7 Mississippi Chicken Slow Cooker Recipes for Southern Comfort
When it comes to hearty, comforting meals with a touch of Southern flair, Mississippi chicken slow cooker recipes take center stage. These dishes are not only a delight for your taste buds but also a breeze to prepare. Whether you’re new to the kitchen or a seasoned chef, these recipes are a must-try for those craving a taste of Southern comfort.
The Allure of Slow Cooker Chicken:Before we dive into the mouthwatering recipes, let’s take a moment to appreciate the charm of slow cooker chicken dishes. What makes them so enticing?
Convenience:Slow cookers are like culinary wizards that do the cooking for you. You simply toss in the ingredients, set the timer, and let the magic happen. No need to babysit the stove or oven.
Flavor Fusion:The slow and low cooking method allows flavors to meld and intensify. Your chicken turns out tender, juicy, and bursting with taste.
Versatility:From classic Mississippi chicken to creative variations, slow cookers can handle a variety of flavors. It’s like having a versatile Southern chef in your kitchen.
Now, let’s embark on our delicious journey through 7 Mississippi chicken slow cooker recipes.
Classic Mississippi Chicken
Ingredients
4-6 boneless, skinless chicken breasts
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter
5-6 pepperoncini peppers
Directions
Place the chicken breasts in the slow cooker.
Sprinkle the ranch seasoning mix and au jus gravy mix over the chicken.
Lay the unsalted butter on top.
Add the pepperoncini peppers.
Cook on low for 6-8 hours.
Shred the chicken and serve it with the flavorful sauce. It’s classic Southern comfort on a plate.
Instructions
Preheat and Prepare:Preheat your oven to 275°F (135°C).
Brown the Chicken:In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and brown them for about 4-5 minutes until the skin is golden and crispy. Flip the chicken and brown the other side for an additional 4-5 minutes. Remove the chicken and set it aside.
Sauté Veggies:In the same skillet, add the sliced red and green peppers, onions, and minced garlic. Sauté for a few minutes until they begin to soften and become fragrant.
Create Sauce:Return the browned chicken to the skillet. Sprinkle the ranch dressing mix and au jus gravy mix over the chicken. Place the pepperoncini peppers on top and drizzle any brine from the pepperoncini jar over the chicken.
Bake:Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 2-2.5 hours until the chicken is tender and falls off the bone.
Serve:Serve the Classic Mississippi Chicken hot, spooning the flavorful sauce over the chicken and veggies. It’s best enjoyed with mashed potatoes or rice to soak up the delicious sauce.
Mississippi Chicken and Potatoes
Ingredients
4-6 boneless, skinless chicken thighs
4-6 medium red potatoes, quartered
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter
5-6 pepperoncini peppers
Directions
Place the chicken thighs and quartered potatoes in the slow cooker.
Sprinkle the ranch seasoning mix and au jus gravy mix over the ingredients.
Lay the unsalted butter on top.
Add the pepperoncini peppers for that zesty kick.
Cook on low for 6-8 hours.
You’ll have a hearty meal with tender chicken and flavorful potatoes.
Instructions
Preheat and Prepare:Preheat your oven to 275°F (135°C).
Brown the Chicken and Potatoes:In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and brown them for about 4-5 minutes until the skin is golden and crispy. Flip the chicken and brown the other side for an additional 4-5 minutes. Remove the chicken and set it aside. In the same skillet, add the quartered red potatoes and sauté until they begin to brown slightly.
Sauté Veggies:Add the sliced red and green peppers, onions, and minced garlic to the skillet with the browned chicken and potatoes. Sauté for a few minutes until they begin to soften and become fragrant.
Create Sauce:Sprinkle the ranch dressing mix and au jus gravy mix over the chicken, potatoes, and veggies. Place the pepperoncini peppers on top and drizzle any brine from the pepperoncini jar over the mixture.
Bake:Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 2-2.5 hours until the chicken is tender, the potatoes are soft, and the flavors meld together.
Serve:Serve Mississippi Chicken and Potatoes hot, spooning the flavorful sauce over the dish. The tender chicken and perfectly roasted potatoes create a satisfying meal.
These detailed instructions for both Classic Mississippi Chicken and Mississippi Chicken and Potatoes ensure a successful cooking experience.
Spicy Mississippi Chicken Tacos
Ingredients
4-6 boneless, skinless chicken breasts
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter
5-6 pepperoncini peppers
8-10 small flour tortillas
Shredded lettuce, diced tomatoes, and shredded cheddar cheese for topping
Directions
Place the chicken breasts in the slow cooker.
Sprinkle the ranch seasoning mix and au jus gravy mix over the chicken.
Lay the unsalted butter on top.
