Mississippi Chicken Sandwiches Pickles (Print)

Slow-cooked flavorful chicken with ranch, pepperoncini, and crisp pickles served on soft buns.

# Components:

→ 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 style
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 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 without directly wetting the seasonings. Dot chicken with butter pieces.
05 - Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until chicken is very tender and shreds easily.
06 - Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the cooking juices and stir to combine.
07 - Pile warm shredded Mississippi chicken onto buns and top generously with sliced dill pickles. Serve immediately.

# Expert Advice:

01 -
  • Incredibly easy—just layer ingredients in your slow cooker and let it do the work
  • Tender, flavorful chicken that shreds beautifully and soaks up all the savory juices
  • Perfect balance of tangy pepperoncini, creamy ranch, and crisp pickles
  • Great for meal prep, potlucks, or feeding a crowd with minimal effort
  • Versatile enough to customize with your favorite toppings and heat levels
02 -
  • Use chicken thighs instead of breasts for even more tender, juicy results
  • Toast the buns lightly before assembling to prevent them from getting soggy
  • Save the leftover cooking liquid—it makes an amazing base for soup or gravy
  • This recipe freezes beautifully; store shredded chicken with some liquid in airtight containers for up to 3 months
  • Let the chicken rest in the juices for 10 minutes after shredding to absorb maximum flavor
Back