Mississippi Chicken Recipe: Slow Cooker Southern Classic
A tangy, buttery slow cooker dish combining ranch seasoning, au jus gravy, and pepperoncini peppers for a tender, herbaceous chicken perfect with mashed potatoes or rice. Minimal effort, maximum flavor.
- Prep Time: 10
- Cook Time: 370
- Total Time: 380
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American Southern
Ingredients
4 boneless, skinless chicken breasts
1/2 cup (1 stick) unsalted butter
1/4 cup ranch seasoning mix
1/4 cup au jus gravy mix
1 cup drained pepperoncini peppers
1/2 cup shredded pepper jack cheese (optional)
Salt and black pepper to taste
Instructions
Place chicken breasts in the bottom of a 6-quart slow cooker.
In a small bowl, combine butter, ranch seasoning, au jus gravy mix, and drained pepperoncini peppers.
Spread the mixture evenly over the chicken.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
If using, sprinkle pepper jack cheese over the chicken during the last 30 minutes of cooking.
Remove chicken from the slow cooker and let rest for 5 minutes before slicing.
Garnish with additional pepperoncini peppers, if desired, and serve with mashed potatoes or rice.
Notes
Ensure the chicken is fully covered by the mixture for maximum flavor.
If the chicken isn’t tender after the initial cook time, extend cooking on LOW by 1-2 hours.
Leftovers store well in the refrigerator for up to 3 days or can be frozen for 2-3 months.
For a lighter version, use half the butter and replace pepper jack cheese with a mild cheese or omit altogether.