So tasty! This dish has been a favorite for 6 years now, and people always want me to cook it.

Mississippi chicken is a dish that brings back memories of Sunday dinners at Grandma's house, where the air was filled with the comforting aroma of slow-cooked meals. This recipe is a beautiful blend of tender, shredded chicken with a creamy, tangy sauce that has its roots in the heart of the Midwest. It's a dish that warms the soul and is perfect for those who crave a taste of home. The simplicity of the ingredients belies the depth of flavor, making it a favorite for family gatherings and potlucks alike.

This Mississippi chicken pairs wonderfully with creamy mashed potatoes, which soak up the rich sauce beautifully. Add a side of fresh green beans, lightly steamed or sautéed with a touch of garlic, to bring a crisp contrast to the meal. A slice of homemade bread or a warm biscuit would also be a delightful addition, perfect for sopping up every last bit of the delicious gravy.

Servings: 4-6 servings

4 boneless, skinless chicken breasts
1 packet ranch dressing mix
1 packet au jus gravy mix
1/2 cup unsalted butter
6-8 pepperoncini peppers
2 pounds potatoes, peeled and cubed
1/2 cup milk
4 tablespoons butter
Salt and pepper to taste
1 pound fresh green beans, trimmed
1 tablespoon olive oil
2 cloves garlic, minced

Place the chicken breasts in a slow cooker.

Sprinkle the ranch dressing mix and au jus gravy mix over the chicken.

Place the butter on top of the chicken and add the pepperoncini peppers.

Cover and cook on low for 6-8 hours, or until the chicken is tender and easily shredded.

While the chicken is cooking, prepare the mashed potatoes by boiling the potatoes in salted water until tender, about 15-20 minutes.

Drain the potatoes and mash them with milk, butter, salt, and pepper until smooth and creamy.

For the green beans, heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute.

Add the green beans and cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Season with salt and pepper.

Once the chicken is done, shred it with two forks and mix it well with the sauce in the slow cooker.

Serve the shredded Mississippi chicken over the mashed potatoes with a side of green beans.

For a spicier kick, add more pepperoncini peppers or a dash of hot sauce to the chicken. You can also substitute chicken thighs for a richer flavor. If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and stir it into the slow cooker juices before serving. For a lighter version, use reduced-fat butter and ranch dressing mix. Consider adding a sprinkle of fresh herbs like parsley or chives over the mashed potatoes for a pop of color and flavor.