Add the pepperoncini peppers for a spicy twist.
Cook on low for 6-8 hours.
Shred the chicken and serve in small flour tortillas with lettuce, tomatoes, and cheddar cheese for zesty Mississippi chicken tacos.
Instructions
Preheat and Prepare:Preheat your oven to 275°F (135°C).
Sear and Spice Chicken:In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Sear the chicken breasts on both sides until they are nicely browned, about 4-5 minutes per side. Remove the chicken and set it aside.
Sauté Veggies:In the same skillet, add the sliced red and green peppers, onions, and minced garlic. Sauté for a few minutes until they begin to soften and become fragrant.
Create Sauce:Return the seared chicken to the skillet. Sprinkle the ranch dressing mix, au jus gravy mix, cayenne pepper, and paprika over the chicken. Place the sliced pepperoncini peppers on top and drizzle any brine from the pepperoncini jar over the mixture.
Bake and Shred:Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 2-2.5 hours until the chicken is tender and easily shreds with a fork. Shred the chicken in the skillet using two forks.
Prepare Tacos:Warm the small flour tortillas and spoon the spicy Mississippi chicken mixture onto each tortilla. Garnish with shredded lettuce, diced tomatoes, and shredded cheese. Serve the spicy Mississippi chicken tacos hot and enjoy.
Mississippi Chicken and Rice
Ingredients
4-6 boneless, skinless chicken thighs
1 cup long-grain white rice
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter
5-6 pepperoncini peppers
Directions
Place the chicken thighs in the slow cooker.
Add the long-grain white rice.
Sprinkle the ranch seasoning mix and au jus gravy mix over the ingredients.
Lay the unsalted butter on top.
Add the pepperoncini peppers for that signature flavor.
Cook on low for 6-8 hours.
You’ll have a satisfying one-pot meal of Mississippi chicken and rice.
Instructions
Preheat and Prepare:Preheat your oven to 275°F (135°C).
Brown the Chicken and Rice:In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and brown them for about 4-5 minutes until the skin is golden and crispy. Flip the chicken and brown the other side for an additional 4-5 minutes. Remove the chicken and set it aside. In the same skillet, add the rice and sauté until it starts to turn golden.
Sauté Veggies:Add the sliced red and green peppers, onions, and minced garlic to the skillet with the rice. Sauté for a few minutes until they begin to soften and become fragrant.
Create Sauce:Return the browned chicken to the skillet. Sprinkle the ranch dressing mix, au jus gravy mix, dried thyme, salt, and pepper over the chicken and rice mixture. Place the pepperoncini peppers on top.
Bake:Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for about 2-2.5 hours until the chicken is tender, the rice is cooked, and the flavors meld together.
Garnish and Serve:Sprinkle chopped fresh parsley over the Mississippi Chicken and Rice before serving. Enjoy this flavorful one-pot meal hot.
Mississippi Chicken Sliders
Ingredients
4-6 boneless, skinless chicken breasts
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter
5-6 pepperoncini peppers
Small slider buns
Sliced pickles
Directions
Place the chicken breasts in the slow cooker.
Sprinkle the ranch seasoning mix and au jus gravy mix over the chicken.
Lay the unsalted butter on top.
Add the pepperoncini peppers for that extra zing.
Cook on low for 6-8 hours.
Shred the chicken and serve it in small slider buns with sliced pickles. These sliders are perfect for gatherings or a snack.
Instructions
Preheat and Prepare:Preheat your oven to 275°F (135°C).
Season and Bake Chicken:Place the boneless, skinless chicken breasts in a baking dish. Sprinkle the ranch dressing mix, au jus gravy mix, dried oregano, dried basil, salt, and pepper over the chicken. Add the sliced pepperoncini peppers, red and green peppers, onions, and minced garlic to the dish.
Bake and Shred:Cover the baking dish with aluminum foil and bake for 2-2.5 hours until the chicken is tender and easily shreds with a fork. Shred the chicken in the baking dish using two forks, mixing it with the flavorful sauce.
Assemble Sliders:Serve the Mississippi Chicken on slider buns, topping each with sliced provolone cheese and fresh arugula. Enjoy these delicious Mississippi Chicken Sliders hot.
Mississippi Chicken Soup
Ingredients
4-6 boneless, skinless chicken thighs
4 cups chicken broth
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter
5-6 pepperoncini peppers
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
Directions
Place the chicken thighs in the slow cooker.
Add diced potatoes, carrots, and celery.
Sprinkle the ranch seasoning mix and au jus gravy mix over the ingredients.
Lay the unsalted butter on top.
Add the pepperoncini peppers for that spicy kick.
Pour in the chicken broth.
