Chef John of Food Wishes presents a joyful twist on a viral favorite—Mississippi pot roast—reimagined as a hearty, beans-and-tomato-packed chili. This recipe is perfect for anyone who loves slow-cooker comfort and needs a reliable, delicious weeknight dish. It’s one of those cooking, easy recipes that produces big, savory flavor with very little fuss.
What makes this recipe special
This Mississippi Chicken Chili borrows the iconic duo of au jus gravy mix and ranch seasoning from the pot roast world, then builds on it with chili powder, white beans (cannellini), fire-roasted tomatoes, and pepperoncini brine. The result is intensely savory—think roast-chicken depth with a bright tang—without complicated prep. It’s a perfect example of cooking, easy recipes that punch way above their weight.
Ingredients
- 2–3 lbs boneless skinless chicken thighs (do not use breasts)
- 1 packet au jus gravy mix
- 1 packet powdered ranch dressing mix
- 1 rounded tablespoon chili powder
- 2 cans white kidney (cannellini) beans, drained and rinsed
- 1 can fire-roasted diced tomatoes
- About 1/2 cup pepperoncini brine (from the jar)
- 1 jar sliced pepperoncini (reserve some slices for garnish)
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
- Salt and hot sauce to taste
Step 1: Prep the slow cooker and chicken
Place the boneless skinless chicken thighs in the bottom of the slow cooker. Chef John strongly recommends thighs for their superior flavor and texture—juicy, forgiving, and perfect for shredding. Avoid breasts here unless you like dry chicken.
Step 2: Layer the signature seasonings and add-ins
Sprinkle the au jus gravy mix and the powdered ranch dressing evenly over the chicken. Add the chili powder for that chili character, the drained white beans, and the can of fire-roasted diced tomatoes. Drizzle about 1/2 cup of the pepperoncini brine over everything for a subtle vinegary brightness, then add the sliced pepperoncini.
Finally, distribute pieces of unsalted butter over the top—yes, a full stick. It melts into the pot and creates a luxurious, savory finish.
Step 3: Cook low and slow (or high, for speed)
Cover and seal the slow cooker. You can cook on LOW for a longer time, but to keep things moving, set the slow cooker to HIGH for 3–4 hours. The target is the same either way: chicken so tender it’s about to fall apart.
Step 4: Shred or cut the chicken and finish
When the chicken is tender, remove the thighs with tongs. Instead of shredding long strips, place each thigh in a bowl and use kitchen scissors to cut into 1–2 inch pieces—an easy, tidy trick that avoids long strings of chicken and makes the chili spoon-friendly. Return the chicken to the slow cooker and stir to combine. Taste and adjust seasoning with salt, pepper, or additional hot sauce as needed.
Step 5: Serve and garnish
Ladle the chili into bowls or cups. Classic pairings are plain rice or a more adventurous “swamp rice” with jalapeño, herbs, spinach, and green onions—Chef John’s swamp rice complements the chili’s tang and savoriness beautifully. Garnish with extra chopped pepperoncini, a squirt of hot sauce, and freshly sliced green onions.
Expert tips and tricks
- Use thighs: Dark meat stays moist and develops better depth of flavor when slow-cooked.
- Pepperoncini brine is magic: That jarred liquid adds brightness—don’t waste it.
- Don’t overthink the packaged mixes: They’re the shortcut that makes this recipe effortless and deeply savory.
- Adjust the beans: White beans are classic, but any sturdy bean works if you have a preference.
- Scissors over shredding: Cutting the cooked thighs in a bowl keeps things tidy and makes portioning easier.
Why this belongs in the rotation
This Mississippi Chicken Chili is a standout among cooking, easy recipes because it delivers complex, roasted-meat flavor with minimal hands-on time. It’s forgiving, crowd-pleasing, and easily customized—swap beans, add heat, or serve it over rice, pasta, or toasted bread. It’s slow-cooker comfort done right.
Enjoy!
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