Go Back

Mississippi Chicken

Mississippi chicken is simple to make with just four ingredients for juicy, tangy shredded chicken that's delicious in buns or served over mashed potatoes or rice. You can make this in a slow cooker if you prefer.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1611.3 kcal

Equipment

  • 1 Dutch Oven With a tight-fitting lid for baking
  • 1 Measuring Cups For liquids (water, pepper juice)
  • 1 Instant-Read Thermometer To ensure chicken reaches 165°F (74°C)
  • 2 Forks For shredding the cooked chicken
  • 1 Cutting Board For preparing butter and handling chicken

Ingredients
  

Main

  • 2 pounds skinless boneless chicken breasts
  • 1 1 ounce package dry ranch dressing mix (such as Hidden Valley Ranch)
  • 1 cup sliced and drained pepperoncini peppers
  • 1/4 cup pepper juice from jar of pepperoncini peppers
  • 4 tablespoons unsalted butter sliced
  • 1/2 cup water

Instructions
 

  • Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grant Webster / Food Styling: Lauren McAnelly / Prop Styling: Gabriel Greco
  • Season chicken with ranch seasoning mix; place in bottom of a medium Dutch oven. Grant Webster / Food Styling: Lauren McAnelly / Prop Styling: Gabriel Greco
  • Add pepperoncini peppers and 1/4 cup reserved pepper juice; top with sliced butter and pour in 1/2 cup water. Cover with a tight fitting lid, and bake in preheated oven until chicken is fork tender, 1 hour to 1 hour 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Grant Webster / Food Styling: Lauren McAnelly / Prop Styling: Gabriel Greco
  • Let stand 5 minutes. Shred chicken using two forks. Grant Webster / Food Styling: Lauren McAnelly / Prop Styling: Gabriel Greco
  • Serve and enjoy! Grant Webster / Food Styling: Lauren McAnelly / Prop Styling: Gabriel Greco

Notes

1. For a richer, more succulent result, consider using boneless, skinless chicken thighs instead of breasts. Their higher fat content ensures the chicken remains incredibly moist and flavorful during the extended cooking time. 2. To deepen the savory profile, a small splash of Worcestershire sauce or a teaspoon of smoked paprika can be added along with the ranch mix. 3. This recipe is also excellent in a slow cooker: cook on low for 6-8 hours or high for 3-4 hours for equally tender results. 4. Adjust the pepperoncini quantity to your preference; more peppers and juice will yield a spicier, tangier dish. 5. This shredded chicken is incredibly versatile—serve over creamy grits, polenta, or even roasted sweet potatoes for a complete meal.