on high for 3 to 4 hours or on low for 6 to 8 hours. The internal temperature of the chicken at the thickest part should be 165°F (74°C)
Once cooked, remove the chicken and shred with a fork then transfer back into the slow cooker before serving.
In the oven
Preheat oven to 400°F (200°C)
Place chicken in a 9 x 13 baking dish, season both sides of the chicken with ½ of the seasoning mix, reserve the rest for next time you are making this dish. (If you use all the seasoning, the chicken will likely be very salty as baking reduces the liquid vis evaporation for this reason I recommend using half of the seasoning mix when if using the baking method)
Place the slices of butter and pepperoncini over the chicken, then pour the pepperoncini juice into the of the baking dish.
Bake in the preheated oven for 30 to 35 mins or until internal temp reaches 165°F (74°C) let it rest for 5 mins out of the oven before serving.
In the instant pot
Place all ingredients in the inner pot of the instant pot. Cover the instant pot and turn the knob to the sealing position. Pressure cook on high for 10 mins.
When the timer beeps, allow a natural release for 5 mins before doing a quick release to release the rest of the pressure.
Check internal temperature, it should be 165°F (74°C)
What to serve with Mississippi chicken
This chicken recipe is perfect served over mashed potatoes. Any flavor of mashed potatoes are perfect.
You can serve these over rice, pasta or egg noodles with a side of your favorite vegetables.
Leftovers are great to add to salads or use in quesadillas.
How to store and reheat
Leftover Mississippi chicken can be stored in an airtight container in the refrigerator for up to 4 days. Alternatively, you can freeze it for up to 3 months, ensuring you have a tasty meal ready whenever you feel like it.
Looking to make ahead? This dish is perfect for meal prepping. Simply cook, cool, and store it in the refrigerator or freezer until ready to serve.
Tips
- The au jus gravy and ranch seasoning packet have a salt. Ensure you unsalted butter.
- For the same reason above, use low sodium chicken broth or water if you want extra gravy.
- You can leave out the peperoncini juice if you don’t want the tang.
- Feel free to use chicken thighs instead of chicken breasts for this recipe
- If you prefer an oven baked version, put everything in a 9 x 13 baking dish and cook at 400°F (200°C) for 30 to 35 mins or until internal temperature reaches 165°F (74°C)
FAQs
Mississippi chicken is a dish where chicken pieces are slow-cooked along with pepperoncini peppers, au jus gravy mix, ranch dressing mix, and butter, similar to the popular Mississippi pot roast. The cooking liquid creates a flavorful sauce that tenderizes and coats the chicken.
Yes, absolutely! Mississippi chicken breast recipes are equally delicious and a great option for those who prefer white meat.
Ranch dressing mix, au jus gravy and pepperoncini are the star ingredients in this recipe. You can easily use a homemade ranch mix instead of the store bought one.
More Recipes you’ll lons
- Baked lemon pepper chicken
- Mexican chicken salad
- Onion chicken curry
- Check out all our chicken recipes.
Mississippi chicken is a sure crowd-pleaser that combines the convenience of easy preparation with an irresistible flavorful dish.
Whether you opt for the crockpot, oven, or Instant Pot method, this dish is guaranteed to become a staple in your household. So, why wait? Gather your ingredients, and let’s get cooking!
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Mississippi chicken
Equipment
- Slow cooker / Crockpot
Ingredients
- 4 boneless skinless chicken breasts (about 2.5 pounds)
- 1 large sweet onion (thickly sliced)
- 4 garlic cloves (minced)
- ½ to 1 ounce ranch seasoning mix (see note 3)
- ½ to 1 ounce au jus gravy (see note 3)
- 1 stick unsalted butter
- ½ cup sliced pepperoncinis (or 5 to 6 whole peppers)
- ¼ cup pepperoncini juice from jar
- ½ cup Water or low sodium chicken broth (optional, for extra gravy see note 3)
Instructions
- Add chicken breasts to the bottom of the slow cooker, then add the sliced onions.
- Mix the au jus mix and ranch dressing mix together then pour the mix over the top of the chicken breasts.
- Place slices of butter, garlic cloves, and sliced pepperoncini peppers over the chicken.
- Pour the pepperoncini juice (if using) and low sodium chicken broth into the slow cooker along the sides of the wall. Cover and cook on high for 4-5 hours or low for 6-8 hours.
- Once cooked, transfer the chicken to a baking tray or chopping board and shred the chicken with two forks. Return the shredded chicken to the slow cooker and stir into the sauce.
- Garnish with fresh chopped parsley and serve over mashed potatoes or rice. Enjoy!
Notes
- Shredding the chicken is optional. You can serve the chicken breasts whole and shred the leftovers and use in salads, sandwiches, wraps or quesadillas.
- I find that shredding it is best for leftovers. It becomes even more flavorful as it sits. It continues to soak up the sauce and keep from drying out.
- If you want extra gravy, use low sodium broth or water. The seasoning packets have a lot of salt so it’s best to use water. However if you prefer to use low sodium broth, start with ½ the contents of the ranch and Au jus mix. You can taste 30 mins to the end of the cook time and add more of the mix if needed.
So what do you think?