Go Back
–+ servings
Mississippi chicken with pepperoncinis over mashed potatoes in a bowl
Print

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! 
Course Dinner
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 6 people
Calories 231kcal
Author Mary Smith

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

  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