Mississippi chicken rice bowls (Printable Version)

Shredded chicken with pepperoncini and ranch mixes paired with warm, fluffy rice for a flavorful meal option.

# What You'll Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken breasts or thighs

→ Seasonings

02 - 1 oz ranch seasoning mix
03 - 1 oz au jus gravy mix
04 - 8 whole pepperoncini peppers
05 - 1/4 cup pepperoncini juice
06 - 4 tablespoons unsalted butter

→ Rice

07 - 2 cups uncooked white or brown rice
08 - 4 cups water or chicken broth

→ Garnishes

09 - Fresh chopped parsley
10 - Sliced green onions

# How-To Steps:

01 - Place the chicken breasts or thighs in the bottom of the crockpot.
02 - Sprinkle the ranch seasoning and au jus mix evenly over the chicken.
03 - Add the pepperoncini peppers on top of the chicken, then pour in the pepperoncini juice.
04 - Place the butter on top of the chicken and seasonings.
05 - Cover and cook on high for 4 hours or low for 7 hours, until the chicken is tender and easily shredded.
06 - While the chicken is cooking, prepare the rice according to package instructions using water or chicken broth.
07 - Once the chicken is cooked, shred it directly in the crockpot using two forks. Stir well to combine with the juices.
08 - Divide the cooked rice into four meal prep bowls. Top each with shredded Mississippi chicken and some of the cooking juices.
09 - Garnish with fresh parsley or green onions if desired.
10 - Let cool before sealing and refrigerating for meal prep.

# Expert Advice:

01 -
  • The crockpot does all the heavy lifting while you go about your day without guilt.
  • Those briny peppers cut through the richness in a way that makes you actually crave the leftovers.
  • Meal prep becomes genuinely painless when you can portion everything straight from the crockpot.
02 -
  • Don't skip the separate rice cooking—combining them makes everything soggy instead of letting each element shine.
  • The juice pooling at the bottom is intentional gold, not something to drain away; it's what makes reheating actually taste good instead of dry.
03 -
  • Shred the chicken while it's still warm in the crockpot so it absorbs the liquid better than if you wait for it to cool.
  • If your crockpot runs hot, tent a paper towel over the lid so condensation doesn't dilute the flavors pooling at the bottom.
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