When the day is long and supper needs to take care of itself, this slow cooker Mississippi-style chicken is the kind of dependable dish that earns a permanent place in the recipe box. It borrows its spirit from the well-loved Mississippi roast, only here the chicken breasts turn tender in a tangy, buttery bath of ranch seasoning and jarred pepperoncini. It is thrifty, hearty, and just the sort of plain-looking meal that surprises folks when they take that first bite and start asking for the recipe.

This chicken is mighty good spooned over mashed potatoes, rice, or buttered egg noodles so all those savory juices do not go to waste. If you want to round the meal out, set out green beans, sweet corn, or a simple side salad, and keep some soft sandwich buns nearby for tucking the shredded chicken into sandwiches the next day.

Slow Cooker 4-Ingredient Mississippi-Style Chicken

Servings: 6

Finished Mississippi-style chicken plated with pepperoncini and juices
Finished Mississippi-style chicken plated with pepperoncini and juices

Ingredients

2 pounds boneless, skinless chicken breasts

1 packet ranch seasoning mix, about 1 ounce
1 jar sliced pepperoncini with juices, 12 to 16 ounces
1/2 cup unsalted butter, 1 stick

Directions

1. Place the chicken breasts in the bottom of the slow cooker in an even layer.

2. Sprinkle the ranch seasoning evenly over the chicken.

3. Pour the entire jar of sliced pepperoncini and its juices over the seasoned chicken, then place the stick of butter on top.

4. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender and easy to shred.

5. Shred the chicken right in the slow cooker, stir it into the juices, and serve hot.

Variations & Tips

For a richer flavor: If you do not mind stepping beyond the four-ingredient promise, add 1/2 teaspoon black pepper and a spoonful of the pepperoncini brine from the jar at serving time for an extra tangy finish.

Make it sandwich-style: Pile the shredded chicken onto toasted sandwich buns and top with provolone or mozzarella. The mild heat from the pepperoncini is especially good this way, and it makes a fine lunch from leftovers.

Use chicken thighs if you prefer: Boneless, skinless thighs work beautifully and stay extra juicy in the slow cooker. Cooking time is about the same, and the finished dish will have a slightly richer taste.

Watch the salt: Ranch seasoning and jarred pepperoncini both bring plenty of seasoning, so taste the finished juices before adding any extra salt. A little care here keeps the whole dish balanced.