Slow-Cooker Mississippi Chicken

by

The Recipe: Slow-Cooker Mississippi Chicken

  • Prep time: 5 minutes

  • Cook time: 4 hours (High) or 6–8 hours (Low)

  • Servings: 6

Ingredients

  • Chicken: 2 lbs boneless, skinless chicken breasts (or thighs for extra moisture).

  • Ranch Seasoning: 1 packet (1 oz) Hidden Valley or similar.

  • Au Jus Gravy Mix: 1 packet (1 oz).

  • Butter: ½ cup (1 stick) unsalted butter, sliced into pats.

  • Pepperoncini: 6–8 whole jarred peppers, plus 2 tbsp of the brine from the jar.

Instructions

  1. Layer: Place the chicken breasts in a single layer at the bottom of your slow cooker.

  2. Season: Sprinkle the ranch seasoning and the au jus mix evenly over the chicken. Do not add water!

  3. Toppings: Place the butter pats on top of the seasoned chicken and scatter the pepperoncini peppers around. Pour the 2 tbsp of brine over everything.

  4. Cook: Cover and cook on Low for 6–8 hours or High for 4 hours.

  5. Shred: Once the chicken is tender enough to fall apart, use two forks to shred it directly in the pot, letting it soak up all those juices.

  6. Serve: Serve hot over mashed potatoes, rice, or on toasted brioche buns.

Notes & Pro-Tips

  • Salt Warning: Both the ranch and au jus packets contain significant sodium. I recommend using unsalted butter to keep the salt levels from becoming overwhelming.

  • The “Kick”: If you love spice, slice the pepperoncinis before adding them. If you prefer it mild, leave them whole; they provide a tangy aroma without much heat.

  • Thickening: If the sauce is too thin after shredding, whisk 1 tbsp of cornstarch with 1 tbsp of cold water, stir it in, and cook on high for another 15 minutes.

Nutritional Info (Per Serving)

Approximate values based on chicken breast.

Nutrient Amount
Calories 340 kcal
Protein 32g
Total Fat 22g
Carbohydrates 4g
Sodium 890mg

Benefits

  • Low Carb/Keto Friendly: Naturally low in sugar and carbs, making it a favorite for keto diets when served with cauliflower mash.

  • High Protein: A massive dose of lean protein from the chicken.

  • Minimal Effort: Requires zero searing or chopping—perfect for busy weekdays.

Q&A

Q: Can I make this in an Instant Pot?

A: Yes! Add ½ cup of chicken broth (to prevent the “Burn” notice), then cook on high pressure for 15 minutes with a natural release.

Q: Is it spicy?

A: Not really. The peppers provide a “vinegary” tang rather than a “chili” heat. It’s very kid-friendly if you leave the peppers whole.

Q: Can I use frozen chicken?

A: Technically yes, but it will release more water, which can dilute the flavor of the gravy. It’s best to thaw first.

Leave a Comment