When you need supper to feel generous without asking much from you, this slow cooker Mississippi-style rotisserie chicken is the kind of recipe that earns a permanent place in the kitchen notebook. It borrows the tangy, buttery, savory spirit of classic Mississippi-style dishes, but makes things wonderfully easy by starting with a whole deli rotisserie chicken. The slow cooker does the rest, turning those simple pantry ingredients into tender, juicy meat with a rich, peppery broth that tastes like you fussed far more than you did.
This chicken is mighty fine served over mashed potatoes, buttered egg noodles, rice, or even thick slices of toasted bread to soak up the flavorful juices. I also like it with green beans, sweet corn, or a simple salad with a tart dressing to balance the richness. If you're feeding a crowd, set out the shredded chicken with slider buns and let folks build their own sandwiches with a few extra pepperoncini on top.
Slow Cooker 4-Ingredient Mississippi-Style Rotisserie Chicken
Servings: 6
Ingredients
1 whole deli rotisserie chicken, about 2 1/2 to 3 pounds
1 packet ranch seasoning mix, 1 ounce
1 packet au jus gravy mix, 1 ounce
1 jar sliced pepperoncini, 12 ounces, with juice
Directions
1. Remove the whole rotisserie chicken from its packaging and place it breast-side up in a slow cooker. If needed, tuck the legs in a bit so the lid can fit comfortably.
2. Sprinkle the ranch seasoning and au jus mix evenly over the chicken, coating the top and sides as best you can.
3. Pour the entire jar of sliced pepperoncini, including the juice, over the chicken. Cover and cook on low for 3 to 4 hours, until the chicken is very tender and heated through.
4. Carefully remove the chicken bones and skin if desired, then shred the meat lightly right in the cooker and spoon the juices over the top before serving.
Variations & Tips
For easier serving: If you have a few extra minutes, pull off the skin and remove the larger bones before serving. The meat will soak up even more of the seasoned juices, and it makes supper a little easier for everyone at the table.
Make it richer: Traditional Mississippi-style recipes often include butter. If you want a fuller, silkier sauce, add 4 tablespoons sliced butter over the top before cooking. It is not required, but it does make the juices especially tasty over potatoes or noodles.
Turn down the tang: Pepperoncini are usually mild, but their brine has a distinct zip. For a softer flavor, use only half the jarred juice and add the rest of the sliced peppers later to taste.
Use the leftovers well: This chicken reheats beautifully. Tuck it into sandwich buns, spoon it over baked potatoes, or stir it into cooked egg noodles with a little extra cooking liquid for a quick second-day meal.
Keep an eye on timing: Since the chicken is already cooked, you are really just heating it through and letting the flavors mingle. Too long in the slow cooker can dry out the breast meat, so check it at the 3-hour mark if your slow cooker runs hot.