Easy Mississippi Chicken
This Mississippi Chicken is a juicy family favorite! Let it slow cook for hours in the Crock Pot or bring it stovetop-to-table in just 35 minutes for the perfect versatile dinner.
After spending years cooking two of my most popular recipes, Mississippi Pot Roast and Crockpot Ranch Chicken, a million times, I was inspired to mix the two for the best Mississippi Chicken you will ever have! Enjoy the perfect amount of zesty ranch and tangy pepperoncini flavor in this easy recipe that can be cooked on the stovetop or in the slow cooker. Never worry about dry, flavorless chicken again because I’ve found the secret to getting super juicy meat every time!
Why you will love this recipe:
- Super easy – Beginner cooks will have no trouble with this recipe! Also, whether you make it on the stovetop or in a slow cooker, you will only have one pot to clean. The recipe involves only 5 common ingredients, so there’s no difficult grocery shopping needed. There’s also no chopping or prep work!
- Extremely Versatile – You can have this ready in 35 minutes, or you can have it cook over several hours while you work on other things. It can be frozen and reheats easily, so it’s perfect for meal prep. There are also tons of ways to enjoy it, so you won’t get tired of it!
- Works for diets, budgets, and allergies – This recipe is simple and uses fairly inexpensive ingredients! It’s naturally gluten-free, low-carb, high-protein, and free of common allergies like nuts, eggs, and wheat. If you use plant-based butter and a vegan ranch seasoning, it becomes dairy-free, too.
Ingredients for Mississippi Chicken
Here is a quick overview of what you will need for this Mississippi Chicken recipe. For exact measurements, scroll down to the printable recipe card.
- Chicken – I used boneless, skinless chicken breasts, but you could use thighs or tenderloins if you prefer.
- Olive oil – Feel free to use another neutral cooking oil if you like.
- Dry Ranch Seasoning, Pepperoncini Peppers (+ the brine from the jar), and Butter – These are the flavor makers that give it that classic “Mississippi” flavor! Make sure to use the dry ranch seasoning mix, not the liquid dressing itself (feel free to use homemade ranch seasoning!)
How to Make Mississippi Chicken
This versatile chicken recipe can be made on the stovetop or in a crockpot slow cooker! Here is a quick step-by-step guide so you know it will turn out perfectly.
Season and sear the chicken breasts
Start by patting your chicken breasts dry, then sprinkling each side with some of the ranch seasoning. Reserve the rest of the seasoning for later. Place the dutch oven on the stove over medium heat, then add in your oil. Once it’s nice and hot, sear the chicken on each side for 2-3 minutes or until golden brown.
Simmer chicken and peppers in brine and butter
Once both sides of the chicken are golden brown, sprinkle the rest of the ranch seasoning over the chicken and pour in your peppers, brine, and butter. Cover with a lid and reduce the heat to low. Allow the chicken to simmer for 25-30 minutes. Regularly check to make sure there is still a good amount of moisture and add 1/4 cup of liquid if needed (broth or water will work).
When the chicken is cooked through (165 degrees F as measured by a meat thermometer), remove the pot from the heat and allow it to cool for 10 minutes. Shred the meat with forks and toss back into the sauce to coat.
How to make Crockpot Mississippi Chicken
If you have more time, you can let the slow cooker do all the work for you! Simply add your chicken to a 4-6 quart slow cooker, then sprinkle with the seasoning, peppers, brine, and butter. Place the lid on top and cook on low for 8 hours or high up to 4 hours. When the chicken has cooked through, transfer it to a cutting board and allow it to rest for 10 minutes before shredding with forks. Return it to the slow cooker and mix back into the sauce.
Important Slow Cooker Note:
Not all slow cookers are created equal! I have one that simmers gently on low and another that actually boils. If yours runs on the hotter side, you’ll want to shorten the cooking time a bit to avoid overcooking the chicken.
What to serve with Mississippi Chicken
This juicy chicken is great on rice, with roasted vegetables, or as a sandwich on a bun! It would be great in tortillas with slaw or in a pita with lettuce and tomatoes. With such a wide range of uses, you can enjoy it multiple times a month without ever getting tired of it!
Ways to use shredded chicken:
- Serve on these jalapeno cheddar cornbread waffles (or chaffles if you’re low-carb) for an open-face sandwich.
- Stuff it into baked potatoes (this is a delicious option for a potato bar!) or chaffle bowls.
- Use it to make loaded mashed potato or cauliflower bowls.
- Stir it into mac and cheese or cheesy cauliflower casserole for more protein.
Storage and Reheating Instructions
Allow the chicken to cool completely, then store in an airtight container in the fridge. It should last up to 4 days, but you could freeze it for up to 6 months! To reheat, simply microwave in 1-minute increments at 50% power, stirring between blasts.
Tips and Variations
- If you plan to cook it for the full 8 hours or are meal prepping this to freeze, you may want to use boneless, skinless chicken thighs instead of breasts. Leaner cuts dry out quicker, so opting for dark meat can help ensure it stays juicy no matter what.
- Need to cook your crockpot Mississippi chicken even longer but don’t want it to dry out? Try using bone-in chicken quarters instead! These can withstand much longer cooking times without drying out, but you will have to discard the bones when shredding the meat.
- Have a picky eater in the house? You can remove the pepperoncinis after cooking if you would like! The chicken will still have the amazing flavor.
- Some Mississippi Chicken recipes call for adding a packet of au jus gravy mix. We do not include this as we are a gluten-free household, and we didn’t think the dish lacked any flavor. Feel free to add a packet if you want, but be careful if you need to limit your sodium.
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Get the Recipe: Mississippi Chicken Recipe
Ingredients
- 2 tablespoons olive oil
- 1.5 – 2 pounds chicken breast
- 1 1-ounce package dry ranch dressing seasoning, or 2 tablespoons homemade
- 8 ounce jar pepperoncini peppers + 1/4 cup brine
- 4 tablespoons butter
Equipment
Instructions
Stove Top Directions
- Lightly sprinkle each side of the chicken with the ranch. (reserve the rest)
- Heat the oil in a dutch oven over medium heat. Sear the chicken on each side 2-3 minutes until golden brown.
- Sprinkle the remaining ranch seasoning over the chicken. Top with the peppers and brine. Add the butter.
- Cover and reduce the heat to low and allow the chicken to simmer for 25-30 minutes. CHECK REGULARLY and add 1/4 cup of liquid if needed (broth or water).
- When the chicken has cooked through remove from heat and allow to cool 10 minutes. Shred with forks and toss in the sauce.
Slow Cooker Directions
- Add the chicken to the base of a 4-6 quart slow cooker.
- Sprinkle with ranch seasoning, top with peppers, brine and butter.
- Cover and cook on low up to 8 hours or on low up to 4.
- When the chicken has cooked through remove from heat and allow to cool 10 minutes. Shred with forks and toss in the sauce.
