Description
This Mississippi Chicken Recipe is the ultimate secret to moist chicken breast! Slow-cooked to perfection, this dish is juicy, tender, and packed with flavor. With just a few simple ingredients, including ranch seasoning, butter, and pepperoncini, you’ll have a comforting, melt-in-your-mouth meal that’s perfect for busy nights. Serve it over mashed potatoes, rice, or in a sandwich for a delicious dinner!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix (or substitute with brown gravy mix)
- ½ cup unsalted butter, cut into pieces
- 6–8 pepperoncini peppers (plus 2 tbsp of juice from the jar)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Optional: ½ cup chicken broth (for extra moisture)
Instructions
Slow Cooker Method (Best for Juicy Chicken)
- Prepare the chicken – Place the chicken breasts in the bottom of the slow cooker.
- Season generously – Sprinkle the ranch seasoning mix, au jus gravy mix, garlic powder, and onion powder over the chicken.
- Add the flavor boosters – Place butter pieces on top of the chicken and arrange the pepperoncini peppers around them. Pour 2 tbsp of pepperoncini juice over the top.
- Cook low and slow – Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is fork-tender.
- Shred & serve – Use two forks to shred the chicken directly in the slow cooker. Stir to coat in the flavorful sauce. Serve over mashed potatoes, rice, or in a sandwich!
Instant Pot Method (Quick & Easy)
- Place chicken breasts in the Instant Pot.
- Sprinkle with seasonings, au jus mix, and ranch mix.
- Add butter, pepperoncini, and ½ cup chicken broth (to prevent a burn warning).
- Seal the lid and cook on HIGH pressure for 10 minutes, then do a natural release for 10 minutes.
- Shred and serve!
Oven-Baked Method (Great for Crispy Edges)
- Preheat oven to 375°F (190°C).
- Arrange chicken breasts in a baking dish, then sprinkle with seasonings, ranch mix, and au jus mix.
- Add butter slices, pepperoncini, and ¼ cup of broth to keep moisture locked in.
- Cover with foil and bake for 30–35 minutes, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes, then shred or slice before serving.
Notes
- For extra moisture: Add ½ cup of chicken broth to the slow cooker or instant pot.
- Storage: Store leftovers in an airtight container for up to 4 days in the fridge.
- Reheating: Warm in a skillet with a little broth or butter to retain juiciness.
- Serving Ideas: Serve over mashed potatoes, rice, cauliflower rice (for a low-carb option), or inside sandwich buns.
- Spice it up! If you like heat, add a few extra pepperoncini or a dash of cayenne.
- Prep Time: 5 minutes
- Cook Time: 4–6 hours (slow cooker) or 30 minutes (instant pot)
- Category: Lunch
- Method: Slow Cooker / Instant Pot / Oven-Baked
- Cuisine: American