Let Me Tell You About My Mississippi Chicken Fixation
Alright, so imagine it’s one of those grey Tuesdays where you just can’t muster the energy to peel yourself off the sofa, but everyone expects dinner, again. Mississippi Chicken is my secret weapon on those nights. Really, more than a recipe; it’s like a culinary warm hug. The first time I made it, I didn’t even have all the right stuff (no shame, right?) but the family still scarfed it down with the sorta joy reserved for pizza night. And honestly, now it’s in the regular rotation—nobody here even complains about chicken anymore, which, if you know my lot, is saying something. I once tried to make it as a surprise for my neighbor’s potluck and forgot the pepperoncini—never lived that one down. Anyway, here’s my not-so-fancy (but fantastic) take.
Why I Keep Coming Back to This Dish
I make this when I just can’t be bothered with a lot of steps (or measuring, when I’m honest). My family goes absolutely bonkers for it—especially since the house smells amazing as soon as it starts cooking. Oh, and you can eat it with literally anything: on rice, mashed potatoes, or sometimes just scooped onto a hunk of bread. Admittedly, I used to dread recipes that asked for packets ’cause I could never find the specific brands, but it turns out it’s super flexible (and who has time to argue with that). Also, if you ever need a meal that basically makes itself—this is it; just toss it in and forget about it until dinner.
The Ingredients (With a Few Swap Suggestions)
- About 1.5 kg (or 3 lbs) boneless skinless chicken breasts or thighs (I’ve used a mix when I run short—thighs honestly give more flavor but use whatever’s on sale)
- 1 packet ranch dressing mix (My grandmother insisted on Hidden Valley, but the Aldi brand works for me when I’m not feeling fancy)
- 1 packet au jus gravy mix (Can’t find it? Onion soup mix does the trick in a pinch. I’ve even used brown gravy mix once, tasted just fine)
- Half a cup (or a good handful) of unsalted butter slices (Sometimes I cut back a bit if I’m watching the calories, but this is one dish where the butter matters!)
- 5-8 pepperoncini peppers (Or more. Or less. I’ve used banana peppers once when I was out & it didn’t destroy the dish)
- Optional: a splash of the pepperoncini juice—gives it a bit of zip
How I Actually Make Mississippi Chicken
- Throw the chicken in your slow cooker. Couldn’t be simpler. Don’t even bother greasing it (I stopped ages ago and nothing bad happened).
- Sprinkle over the ranch and au jus mixes. No need for perfection—just rain them down like you mean it.
- Place butter slices right on top. Try not to think about the calories at this stage. Or do. Up to you.
- Toss in those pepperoncinis. Sometimes I add a bit of juice but, honestly, it’s not make or break.
- Pop the lid on, cook low and slow for about 5-6 hours. If you’re like me and always forget to start early, high for 3ish hours does the trick; just check it doesn’t get dry.
- When it looks melt-apart tender, shred it right in the pot with two forks. This is where I usually sneak a bite (or two, don’t judge).
I sometimes add a spoon of the cooking juices back in… makes it even better. - Don’t worry if the sauce looks kinda weird—once you shred and mix it, everything comes together. Honest.
Some Notes (Straight from My Many Attempts)
- This tastes even better the next day—if you happen to have leftovers, which I rarely do because my teenage son has hollow legs.
- I tried using frozen chicken once. Took way longer, but it still worked! Probably better to thaw if you can, though.
- Every now and then I use less butter, tell myself I’m being virtuous, but then it’s not quite as rich. Your call.
- Don’t panic about the fat on top—just stir it in, it actually makes it tastier. Or, spoon off the excess if you like (my friend Claire does this, though I don’t bother).
If You Want to Tinker—Variations I’ve Tried (and One Miss)
- Once I swapped in pork shoulder for chicken—worked like a charm, kinda more like a pulled pork vibe.
