Looking for a simple, no-fail dinner packed with flavor? This low-carb Mississippi Chicken is the answer. With just six ingredients, it’s an effortless meal that turns out tender and delicious every time. The rich, tangy gravy makes it perfect for serving over riced cauliflower or eat it just as it is.
This dish is all about convenience—minimal prep, maximum flavor. While boneless, skinless chicken breasts work great, you can also use chicken thighs or leg quarters. If using skin-on cuts, remove the skin to prevent excess grease since there’s already plenty of butter in the mix.
Ingredients
- Chicken breasts – Use boneless and skinless breasts.
- Yellow onion – I cook with yellow (aka brown) onions but you could also use a sweet onion.
- Chicken gravy mix – Any brand will do.
- Powdered ranch dressing mix – Any brand will do.
- Pepperoncini peppers – Plus 1/3 cup pickling liquid.
- Unsalted butter
How to make Low Carb Mississippi Chicken
- Arrange the chicken in a single layer in a 5- or 6-quart slow cooker.
- Sprinkle the chopped onion, gravy mix, ranch dressing mix, pepperoncini peppers, and pickling liquid evenly over the chicken.
- Cut the butter into small pieces and distribute them on top.
- Cover and cook until the chicken is fork-tender—about 2 hours on high or 4 hours on low.
- Transfer the cooked chicken to a cutting board and shred using two forks.
- Return the shredded chicken to the slow cooker and stir to coat in the sauce.
- Taste and adjust seasoning with salt and pepper if needed. Serve over mashed cauliflower, cauliflower rice, or as a sandwich filling.
Step-By-Step Process
Chef Jenn’s Tips
- Swap chicken breasts for boneless, skinless thighs for extra juiciness.
- Love a tangy punch? Add more pickling liquid.
- A hand mixer makes shredding the chicken quick and easy.
- Double the recipe and freeze portions for future meals—store in Souper Cubes for convenience.
Recommended
Make It A Meal
This chicken pairs perfectly with riced cauliflower or your favorite low-carb sides; complete your meal with roasted veggies or a crisp salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, use the microwave or stovetop, adding a splash of water or broth to keep the chicken moist. For longer storage, freeze it in a sealed container for up to three months. When ready to use, thaw overnight in the refrigerator before reheating.
Low Carb Mississippi Chicken
Ingredients
- 2 pounds chicken breast boneless or skinless
- ½ cup yellow onion finely chopped
- 0.87 ounce chicken gravy mix
- 1 ounce powdered ranch dressing mix
- ½ cup pepperoncini peppers plus ⅓ cup pickling liquid
- ½ cup salt butter
Instructions
- Arrange the chicken in a single layer in a 5- or 6-quart slow cooker.
- Sprinkle the chopped onion, gravy mix, ranch dressing mix, pepperoncini peppers, and pickling liquid evenly over the chicken.
- Cut the butter into small pieces and distribute them on top.
- Cover and cook until the chicken is fork-tender—about 2 hours on high or 4 hours on low.
- Transfer the cooked chicken to a cutting board and shred using two forks.
- Return the shredded chicken to the slow cooker and stir to coat in the sauce.
- Taste and adjust seasoning with salt and pepper if needed. Serve over mashed cauliflower, cauliflower rice, or as a sandwich filling.
Notes
Chef Jenn’s Tips
- Swap chicken breasts for boneless, skinless thighs for extra juiciness.
- Love a tangy punch? Add more pickling liquid.
- A hand mixer makes shredding the chicken quick and easy.
- Double the recipe and freeze portions for future meals—store in Souper Cubes for convenience.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
