Recipes Meat and Poultry Chicken Mississippi Chicken 4.5 (36) 30 Reviews 5 Photos Mississippi chicken is simple to make with just four ingredients for juicy, tangy shredded chicken that's delicious in buns or served over mashed potatoes or rice. You can make this in a slow cooker if you prefer. By Allrecipes Editorial Team Updated on April 14, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Saved! View All Saved Items Rate Print Share Trending Videos Add Photo 5 5 5 5 Prep Time: 5 mins Cook Time: 1 hr Additional Time: 5 mins Total Time: 1 hr 10 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 pounds skinless, boneless chicken breasts 1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch) 1 cup sliced and drained pepperoncini peppers 1/4 cup pepper juice (from jar of pepperoncini peppers) 4 tablespoons unsalted butter, sliced 1/2 cup water Directions Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios Season chicken with ranch seasoning mix; place in bottom of a medium Dutch oven. Dotdash Meredith Food Studios Add pepperoncini peppers and 1/4 cup reserved pepper juice; top with sliced butter and pour in 1/2 cup water. Cover with a tight fitting lid, and bake in preheated oven until chicken is fork tender, 1 hour to 1 hour 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Dotdash Meredith Food Studios Let stand 5 minutes. Shred chicken using two forks. Dotdash Meredith Food Studios Slow Cooker Version: Season chicken with ranch seasoning mix and place in the bottom of 6-qt. slow cooker. Add pepperoncini peppers and 1/4 cup reserved pepper juice; top with butter and pour in 1/2 cup of water. Cover, and cook until chicken is fork-tender on LOW for 6 hours or on HIGH for 4 hours. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Let stand 5 minutes. Shred chicken using two forks. I Made It Print Nutrition Facts (per serving) 503 Calories 20g Fat 6g Carbs 72g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 503 % Daily Value * Total Fat 20g 25% Saturated Fat 9g 47% Cholesterol 224mg 75% Sodium 1126mg 49% Total Carbohydrate 6g 2% Dietary Fiber 1g 3% Total Sugars 2g Protein 72g Vitamin C 23mg 116% Calcium 71mg 5% Iron 3mg 15% Potassium 728mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved