Mississippi Chicken Recipe

Rich, zesty, and savory, Mississippi Chicken is a unique and tasty twist on a comfort food classic! Tender meat smothered in delicately spiced gravy with creamy ranch dressing seasonings for an incredible flavor that's nothing short of magical.

Course dinner, Main

Cuisine American, Southern

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 221kcal

Author Imma

Ingredients

3-4 boneless, skinless chicken breasts (about 2 pounds)
1 sweet onion, sliced
3-4 cloves garlic, smashed
2 tablespoons homemade ranch seasoning
½ cup chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon chicken bouillon
1 stick unsalted butter, sliced into 8 pieces
8-10 peperoncini peppers
1 teaspoon salt
½ teaspoon black pepper, freshly ground

Instructions

Lightly grease the bottom of the slow cooker pot with cooking spray, add the sliced onion and smashed garlic to the bottom of the slow cooker, then top with the chicken breasts.
Sprinkle all dry ingredients, ranch seasoning, bouillon powder, salt, and pepper, over the chicken. Rub the spice mix on the chicken using a brush. Then add chicken broth and Worcestershire sauce.
Finally, top the chicken with the butter slices and sliced pepperoncini peppers.
Cover the slow cooker and cook on low for 5-6 hours.
When it's ready, shred the chicken using two forks. Serve with mashed potatoes, rice, or bread. Enjoy!

Notes

Shredding the chicken can be a tad tedious, wouldn't you agree? So shredding the chicken while it's as hot as you can comfortably handle (watch your fingers!) makes it go faster. Hot chicken shreds easier than cold chicken.
Using sliced peppers makes them easier to eat! Slice the pepperoncini by hand before putting them in the slow cooker. Or use sliced banana peppers instead.
If you want to turn the juices into a thicker gravy, add a little cornstarch (start with two teaspoons) mixed with an equal part of cold water and cook the juices on high with the lid on for 10 minutes. Then enjoy over mashed potatoes or rice!
You can also use boneless skinless chicken thighs for this recipe. Cut the butter in half using thighs because thighs usually have more fat.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition