A mouthwatering, shredded chicken dish flavored with homemade ranch seasoning, ghee (or vegan butter) and pepperoncini peppers, and an easy au jus mix replacement: chicken broth and coconut aminos! Simple ingredients with healthy swaps that make this classic Mississippi chicken recipe better-for-you while still absolutely delicious! Complete with 3 methods- slow cooker, Instant Pot, and oven-baked! 

a white bowl filled with mashed potatoes, shredded chicken, and pepperoncini peppers

What Makes this Recipe Great

I was updating my healthy Mississippi Pot Roast last week, and I remembered that so many of my readers swapped the chuck roast for chicken and absolutely loved it. So I decided to test it out myself and make an official recipe to live on the blog. 

The result is a mouthwatering, pepperoncini chicken dish that has all the same delicious flavors, but uses chicken breast instead of chuck roast! I used healthy, simple ingredient swaps since ranch seasoning and au jus packets typically have lots of extra, unwanted ingredients. 

I personally used the slow cooker method, which was so easy! Just dumped all the ingredients in, turned it on high, and voila! Slow cooker Mississippi Chicken in just 3 hours. Choose the best method for you- each one turns out as good as the next! 

How to Make Mississippi Chicken 

With super easy ingredients and three methods, making Mississippi Chicken has never been easier (or healthier!). See the notes below or jump to the recipe card to print out the recipe. 

Ingredients Notes

recipe ingredients in nesting bowls and labeled

Mississippi Chicken Recipe

  • Chicken Breasts: I use boneless skinless chicken breasts. You can also use chicken thighs if you prefer. 
  • Chicken Broth & Coconut Aminos: Typically this recipe calls for a packet of au jus gravy mix, but I like to swap for these because they are healthier, and provide the same flavor! 
  • Whole or Sliced Pepperoncini Peppers: You can use mild, medium, or hot pepperoncini peppers depending on your spice tolerance. 
  • Garlic: Freshly minced garlic cloves or a jar of pre-minced garlic will work. 
  • Ghee: You can also use vegan butter. 
  • Salt

Easy Ranch Seasoning Mix

  • Combine parsley, chives, dill, garlic powder, and onion powder to make your own “packet” of ranch dressing mix! All the good spices without the junky fillers! 

Recipe Step by Step

numbered step by step photos showing how to make this recipe

Crock Pot Mississippi Chicken

  1. Add the chicken breasts to the bottom of the slow cooker. 
  2. Pour the chicken broth and coconut aminos over the top of the chicken, followed by the spices. 
  3. Add the ghee on top and place the pepperoncini peppers around the chicken breasts. 
  4. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and serve over mashed potatoes or mashed cauliflower with some of the juices & pepperoncini peppers on top.

Instant Pot Mississippi Chicken

  1. Add the chicken breasts to the bottom of the Instant Pot. 
  2. Pour the chicken broth and coconut aminos over the top of the chicken, followed by the spices. 
  3. Add the ghee on top and place the pepperoncini peppers around the chicken breasts. 
  4. Close the lid and move the valve to “sealing”. Cook for 12 mins on high pressure and do a quick release.
  5.  Shred the chicken and serve over mashed potatoes or mashed cauliflower with some of the juices & pepperoncini peppers on top.

Baked Mississippi Chicken

  1. Preheat oven to 425ºF. Lightly spray a 9×13-inch pan with cooking spray.
  2. Place chicken in the baking dish. Pour the chicken broth and coconut aminos over the top of the chicken, followed by the spices.
  3. Add the ghee on top and place the pepperoncini peppers around the chicken breasts. 
  4. Bake chicken for 25 to 30 minutes, until chicken reaches an internal temperature of 165ºF.
  5. Shred the chicken and serve over mashed potatoes or mashed cauliflower with some of the juices & pepperoncini peppers on top.
a crock pot filled with Mississippi chicken and pepperoncini peppers

Mary’s Tips & Tricks

  • Stir in a tub of Kite Hill chive cream cheese at the end for a yummy creamy option!

