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With only 5 ingredients, this Mississippi Chicken recipe is perfect for busy weeknights. Load the slow cooker in the morning, turn it on, then come home to a tender and flavorful chicken dinner.
Why You’ll Love This Mississippi Chicken Recipe
- One pot. No chopping, browning, or other prep steps mean you only have to use one pot to make this recipe from start-to-finish.
- Comfort Food Flavor. With familiar flavors of ranch and onion soup, this chicken recipe has comfort food flavor the whole family will love.
- Super simple. Just add all the ingredients together, set your slow cooker, and come home to an amazing dinner. The prep work is less than 5 minutes!
What Is Mississippi Chicken?
Mississippi Chicken is based on the famous dish, Mississippi Pot Roast. According to the New York Times, Robin Chapman set out to make a less “spicy” version of her aunt’s pot roast. Her aunt’s recipe called for a packet of Italian seasoning. Ms. Chapman swapped it out for ranch, added some dry gravy, and a few pepperoncini. She made it for a friend, who included it in a church cookbook.
Only 5 Ingredients
Below is a list of the ingredients you’ll need to make this casserole. Scroll down to the recipe card for full amounts and instructions.
- Chicken thighs– An affordable and flavorful cut of chicken, chicken thighs often stay more moist than breasts when slow cooking. If you have chicken breasts, those will work just fine, too.
- Ranch mix packet + onion soup mix packets– Instant flavor, just tear and pour.
- Pepperoncini – Adds a tangy, sweet, vinegary flavor. Pepperoncini are a type of sweet pepper, which are pickled for a sweet, mildly spicy, and tangy flavor.
- Unsalted butter – You can use salted butter, too, if that’s what you have on hand but your finished dish will have more sodium in that case.
How to Make Mississippi Chicken
To make this recipe you’ll simply need to grab your slow cooker and load the ingredients in.
- Load the crockpot. Add the chicken, ranch mix, onion soup mix, and pepperoncini (plus juices) to the basin of a crockpot. Give everything a stir and arrange the slices of butter over the chicken.
- Cook. Cook on low for 7 hours or on high for 4 hours.
- Shred. Shred the chicken inside the crockpot. Use two forks to pull the meat apart.
- Serve. Serve warm over cooked white rice or mashed potatoes.
Tips & FAQs
Some final tips to keep in mind when making this dish:
- Can I use frozen chicken? It is not safe to use frozen chicken in your slow cooker. However, you can use chicken that has been frozen and then fully thawed.
- Want to make this in an Instant Pot? Add everything to your Instant Pot, then hit the poultry button. This will cook the recipe at HIGH pressure for 15 minutes. Let the Instant Pot do a natural release (that means wait until the pressure gauge has gone down without your venting the Instant Pot). Shred the chicken and serve.
What Goes With Mississippi Chicken?
We love serving this recipe with mashed potatoes or fluffy rice. If you want to add some sides, try serving it with roasted broccoli, roasted delicata squash, or roasted asparagus. You may even want to serve it with these cathead biscuits or these buttermilk biscuits to help soak up all the flavorful sauce.
How to Store and Reheat Leftovers
If you have extras, here’s how to store and reheat:
- Refrigerate. If you have leftover Mississippi Chicken, place the leftovers in an airtight storage container and put it in the refrigerator within two hours of turning the slow cooker off. Use all the leftovers within four days.
- Reheating. Reheat single servings in the microwave or larger amounts on the stovetop. Just be sure the reheated chicken reaches 165F and is hot throughout.
- Freezing. This meal freezes well. Transfer extras to an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge, then reheat as outlined above.
More Chicken Recipes to Try
- Chicken Alfredo Lasagna
- Empress Chicken
- Chicken Rollatini
- Million Dollar Chicken
- Chicken Stuffing Casserole
Slow Cooker Mississippi Chicken
Ingredients
- 2 ½ pounds chicken thighs
- 1 ounce ranch mix packet, from one packet
- 1 ounce onion soup mix packet, from one packet
- 16 oz pepperoncini, from one jar, juices included
- 4 tablespoons unsalted butter, sliced
Instructions
- Load the slow cooker. Add the chicken, ranch mix, onion soup mix, and pepperoncini (plus juices) to the basin of a crockpot. Give everything a stir and arrange the slices of butter over the chicken.
- Cook. Cook on low for 7 hours or on high for 4 hours.
- Shred. Shred the chicken inside the crockpot. Use two forks to pull the meat apart.
- Serve. Serve warm over cooked white rice or with mashed potatoes.
This is an excellent chicken recipe. It is so versatile and easy to make. I show my sister how to use her instapot with it while visiting in Tennessee. We served it to our cousins that came from Georgia to visit. It was a huge hit.
So glad to hear you and your family enjoyed this recipe! Thank you for giving it a try and for coming back to let me know how it turned out. Love that you made it in the InstantPot. 🙂
Think the recipes are really easy to make…very tasty
Happy to hear you are enjoying the recipes I’m sharing!
Love your recipes. I use Pepperoncini rings rather than the whole ones. They melt smoothly into the mixture and disperse better. I also increase the amount of liquid for more tang. I had seen this recipe using a roast instead of chicken. Thank you for sharing this great recipe. It’s a keeper!
Those are all great ideas, thank you for sharing. That’s one of the best things about cooking, you can take a recipe and add a bit of this, subtract a bit of that, until you have a dish that suits your tastebuds. I’m glad you are enjoying the recipes!