Mississippi Chicken Recipe
Mississippi Chicken is a very popular recipe in the area where I live, and for good reason. It is super simple, super flavorful, and super versatile. I don’t even know if I should call my version Mississippi chicken, because I’ve taken the liberty to make a few changes to suit my family.
If you’ve never had Mississippi Chicken, you’re in for a treat. It’s probably one of the most simple recipes you can ever make, and it has a ton of flavor. It is a go to recipe for me on super busy days when I know I won’t have time to spend in the kitchen.
First of all, you just take a couple pounds of boneless chicken breasts and put them in the slow cooker. You can also substitute chicken thighs, or a roast, or probably any kind of meat you have on hand. Like I said, this recipe is super flexible!
Alright, here in the second step is where I already stray from the original. The standard recipe calls for a pack of au jus gravy mix, but the first time I made this recipe I accidentally bought brown gravy mix instead. I decided I loved it with the brown gravy, so I’ve never even made it with the au jus mix. I’m sure it’s great either way, so just use what you have on hand or what you prefer.
You just dump that gravy mix on top of your chicken, or beef, or whatever you decided to use, along with a pack of ranch seasoning. I have ranch seasoning in a shaker style bottle so I just dump a couple of tablespoons in there. You add a stick of butter(I know, I neve said this recipe was healthy…), and then here we go again with the customization.
The original recipe uses a jar of pepperoncini peppers with their juice, but my family cannot stand the sight or taste of a pepper. I know, it’s a pain. I always keep a jar of banana peppers in the fridge for myself for salads and sandwiches, and the recipe just isn’t the same without that tang from the pepper juice. So I just dump about half a jar of the banana pepper juice in the slow cooker and I don’t tell anyone in my family it’s in there. You do what works for your family here!
And now is when the magic happens. You just turn that slow cooker on low for 3-4 hours and let it do the work. The gravy mix, ranch seasoning, butter and pepper juice magically turn in to this amazing sauce without adding any other liquid. Just get two forks and shred the meat and you’re ready to eat!
At this point you can also turn your slow cooker to the warm setting, which is the beauty of this recipe to me. On busy nights when we are all coming and going at different times, I can get this ready, set it to warm, and everyone can eat in different shifts and still have a warm, delicious meal!
You can serve this a ton of different ways. We usually eat ours on buns or rolls, but you can also serve it over rice or mashed potatoes. If you are watching your carbs you can also just eat it plain with a side of veggies. It’s delicious any way you serve it!
Mississippi Chicken
Equipment
- Slow Cooker
Ingredients
- 2 lb boneless chicken breasts
- 1 packet brown gravy or au jus mix
- 1 packet Ranch seasoning
- 1 stick butter
- 1/2 jar juice from banana peppers use your choice of type and mount of peppers/juice
Instructions
- Add chicken breasts to a slow cooker.
- Top with gravy mix, ranch seasoning, butter and pepper juice.
- Cook on low 3-4 hours.
- Shred chicken using two forks.
- Serve on buns or rolls, over rice or mashed potatoes, or on its own.