Slow Cooker Mississippi Chicken: A Flavor-Packed Comfort Meal

Serving Suggestions: Enjoy this chicken with rice, egg noodles, or inside a toasted sandwich bun. It also pairs well with a side of roasted vegetables or a fresh salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze shredded Mississippi chicken in a sealed container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Reheating: Warm in a skillet over medium heat or microwave in short intervals, stirring in between to retain moisture.
Variations
Spicy Kick: Add extra pepperoncini juice or a dash of red pepper flakes for more heat.
Creamy Version: Stir in 4 oz of cream cheese at the end for a richer texture.
Low-Carb Option: Serve over cauliflower rice or lettuce wraps instead of traditional starches.
Dark Meat Alternative: Use boneless, skinless chicken thighs for an even juicier result.
FAQ
Can I use frozen chicken?
Yes! Just increase the cooking time by 1-2 hours on low. Ensure the chicken reaches an internal temperature of 165°F before shredding.

What can I substitute for au jus mix?
You can use a packet of brown gravy mix or a combination of 1 teaspoon beef bouillon powder and ½ teaspoon onion powder for a similar taste.

Can I make this in an Instant Pot?
Absolutely! Cook on high pressure for 15 minutes with a natural release of 10 minutes before shredding.

This Slow Cooker Mississippi Chicken is an easy, comforting dish that brings bold flavors with minimal effort. Perfect for busy days or meal prepping—enjoy every bite!