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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!
What Makes This Recipe Great
I was updating my healthy Mississippi Pot Roast recipe 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 a 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
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. You can also substitute banana peppers if desired.
- 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
Crock Pot Mississippi Chicken
- Add the chicken breasts to the bottom of the slow cooker.
- Pour the chicken broth and coconut aminos over the top of the chicken, followed by the spices.
- Add the ghee on top and place the pepperoncini peppers 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 & pepperoncini peppers on top.
Instant Pot Mississippi Chicken
- Add the chicken breasts to the bottom of the Instant Pot.
- Pour the chicken broth and coconut aminos over the top of the chicken, followed by the spices.
- Add the ghee on top and place the pepperoncini peppers around the chicken breasts.
- Close the lid and move the valve to "sealing". Cook for 12 mins on high pressure and do a quick release.
- Shred the chicken and serve over mashed potatoes or mashed cauliflower with some of the juices & pepperoncini peppers on top.
Baked Mississippi Chicken
- Preheat oven to 425ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Place chicken in the baking dish. Pour the chicken broth and coconut aminos over the top of the chicken, followed by the spices.
- Add the ghee on top and place the pepperoncini peppers around the chicken breasts.
- Bake chicken for 25 to 30 minutes, until chicken reaches an internal temperature of 165ºF.
- 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
- Serve over these delicious mashed potatoes or cauliflower mash!
- Sprinkle with fresh parsley if desired.
Storage Tips
- Store leftovers in an airtight container in the fridge 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!
Recipe FAQs
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.
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!
Imagine juice, tender shredded chicken with a mildly spicy pepperoncini broth/ au jus balanced with the creamy, bold flavors of ranch. It's divine!
Yes! One serving is only 2 grams of net carbs. Serve over roasted veggies or cauliflower mash to keep it a low-carb meal!
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.
Try These Healthy Comfort Food Classics…
One Pot Mac & Cheese with Broccoli
Easy Mississippi Chicken (3 Ways!)
Equipment
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!
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
- Add the chicken breasts to the bottom of the Instant Pot.
- Pour the chicken broth and coconut aminos over the top of the chicken, followed by the spices.
- Add the ghee on top and place the pepperoncini peppers around the chicken breasts.
- Close the lid and move the valve to "sealing". Cook for 12 mins on high pressure and do a quick release.
- Shred the chicken and serve over mashed potatoes or mashed cauliflower with some of the juices & pepperoncini peppers on top.
Baked Mississippi Chicken
- Preheat oven to 425ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Place chicken in the baking dish. Pour the chicken broth and coconut aminos over the top of the chicken, followed by the spices.
- Add the ghee on top and place the pepperoncini peppers around the chicken breasts.
- Bake chicken for 25 to 30 minutes, until chicken reaches an internal temperature of 165ºF.
- Shred the chicken and serve over mashed potatoes or mashed cauliflower with some of the juices & pepperoncini peppers on top.
- Stir in a tub of Kite Hill chive cream cheese at the end for a yummy creamy option!
- Serve over these delicious mashed potatoes or cauliflower mash!
- 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
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Yum! This will be on repeat in our household! We love the pepperoncini addition – we’ve never used them in a recipe before, but they add such great flavor!
Don’t they?! So glad you loved it!
I’ve made your Mississippi pot roast recipe at least 20 times and I’ve had my eye on the chicken version. I made this today in the crockpot and it’s delicious! It’s not as heavy as the beef version. Kid approved. I used regular butter and only had sliced pepper rings, which I actually preferred over the whole ones. I’m going to use those from now on. I made cauli mash as the side and the juice from the chicken on top is SO good. I can’t wait to eat leftovers all week.
YAY! So glad you love it!
This was a delectable paleo take on the traditional recipe that still tasted close to an original recipe but with different ingredients. I like the crockpot version for efficiency and served over mashed potatoes (with some chicken broth mixed in) – so much flavor! Thank you, Mary (great name, btw 😉 ) for these recipes – I’m excited to try more!
YAY! Thanks Mary!
Super easy to cook and heats up well for leftovers! We only put a few pepperoncini peppers in the crock pot and then the grown ups add extra peppers after the kids are served and it’s perfect!! We’ve been making this at least 2x a month and no one is complaining!
So glad you all love it, Gina!
This is one of our family’s favorite recipes!! Everyone loves eating it- and I love how easy it is to make!!
Thanks Allison!!
Absolutely delicious and so easy in crockpot! Made with mashed potatoes then made sandwiches with leftovers!!!
Yummmmmy
Thanks Chrissy!!
This is an amazing, flavorful, and versatile chicken recipe! Great with potatoes, on a salad, as tacos, quesadillas, used to make chicken salad sandwiches, etc!
Thank you!!
One of the best meals! I’ve made it several times, family loves it. It is very flavorful and easy!! Great over mashed potatoes or in a sandwich, I put it over califlower rice. It’s so good.
Thank you! So glad you love it 🙂
Another grand slam Mary! Super easy to make and very yummy! Definitely adding to the rotation and doubling next time. I think it would be so good in a wrap for lunch!
Thanks Shannon!
Easy, delicious and so tender! It was a hearty – and yet not overwhelming- kind of meal. Perfect.
Thanks Katie!