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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!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
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 9x13 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.