Mississippi Chicken

By Kia Damon

Updated August 12, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
6¼ hours
Prep Time
15 minutes
Cook Time
6 hours
Rating
4(1,907)
Comments
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In this rendition of a slow-cooker classic, chicken thighs are transformed into a zesty, pull-apart tender dinner, with plenty of herby, buttery sauce. As the sibling to Mississippi pot roast, this dish has many of that beloved recipe’s staple ingredients, like pepperoncini and butter, but here, instead of packaged ranch seasoning and au jus powder, soy sauce and a blend of fresh herbs and seasonings are used. Mashed potatoes, rice and greens are great sides that would hold up well to the tangy gravy, or serve with some peas for a bit of sweetness. Consider baking some cornbread or dinner rolls as well while it cooks.

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Ingredients

Yield:6 to 8 servings

  • 1 yellow onion, diced

  • 2 pounds boneless, skinless chicken thighs

  • 8 whole pepperoncini, stemmed and halved, plus ½ cup liquid from the jar

  • 4 garlic cloves, minced

  • ¾ cup unsalted butter, cut into tablespoons

  • 1 cup unsalted chicken stock

  • ¼ cup soy sauce

  • 2 tablespoons fresh parsley, minced 

  • 2 teaspoons minced fresh chives

  • 2 teaspoons minced fresh dill

  • Salt

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

3 grams carbs; 152 milligrams cholesterol; 309 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 22 grams fat; 668 milligrams sodium; 24 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sprinkle the onion on the bottom of a 6- to 8-quart slow cooker, then lay the chicken thighs on top. Add pepperoncini, garlic and butter to the pot, then pour in the stock, pepperoncini liquid and soy sauce. Stir to combine.

  2. Step 2

    Cover the pot and cook on low for 6 hours. Once the chicken is done, use two forks to gently pull it apart. Add the herbs and mix into the gravy. Taste for salt and serve hot. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

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Ratings

4 out of 5
1,907 user ratings
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Comments

Sean

Since you're just going to end up pulling it apart once it's finished, save some money and use bone-in thighs. Added bonus is the flavor you get from keeping the bones in while the whole thing cooks.

Mississippi Goddam Good

Thank you for this beautiful recipe. It is the perfect rendition of this low country classic. We hear so little of Mississippi cuisine and this dish is both unique and special. You’re welcome America.

mary ann patterson

@Linda yes, set your oven at 200 degrees for the specified time. Put all ingredients into a heavy covered dutch oven.

Hailey

This was pretty mid in the flavor department. Fine enough but won’t be making again. Followed as written!

Paul F

Cooked tonight following recipe precisely. Had initial doubts, but it was delicious. Served over rice with peas (frozen, cooked in butter & sautéed garlic, with a tablespoon of lemon zest). A new family fave, Will use bone-in, skin-on thighs next time for even more depth of flavor. This is a winner.

MCF

Eliminated dill because that did not sound like it would pair well. Added carrots for the last hour. Also, I would suggest cutting way back on the butter. You really only need 1/2 stick at most. Not 1.5 sticks (3/4 cups) as intended. Overall, love this for an easy week night dinner that doesn’t require too much effort or thought.

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