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Mississippi Chicken

Mississippi Chicken lives up to the same reputation as the Mississippi Beef Roast that went viral online.  It's a very versatile recipe because it's good over rice or mashed potatoes or perfect served on a bun.

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  • 4 chicken breasts
  • ½ cup all-purpose flour
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 1 envelope onion soup mix
  • 1 envelope ranch dressing mix
  • 1 jar Peperoncini peppers (banana peppers)
  • ½ cup butter (1 stick)

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Measure the flour, salt and pepper in a gallon-sized Ziplock bag.  Shake to mix.  Place the chicken breasts in the bag.  Shake to coat.  Place coated chicken breasts in the slow cooker.

Pour the envelope of onion soup mix and the envelope of ranch dressing mix over the chicken breasts.  Place at least six peppers on the chicken.  More if you like it hot!  Do not use the juice from the pepper jar.  Top with the stick of butter.

Cook on low for 5 - 6 hours or until your chicken reaches an internal temperature of 165°.

Remove the chicken from the crock and shred with two forks, or 
meat claws if you're lucky enough to have them.  Serve it over rice or mashed potatoes or on a bun.

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