Slow Cooker Mississippi Chicken

This slow cooker  Mississippi chicken uses a homemade seasoning & ghee for a lightened up spin on a classic recipe. Low-carb, paleo, & Whole30 compatible, this cleaned up version has all the flavor that made the recipe popular in the 1st place. Instructions to make this in the Instant Pot are also included. 

Ingredients For Slow Cooker Mississippi Chicken

• Boneless, Skinless Chicken: The is best made with chicken thighs. You can use chicken breasts but please note that chicken can quickly overcook in the slow cooker. The result will be very dry chicken. 
• Homemade seasoning: Ditch the store-bought packets! I include a healthy, homemade seasoning blend in the recipe box. 
• Ghee: Ghee is clarified butter and you’ll need to use it if you want this Mississippi roast to be paleo & Whole30 compatible. Butter can be substituted. 
• Chicken broth: I like to use low-sodium chicken broth.
• Pepperoncini peppers: Sweet Italian chili pepper. Also known as Greek golden pepperoncini peppers.

How To Make Mississippi Chicken In The Slow Cooker

Slow Cooker

1. Pour the broth into the slow cooker. Add the chicken on top. 
2. In a small bowl, mix together the homemade dry ranch & dry onion soup mix. Pour the mixture into the bowl on top of the chicken. Toss until the chicken is evenly seasoned.
3. Add pepperoncini and ghee on top of the chicken.
4. Cook HIGH 2-4 hours or LOW 4-6.
5. Remove chicken from slow cooker, shred, and place back in the slow cooker until ready to serve.

Instant Pot

1. Pour broth into pressure cooker and add chicken on top.
2.  In a small bowl, mix together the homemade dry ranch & dry onion soup mix. Pour the mixture into Instant Pot on top of the chicken. Toss until the chicken is evenly seasoned.
3. Add pepperoncini and ghee on top of the chicken.
4. Close and seal vent. Select high pressure for 12 minutes. When cooking time is complete, quick release the pressure.
5. Remove chicken from pressure cooker, shred, and place back in the pressure cooker until ready to serve.

before

after

What Is Mississippi Chicken

You are probably more familiar with Mississippi beef roast. It’s a popular recipe that’s been around for a long time. The origins of the recipe is unknown. My Mother made it when I was a kid so it’s been around for at least 4 decades. This is the chicken version. Same recipe, just swapped out the beef roast for chicken thighs and beef broth for chicken broth. 

A Healthy Mississippi Chicken

I tried to make this recipe as healthy as much as I could. I replaced the butter with ghee for it to be paleo and Whole30 compatible. The ghee amount is a bit of a range being listed as 2-4 tbsp. I’ll leave that up to you. Traditionally a Mississippi chicken recipe uses a combination of a store-bought dry ranch packet and either a packer of au jus gravy or onion mix. This version of the roast uses my homemade seasoning mix which is a combination of my homemade dry ranch seasoning and my homemade dry onion seasoning.

FAQs & Tips

• Store leftovers in the refrigerator for up to 4 days. 
• If you’re looking for a Whole30 compatible pepperoncini, Divina has an all-natural sliced product. Be sure to check the additives in your pepperoncini before purchasing For a list of acceptable additives, see here.
• Pouring some of the pepperoncini pepper juice on top of the roast before you cook it to add a little kick to it.
• This great served with mashed cauliflower or slow cooker mashed potatoes.
• I used a 6-quart slow cooker or Instant Pot.

Chicken Recipes

• Creamy Lemon Dill Chicken

• Chicken With Apples & Honey

• Honey Garlic Chicken

• Chicken With Artichokes

• Tomato Garlic Chicken & Herbs

Slow Cooker Mississippi Chicken

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This healthy slow cooker  Mississippi chicken  uses a homemade seasoning & clarified butter to make for a lightened up spin on a classic recipe. Low-carb, paleo, & Whole30 compatible, this cleaned up version has all the flavor that made the recipe popular in the 1st place.

• Total Time: 5 hours 10 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 3 pounds boneless, skinless chicken thighs
• 1/4 cup homemade dry ranch & onion seasoning mix (see below)
• 8 pepperoncini peppers
• 2–4 tablespoons ghee or butter
• 1 cup low-sodium chicken broth

Homemade Dry Ranch Mix & Dry Onion Soup Mix
4 teaspoons dry onions flakes
2 teaspoons salt
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon celery salt (or add more salt)
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/4 teaspoon dried dill
1/4 teaspoon dried chives

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Instructions

Slow Cooker

1. Pour the broth into the slow cooker. Add the chicken on top.
2. In a small bowl, mix together the homemade dry ranch & dry onion soup mix. Pour the mixture into the bowl on top of the chicken. Toss until the chicken is evenly seasoned.
3. Add pepperoncini and ghee on top of the chicken.
4. Cook HIGH 2-4 hours or LOW 4-6.
5. Remove chicken from slow cooker, shred, and place back in the slow cooker until ready to serve.

Instant Pot

1. Pour broth into pressure cooker and add chicken on top.
2.  In a small bowl, mix together the homemade dry ranch & dry onion soup mix. Pour the mixture into Instant Pot on top of the chicken. Toss until the chicken is evenly seasoned.
3. Add pepperoncini and ghee on top of the chicken.
4. Close and seal vent. Select high pressure for 12 minutes. When cooking time is complete, quick release the pressure.
5. Remove chicken from pressure cooker, shred, and place back in the pressure cooker until ready to serve.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 5 hours

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