Mississippi Chicken
The fastest, tastiest, easiest way to wield a chicken you’ll ever try. This recipe almost feels fake it goes so fast, but trust the process and you’ll find yourself in front of one of the tastiest pots of chicken around. Whether you enjoy this chicken on a sandwich, in a taco or quesadilla, or piled atop some fluffy mashed potatoes – this one is such a keeper, a truly great back-pocket dinnertime superstar.
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 6 boneless, skinless chicken thighs
- 1 packet Ranch dressing mix (such as Hidden Valley)
- 1 packet au jus or “brown” gravy mix
- 3/4 cup pickled banana pepper rings, plus more for topping
- 4 tablespoons butter
Serving Suggestions: Pile the shredded, saucy chicken atop some mashed potatoes or grits, topped with some of the cooking juices and some pickled banana peppers + scallions. Or, go the sandwich route (as pictured), making sure to serve them with some drippings on the side for dunking.
Instructions
- Put all ingredients in the order listed in your slow cooker, place the lid on top, and cook on high for four hours or low for about 6 – or, just until the chicken is tender and easily shreddable.
- Serve over mashed potatoes, topped with some pickled banana pepper rings and chopped scallions. Or, use the shredded chicken in a sandwich, as part of tacos or quesadillas. Whatever you like! It’s very versatile stuff.