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Slow Cooker Mississippi Chicken Recipe

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4.4 from 38 reviews

Tender and flavorful Slow Cooker Mississippi Chicken, cooked low and slow with a tangy blend of pepperoncini, herbs, and spices, finished with butter for rich depth. This easy, hands-off recipe yields juicy shredded chicken perfect served over creamy mashed potatoes, making it an ideal comforting meal for busy days.

Ingredients

Chicken and Sauce

  • 2½-3 pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 cup low-sodium chicken broth, divided
  • 2 tablespoons cornstarch
  • 1/4 cup pepperoncini juice from jar of pepperoncini
  • 1 tablespoon reduced sodium soy sauce
  • 2 tablespoons dried minced onions
  • 1 tablespoon granulated beef bouillon
  • 6 whole pepperoncini
  • 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

Spices and Herbs

  • 1 tablespoon dried parsley
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried chives
  • 1 teaspoon dried dill
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika

Optional Serving

  • Mashed potatoes (recommended)
  • Fresh parsley for garnish (optional)

Instructions

  1. Prepare the Slow Cooker and Chicken: Lightly spray a 6-7 quart slow cooker with cooking spray. Pound the chicken breasts to an even thickness to help them cook uniformly and tenderize the meat. Place the chicken in the slow cooker and drizzle with olive oil, turning to coat evenly using your hands for best coverage.
  2. Mix the Sauce: In a liquid measuring cup or small bowl, whisk together 1/4 cup of chicken broth and cornstarch until the cornstarch is fully dissolved with no lumps. Add the pepperoncini juice, soy sauce, dried minced onions, and granulated beef bouillon to the mixture; whisk again until well combined. Pour this mixture evenly over the chicken in the slow cooker.
  3. Add Seasonings and Butter: In a small bowl, whisk together all the dried herbs and spices – dried parsley, garlic powder, onion powder, dried chives, dried dill, salt, pepper, dried thyme, oregano, and paprika. Sprinkle this spice mix over the chicken evenly. Next, scatter the small pieces of unsalted butter across the top of the chicken, then distribute the whole pepperoncini peppers evenly over everything.
  4. Cook the Chicken: Cover the slow cooker with its lid and cook on high for 2½ to 4 hours or on low for 4½ to 6 hours. The chicken is done when it easily shreds with two forks. Check the chicken for doneness a little early to avoid overcooking.
  5. Shred and Finish: Once cooked, shred the chicken directly in the slow cooker using two forks. Add 3/4 cup of the remaining chicken broth (or more if needed) to the shredded chicken and juices. Stir to combine thoroughly. Cover and let the shredded chicken rest on the warm setting for 15 minutes to allow flavors to meld.
  6. Serve: Serve this flavorful shredded chicken over warm mashed potatoes and garnish with fresh parsley if desired for a complete comforting meal.

Notes

  • For best results, use boneless skinless chicken breasts but chicken thighs can also be used for a richer flavor.
  • Adjust salt and pepper according to your taste, especially considering the bouillon and soy sauce already add saltiness.
  • Use low-sodium chicken broth to better control the salt level in the dish.
  • The pepperoncini peppers add a subtle tang and mild heat; remove them if you prefer less spice or use more for extra tang.
  • This dish pairs beautifully with creamy mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
  • Leftovers keep well in the refrigerator for up to 3 days or freeze for up to 2 months.
  • You can add vegetables like carrots or potatoes to the slow cooker if desired for a one-pot meal.

Find it online: https://recipethrive.com/slow-cooker-mississippi-chicken-recipe/