Slow Cooker Mississippi Chicken (Printable Version)

Slow-cooked shredded chicken flavored with ranch and pepperoncini, served over 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
03 - 1 oz au jus gravy mix
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 chunked
09 - 4 cloves garlic, peeled and smashed
10 - ½ cup whole milk or more as needed
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

# Step-by-Step Guide:

01 - Place chicken in the slow cooker bottom. Sprinkle ranch seasoning and au jus gravy mix evenly over chicken.
02 - Arrange butter slices on top, scatter pepperoncini peppers over the mixture, and pour pepperoncini juice over all ingredients. Season with black pepper.
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 and garlic thoroughly, then return to pot. Add butter, milk, and sour cream. Mash until smooth and creamy, adding additional milk as needed. Season with salt and pepper.
06 - Once chicken is tender, shred it directly in the slow cooker using two forks, mixing well with the accumulated juices and sauce.
07 - Spoon mashed potatoes onto serving plates and top generously with shredded Mississippi chicken and sauce. Garnish with fresh parsley if desired.

# Additional Tips::

01 -
  • It practically cooks itself: Set it and forget it for six hours while life happens around you.
  • The flavor is ridiculously deep: Those pepperoncini juice and ranch mixes create something tangy and savory that tastes like you've been simmering it all day, because you have.
  • Garlic mashed potatoes are the perfect vessel: Creamy, garlicky, and rich enough to stand up to the bold sauce without getting lost.
02 -
  • Don't skip draining the potatoes thoroughly: Watery mashed potatoes are a tragedy you can prevent with one extra minute of attention.
  • The pepperoncini juice is not optional: It's what transforms this from basic slow cooker chicken into something with real personality and tang.
  • Shredding the chicken in the pot lets it drink up all the good stuff: This is where the magic happens—don't transfer it to a cutting board and lose those juices.
03 -
  • Slice the butter beforehand and keep it cold: It distributes more evenly throughout the slow cooker instead of clumping in one spot.
  • Don't peek too much: Every time you lift that lid, you're extending the cooking time by several minutes, and you lose steam that matters for the final texture.
  • Make the potatoes last so they stay hot: If you mash them too early, they'll cool down and become gluey while you're waiting for the chicken to finish.
Go Back