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Featured image of delicious, slow-cooked Mississippi Chicken.

Easy Mississippi Chicken

Mississippi Chicken is a simple yet incredibly flavorful dish made in a slow cooker. It combines chicken, ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers for a tangy, savory, and addictive result.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 pounds bone-in, skin-on chicken thighs

Equipment

  • Slow cooker (6-quart or larger)
  • Measuring cups
  • Measuring spoons
  • fork

Method
 

  1. Pat the chicken dry with paper towels.
  2. Place the chicken in the bottom of the slow cooker.
  3. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.
  4. Distribute the butter pats over the chicken.
  5. Add about half of the pepperoncini peppers from the jar, along with a 1/4 cup of the pepperoncini brine. Reserve the remaining peppers for serving.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it is easily shredded with a fork and the internal temperature reaches 165°F (74°C).
  7. Shred the chicken directly in the slow cooker using two forks.
  8. Stir the shredded chicken into the sauce to coat it evenly.
  9. Serve over mashed potatoes, rice, or on buns as sliders. Top with additional pepperoncini peppers, if desired.

Notes

For best results, use bone-in, skin-on chicken thighs. If using chicken breasts, reduce cooking time and monitor closely to prevent drying out. Adjust the amount of au jus gravy mix based on salt content of the brand used. Taste the sauce during cooking and adjust seasoning as needed. Store leftovers in an airtight container in the refrigerator for up to 3 days.