Mississippi Chicken
Updated August 24, 2026
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 6¼ hours
- Prep Time
- 15 minutes
- Cook Time
- 6 hours
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (6 to 8 servings)
3 grams carbs; 152 milligrams cholesterol; 309 calories; 7 grams monounsaturated 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
- 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.
- 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.
Private Notes
Comments
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.
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.
@Linda yes, set your oven at 200 degrees for the specified time. Put all ingredients into a heavy covered dutch oven.
Followed recipe as directed. The butter was way too much. Tasted bland and just not right. End up dumping the contents through a stainer to start over with a touch of olive oil instead to save it some. Bottom line this recipe should not exist. And definitely do not call it Mississippi chicken.
Very delish! I adjusted for the Instant pot, did a couple of chicken breasts on natural release. I can’t remember if peas were part of the recipe, but they were the perfect addition.
We loved this recipe. I didn't have thighs but had two chicken breasts and 4 or 5 wings so I cut back on the ingredients a bit since it wasn't quite two pounds. The smell of it cooking was amazing--the butter and pepperoncini combination is so nice. I served as you pictured with Basmati rice and green peas. It will be in my rotation.