Mississippi Chicken Recipe

I cut the recipe in half and made it in my slow cooker. I served it on buns with provolone cheese. It’s a spicy sandwich which packs a little bit of heat.

I've made this twice in the Instant Pot-- 9 minutes on Low, could have gone 8, quick release. Measured the first time and just guessed the 2nd. Didn't use water, only juice from peppers the 2nd time and think it was better. Shredded the chicken then returned to juice. I did throw about 5 hot yellow chili peppers in it but don't think I'll do it again. Maybe a splash of the juice from it though. It's delicious over chicken rice. Put a sprinkle of mozzarella on top. Family loved it!

Fantastic dish! Flavor is a knockout. My only issue is that boneless skinless chicken breast cooked that long tends to get a little “toothsome”. I wonder if chicken thighs would be better?

Overall really good, but coming from Louisiana, I want more heat. Added some cayenne pepper and a chopped jalepeno. Don't understand those who criticize sodium content, etc. It is called "Google" look up DIY recipes to control the sodium, etc. STOP down-rating this recipe b/c of your health issues!

This looks delicious. But what can I use instead of the ranch seasoning mix? My family doesn't like ranch or ranch flavored anything.

Added a little extra ranch and made it a little thicker. GREAT over baked potato, mashed potato, rice, and noodles. Can easily turn this into a party dip by adding cream cheese and/or sour cream. Can also add pepper jack or a milder cheese to cut the spicyness. Shred chicken accordingly.

I LOVE this! I also put a pound of baby bella mushrooms (sliced) and did it in the crock pot. My son who is a finicky eater LOVED it on a hard roll with smoked gouda cheese. And the Xtra juice was a dipping sauce!

One look at this recipe and I thought GROSS…. But then I thought ‘why gross?’ I had to try it and we loved it! I used frozen chicken breast tenders - omitted the water- in the Instant Pot 8 minutes and let the pressure release. Had with mashed potatoes. Thought about topping it with crispy bacon but decided to try it as written. Bacon is always good- and I’ll probably try it next time- but it’s not needed. And I LOVE the simplicity of this recipe! We all need some of those in our lives!

Great recipe. I make mine in crockpot and use unsalted butter. I add a packet of onion soup mix. Put the shredded meat on buns with provolone wrap them in foil and heat in the oven until cheese is melted. Wonderful meal!

I thought this was a good solid dish. So quick and easy to make that it's hard to argue not adding this to the weeknight menu rotation. I cooked it in a slow cooker added a few things towards the end: Crushed Red Pepper, Dash or three of cayenne. I was thinking I might mix the pepperoncini with some hot cherry peppers next time. My husband loves spicy food and appreciated the heat this has. And it's healthy.

ABSOLUTELY SCRUMPTIOUS! I USED STUFFED CHERRY PEPPERS AS I WASN'T ABLE TO GET OUT FOR PEPPERONCINI'S. ALSO, I USED 1/4 PKG OF THE RANCH MIX AND USED LOW SODIUM CHICKEN STOCK AND SOME OF THE OIL FROM THE PEPPERS. So, I didn't do the exact recipe. Had to improvise. Put the chix in the slow cooker, with oil from the stuffed peppers. Prob. 3 Tbls. and cover the chix with the unsalted OR low sodium chix broth or stock. Cook slow till fork tender, remove from crock, let cool shred. Add chix back to crock. Chop up as many stuffed peppers to your taste and add. I would slice the peppers thin as some can pack a punch. Add chix back to crock and let the flavors marry. Delish over rice or by itself. I was thinking...you could also replace OR add artichokes to the original recipe. That would be awesome! Same for my recipe. I didn't have any. I never measure, so I eyeball things. I am still giving the original a 5 because I know that is delish! I LOVE to cook. Much less calories than mine... re: stuffed cherry peppers, Maybe not. Perhaps equal as I didn't use butter. Thanks so much and when I get to the store, I am going to get pepperoncini, so that I can make the original. P.S. I usually serve the next day with recipes like this as they truly meld together for full effect. Everything is better the second day right? LOL

Just like it said. Flavourful. I experimented by adding H E B Hatch Ranch dressing to the regular.

I used chicken broth instead of plain water

This was very tasty! Very easy to follow the recipe. My family loved it 😋. I made it exactly the way it said, except after I rolled the chicken in the ranch powder; I squirted some ranch dressing over top of the chicken in the casserole dish.

I love this - as does my whole family - and make it at least once a month.

Very good!

I would love to have the recipe for the enchiladas that you make with the Mississippi chicken. Please?

This was delicious and followed the recipe with the addition of a roughly chopped red onion. I baked this in a Staub Dutch Oven, and given the efficiency of the enameled cast iron, will add 1.5 cups water or chicken broth next time versus .5 cups, and lower the temperature to 325 next time I try this. I paired this with mashed potatoes seasoned with 2 gloves garlic and 1 shallot sauteed in butter, freshly ground black pepper & kosher salt.

Bro, I didn’t know cooking could feel this rewarding.

Absolutely nailed it!