Description
Packed with tangy, buttery flavor and minimal ingredients, this Mississippi chicken recipe is the kind of low-effort, high-reward dinner that’s made for busy nights. Whether you serve it in toasted buns, over mashed potatoes, or tucked into wraps, it’s juicy, bold, and effortlessly satisfying. A fiery, modern twist on comfort food classic!
Ingredients
• 2 lbs boneless, skinless chicken breasts
• 1 packet dry ranch seasoning mix (1 oz)
• 1 cup sliced pepperoncini peppers (drained)
• ¼ cup pepperoncini juice
• ½ cup water
• 4 tbsp unsalted butter, sliced
• ½ tsp garlic powder (for extra punch)
• 1 tsp smoked paprika (adds a warm depth)
• Optional: Chopped fresh dill or parsley for garnish
Instructions
Stovetop/Instant Pot Method:
Sear (Optional): In a large pot or Instant Pot on sauté mode, sear chicken breasts with a little oil until lightly golden (2–3 minutes per side).
Combine: Add ranch seasoning, garlic powder, paprika, pepper slices, juice, water, and butter.
Cook:
• On stovetop: Cover and simmer on low for about 1 hour.
• In Instant Pot: Cook on high pressure for 12 minutes, then quick release.
Shred & Serve: Shred chicken in the pot and stir to soak up all the flavor.
Slow Cooker Version:
Add all ingredients to the crockpot.
Cook on low for 6–7 hours or high for 3–4 hours until chicken shreds easily.
Shred and return to sauce to keep it moist and flavorful.
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 280 / Serving
- Fat: 14g / Serving
- Carbohydrates: 2g / Serving
- Fiber: 1g / Serving
- Protein: 32g / Serving