Mississippi Chicken – Slow Cooker

This slow cooker Mississippi Chicken is an easy, flavor-packed meal that requires minimal effort. With just six ingredients, you get tender, juicy chicken with a rich, savory gravy. Serve it over mashed potatoes or rice for a comforting dinner. I love this recipe – it’s the perfect combination of easy and tasty!

Boneless, skinless chicken breasts work great for this recipe, but you can also use chicken thighs or leg quarters. If using skin-on cuts, remove the skin to avoid excess grease since there’s already plenty of butter in the dish.

This is a terrific dump-and-go recipe. Just watch the sodium! Use unsalted butter and a low-sodium chicken gravy packet, otherwise that salt will sneak up you and make it too salty!

You can also tweak the spice level. Pepperoncinis have a bit of heat to them, so if you like that, add a few more. Chop them up and serve them with the chicken for even more flavor.

Ingredients

• Chicken breast – Use boneless and skinless chicken breasts. I usually buy them with the bone on – they’re cheaper that way. Then I cut the breasts from the bone and freeze the bones for my next batch of broth.
• Yellow onion – I cook with yellow (aka brown) onions but you could also use a sweet onion.
• Chicken gravy mix – Any brand will do. Look for low-sodium.
• Powdered ranch dressing mix – Any brand will do.
• Pepperoncini peppers – Plus 1/3 cup pickling liquid.
• Unsalted butter – I almost always cook with salted butter, but this is one time you want unsalted. Your chicken will just be too salty if you use salted butter. Trust me, I’ve tried it both with salted and unsalted butter.

How To Make Mississippi Chicken – Slow Cooker

1. Arrange the chicken in a single layer at the bottom of a 5- or 6-quart slow cooker.
2. Evenly sprinkle the chopped onion, gravy mix, and ranch dressing powder over the chicken.
3. Add the Pepperoncini peppers and drizzle in the pickling liquid.
4. Cut the butter into small pieces and distribute them across the top of the chicken.
5. Cover and cook on high for 2 hours or on low for 4 hours until the chicken is very tender.
6. Use tongs or a slotted spoon to transfer the chicken to a cutting board. Shred it with two forks or a meat shredder.
7. Return the shredded chicken to the slow cooker, mixing it into the sauce.
8. Taste and adjust seasoning with salt and pepper if needed. Serve over mashed potatoes, rice, or on a sandwich.

Step-By-Step Process

Chef Jenn’s Tips

• Swap chicken breasts for boneless, skinless thighs for extra juiciness.
• Add more pickling liquid if you like a bolder tangy flavor.
• Use a hand mixer to shred the chicken quickly, just watch you don’t pulverise the chicken.
• Double the batch and freeze portions with the sauce for an easy future meal.

Recommended

Make It A Meal

Mississippi Chicken pairs well with mashed potatoes, rice, or as a sandwich filling. Serve with roasted vegetables, a fresh green salad, or cornbread to round out the meal.

Storage

Keep leftovers in an airtight container in the fridge for up to 4 days. Try using the leftovers for an open-faced sandwich with fries. Reheat in the microwave or on the stovetop with a splash of water or broth to keep it from drying out. For longer storage, freeze cooled chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.