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(2,014)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
2,014 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Scott

The excessive butter makes the flavor gross. I’m going to try one more time with half the butter and 1.5 times the pepperoncinis.

Lisabil

We loved this, and we have probably three more meals ahead of us. Used half a stick of butter, and were shy on pepperoncini (which we love) but nice. And easy. Love the herbs!

Alfred Ribo

I followed , using bone-in skin-on, 1/4c butter, and no chicken broth. Worked out great. I used cheap chicken, which tends to have a lot of water in it, and I definitely didn't need more liquid. I used 1 1/2 tsp chicken bouillon granules and only 2 T soy sauce. I tend to prefer more strongly flavored things, so added some onion and garlic powder and a teaspoon of pepper. Will make again.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.