There’s something so comforting about coming home to the cozy aroma of Mississippi Chicken bubbling away. The scent fills the kitchen, promising an easy, hearty dinner that feels just right after a long day. Mississippi Chicken is a popular, simple, and versatile recipe that’s perfect for meal prep and busy weeknights. It’s rich, tangy, and savory — yet uses just a handful of pantry staples. Whether you prefer your trusty slow cooker or want to speed things up in the Instant Pot, this recipe has you covered.
Table of Contents
Ingredients You’ll Need
For this easy Mississippi Chicken, you’ll need:
- 2 pounds boneless skinless chicken breasts (or thighs, trimmed)
- 1 packet au jus mix (or swap in dry onion soup mix or beef bouillon + ½ tsp onion powder)
- 1 packet ranch seasoning
- 2 tablespoons butter (skip if using dark meat)
- 6 pepperoncini peppers (or use sliced banana peppers)
This simple list keeps things easy. Feel free to adjust seasonings or substitute sliced peppers for easier eating.
How to Make Mississippi Chicken
Slow Cooker Method
Start by adding your chicken to the bottom of the slow cooker.
Next, sprinkle over the au jus mix and ranch seasoning evenly.
Then, dot the butter on top and tuck in the pepperoncini peppers.
Cover and cook on LOW for 3 hours or on HIGH for 1.5–2 hours until the chicken reaches 165°F.
After cooking, let the chicken rest for 5 minutes.
Shred it right in the pot with two forks — or your hands if you like that rustic feel!
This helps soak up all that flavor beautifully.
Instant Pot Method
Add the chicken to your Instant Pot along with the seasonings and butter.
Next, pour in ½ cup broth (for a 6 qt pot) or 1 cup (for 8 qt pot).
Secure the lid and cook on Manual High Pressure for 10 minutes.
Let it naturally release for 5 minutes, then quick release any remaining pressure.
Just like the slow cooker version, let it rest briefly before shredding.
Serve warm and fragrant over mashed potatoes, rice, or tucked into sandwiches or tacos.
Tips for Best Results
Here are a few helpful tips from my kitchen to yours:
- Shredding the chicken while warm helps it soak up more sauce.
- Sliced peppers make this dish easier to eat, but whole peppers add extra tang.
- Butter is key for moisture, especially when using white meat.
- You can double this recipe in a large slow cooker — perfect for meal prep or feeding a crowd.
If you love easy, cozy meals like this, check out my slow cooker chicken breasts recipe for another delicious option.
How to Store and Reheat
Store any leftovers in an airtight container for up to 3 days in the fridge.
To freeze, pack cooled chicken into freezer-safe containers and freeze for up to 3 months.
Thaw overnight in the fridge before reheating gently on the stovetop or microwave.
What to Serve with Mississippi Chicken
This dish is wonderfully versatile!
You can serve it over creamy mashed potatoes, buttered noodles, or fluffy rice.
For veggies, roasted broccolini, tender green beans, or a crisp salad pair beautifully.
It’s also fantastic stuffed into sandwiches, wraps, or tacos — a great way to enjoy leftovers.
If you’re craving another cozy dinner idea, you might love my crockpot chicken and dumplings too.
Mississippi Chicken Recipe Card
PrintMississippi Chicken Recipe (Slow Cooker or Instant Pot)
- Total Time: 3 hours 10 mins
- Yield: 4 servings 1x
Description
Mississippi Chicken is a cozy, easy slow cooker or Instant Pot meal that’s rich, tangy, and perfect for busy weeknights or meal prep.
Ingredients
2 pounds boneless skinless chicken breasts (or thighs, trimmed)
1 packet (1 oz) au jus mix (or dry onion soup mix or beef bouillon + ½ tsp onion powder)
1 packet (1 oz) ranch seasoning
2 tablespoons butter (omit if using dark meat)
6 pepperoncini peppers (or sliced banana peppers)
Instructions
1. Add chicken to slow cooker, sprinkle au jus mix and ranch seasoning over top.
2. Top with butter and pepperoncini peppers.
3. Cover and cook on LOW for 3 hours or HIGH for 1.5–2 hours until internal temp reaches 165°F.
4. Let rest 5 minutes, then shred warm chicken with forks, hands, or mixer.
5. Serve warm over mashed potatoes, rice, pasta, or in sandwiches, wraps, tacos.
6. For Instant Pot: Add ingredients plus ½ cup broth (6 qt) or 1 cup (8 qt).
7. Cook Manual High Pressure 10 min, natural release 5 min, then quick release.
Notes
Shredding chicken helps soak up flavor.
Sliced peppers make it easier to eat.
Double recipe in a large slow cooker for meal prep or a crowd.
Use disposable liner for easy cleanup.
Dish is tangy, not spicy unless hot peppers are used.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Category: Chicken Recipes
- Method: Slow Cooker, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 314
- Sugar: 1g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 160mg
Related Recipes to try
If you enjoyed this, you may want to try these too:
For more meal inspiration, come visit me on Pinterest — I’m always sharing comforting, family-friendly favorites there too.
FAQs
How long is Mississippi chicken good for in the fridge?
It stays good for up to 3 days when stored airtight in the fridge.
What to have with Mississippi chicken?
It’s lovely with mashed potatoes, rice, buttered noodles, roasted veggies, or in sandwiches, wraps, or tacos.
Can you add potatoes to Mississippi chicken?
Yes! Quarter some baby potatoes and nestle them around the chicken before cooking. They’ll soak up all that savory flavor.
Can you put cream cheese in Mississippi chicken?
Absolutely. Stir in a few spoonfuls of softened cream cheese at the end for an extra creamy twist.