Slow Cooker Mississippi Chicken (Print Version)

Slow-cooked tender chicken with zesty ranch and pepperoncini, paired with creamy garlic mashed potatoes.

# What You’ll Need:

→ Mississippi Chicken

01 - 2 lbs boneless, skinless chicken breasts or thighs
02 - 1 oz ranch seasoning mix, gluten-free
03 - 1 oz au jus gravy mix, gluten-free
04 - ½ cup unsalted butter, sliced
05 - 8-10 whole pepperoncini peppers
06 - ¼ cup pepperoncini juice
07 - Freshly ground black pepper to taste

→ Garlic Mashed Potatoes

08 - 2½ lbs Yukon Gold potatoes, peeled and cut into chunks
09 - 4 cloves garlic, peeled and smashed
10 - ½ cup whole milk
11 - ¼ cup unsalted butter
12 - ⅓ cup sour cream
13 - Salt and freshly ground black pepper to taste
14 - Chopped fresh parsley for garnish, optional

# How to Make It:

01 - Place chicken in the bottom of a slow cooker. Sprinkle ranch seasoning and au jus gravy mix evenly over the chicken.
02 - Add butter slices on top, scatter pepperoncini peppers, and pour in pepperoncini juice. Season with black pepper to taste.
03 - Cover and cook on low for 6-7 hours, until chicken is tender and easily shredded with forks.
04 - Place potatoes and garlic in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer for 15-20 minutes until potatoes are fork-tender.
05 - Drain potatoes well and return to the pot. Add butter, milk, and sour cream. Mash until smooth and creamy, adding more milk if needed. Season with salt and pepper to taste.
06 - Once chicken is cooked through, shred it directly in the slow cooker using two forks, mixing well with the accumulated juices.
07 - Spoon mashed potatoes onto plates and top generously with shredded Mississippi chicken and sauce. Garnish with fresh parsley if desired.

# Additional Tips::

01 -
  • Six hours of hands-off cooking means you can tackle your day while dinner practically makes itself.
  • The buttery, tangy sauce with pepperoncini creates a flavor that tastes like you spent hours in the kitchen, but you barely lifted a finger.
  • Creamy garlic mashed potatoes soak up every last drop of that savory goodness in a way that feels like a warm hug on a plate.
02 -
  • Don't drain the slow cooker liquid after shredding—that sauce is liquid gold and tastes even better when it clings to both the chicken and potatoes.
  • Taste the mashed potatoes before serving because the seasoning packets in the chicken are salty, and you might need less salt in your mash than you'd normally use.
  • If your pepperoncini juice seems spicy, you can add just a splash instead of the full amount, or go for the full measure if you love heat.
03 -
  • Slice your butter into thin pats before adding to the slow cooker—they'll melt faster and distribute more evenly than a single cold block.
  • Reserve a cup of the slow cooker liquid before serving; it's magical spooned over both the chicken and potatoes if anyone wants extra sauce.
Go Back