- Tossed in some baby carrots and potatoes under the chicken for a one-pot meal (helpful if you can’t be bothered with sides).
- Tried using Greek yogurt in place of some of the butter—came out weirdly tangy. Wouldn’t repeat, but maybe you’re braver than I am?
- Oh, tried it once in my Instant Pot, too. Cooked for 25 minutes on high pressure, natural release—good but not as deep-flavored as slow cooker, to be honest.
Do You Actually Need a Slow Cooker? (Not Always!)
I always say use what you’ve got. I love my slow cooker, but if you don’t have one—or yours is crammed in a cupboard under twenty pans—a Dutch oven in the oven at low heat (150°C, about 300°F) covered, works great. You do have to check on it a bit more (and clean-up’s not quite as easy), but hey, can’t have it all.
Storing Mississippi Chicken (If Any Survives)
Pop leftovers (if you somehow have them) in a sealed tub in the fridge. Good for up to three days, but honestly, in my house, it never lasts more than a day. Reheats well in the microwave or back in a pan with a splash of water to loosen it up. I think it tastes better the next day, but that’s just me.
What To Serve This With (`Round Here at Least)
Okay, so around my table, this usually gets spooned onto a pillow of creamy mashed potatoes. My youngest swears by it on leftover dinner rolls, almost like a sloppy joe. Noodles work too—egg noodles especially. Sometimes I’ll toss whatever green veg I find lurking in the fridge onto the plate; balance, right? For a full-on Southern experience, throw in some biscuits. Or just eat it cold out of the fridge; no one’s judging here.
Lessons from My Mistakes (Aka Pro Tips I Wish I Knew Sooner)
- Don’t try to rush it on the highest setting; I did once and the chicken went rubbery—yuck. Slow and steady really does win here.
- If you forget the butter (yes, I did), add a glug of olive oil for a bit of fat—worked out okay in a pinch but not quite the same richness.
- Actually, I find it works better if you don’t peek or stir partway through. Just let it do its thing. Hard as that is, especially if you’re nosy (like me).
Your Questions, Answered (Some I Get All the Time!)
- Can I use chicken thighs instead of breasts? Yep, absolutely. Actually, I think thighs are juicier—use what you’ve got.
- Is this spicy? My kids hate heat. Pepperoncinis are more tangy than spicy, but you can always add less. Or more, if you’re brave. One friend skips them entirely—still good.
- Can I freeze it? Sure can! Just pop portions in freezer bags (squeeze out air) and freeze up to two months. Thaws well, though sometimes I add a splash of broth when reheating.
- Can I add cheese? Ha! You totally can. I’ve stirred in cream cheese at the end (hello, richness), or just top with shredded cheddar when serving.
- For a deep dive into different ranch packet brands, check out this review on Serious Eats (I found some surprising results there!). And if you want side dish ideas, Southern Living has loads to choose from.
Last Thing—A Quick Tangent
Completely unrelated, but has anyone else noticed how shopping for butter lately is like playing the stock market? One week it’s affordable, the next it’s through the roof. Anyway; if you find it on sale, grab a couple and stash ‘em. You’ll thank me next time Mississippi Chicken’s on the menu.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 packet ranch seasoning mix (1 ounce)
- 1 packet au jus gravy mix (1 ounce)
- 1/2 cup unsalted butter (1 stick)
- 6 pepperoncini peppers (plus 2 tablespoons of their juice)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup chicken broth
Instructions
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1Place chicken breasts evenly in the bottom of a slow cooker.
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2Sprinkle ranch seasoning mix, au jus gravy mix, black pepper, and garlic powder over the chicken.
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3Add chicken broth and pour pepperoncini juice over the chicken. Top with whole pepperoncini peppers.
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4Place butter on top of the chicken and cover the slow cooker with the lid.
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5Cook on low for 4 hours or until chicken is tender and easily shreddable.
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6Shred the chicken inside the slow cooker, stir to combine with the juices, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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