Mississippi Chicken and Potatoes Recipe: A Comforting Family Dinner

There are some recipes that make it onto your weekly rotation without even trying, and Mississippi Chicken and Potatoes is one of them. Inspired by the famous Mississippi Roast, this dish takes the same bold, savory flavors and applies them to tender chicken breasts, pairing them with buttery roasted potatoes for a one-pan meal that’s both hearty and comforting.

Whether you cook it in a slow cooker for a “set it and forget it” dinner or bake it in the oven for a quicker version, the result is always melt-in-your-mouth chicken with rich, zesty flavors that the whole family will love.

Why You’ll Love This Recipe

• Hands-Off Cooking: Works beautifully in the slow cooker or oven.
• One Pan Meal: Chicken and potatoes cook together, making prep and cleanup easy.
• Savory & Tangy Flavor: Ranch seasoning, au jus mix, and pepperoncini give this dish a signature Mississippi twist.
• Family-Friendly: Comfort food that even picky eaters enjoy.

The Key Ingredients

• Chicken Breasts: Lean protein that absorbs all the flavors while staying juicy.
• Potatoes: Red potatoes or Yukon golds work best since they hold their shape.
• Ranch Seasoning: Adds herby, garlicky flavor.
• Au Jus Mix: Deepens the savory taste and creates a rich sauce.
• Butter: Creates that classic Mississippi richness.
• Pepperoncini Peppers: Bring a gentle heat and tangy kick without overpowering.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 1/2 pounds baby red potatoes, halved
• 1 packet ranch seasoning mix (about 1 oz)
• 1 packet au jus gravy mix (about 1 oz)
• 1/2 cup unsalted butter (1 stick), cut into pieces
• 6–8 whole pepperoncini peppers + 2 tablespoons juice
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)
• 1 tablespoon olive oil (for oven method only)

Instructions

Slow Cooker Method (Recommended):

1. Place potatoes at the bottom of a greased slow cooker.
2. Layer chicken breasts on top.
3. Sprinkle ranch seasoning and au jus mix evenly over chicken and potatoes.
4. Add pepperoncini peppers and drizzle 2 tablespoons of juice.
5. Top with butter slices.
6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and potatoes are fork-soft.

Oven Method (Quicker):

1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
2. Toss potatoes with olive oil, paprika, and black pepper. Spread evenly in the dish.
3. Lay chicken breasts on top of potatoes.
4. Sprinkle with ranch seasoning and au jus mix.
5. Add pepperoncini and drizzle in juice.
6. Top with butter slices.
7. Cover with foil and bake for 45–50 minutes, until chicken reaches 165°F and potatoes are tender.

Mississippi Chicken and Potatoes

A savory, comforting dish with tender chicken breasts, buttery potatoes, and zesty pepperoncini. Easy to make in the slow cooker or oven!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts
• 1.5 lb baby red potatoes halved
• 1 packet ranch seasoning mix about 1 oz
• 1 packet au jus gravy mix about 1 oz
• 1/2 cup unsalted butter cut into pieces
• 6-8 pepperoncini peppers plus 2 tbsp juice
• 1/2 tsp black pepper
• 1/2 tsp paprika optional
• 1 tbsp olive oil for oven method only

Equipment

• Slow cooker or 9×13 baking dish
• Mixing bowls
• Foil (for oven method)

Method

 

1. Place potatoes in bottom of slow cooker. Layer chicken on top.
2. Sprinkle ranch and au jus seasoning over chicken and potatoes.
3. Add pepperoncini peppers and juice, then top with butter pieces.
4. Cook on LOW 6–7 hours or HIGH 3–4 hours until chicken is tender.
5. For oven method: Preheat oven to 375°F. Toss potatoes with oil, paprika, pepper, spread in dish. Top with chicken.
6. Sprinkle with seasonings, add pepperoncini, juice, and butter.
7. Cover with foil, bake 45–50 minutes until chicken reaches 165°F.

Notes

Serve with green beans, salad, or crusty bread. For variations, try adding cheese or swapping potatoes with cauliflower.

Serving Suggestions

• Serve with a crisp green salad or steamed green beans for a balanced meal.
• Add crusty bread or biscuits to soak up the buttery sauce.
• For extra comfort, drizzle the sauce over rice or mashed potatoes.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken and potatoes (without peppers) for up to 2 months. Thaw overnight and reheat in the oven.
• Reheat: Warm in a skillet with a splash of broth or in the microwave.

Variations

• Spicy Version: Add extra pepperoncini or a few red pepper flakes.
• Cheesy Twist: Sprinkle shredded cheddar or mozzarella on top before serving.
• Thigh Option: Use boneless chicken thighs for a richer flavor.
• Low-Carb Swap: Replace potatoes with cauliflower florets or green beans.

FoodieMoms Final Thoughts

Mississippi Chicken and Potatoes is proof that comfort food doesn’t have to be complicated. With minimal prep and maximum flavor, it’s a dish that works just as well for a cozy weeknight as it does for Sunday dinner.

The tender chicken, buttery potatoes, and zesty pepperoncini sauce create a meal that’s hearty, flavorful, and sure to please every member of your family. Try it once, and you’ll see why it’s quickly becoming a modern classic.