If you’re craving a cozy, flavorful meal that practically cooks itself, look no further than Mississippi Chicken and Potatoes. This comforting slow cooker creation pairs juicy chicken, buttery potatoes, and a tangy pepperoncini kick for a homestyle dish that’s blissfully easy yet richly layered in flavor. Whether it’s a busy weekday or a relaxed Sunday, this recipe will bring the whole family running to the table.
Ingredients You’ll Need
The beauty of Mississippi Chicken and Potatoes is in its simplicity: each ingredient is chosen to add vibrant flavor, irresistible texture, or that perfect pop of color to your plate. You’ll be amazed by how a handful of common kitchen staples deliver such an impressive result!
- Chicken Breasts: Boneless, skinless chicken breasts create a lean, tender base that soaks up all those savory flavors as it cooks.
- Ranch Seasoning Mix: This favorite blend of herbs and spices instantly adds depth and that beloved creamy-tangy note.
- Au Jus Gravy Mix: For a rich, savory pop that ties the whole dish together and boosts umami.
- Unsalted Butter: Sliced and dotted on top, butter melts into everything, making the chicken extra moist and the potatoes ultra creamy.
- Pepperoncini Peppers: These little peppers bring mild heat and a bright zippy flavor without overwhelming spice.
- Pepperoncini Juice: Just a splash from the jar wakes up the entire dish with tang.
- Baby Potatoes: Halved baby potatoes become perfectly tender and soak up all those irresistible juices.
- Olive Oil: A drizzle helps the potatoes roast beautifully at the bottom of the slow cooker.
- Salt and Pepper: For seasoning to taste and letting all the other flavors really pop.
How to Make Mississippi Chicken and Potatoes
Step 1: Prepare the Potatoes
Start by halving your baby potatoes and tossing them right into the bottom of your slow cooker. Drizzle with olive oil and a sprinkle of salt and pepper. Give them a stir to make sure every potato is lightly coated. This step ensures the potatoes get that luscious, almost roasted flavor as they cook under the chicken and soak up every delicious drop.
Step 2: Layer the Chicken
Lay the boneless, skinless chicken breasts gently over the seasoned potatoes. This keeps the chicken juicy and lets it drip flavorful goodness straight down into the potatoes beneath. If you prefer, you can substitute chicken thighs for breasts for an even richer, more tender result.
Step 3: Season Generously
Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken. This magical combo infuses both the meat and potatoes with mouthwatering herb, spice, and savory flavors that make Mississippi Chicken and Potatoes so irresistible.
Step 4: Add Butter and Pepperoncini
Dot the chicken with sliced unsalted butter and scatter the pepperoncini peppers on top. Drizzle the tablespoon of pepperoncini juice over everything. As it all heats up, the butter melts into a silky sauce while the pepperoncini bring the perfect tangy punch without too much heat. If you like things spicy, feel free to toss in a few extra peppers!
Step 5: Slow Cook to Perfection
Cover your slow cooker and set it on low for 6 to 7 hours or on high for 3½ to 4 hours. You’ll know it’s ready when the chicken is incredibly tender and the potatoes are perfectly cooked through. For a classic Mississippi Chicken and Potatoes experience, gently shred the chicken with two forks right in the pot and stir everything together to let those flavors mingle.
How to Serve Mississippi Chicken and Potatoes
Garnishes
A handful of freshly chopped parsley or scallions brightens up the dish and adds a pop of color. If you love a bit of texture, a sprinkle of crisp fried onions or a dash of cracked black pepper can really elevate the plate. Don’t forget a few extra pepperoncini on the side for those who like a little extra zing!
Side Dishes
Mississippi Chicken and Potatoes already brings a full and satisfying serving, but you can round it off with buttery corn on the cob, roasted carrots, or a crisp green salad. A simple buttery dinner roll is perfect for mopping up those savory juices left on your plate.
