Mississippi Chicken
62 Comments Mar 14, 2024
Updated May 28, 2025
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This Mississippi Chicken is a spin-off of the infamous Mississippi Pot Roast recipe which combines tangy peppers, butter and more for a very unique meal.
This has been our go-to dinner when we need something easy but still full of flavor (my daughter especially loves it!). The chicken turns out very moist with a buttery, tangy kick thanks to a handful of pantry staples. If you love Mississippi-style pot roast or pork, this chicken version will hit the spot.
What you’ll Need
- Chicken Breasts – Boneless and skinless make it easy to cook and shred. Chicken thighs work too if that’s what you have.
- Ranch Seasoning – Grab a packet of Hidden Valley or any ranch mix (dressing or dip style both work great).
- Chicken Gravy Mix – One packet adds savory flavor and helps create that delicious sauce.
- Butter – A few slices of unsalted butter melt right into the chicken—rich but not greasy.
- Pepperoncini Peppers + Juice – Use the jarred kind and don’t forget a splash of the tangy juice—it brings the whole dish to life!
- A Large Slow Cooker
How to Make Mississippi Chicken
Everything goes right into the slow cooker. Layer the ingredients and let the slow heat do the work. After a few hours, the chicken becomes melt-in-your-mouth tender and soaks up all that vinegary, butter flavor. It’s an effortless dinner that’s a family pleaser. Find the full recipe in the recipe card below the images.
Cook’s Tips
Not a fan of pepper flavor? The vinegar from the peppers is key to this recipe’s taste, so it can’t be swapped. If you’re unsure, try my Dill Pickle Chicken instead.
Au Jus can be used instead of chicken gravy mix, but the color will be more brown and the gravy will be thinner.
If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of water and add it to the slow cooker during the last 30 minutes of cooking. This will help thicken the sauce.
My Serving Suggestions
However you serve this chicken, you will love it! Here is how my family enjoys it:
Easily make delicious sandwiches by putting a nice helping of shredded chicken onto toasted crusty bread. Top with provolone cheese and melt under the broiler for a gooey finish.
Spoon the tender chicken over creamy mashed potatoes and drizzle some of the flavorful cooking juices for added richness. Steamed white rice is another great option, for it counteracts the saltiness of the recipe.
You can also serve this tangy buttery chicken over egg noodles – also a great idea for leftovers!
Reader Serving Idea: Shred it and use it for tacos with white corn tortillas. SO flavorful and SO good. Great with pickled veggies and Monterey cheese
Featured Comment
My husband and I can’t get enough of this delicious recipe. We LOVE to shred it and use it for tacos w/white corn tortillas. SO flavorful and SO good. Great with pickled veggies and Monterey cheese
– Megan
Mississippi Chicken Recipe
How to Video
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 1 oz. packet ranch dressing mix
- .87 oz. packet chicken gravy mix
- ½ cup unsalted butter, sliced
- ¼ Cup pepperoncini juice
- 10-12 pepperoncini peppers
Instructions
- Place the chicken breast in the slow cooker.
- Sprinkle on the ranch dressing mix and chicken gravy mix over the chicken.
- Add the sliced butter on top of the chicken.
- Pour the pepperoncini juice around the chicken.
- Place the pepperoncini peppers on and around the chicken.
- Cover the slow cooker and cook on LOW heat for 6-8 hours or HIGH heat for 4 hours, until the chicken is tender and fully cooked.
- Once cooked, use two forks to shred the chicken into bite-sized pieces.
- Serve the shredded chicken with the flavorful sauce from the slow cooker. Enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More slow cooker chicken recipes:
Crack Chicken and Slow Cooker Marry Me Chicken are both creamy, flavorful dishes that turn everyday ingredients into something special.
For a sweet and savory twist, Root Beer Chicken slow cooks in soda and BBQ sauce for a unique glaze.
Slow Cooker Chicken Marsala and Crockpot Chicken Thighs are both simple, comforting meals with tender chicken and rich, savory flavor.
I used to have the recipe for the chicken thighs it was super easy just a few ingredients but I can’t find it anywhere.
Stellar! Just like the beef version just with chicken. I added 4 large carrots & 5 small red potatoes, all diced. Adjusted the butter to + ¼ cup, + 1oz ranch mix, and + ½ cup of pepperoncini juice. Came out perfect.
Not sure how this can be too spicy if you like pepperoncini. It’s really the only thing that will add zing to the dish.
This meal has become a family favorite
Did you change this recipe?
Yes, it has been updated and changed recently.
I’ve been making the original for a few years but never wrote it down. Will you please share what you changed? Just adding chicken gravy mix?
Yeah, that was the only change, and I believe it was chicken thighs.
I didn’t like it! Way too spicy for me and I love pepperoncinis. May havecadded too much of the liquid, IDK…
Anybody else’s juice turn out congealed after cooking?
Did you trim the fat off the chicken? Maybe that caused it.
My husband and I can’t get enough of this delicious recipe. We LOVE to shred it and use it for tacos w/white corn tortillas. SO flavorful and SO good. Great with pickled veggies and Monterey cheese
So great to hear! I love your serving idea!
This was so so good and so easy! Literally a “dump and go” recipe. The chicken just falls apart it is so tender and so tangy! Going into my regular rotation of recipes!
This was super delicious. I will make it over and over again. I added a 1/2 tablespoon of ghee and also about 2 tsp of Brown sugar to just cut the acid a little bit. And if you are wondering, is ghee good for you- YES!! It is. So this going to be a definite addition to my recipes!!
Good recipe! Made it for dinner last night. Chicken thighs were tender and juicy. Added some fresh cut carrots and small cubes of potatoes (because I love them and didn’t want to serve a separate side dish) and they were tender and flavorful just like the chicken. Also used half the pepperoni juice from the jar and one cup of organic chicken broth to keep it mild and not too spicy. Added 2 tablespoons of butter to help flavor potatoes and carrots. Very tasty!