Mississippi Chicken Sandwiches Pickles (Printable)

Slow-cooked tender chicken with ranch and pepperoncini, piled on buns and topped with tangy pickles.

# 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 style
10 - 1 cup sliced dill pickles

# How to Make It:

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 in chicken broth around the sides, avoiding direct contact with the seasoning mixture.
05 - Distribute butter pieces across the chicken 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 with forks.
07 - Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the cooking juices and stir to combine.
08 - Pile warm shredded Mississippi chicken onto buns and top generously with sliced dill pickles. Serve immediately.

# Expert Tips:

01 -
  • The slow cooker does almost all the work while you go about your day, and somehow the chicken tastes like you've been fussing over it for hours.
  • That tangy, buttery, slightly spicy flavor is addictive, and the pickles on top make each bite feel like a little flavor surprise.
02 -
  • Don't lift the slow cooker lid unnecessarily, as every peek adds time to the cooking process and lets steam escape.
  • The magic happens when you stir the shredded chicken back into those pan juices, so don't skip that step or drain the liquid away.
03 -
  • If your seasoning packets are particularly salty, reduce the initial salt you add to the chicken so the final dish doesn't become too salty.
  • The chicken continues to absorb flavor even after cooking stops, so if you're making these ahead, let them sit in the braising liquid for at least an hour before serving.
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