Mississippi chicken is simple to make with just four ingredients for juicy, tangy shredded chicken that's delicious in buns or served over mashed potatoes or rice. You can make this in a slow cooker if you prefer.
Ingredients
- skinless, boneless chicken breasts: 2 pound
- dry ranch dressing mix (such as Hidden Valley Ranch): 1 pack (1 ounce pack)
- and drained pepperoncini peppers: 1 cup (sliced)
- pepper juice (from jar of pepperoncini peppers): 0.25 cup
- unsalted butter: 4 Tbsp (sliced)
- water: 0.5 cup
Metric Conversion
Stages of cooking
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Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
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Season chicken with ranch seasoning mix; place in bottom of a medium Dutch oven. Dotdash Meredith Food Studios
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Add pepperoncini peppers and 1/4 cup reserved pepper juice; top with sliced butter and pour in 1/2 cup water. Cover with a tight fitting lid, and bake in preheated oven until chicken is fork tender, 1 hour to 1 hour 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
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Let stand 5 minutes. Shred chicken using two forks. Dotdash Meredith Food Studios
