Mississippi Chicken (Oven + Slow Cooker)

The most deliciously tender Mississippi chicken – baked in the oven! – takes just minutes to prep and then the oven does all the work! A perfect blend of zesty, savory flavors for an easy and comforting dinner the whole family will love.

 

Easy Mississippi Chicken Recipe

This oven-baked Mississippi chicken recipe is incredibly easy to make! With just a few simple ingredients and minimal prep, you’ll have a flavorful, juicy, tender chicken dinner that’s perfect for busy weeknights.

Ingredients for Mississippi Chicken

• chicken thighs
• ranch seasoning
• au jus gravy mix
• pepperoncini
• butter

How to Make Mississippi Chicken

Heat oven to 325 degrees. Heat oil in a large saute pan over medium-high heat. Pat chicken thighs dry and season with salt and pepper on all sides. Sear chicken thighs on all sides until a dark golden-brown crust forms.

Mix ranch seasoning, au jus, pepperoncini juice, and water in a small bowl until well combined. 

Pour that mixture over the chicken. Add slices of butter on top. Add pepperoncini around the chicken.

Cover and place in the oven to cook for about 1.5-2 hours or until it’s fall apart tender and shreds easily.

Serve shredded chicken atop my super easy garlic mashed potatoes and garnish with fresh parsley. Enjoy!

Slow Cooker Mississippi Chicken Instructions

1. Heat oil in a large saute pan over medium-high heat.
2. Pat chicken thighs dry and season with salt and pepper on all sides.
3. Sear chicken on all sides until a dark golden-brown crust forms. Transfer to a slow cooker insert.
4. Mix ranch seasoning, au jus, pepperoncini juice, and water in a small bowl until well combined. Pour over the chicken. Add slices of butter on top. Add pepperoncini to the slow cooker. 
5. Cover and cook on high for 2-3 hours or on low for 5-6 hours, until the chicken thighs are tender and shred easily.
6. Serve shredded chicken atop my super easy garlic mashed potatoes and enjoy!

Tips for Making the Best Mississippi

• The chicken itself isn’t super spicy, but the buttery sauce has a bit of a kick from the pepperoncini. If you want to reduce the heat, use a few less pepperoncini or replace the pepperoncini juice with more water.
• Skin-on, bone-in chicken thighs will give you the most flavor. But any chicken thighs will work! Thighs are better than breasts for this recipe. Breasts will dry out, while thighs will stay tender and juicy.
• If the chicken doesn’t fall apart easily, it needs to cook for longer until it shreds easily with two forks.

Make-Ahead Instructions

• This is one of my favorite make-ahead meals!
• The oven does all the work and then you’ve got juicy shredded chicken that will stay fresh in the fridge for days.
• Perfect for easy lunches or dinners reheated throughout the week.
• Prep my garlic mashed potatoes and air fryer asparagus ahead of time for a complete meal.

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing Mississippi Chicken

• Freeze leftover chicken in an airtight container for up to 3 months.
• Thaw overnight in the fridge before reheating.

Reheating Instructions

• Reheat shredded chicken in a baking dish in a 325-degree oven.
• Pour the butter sauce over the chicken before reheating.
• Season to taste before serving.

Try these easy chicken recipes next!

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