Mississippi Chicken

By Kia Damon

Updated August 24, 2026

  • 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
5(2,280)
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 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

  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

5 out of 5
2,280 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.

M in Oregon

This recipe was delicious and I will be making it again. I'm more of a basic cook and found this recipe very simple to make which is great for a dish that packs a lot of flavor. I used the instant pot following directions from some other commenters which took much less time and the meat still came out soft and tender. I also used 1/2 cup of butter instead of 3/4. We had rice on the side which was a good balance to the flavorful and rich chicken. Buying the herbs can add up in cost as the grocery store only sells them in packages that have much more than what is needed for the recipe. Next time I would likely select one of the three herbs and sprinkle that on top of the food at the end rather than buying all three.

Laura

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.

Carrie

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.

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