Comfort Food Classic: Mississippi Chicken Over Mashed Sweet Potatoes
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This Mississippi Chicken over Mashed Sweet Potatoes is the kind of comfort food you crave on a busy weeknight or when the weather turns cool. It’s buttery, tangy, rich, and just the right kind of cozy. The slow cooker does most of the work, and you end up with melt-in-your-mouth shredded chicken that’s packed with flavor—all served over a bed of creamy mashed sweet potatoes.
If you’ve never had Mississippi Chicken, it’s a twist on the classic pot roast, made with ranch seasoning, au jus gravy mix, and pepperoncini peppers. Instead of beef, we’re using chicken thighs or breasts, which makes the dish lighter but still super satisfying. And pairing it with mashed sweet potatoes instead of traditional mashed potatoes adds a little sweetness to balance the savory, buttery chicken.
Why You’ll Love This Recipe
- Hands-off cooking – Use the slow cooker and come home to a ready-made meal
- Bold, crave-worthy flavor – Tangy, buttery chicken meets creamy, slightly sweet potatoes
- Great for meal prep – Makes enough for 4–6 servings and reheats beautifully
- Kid-friendly – The flavors are rich but not spicy (unless you add more peppers)
- Easy oven option – No slow cooker? No problem! You can bake it instead
Helpful Tips for making the Mississippi Chicken
- Low and slow for the best flavor – Cooking on low gives the chicken time to soak up all that buttery, tangy flavor.
- Don’t skip the pepperoncinis – They’re the secret ingredient. They add tang without too much heat.
- Double the chicken – This recipe scales easily. Make extra and freeze the shredded chicken in its juices for future meals.
- Use leftover sweet potatoes – If you have roasted sweet potatoes from another meal, mash and warm them up to save time.
Ingredients
For the Mississippi Chicken:
- 2–2½ lbs boneless skinless chicken thighs or breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ¼ cup unsalted butter (½ stick), cut into chunks
- 6–8 whole pepperoncini peppers
- Salt and black pepper to taste
For the Mashed Sweet Potatoes:
- 3 large sweet potatoes, peeled and cubed
- 2–3 tablespoons butter
- 2–4 tablespoons milk or cream
- Salt and cinnamon to taste (optional)
How to Make Mississippi Chicken with Sweet Potatoes
- Place chicken thighs or breasts in the bottom of the slow cooker. Sprinkle the ranch and au jus seasoning over the top, then add chunks of butter and arrange pepperoncini peppers on and around the chicken.
Tip: For a stronger pepper flavor, add a splash of juice from the pepperoncini jar.
2. Cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the chicken is tender and easy to shred.
3. Use two forks to shred the chicken directly in the slow cooker, then stir to coat with the flavorful juices.
4. While the chicken cooks, bring a large pot of salted water to a boil. Add peeled, cubed sweet potatoes and cook for 15–20 minutes, or until fork-tender.
5. Drain and mash with butter and milk (or cream) until smooth and creamy. Add salt to taste, and a pinch of cinnamon if you want a warm, sweet finish.
6. Spoon a generous portion of mashed sweet potatoes onto each plate. Top with shredded Mississippi chicken and plenty of the buttery, peppery sauce from the slow cooker. Serve with steamed green beans, roasted broccoli, or a simple side salad for a full meal.
Oven-Baked Option
No slow cooker? You can make this in the oven too.
- Assemble the chicken in a 9×13-inch baking dish with seasonings, butter, and pepperoncini peppers.
- Cover tightly with foil and bake at 375°F for 40–45 minutes, or until the chicken is fully cooked and easy to shred.
- Shred and stir to combine before serving.
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs?
Yes! Chicken breasts will work just fine. They may be slightly less juicy than thighs, so be careful not to overcook them if using the HIGH setting.
2. Do I need to brown the chicken first?
Nope. This is a true dump-and-go recipe. Just add everything to the slow cooker and let it do the work.
3. Can I make this ahead of time?
Absolutely. Both the chicken and the mashed sweet potatoes reheat well. Store leftovers in separate airtight containers in the fridge for up to 4 days.
4. Is this a spicy recipe?
Not really. The pepperoncini peppers add tang, not heat. If you want more spice, you can add extra peppers or a splash of their brine.
5. Can I freeze Mississippi chicken?
Yes! Let it cool completely, then freeze the shredded chicken and juices in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
This Mississippi Chicken over Mashed Sweet Potatoes is everything you want in a cozy dinner: flavorful, tender, easy to make, and totally satisfying. It’s really one of the best!
Ingredients
For the Mississippi Chicken:
- 2 –2½ lbs boneless skinless chicken thighs or breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ¼ cup unsalted butter ½ stick
- 6 –8 pepperoncini peppers whole
- Salt and black pepper to taste
For the Mashed Sweet Potatoes:
- 3 large sweet potatoes peeled and cubed
- 2 –3 tbsp butter
- 2 –4 tbsp milk or cream
- Salt and cinnamon to taste optional
Instructions
Slow Cooker Method (Recommended):
- Place the chicken in the bottom of a slow cooker. Sprinkle the ranch and au jus seasoning packets evenly over the top. Add the butter in chunks and place the pepperoncinis on and around the chicken.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until chicken is fall-apart tender.
- Shred the chicken with two forks and stir to mix in the juices.
- Meanwhile, Make the Sweet Potatoes:
- Bring a large pot of salted water to a boil. Add cubed sweet potatoes and cook until fork-tender, about 15–20 minutes. Drain and mash with butter, milk or cream, and salt to taste. Add a pinch of cinnamon for a touch of warmth, if desired.
- Spoon a generous portion of mashed sweet potatoes onto each plate and top with a pile of Mississippi chicken and its buttery, tangy juices.
Oven-Baked Option:
- Assemble the chicken in a baking dish just like above.
- Cover with foil and bake at 375°F for 40–45 minutes, or until the chicken is cooked through and easy to shred.