Mississippi Chicken Recipe
This Mississippi Chicken recipe is a flavorful and comforting slow cooker dish featuring tender shredded chicken cooked with savory gravy, ranch seasoning, and tangy banana peppers. It's an easy, one-pot meal perfect for serving over creamy mashed potatoes or steamed white rice, garnished with fresh parsley for a burst of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 2 hours on HIGH or 4 hours on LOW
- Total Time: 2 hours 15 minutes (high) or 4 hours 15 minutes (low)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken and Seasonings
- 3 lb. boneless, skinless chicken breast
- 1/2 cup finely chopped yellow onion (from 1 small onion)
- 1 (0.87-oz.) envelope chicken gravy mix (such as McCormick)
- 1 (1-oz.) envelope ranch dressing mix (such as Hidden Valley)
- 1 tsp. kosher salt
Additional Ingredients
- 1/2 cup sliced banana peppers plus 1/4 cup pickling liquid (from 1 [16-oz.] jar)
- 1/2 cup (4 oz.) unsalted butter
- Chopped fresh flat-leaf parsley for garnish
To Serve
- Mashed potatoes or steamed white rice
Instructions
- Place ingredients in slow cooker: Arrange the chicken breasts in an even layer at the bottom of a 5- or 6-quart slow cooker. Sprinkle the finely chopped yellow onion evenly over the chicken. Add the chicken gravy mix, ranch dressing mix, and kosher salt on top. Then, scatter the sliced banana peppers and pour in their pickling liquid. Finally, place the unsalted butter in chunks on top of all the ingredients.
- Cook on low or high: Cover the slow cooker with its lid and cook the mixture until the chicken is very tender. Use the HIGH setting for about 2 hours or the LOW setting for about 4 hours, depending on your schedule and preference.
- Shred chicken and serve: Once cooked, use tongs or a slotted spoon to remove the chicken from the slow cooker and place it on a cutting board. Using two forks, coarsely shred the chicken. Return the shredded chicken to the slow cooker and mix it with the cooking liquid. Serve the Mississippi Chicken over prepared mashed potatoes or steamed white rice, and garnish generously with chopped fresh flat-leaf parsley.
Notes
- Use boneless, skinless chicken breasts for the best cooking results and easier shredding.
- The banana peppers and pickling liquid add a subtle tangy and slightly spicy flavor, but you can adjust quantities based on your spice preference.
- This recipe works well with slow cookers of various sizes, but 5- to 6-quart slow cookers are ideal for even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a creamier sauce, you can stir in a little sour cream after shredding the chicken before serving.
Find it online: https://simpleplatter.com/mississippi-chicken-recipe/