Slow Cooker Mississippi Chicken (Printable)

Tender slow-cooked chicken with zesty ranch, au jus, and pepperoncini over creamy garlic mashed potatoes.

# What You'll Need:

→ Mississippi Chicken

01 - 2 pounds boneless, skinless chicken breasts or thighs
02 - 1 packet (1 ounce) ranch seasoning mix, gluten-free if needed
03 - 1 packet (1 ounce) au jus gravy mix, gluten-free if needed
04 - ½ cup unsalted butter, sliced
05 - 8 to 10 whole pepperoncini peppers
06 - ¼ cup pepperoncini juice from jar
07 - Freshly ground black pepper to taste

→ Garlic Mashed Potatoes

08 - 2½ pounds Yukon Gold potatoes, peeled and cut into chunks
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 Directions:

01 - Place chicken in the bottom of the 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.
03 - Cover and cook on low for 6 to 7 hours until chicken is tender and easily shredded.
04 - About 30 minutes before the chicken is done, place potatoes and garlic in a large pot and cover with cold water. Add a generous pinch of salt.
05 - Bring to a boil, then simmer for 15 to 20 minutes until potatoes are fork-tender.
06 - Drain well and return potatoes and garlic to the pot. Add butter, milk, and sour cream. Mash until smooth and creamy, adding more milk if needed. Season with salt and pepper.
07 - Once the chicken is done, shred it directly in the slow cooker using two forks, mixing well with the juices.
08 - Spoon mashed potatoes onto plates and top generously with shredded Mississippi chicken and sauce. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • The chicken becomes impossibly tender without any effort on your part—the slow cooker does the heavy lifting while you live your life.
  • That tangy, buttery sauce tastes like it simmered for hours, but the seasoning packets handle the flavor so you don't have to fuss.
  • Creamy garlic mashed potatoes are the perfect canvas for soaking up every drop of that savory, pepperoncini-spiked sauce.
02 -
  • Don't drain the slow cooker liquid—that sauce is liquid gold and should generously coat your potatoes and chicken; the pepperoncini juice and butter are the whole point.
  • If your mashed potatoes turn out gluey, you likely overworked them or started with the wrong potato type; use a light hand and stick with Yukon Gold.
  • The chicken will continue to soften even after you turn off the slow cooker, so don't panic if it seems slightly firm before you shred it.
03 -
  • Check your slow cooker's heat distribution—some run hot, some run cool; if yours tends to cook fast, start checking the chicken at 5 hours to avoid drying it out.
  • Use an instant-read thermometer if you're unsure; the chicken is done when it reaches 165 degrees Fahrenheit and shreds easily, not based on a preset timer.
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