Hamilton Beach Homepage

Slow Cooker Mississippi Chicken

Last winter, the recipe for Mississippi Roast turned everyday pot roast into an Internet sensation. The recipe flooded Pinterest, Facebook, magazines – there was no escaping it. Our recipe for the famed Mississippi Roast hit the blog in February. Our recipe, while a little different than some of the recipes out there (using banana peppers instead of pepperoncini, for example), was just as delicious. After trying it, we all understood the excitement surrounding this silky, buttery roast.

It’s October now and honestly, we miss Mississippi Roast a little bit. We wanted another excuse to put it on the table. To put a new spin on the recipe, the Test Kitchen tried it with chicken. If it’s that good with beef chuck, it has to be good using chicken, right?

The Test Kitchen tried it out and aren’t we glad they did. Mississippi Chicken is a little closer to the original recipe, which is said to have originated in Ripley, Mississippi. The original recipe uses pepperoncini peppers, butter, and ranch dressing mix. Three simple ingredients that many already have on hand.

We combined those key ingredients with chicken breasts and were just as pleased with the result as we were in February.

We asked the members of our tasting panel if they liked the Mississippi Roast or the Mississippi Chicken better and it was a 50/50 split. Like the roast, this chicken would be great served on buns as sliders, alongside a dollop of mashed potatoes, or all by itself. Make both and decide if your family prefers the roast or the chicken. That way, you’re sure to have leftovers. Maybe.

Slow Cooker Mississippi Chicken

Yield: Serves 12
Author: Hamilton Beach Test Kitchen


  • 1/2 cup all-purpose flour
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon salt
  • 4 pounds boneless, skinless chicken
  • 1 package (1 ounce) onion soup mix
  • 1 package (1 ounce) ranch dressing mix
  • 1 cup chicken broth
  • 1 jar (16 ounces) hot banana peppers, drained
  • 1/4 cup butter


  1. In a large resealable plastic bag, add flour, black pepper and salt. Seal and shake. Add chicken to bag, then shake to coat with flour mixture. Place chicken in slow cooker crock.
  2. In a medium bowl, combine remaining flour mixture, soup and dressing mixes with broth. Pour over chicken, then top with peppers and butter.
  3. Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or LOW for 5 to 6 hours until chicken is cooked and can be shredded.
  4. Remove chicken to a cutting board. Shred with two forks.
  5. Add shredded chicken back into the crock. Stir until well blended.
  6. Serve over mashed potatoes or on slider buns.

Mix and match any temperature with your choice of cooking times with the Programmable 6 Quart Slow Cooker.

Related Posts

8 new pasta recipes from some of our favorite influencers

Let us help you take the guesswork out of making fresh pasta at home. We’ve rounded up some of our favorite influencer-created recipes to help you cook perfectly textured and delightfully delicious pasta using the Hamilton Beach® Electric Pasta...

Breakfast, lunch, and dinner with a cast iron electric grill

A new generation of professional chefs and home cooks alike are discovering the tried-and-true benefits of cast iron cooking with the Hamilton Beach® Professional cast iron electric grill. It offers all the upsides of your grandmother’s...

Here’s the scoop: 7 easy homemade ice cream recipes

From rich and creamy chocolate and vanilla ice cream to light and refreshing sorbet, there’s no better way to capture the easy, breezy vibes of summer than with a homemade batch of everyone’s favorite frozen treat. Hamilton Beach has the tools...


  1. Hi I am wondering if there is any nutritional information for this recipe? specifically trying to calculate Weight watcher points.. this is favorite in my family. I am looking for Calories, Saturated fat (g), Sugar (g), Protein (g) Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *