Slow Cooker Mississippi Chicken is a simple slow cooker dish that is sure to become a favorite! It’s hearty, filling, and the perfect comfort food for a chilly evening.
Looking for an easy, delicious slow cooker recipe? Look no further than this Slow Cooker Mississippi Chicken! This chicken dish is packed with flavor, thanks to a few simple ingredients.
Just place everything in the slow cooker and let it cook away! In just a few hours, you’ll have tender, juicy chicken that’s full of flavor. Serve this chicken over some rice or pasta, with a side of vegetables.
What is Mississippi chicken?
Mississippi chicken is another version of Mississippi Roast but made with chicken instead. Both dishes are made in the slow cooker and can be served as is, over top your favorite side dish or as a sandwich.
What You Will Need
- Chicken breasts – boneless skinless.
- Peperoncinis – as many as you would like.
- Juice from peperoncinis jar
- Ranch seasoning mix
- Garlic powder
How to Make Mississippi Chicken
Trim fat off chicken breasts and add to the bottom of the slow cooker. Sprinkle ranch seasoning and garlic powder over top.
Then, add juice from the peperoncinis jar. Place stick of butter on top. Add as many peperoncinis as you want on top.
Cover and cook on low for 6-8 hours or high for 4-6 hours. Shred with a fork.
Serve as is or with your favorite side dish and enjoy!
- Choose the right cuts of chicken. For the best results, opt for boneless, skinless chicken breasts or thighs. This will ensure that your chicken cooks evenly and doesn’t dry out.
- Don’t overdo it on the liquid. When Slow Cooker Mississippi Chicken is cooked properly, there shouldn’t be any need for additional liquid; all of the flavors will meld together nicely.
- Cook on low. I highly recommend cooking on low for 6-8 hours to keep the chicken from drying out.
- Season your chicken well. Be sure to generously season your chicken with ranch seasoning and garlic powder before cooking. This will help to enhance the flavor of the dish.
- Let it rest before serving. Once your chicken is cooked through, allow it to rest for 10-15 minutes before shredding or cutting into it. This will help to lock in all of the flavors and juices so that they don’t escape when you start serving the dish.
- Make it spicy. For a bit of spice, add some red pepper flakes.
- Make it creamy. For a creamier version, stir in 8 oz block of cream cheese after the chicken has cooked.
- Add gravy. This Mississippi chicken recipe is made without au jus gravy but you could easily add it in if you’d like.
What to Serve with Mississippi Chicken
Serve it over rice or mashed potatoes and with a side of steamed vegetables for a complete meal, or shred it and use it in tacos or make a sandwich for an easy weeknight dinner.
How to Store
- To Store: Place remaining leftovers in an airtight container in the fridge for up to 4 days.
- To Reheat: Place in a microwave safe dish and heat to desired temperature.
What type of chicken should I use?
The best type of chicken to use for Mississippi Chicken is boneless, skinless chicken breasts. However, if you prefer dark meat or want to save some money, boneless, skinless chicken thighs will also work well. Just be aware that they may take slightly longer to cook through.
Can you freeze Mississippi chicken?
Yes, you can freeze Mississippi chicken. This dish is actually quite easy to freeze and reheat. Simply place the leftovers in an airtight container and store in the freezer for up to 3 months. When you’re ready to enjoy again, simply thaw the chicken in the refrigerator overnight and reheat in a covered skillet on low heat or in the microwave until warmed through.
Is Mississippi chicken low carb and keto friendly?
Yes, Mississippi chicken is a great option for those following a low carb or ketogenic diet. While the carbs in this dish are relatively low, the fat content is high, making it a good option for those on a ketogenic diet.
Slow Cooker Mississippi Chicken
- 4-5 boneless skinless chicken breasts
- Peperoncinis as many as you would like, I did about 1 cup
- 1/4 cup juice from peperoncinis jar
- 1 stick butter
- 1 packet ranch seasoning mix
- 1/2 teaspoon garlic powder
- Trim fat off chicken breasts and add to the bottom of the slow cooker. Sprinkle ranch seasoning and garlic powder over top.
- Then, add juice from the peperoncinis jar. Place stick of butter on top. Add as many peperoncinis as you want on top.
- Cover and cook on low for 6-8 hours or high for 4-6 hours. Shred with a fork.
- Serve as is or with your favorite side dish and enjoy!
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.