Mississippi Chicken Sandwiches Pickles (Printable)

Slow-cooked tender chicken with ranch and pepperoncini, topped with crisp pickles on soft buns.

# What You'll Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken breasts or thighs
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper

→ Seasoning & Flavor

04 - 1 oz packet ranch seasoning mix
05 - 1 oz packet au jus gravy mix
06 - 1/2 cup unsalted chicken broth
07 - 6 to 8 whole pepperoncini peppers plus 2 tablespoons brine
08 - 4 tablespoons unsalted butter, cut into pieces

→ Sandwich Assembly

09 - 6 soft sandwich buns (brioche or hamburger buns)
10 - 1 cup sliced dill pickles

# Directions:

01 - Place chicken breasts or thighs in the bottom of the slow cooker. Season lightly with salt and pepper.
02 - Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.
03 - Add pepperoncini peppers and drizzle 2 tablespoons of their brine over the top.
04 - Pour chicken broth around the sides of the slow cooker, not directly on the seasoning.
05 - Dot the chicken with pieces of butter distributed across the surface.
06 - Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until chicken is very tender and shreds easily.
07 - Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the juices and stir to combine.
08 - Pile warm shredded Mississippi chicken onto buns. Top generously with sliced dill pickles and serve immediately.

# Expert Advice:

01 -
  • Your slow cooker does all the work while you disappear to do literally anything else.
  • The flavor is bold enough to feel special but approachable enough that even picky eaters ask for seconds.
  • It's ridiculously forgiving—you can't really mess this up, which means less kitchen anxiety and more confidence.
02 -
  • Don't overcrowd your slow cooker or the chicken won't cook evenly—give it a little breathing room and everything works out.
  • The brine from the pepperoncini jar is liquid gold, not something to discard, so make sure you pour it in.
  • If your mixture seems too liquidy after cooking, you can leave the lid off for the last 30 minutes on high to let some moisture evaporate.
03 -
  • Use thighs instead of breasts if you want extra juiciness and more forgiving timing—they're harder to overcook.
  • Make a double batch and freeze half the shredded chicken in the sauce; it reheats beautifully and means you're only 10 minutes away from dinner another night.
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