Cook on low for 6-8 hours.
You’ll have a comforting Mississippi chicken soup with tender chicken and hearty vegetables.
Instructions
Preheat and Prepare:Preheat your oven to 275°F (135°C).
Brown the Chicken:In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and brown them for about 4-5 minutes until the skin is golden and crispy. Flip the chicken and brown the other side for an additional 4-5 minutes. Remove the chicken and set it aside.
Sauté Veggies:In the same skillet, add the sliced red and green peppers, onions, minced garlic, diced carrots, diced celery, and sliced mushrooms. Sauté for a few minutes until they begin to soften and become fragrant.
Create Soup Base:Return the browned chicken to the skillet. Sprinkle the ranch dressing mix, au jus gravy mix, dried thyme, salt, and pepper over the chicken and vegetable mixture. Place the pepperoncini peppers on top.
Bake and Simmer:Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for about 2-2.5 hours until the chicken is tender. Remove the skillet from the oven and shred the chicken. Simmer the soup on the stovetop until the vegetables are tender.
Click Here To Buy Our Healthy Cookbook For Only $27 Today!Serve:Serve Mississippi Chicken Soup hot, ladling it over cooked pasta or rice for a hearty meal.
Mississippi Chicken Wrap
Ingredients
4-6 boneless, skinless chicken breasts
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter
5-6 pepperoncini peppers
Large flour tortillas
Shredded lettuce, diced tomatoes, and ranch dressing for topping
Directions
Place the chicken breasts in the slow cooker.
Sprinkle the ranch seasoning mix and au jus gravy mix over the chicken.
Lay the unsalted butter on top.
Add the pepperoncini peppers for that irresistible flavor.
Cook on low for 6-8 hours.
Shred the chicken and assemble it in large flour tortillas with lettuce, tomatoes, and a drizzle of ranch dressing for mouthwatering Mississippi chicken wraps.
Instructions
Preheat and Prepare:Preheat your oven to 275°F (135°C).
Season and Bake Chicken:Place the boneless, skinless chicken breasts in a baking dish. Sprinkle the ranch dressing mix, au jus gravy mix, salt, and pepper over the chicken. Add the sliced pepperoncini peppers, red and green peppers, onions, and minced garlic to the dish.
Bake and Shred:Cover the baking dish with aluminum foil and bake for about 2-2.5 hours until the chicken is tender and easily shreds with a fork. Shred the chicken in the baking dish, mixing it with the flavorful sauce.
Assemble Wraps:Warm the tortillas and spoon the Mississippi Chicken onto each tortilla. Garnish with shredded lettuce, diced tomatoes, and shredded cheddar cheese. Wrap them up and serve the Mississippi Chicken Wraps hot.
These detailed instructions for all five Mississippi Chicken recipes ensure a successful cooking experience.
Tips and Tricks:Before you start your Mississippi chicken slow cooker adventure, here are some tips and tricks to ensure success:
Sear for Flavor:If you have a bit of extra time, sear the chicken in a hot pan before placing it in the slow cooker. This adds an extra layer of flavor.
Don’t Overcrowd:Ensure there’s enough space in your slow cooker for the chicken to cook evenly. Overcrowding can lead to uneven cooking.
Check the Temperature:Invest in a meat thermometer to ensure your chicken is cooked to perfection. The internal temperature should reach 165°F (74°C).
Let It Rest:After cooking, let the chicken rest for a few minutes before shredding or serving. This keeps the juices locked in for a juicy result.
Serving Suggestions:These Mississippi chicken slow cooker recipes can be served in various ways:
Classic Plating:Serve the chicken with its flavorful au jus as a main course alongside mashed potatoes and a green vegetable.
Sandwich Style:Use the shredded chicken to make sandwiches with your favorite bread, pickles, and coleslaw.
Salad Sensation:Toss the shredded chicken on a bed of greens with your choice of dressing and some croutons for a hearty salad.
Taco Tuesday:Create a taco bar with tortillas, various toppings, and your Mississippi chicken for a fun and interactive meal.
Wrap It Up:Make wraps or burritos with the shredded chicken, fresh veggies, and your favorite condiments.
Final Thoughts:Mississippi chicken slow cooker recipes bring the warmth and flavors of the South to your kitchen. Whether you’re preparing a family dinner, hosting a party, or simply craving some Southern comfort, these recipes have you covered.
So, don your apron, gather your ingredients, set up your slow cooker, and embark on a culinary journey through Mississippi’s rich and flavorful cuisine. The best part? It’s simple, delicious, and oh-so-satisfying. Enjoy the comfort, the flavors, and the ease of these Mississippi chicken slow cooker recipes. Bon appétit!
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