Recipe Background
Down-Home Mississippi Chicken is a Southern-inspired dish that’s appropriately both tangy and savory, the way good Southern barbecue always tastes. Only this barbecue doesn't require a grill! Succulent chicken breasts are slow cooked to perfection in a blend of spicy pepperoncini juice, zesty ranch seasoning, and succulent au jus mix. As the chicken gently cooks, it absorbs all those delicious flavors, creating a melt-in-your-mouth flavor experience. Once shredded and stirred back into its flavorful juices, this Down-Home Mississippi Chicken pairs perfectly with hot mashed potatoes for a comforting meal that'll bring a taste of the South straight to your table.
Down-Home Mississippi Chicken is a Southern-inspired dish that’s appropriately both tangy and savory, the way good Southern barbecue always tastes. Only this barbecue doesn't require a grill! Succulent chicken breasts are slow cooked to perfection in a blend of spicy pepperoncini juice, zesty ranch seasoning, and succulent au jus mix. As the chicken gently cooks, it absorbs all those delicious flavors, creating a melt-in-your-mouth flavor experience. Once shredded and stirred back into its flavorful juices, this Down-Home Mississippi Chicken pairs perfectly with hot mashed potatoes for a comforting meal that'll bring a taste of the South straight to your table.
Ingredients
- 2 pounds chicken breasts boneless and skinless
- 10 jarred pepperoncini peppers plus 1/2 cup pepperoncini juice
- 1 (1-ounce) envelope ranch seasoning
- 1 (1-ounce) envelope au jus mix
- 1 stick unsalted butter cut into pieces
- mashed potatoes optional, to taste, cooked and hot, for serving
Directions
- Grease a slow cooker with nonstick cooking spray.
- Add the chicken breasts to the slow cooker.
- Add the pepperoncini peppers and the pepperoncini juice to the slow cooker.
- Sprinkle the chicken breasts evenly with the ranch seasoning and the au jus mix.
- Add the butter pieces evenly over top of the chicken breasts.
- Cook until the chicken breasts reach an internal temperature of 165 degrees F, about 3-4 hours on high or 6-8 hours on low.
- Transfer the chicken breasts to a cutting board and using two forks, shred them.
- Add the shredded chicken to the cooking liquids in the slow cooker and stir to combine.
- Serve with the mashed potatoes.
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