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Mississippi Chicken over Sweet Potatoes

Prep Time10 minutes
Cook Time6 hours
Course: Main Course
Servings: 4 people

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.