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–+ servings

Mississippi chicken

Mississippi chicken is a mouth-watering, flavor-packed dish that has taken the culinary world by storm. This irresistible combination of succulent chicken, tangy ranch dressing, savory au jus mix, and a kick of pepperoncini peppers is a true crowd-pleaser.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 4 hours
Course Main Course
Cuisine American
Servings 6
Calories 258 kcal

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

  1. Shredding the chicken is optional. You can serve the chicken breasts whole and shred the leftovers and use in salads, sandwiches, wraps or quesadillas.
  2. 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.
  3. 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.

Nutrition

Calories: 258kcalCarbohydrates: 8gProtein: 17gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 89mgSodium: 473mgPotassium: 374mgFiber: 1gSugar: 3gVitamin A: 494IUVitamin C: 4mgCalcium: 24mgIron: 1mg
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