Slow Cooker Mississippi Chicken (Printable version)

Savory slow-cooked chicken with zesty ranch and pepperoncini, served over creamy garlic mashed potatoes.

# What You Need:

→ Mississippi Chicken

01 - 2 pounds boneless, skinless chicken breasts or thighs
02 - 1 packet (1 ounce) ranch seasoning mix
03 - 1 packet (1 ounce) au jus gravy mix
04 - ½ cup unsalted butter, sliced
05 - 8 to 10 whole pepperoncini peppers
06 - ¼ cup pepperoncini juice
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
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

# How to Make It:

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

# Expert Advice:

01 -
  • Six hours of hands-off cooking means you can actually relax instead of hovering over the stove.
  • The combination of tangy pepperoncini juice and rich butter creates this addictive sauce that tastes way more complicated than it actually is.
  • Shredding the chicken directly in the slow cooker feels a little bit like magic, and honestly, it's oddly satisfying.
02 -
  • Don't drain your potatoes too aggressively—a little moisture clinging to them actually helps them absorb the butter and cream better, creating that perfect creamy texture.
  • If your mashed potatoes seem too thick, add milk a little bit at a time rather than all at once, because you can always add more but you can't take it out.
03 -
  • Pat the chicken dry before putting it in the slow cooker—any excess moisture will dilute your sauce and make the seasonings less concentrated.
  • Use a slow cooker on the smaller side if you have one, because a too-large cooker will spread the liquid too thin and you'll end up with watery sauce instead of something silky and concentrated.
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