This Mississippi Chicken is a flavorful, no-fuss dish that’s perfect for both lazy weekends and busy weeknights. Whether cooked on the stovetop in a Dutch oven or low and slow in a Crock Pot, this recipe delivers juicy, tender chicken infused with the tangy, slightly spicy kick of pepperoncini peppers and creamy richness from butter and ranch seasoning.

Mississippi Chicken

Why You’ll Love This Recipe

Mississippi Chicken is known for its bold flavor and simple prep. With just a handful of ingredients and two easy cooking methods, it’s a meal that practically makes itself. Serve it shredded on buns, over rice, or alongside mashed potatoes for a comforting dinner everyone will love.

Only 5 ingredients
Perfect for Crock Pot or stovetop cooking
Incredibly juicy and flavorful
Easy to make ahead and meal prep
Versatile for sandwiches, bowls, or plates

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1.5 – 2 pounds chicken breast
1 (1-ounce) package dry ranch dressing seasoning (or 2 tablespoons homemade)
8-ounce jar pepperoncini peppers + ¼ cup of the brine
4 tablespoons butter

Directions

Stovetop (Dutch Oven) Method:

Lightly season each side of the chicken breasts with a portion of the ranch seasoning (reserve the rest).
In a Dutch oven, heat the olive oil over medium heat. Sear the chicken on both sides for 2–3 minutes until golden.
Sprinkle the remaining ranch seasoning over the seared chicken. Add the pepperoncini peppers and brine, then place the butter on top.
Cover the Dutch oven and reduce the heat to low. Simmer for 25–30 minutes, checking regularly. Add ¼ cup water or broth if needed to keep the chicken moist.
Once the chicken is cooked through, remove from heat and let rest for 10 minutes. Shred the chicken with two forks and toss it in the sauce.

Slow Cooker Method:

Place chicken breasts in the base of a 4–6 quart slow cooker.
Sprinkle with ranch seasoning, then top with pepperoncini peppers, brine, and butter.
Cover and cook on low for 6–8 hours or high for 4 hours.
Once cooked, allow to cool for 10 minutes. Shred with forks and toss in the sauce before serving.

Servings and timing

Yield: 8 servings
Cook time: 35 minutes (Dutch oven)
Total time: 35 minutes (Dutch oven)
Slow cooker time: 4–8 hours depending on setting

Variations

Add cream cheese: Mix in 4 ounces of cream cheese for a creamier, richer texture.
Spicy twist: Use hot pepperoncini or add red pepper flakes for heat.
Swap the protein: Use boneless chicken thighs for a different take.
Add veggies: Include sliced onions or mushrooms in the slow cooker for added flavor and bulk.
Make it low-fat: Use less butter or substitute with a lighter alternative like olive oil.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze shredded chicken in a freezer-safe container for up to 3 months.
Reheating: Reheat on the stovetop over low heat or in the microwave until hot, adding a splash of broth if needed to loosen the sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work just as well and stay juicy throughout the cooking process.

What are pepperoncini peppers?

They’re mild, tangy Italian peppers often used in pickling. They add a subtle heat and vinegar flavor to this dish.

Do I need to add broth or water in the slow cooker?

No, the butter and pepperoncini brine provide enough moisture, but you can add broth if you want extra sauce.

Can I cook this in the oven?

Yes. Bake covered at 350°F for about 40–45 minutes, then shred and mix with the sauce.

Is this dish spicy?

It has a mild heat from the pepperoncini peppers, but it’s generally kid-friendly. You can adjust the spice level to your taste.

Can I prep this ahead of time?

Yes. Assemble everything in the slow cooker the night before and store in the fridge. Just start cooking when ready.

What can I serve this with?

It’s great over rice, mashed potatoes, pasta, or on sandwich rolls with melted cheese.

Can I double the recipe?

Yes, just be sure your pot or slow cooker is large enough to accommodate the extra volume.

How do I thicken the sauce?

Simmer uncovered for a few minutes after shredding, or stir in a cornstarch slurry if needed.

Can I make this dairy-free?

Omit the butter and use a dairy-free ranch seasoning mix for a completely dairy-free version.

Conclusion

Mississippi Chicken is a quick, flavorful, and satisfying recipe that’s as easy as it is versatile. With tender, juicy chicken simmered in a tangy ranch-pepperoncini sauce, this dish is the perfect solution for both busy nights and laid-back weekends. Whether served on sandwiches, over grains, or on its own, it’s bound to become a family favorite.