Name: Mississippi Chicken
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 10-12 boneless (skinless chicken thighs); ¼ cup pepperoncini juice; 8-8 jarred pepperoncini peppers; 1 packet ranch seasoning; 1 packet au jus seasoning; ¼ cup unsalted butter (sliced); ½ cup chicken broth

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This Mississippi Chicken has no business being this good for something that basically involves adding everything to a pot and walking away. Ranch seasoning, au jus, pepperoncini and butter turn simple chicken thighs into a tender, savory dinner with plenty of flavorful juices for spooning over mashed potatoes, rice or noodles.

Make it low and slow in the slow cooker, or use the Instant Pot when you forgot about dinner until it was already dinnertime. We’ve all been there.

Slow cooker Mississippi chicken on a white plate on the counter.

Serves: 8
Prep Time: 10 minutes
Slow Cooker Time: 6–8 hours
Instant Pot Pressure Cook Time: 20 minutes
Natural Release: 10 minutes

Ingredients

10–12 boneless, skinless chicken thighs
¼ cup pepperoncini juice
8–10 jarred pepperoncini peppers
1 packet ranch seasoning
1 packet au jus seasoning
¼ cup unsalted butter, sliced
½ cup chicken broth

Boneless skinless chicken thighs, pepperoncini peppers and juice, ranch seasoning, au jus seasoning, butter and chicken broth on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Slow Cooker Directions

Step 1: Arrange the chicken thighs in the bottom of the slow cooker. Pour in the pepperoncini juice and chicken broth, then add the pepperoncini peppers.

Step 2: Sprinkle the ranch and au jus seasoning evenly over the chicken. Arrange the sliced butter on top.

Cover and cook on LOW for 6–8 hours, or until the chicken is tender and pulls apart easily with a fork.

Chicken thighs with pepperoncini peppers, ranch and au jus seasoning, and butter in a slow cooker.

Step 3: Shred the chicken directly in the slow cooker using two forks. Stir it into the cooking juices and serve over mashed potatoes, rice or noodles.

Instant Pot Directions

Step 1: Pour the chicken broth and pepperoncini juice into the Instant Pot. Add the chicken thighs and pepperoncini peppers.

Sprinkle the ranch and au jus seasoning evenly over the chicken, then arrange the sliced butter on top. Do not stir.

Step 2: Secure the lid and set the valve to the sealing position. Cook on HIGH pressure for 20 minutes.

The Instant Pot will need additional time to come to pressure before the 20-minute cooking time begins.

Step 3: When the cooking cycle ends, allow the pressure to release naturally for 10 minutes. Carefully move the valve to venting to release the remaining pressure.

Step 4: Shred the chicken using two forks, then stir it into the cooking juices before serving.

🍋 Simply Made Suggestions and Swaps

Don’t skip the pepperoncini. They give Mississippi Chicken its signature tangy flavor without making it overly spicy.
Keep the salt under control. Ranch and au jus seasoning packets already contain plenty of salt, so use unsalted butter and reduced-sodium chicken broth if preferred.
Use bone-in thighs. Bone-in, skinless chicken thighs work well in the slow cooker. Remove and discard the bones before shredding. For the Instant Pot, increase the pressure-cooking time to approximately 25 minutes.
Shred it in the pot. Stir the shredded chicken back into the cooking liquid so it can soak up all that flavor.
Save the leftovers. Refrigerate the chicken and cooking juices in an airtight container for up to 3–4 days.

🐢 Before You Go…

Looking for more meals that practically cook themselves? Explore our favorite slow cooker and easy chicken dinner ideas.

Mississippi Chicken

Tender Mississippi chicken with ranch, au jus and pepperoncini, made in the slow cooker or Instant Pot.

Tara

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Equipment

Slow cooker
Instant Pot or pressure cooker

Ingredients

10-12 boneless skinless chicken thighs
¼ cup pepperoncini juice
8-8 jarred pepperoncini peppers
1 packet ranch seasoning
1 packet au jus seasoning
¼ cup unsalted butter sliced
½ cup chicken broth

Instructions

Slow Cooker

Add the chicken thighs to the slow cooker. Pour in the pepperoncini juice and ½ cup chicken broth, then add the pepperoncini peppers.
Sprinkle the ranch and au jus seasoning evenly over the chicken and top with slices of butter. Cover and cook on LOW for 6–8 hours, or until the chicken is tender and easily pulls apart with a fork.
Shred the chicken directly in the slow cooker using two forks and stir it into the cooking juices. Serve over rice or mashed potatoes.

Instant Pot

Add all ingredients to the Instant Pot. Secure the lid and set the valve to sealing. Cook on High Pressure for 20 minutes. We used the Poultry setting, which automatically cooked for 20 minutes.
Allow a 10-minute natural release, then carefully release the remaining pressure. Shred the chicken and stir it back into the juices before serving.