Mississippi Chicken
The ultimate comfort food, Mississippi Chicken is a rich and flavorful dish that delights the senses. Tender chicken simmered with savory au jus and zesty ranch seasoning creates an easy weeknight dinner everybody will love. Serve it over mashed potatoes or as a sandwich filling for a satisfying meal!
Equipment
- Slow Cooker
Ingredients
- 2 pounds chicken breasts boneless and skinless
- 1 11-ounce packet au jus mix
- 1 11-ounce packet ranch seasoning
- 2 tablespoons butter sliced into pats
- 6 pepperoncini peppers or sliced banana peppers
Instructions
- Start by placing the boneless and skinless chicken breasts in the slow cooker. Make sure they’re evenly spread out for consistent cooking.
- Next, sprinkle the au jus mix over the chicken. This is where the magic begins, as it will infuse the meat with rich flavors as it cooks.
- Now, add the ranch seasoning. This brings a creamy, herbaceous note to the dish that pairs perfectly with the savory au jus.
- Place the pats of butter on top of the mixture. As it melts during cooking, it will soak into the chicken, creating a luscious sauce.
- Finally, top everything with the pepperoncini peppers. These will add a delightful tang and a hint of spice that enhances the overall flavor profile.
- Cover the slow cooker and set it to LOW for 3 hours. If you’re short on time, you can also cook it on HIGH for between 1.5 and 2 hours.
- While the chicken cooks, it’s a good idea to check for doneness. Use a meat thermometer to ensure the internal temperature reaches 165°F or 74°C.
- Once the chicken is done, let it rest for about 5 minutes. This resting period allows the juices to redistribute, keeping the meat moist.
- Using a hand mixer, two forks, or your hands, shred the chicken while it’s still warm. This makes it ready to serve over your choice of mashed potatoes, pasta, or rice.
- For a delicious sandwich option, serve the shredded chicken on rolls or toasted buns. Consider adding a slice of provolone cheese for an extra layer of flavor.
Notes
- Boneless, skinless chicken thighs: can be used in this recipe too. Remove any excess fat from the meat.
- Omit the butter: if you use dark meat chicken since the broth will be fattier already.
- Substitutions: Instead of au jus, use dry onion soup mix or a beef bouillon cube plus a ½ teaspoon of onion powder.
- Spicy option: For a spicier kick, try using a hotter variety of pickled peppers instead.
- Storage: Store in an airtight container in the fridge for up to three days, or in the freezer for up to 3 months.