Serving Tips

Storage Tips

  • Store leftovers in an airtight container in the refrigerator and eat within 4 days. 
  • To freeze: Discard the pepperoncini peppers. Store the chicken and au jus in a freezer-safe container for up to 4 months. Thaw overnight and warm up over the stovetop. Make a fresh pot of mashed potatoes when ready to serve!
Mississippi chicken with pepperoncini peppers over mashed potatoes in a bowl

Recipe FAQs

What is Mississippi Chicken?

It’s a spin on the popular dish, Mississippi Pot Roast! Instead of a chuck roast, this recipe is made with chicken breast. Typically, this recipe calls for seasoning packets and butter, but I’ve made a few swaps to make it healthier.

What to eat with Mississippi chicken?

You can eat it on its own, or with mashed potatoes, cauliflower mash, roasted veggies, sweet potatoes, over a baked potato, white rice, and more! 

What does Mississippi Chicken taste like?

Imagine juice, tender shredded chicken with a mildly spicy pepperoncini broth/ au jus balanced with the creamy, bold flavors of ranch. It’s divine! 

Is this recipe low-carb/ keto-friendly?

Yes! One serving is only 2 grams of net carbs. Serve over roasted veggies or cauliflower mash to keep it a low-carb meal! 

What are pepperoncini peppers? Are they spicy?

Depending on which jar you choose, pepperoncini peppers are typically mild and just add a lot of flavor. If you want it spicier, find a jar of medium or hot pepperoncini peppers. 

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

Easy Mississippi Chicken (3 Ways!)

A healthy, mouthwatering, Mississippi chicken recipe made with homemade ranch seasoning, ghee, pepperoncini peppers, chicken broth and coconut aminos! Complete with 3 methods- slow cooker, Instant Pot, and oven-baked! 
5 from 7 votes
Leave a Review »

Ingredients

  • 2 lbs chicken breasts
  • ¾ cup chicken broth
  • 1 tbsp coconut aminos
  • 2 cloves minced garlic
  • 2 tsp dried parsley
  • 1 tsp dried chives
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 2 tbsp ghee , or vegan butter for dairy free
  • 8 pepperoncini peppers, more if you like more spice!

Equipment

Instructions
 

  • Add the chicken breasts to the bottom of the slow cooker.
  • Pour the chicken broth and coconut aminos over top, followed by the spices.
  • Add the ghee on top and place the pepperoncinis around the chicken breasts.
  • Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and serve over mashed potatoes or mashed cauliflower with some of the juices & pepperoncinis on top. Enjoy!

Notes

Instant Pot Mississippi Chicken

  1. Add the chicken breasts to the bottom of the Instant Pot. 
  2. Pour the chicken broth and coconut aminos over the top of the chicken, followed by the spices. 
  3. Add the ghee on top and place the pepperoncini peppers around the chicken breasts. 
  4. Close the lid and move the valve to “sealing”. Cook for 12 mins on high pressure and do a quick release.
  5.  Shred the chicken and serve over mashed potatoes or mashed cauliflower with some of the juices & pepperoncini peppers on top.

Baked Mississippi Chicken

  1. Preheat oven to 425ºF. Lightly spray a 9×13-inch pan with cooking spray.
  2. Place chicken in the baking dish. Pour the chicken broth and coconut aminos over the top of the chicken, followed by the spices.
  3. Add the ghee on top and place the pepperoncini peppers around the chicken breasts. 
  4. Bake chicken for 25 to 30 minutes, until chicken reaches an internal temperature of 165ºF.
  5. Shred the chicken and serve over mashed potatoes or mashed cauliflower with some of the juices & pepperoncini peppers on top.
Mary’s Tips & Tricks
  • Stir in a tub of Kite Hill chive cream cheese at the end for a yummy creamy option!
Serving Tips

Storage Tips

  • Store leftovers in an airtight container in the refrigerator and eat within 4 days. 
  • To freeze: Discard the pepperoncini peppers. Store the chicken and au jus in a freezer-safe container for up to 4 months. Thaw overnight and warm up over the stovetop. Make a fresh pot of mashed potatoes when ready to serve!

Nutrition

Serving: 1serving, Calories: 231kcal, Carbohydrates: 3g, Protein: 33g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 110mg, Sodium: 732mg, Potassium: 643mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 663IU, Vitamin C: 19mg, Calcium: 24mg, Iron: 1mg