What exactly is Mississippi Chicken?

Mississippi Chicken is a slow-cooked chicken dish inspired by the classic Southern Mississippi Pot Roast but made with chicken instead of beef. It combines simple pantry staples — like ranch seasoning, au jus or gravy mix, butter, and pepperoncini — to create a tangy, savory, melt-in-your-mouth shredded chicken. It’s known for its easy ‘dump and go’ prep, making it a favorite for busy weeknight dinners.

Can I use chicken thighs instead of chicken breasts?

Yes — boneless, skinless chicken thighs work well and often stay juicier than chicken breasts, especially with longer cooking times. If using thighs, you might want to reduce the butter a little, since thigh meat tends to hold more fat on its own.

How long should I cook Mississippi Chicken in a slow cooker or Instant Pot?

For a slow cooker: cook on low for 6–8 hours or on high for about 4 hours, until the chicken is tender and shreds easily. If using an Instant Pot or pressure cooker, you can often have it done in roughly 10–12 minutes under high pressure (plus natural release time), though texture and timing may vary.

Is Mississippi Chicken suitable for low-carb or keto diets?

Yes — the traditional recipe is naturally low in carbohydrates because it uses minimal carbs and avoids sugars. Served over cauliflower rice, mashed cauliflower, or greens instead of starchy sides, it makes a tasty low-carb or keto-friendly meal option.

How should I store, freeze, and reheat leftovers?

Store leftover chicken in the fridge in an airtight container for up to 3–4 days. For longer storage, freeze it (ideally portioned) for up to 3 months. When reheating, warm gently in a skillet or microwave and add a splash of broth or water if the sauce has thickened or dried out.

Mississippi Chicken – Ultimate Easy Recipe With Bold, Amazing Flavor

Description

A tender, flavorful slow-cooked chicken dish made with ranch seasoning, au jus, butter, and pepperoncini for a rich, tangy, comforting meal.

Ingredients

Chicken breast, boneless: 2 pounds
Unsalted butter: 4 tablespoons
Ranch seasoning mix: 1 packet
Au jus or brown gravy mix: 1 packet
Pepperoncini peppers: 6 to 8 whole
Pepperoncini juice: 2 tablespoons
Black pepper: 1/2 teaspoon
Garlic powder: 1/2 teaspoon
Low-sodium chicken broth (optional): 1/3 cup

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Instructions

Place chicken breasts into the slow cooker in a single layer.
Sprinkle ranch seasoning and au jus mix evenly over the chicken.
Add butter cubes on top and place pepperoncini around the chicken.
Pour in optional chicken broth for extra sauce.
Cook on low for 6–7 hours or high for 4 hours.
Shred the chicken directly in the slow cooker and mix with the juices.
Let shredded chicken rest in the sauce for several minutes before serving.

Notes

Use chicken thighs for extra tenderness if preferred.
Adjust pepperoncini amount for more or less heat.
Reduce sodium by using low-sodium broth or homemade seasoning blends.
Add a splash of broth when reheating to keep chicken moist.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 1
Sodium: 940
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 3
Fiber: 0
Protein: 34
Cholesterol: 115