Mississippi Chicken
A low-effort, flavorful chicken dish that cooks effortlessly, making it perfect for busy weeknights or unexpected guests.
Ingredients
Main Ingredients
- 3 pounds boneless skinless chicken breasts Thighs can also be used for a richer flavor.
- 1 packet ranch seasoning About 2 tablespoons if homemade.
- 1 packet au jus gravy mix Provides savory depth.
- 1 stick butter You can use less if desired.
- 6-10 pieces pepperoncini peppers Add a splash of the juice for tang.
Optional Add-ons
- 1 medium onion, sliced Optional, but adds flavor.
- 2 cloves garlic, minced Optional for extra flavor.
- to taste black pepper Use according to preference.
Instructions
Slow Cooker Method
- Place chicken in the slow cooker in a single layer.
- Sprinkle ranch seasoning and au jus mix evenly over the chicken.
- Add butter on top of the chicken.
- Add pepperoncini peppers around the chicken. Pour in 2 to 4 tablespoons of pepperoncini juice.
- Cook on low for 6 to 7 hours or high for 3 to 4 hours until chicken shreds easily.
- Shred the chicken inside the slow cooker and stir it into the sauce.
Instant Pot Method
- Add the chicken, seasonings, butter, and pepperoncini to the Instant Pot.
- Add about 1/2 cup of broth or water.
- Cook on high pressure for 10 to 12 minutes, then let it naturally release for 10 minutes.
- Shred and stir the chicken into the sauce.
- If the sauce is thin, leave the lid off for 10 minutes to let it simmer down.
Notes
Do not skip resting and shredding time after cooking. This allows the sauce to thicken and cling to the chicken. Leftovers may taste even better the next day. Store them in an airtight container in the fridge for up to 3-4 days or freeze for 2-3 months.