Creative Ways to Present
For a family-style approach, pile everything onto a serving platter and scatter the pepperoncini and herbs on top. Or, for a fun dinner party twist, serve individual portions in shallow bowls and let guests garnish their plates to taste. Mississippi Chicken and Potatoes also makes fantastic leftovers tucked into soft sandwich buns with a bit of melted cheese!
Make Ahead and Storage
Storing Leftovers
Leftover Mississippi Chicken and Potatoes keep like a dream! Transfer any extras into airtight containers and refrigerate within two hours of cooking. They’ll stay tasty and fresh for up to three days, and the flavors only deepen overnight.
Freezing
You can freeze Mississippi Chicken and Potatoes for up to two months. Let the dish cool completely, then portion into freezer-safe bags or containers. This is an incredible meal prep option for future busy nights—just be sure to label with the date so you remember when you made it.
Reheating
Reheat gently in the microwave or on the stovetop, with a splash of chicken broth if needed to help loosen up the sauce. Warm over medium-low heat until everything is steaming hot and the potatoes are tender. For a little extra freshness, top reheated portions with more chopped parsley or a squeeze of lemon juice.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work beautifully in Mississippi Chicken and Potatoes, delivering even more juicy, tender results. Just keep in mind thighs may cook a touch faster, so check for doneness a bit earlier.
Is there a way to make this dish spicier or milder?
Yes, you can easily adjust the spice level by adding more or fewer pepperoncini peppers. For extra heat, add some sliced jalapeños or a sprinkle of red pepper flakes. To keep things more mild, simply halve the number of pepperoncinis or leave out the juice.
Can I add vegetables to Mississippi Chicken and Potatoes?
Certainly! Carrots, green beans, or even sweet bell peppers can be added to the slow cooker along with the potatoes for extra nutrition and color. Just cut them into chunks so they cook at the same rate as the potatoes.
What if I don’t have a slow cooker?
If you don’t have a slow cooker, you can assemble the recipe in a casserole dish, cover tightly with foil, and bake in a 325°F oven until the chicken and potatoes are tender. Check around the three-hour mark and add a splash of broth if it starts to look dry.
How do I prevent the chicken from becoming dry?
To keep the chicken moist in Mississippi Chicken and Potatoes, make sure not to overcook and use enough butter and the seasonings as directed. Shredding the chicken near the end and stirring it with the juices also helps ensure every bite stays tender and flavorful.
Final Thoughts
Mississippi Chicken and Potatoes is that rare recipe: low-effort, high comfort, and absolutely packed with bold flavor. Whether you’re feeding a hungry crowd or just want an easy weeknight dinner that feels downright special, I hope you’ll give this dish a try. Don’t be surprised if it becomes a new favorite around your table!
Print
Mississippi Chicken and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Mississippi Chicken and Potatoes recipe is a delicious, easy-to-make dish that cooks to perfection in the slow cooker. Tender chicken breasts, flavorful ranch seasoning, and tangy pepperoncini peppers combine with baby potatoes for a hearty and satisfying meal.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter, sliced
- 6–8 pepperoncini peppers
- 1 tablespoon pepperoncini juice
For the Potatoes:
- 1½ pounds baby potatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Place halved baby potatoes in the slow cooker, drizzle with olive oil, season with salt and pepper.
- Layer Chicken: Arrange chicken breasts on top of potatoes.
- Season: Sprinkle ranch seasoning and au jus gravy mix over the chicken.
- Add Flavor: Place butter slices, pepperoncini peppers, and juice on top.
- Cook: Cover and cook on low for 6-7 hours or high for 3½-4 hours.
- Shred Chicken: Optionally shred chicken before serving, mixing with potatoes and juices.
Notes
- You can use chicken thighs for a juicier result.
- Include carrots or green beans for additional veggies.
- Adjust spice level by increasing or decreasing pepperoncini.
Nutrition
- Serving Size: 1 portion
- Calories: 435
- Sugar: 2g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 115mg
