- Prep
- 15 min
- Cook
- 240 min
- Total time
- 255 min
- Yield
- 6 servings
- Difficulty
- Easy
- Calories
- 340 kcal
Quick summary
“Succulent adaptation of the classic Mississippi roast, made with tender chicken breasts slow-cooked in a buttery gravy. The combination of Ranch seasoning, Au Jus gravy, and pepperoncini peppers results in shredded meat full of flavor.”
What you need to know
- Slow cooking for 4 hours at a low temperature tenderizes the brisket fiber without the need to add water.
- The rich fat of the butter emulsifies with the dry pan drippings and the acidic brine, creating a thick and velvety sauce.
- Pepperoncini peppers provide balanced acidity that cuts through the richness without excessive spiciness.
Ingredients
Main
- kg Chicken breasts (or skinless, boneless thighs/drumsticks)
- unit (28-30g) Ranch seasoning powder packet (e.g.: Hidden Valley)
- unit (28-30g) Au Jus sauce packet (or powdered roast beef sauce)
- cup (115g) Unsalted butter
- cup Pepperoncini peppers (whole or sliced)
- cup Liquid from pepperoncini peppers
Instructions
Principal
- At the bottom of your slow cooker, add the chicken breasts. No extra liquid is needed at this stage, as the chicken and other ingredients will release the necessary moisture during cooking.
- Sprinkle the Ranch seasoning over the chicken, distributing evenly. Then, add the package of Au Jus (or roast beef sauce) powder, covering the chicken. This combination of spices is the secret to the striking flavor.
- Place the butter in pieces over the seasonings and the chicken. The butter will melt slowly, creating a rich, buttery base for the sauce. The secret to this recipe is the fusion of flavors that occurs gradually.
- Finally, add the pepperoncini peppers (whole or sliced) and about ¼ cup of the liquid from the jar over everything. This liquid is crucial for the acidic and spicy touch that characterizes Mississippi Chicken. The most important tip is not to omit this ingredient.
- Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender enough to be easily shredded with a fork. The exact time may vary depending on the appliance model and the size of the chicken pieces.
- With the chicken cooked, shred it directly inside the slow cooker using two forks. Mix the shredded chicken well with the sauce that formed at the bottom of the pot, ensuring each piece absorbs the rich flavors. The professional technique is to shred it in its own sauce for maximum flavor absorption.
- Taste the sauce and, if necessary, adjust the seasoning with a little black pepper. Generally, it is not necessary to add salt, as the seasoning packets are already quite salty. Serve immediately or keep warm in the slow cooker until serving time.
Chef's tips
- Do not add extra salt to the recipe; the Ranch and Au Jus seasoning packets contain enough sodium for the dish.
- Shred the meat with two forks directly in the pot to absorb all the broth that has accumulated at the bottom.
- Keep the lid tightly closed during the entire slow cooking so that the steam does not escape and dry out the meat.
Variations
- Pressure cooker version: cook all ingredients in the pressure cooker for 25 minutes after whistling and shred in the pan.
- Vegetable version: add thick carrot rounds and baby potatoes to the bottom of the pan along with the chicken breasts.
- Creamy version with cream cheese: add 100 grams of cream cheese at the moment of shredding for extra velvety texture.
Substitutions
- Chicken breasts can be substituted with boneless, skinless chicken thighs for more fatty juiciness.
- Pepperoncini peppers can be replaced by mild pickled peppers or chopped cucumber pickles.
- The Au Jus powder can be substituted with artisanal onion soup powder or concentrated beef broth powder.
How to store
Store the shredded chicken with the sauce in an airtight container in the refrigerator for up to 4 days. The flavor intensifies after 24 hours. To reheat, place in a pan over low heat, covered, for 5 minutes with two tablespoons of broth to rehydrate.
Can it be frozen?
The shredded chicken with the buttery broth freezes perfectly for up to 3 months in freezer-safe bags. Thaw in the refrigerator overnight and reheat in a pot, stirring gently until the sauce bubbles again.
What to serve with
Perfect for stuffing brioche-style burger buns, serving over rustic mashed potatoes, white rice, or creamy polenta.
Frequently asked questions
What are pepperoncini peppers and where to find them?
They are mild Italian green peppers pickled in vinegar, very popular in snacks and found in grocery stores and markets.
Do I need to brown the chicken in the skillet before putting it in the slow cooker?
Não é necessário; slow cooking in dry seasonings and butter creates rich and deep flavor directly in the cooking.
Does the chicken breast meat not get dry in this long cooking?
The melted butter combined with the pepper brine continuously bastes the meat, keeping the breast moist and tender.
How to make homemade Ranch seasoning if you don't have the ready-made packet?
Mix a tablespoon of garlic powder, onion powder, dried parsley, dried dill, dried chives, sea salt, and black pepper.
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