Mississippi Chicken Chili is one of those recipes I make when I want something cozy, filling, and incredibly easy. This slow cooker chili takes the bold, buttery flavors of Mississippi chicken and turns them into a rich, hearty bowl of comfort. It is the kind of meal that smells amazing while it cooks and tastes even better once you finally sit down with a spoon.
I love this recipe because it feels special without being fussy. A handful of pantry staples, a slow cooker, and a little patience is all it takes. Whether it is a busy weeknight or a relaxed weekend, this Mississippi Chicken Chili always hits the spot.
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Mississippi Chicken Chili
This Mississippi Chicken Chili is creamy, tangy, and deeply savory thanks to pepperoncini peppers, white beans, and a whole stick of butter. It is mild, comforting, and easy to customize depending on how much heat you like.
Why You Will Love This Recipe
- Simple slow cooker recipe
- Rich and hearty without being heavy
- Feeds a crowd easily
- Great for leftovers
Ingredients
Protein
- 3 pounds boneless, skinless chicken thighs
Seasonings
- 1 (1 ounce) packet powdered au jus gravy mix
- 1 (½ ounce) packet powdered ranch dressing mix
- 1 tablespoon chili powder
Beans And Vegetables
- 2 (15 ounce) cans cannellini beans, drained
- 1 (15 ounce) can fire roasted diced tomatoes
Pepperoncini Flavor
- ½ cup pepperoncini pepper brine
- ½ cup sliced pepperoncini peppers
Fat
- 1 stick unsalted butter, sliced into 8 pieces
How To Make Mississippi Chicken Chili
Step 1
Place the chicken thighs in the bottom of the slow cooker in an even layer.
Step 2
Sprinkle the au jus gravy mix, ranch dressing mix, and chili powder evenly over the chicken.
Step 3
Top with the cannellini beans, pepperoncini brine, fire roasted diced tomatoes, sliced pepperoncini peppers, and butter pieces.
Step 4
Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is fork tender. During cooking, gently stir and redistribute ingredients about once every hour if possible.
Step 5
Once the chicken is tender, transfer it to a bowl. Use kitchen scissors or a knife to cut the chicken into 1 to 2 inch pieces.
Step 6
Return the chicken to the slow cooker and stir to combine. Reduce heat to warm, taste, and adjust seasoning before serving.
Tips And Variations
- Chicken thighs stay juicier, but chicken breasts can be used if needed.
- Double the chili powder for a stronger chili flavor.
- For more heat, substitute ground chipotle for part of the chili powder.
- Any white beans work well if you do not have cannellini beans.
What To Serve With Mississippi Chicken Chili
I love serving this chili with cornbread, crackers, or tortilla chips. It is also great topped with green onions or a little shredded cheese. This chili is hearty enough to stand on its own, but it pairs well with simple sides.
Storage And Leftovers
Store leftover Mississippi Chicken Chili in an airtight container in the refrigerator for up to four days. It reheats beautifully on the stove or in the microwave and tastes even better the next day.
FAQs
Yes, but thighs stay more tender during long cooking times.
It is mild and savory. You can easily add heat if you like.
Yes, freeze in airtight containers for up to three months.
📖 Recipe
Mississippi Chicken Chili
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Description
Chef John’s Mississippi Chicken Chili is a rich, flavorful, and effortless slow cooker recipe made with chicken thighs, cannellini beans, pepperoncini peppers, and a whole stick of butter. Perfectly spiced and ultra-comforting.
Ingredients
- 3 pounds boneless skinless chicken thighs
- 1 (1-ounce) packet powdered au jus gravy mix
- 1 (½-ounce) packet powdered ranch dressing mix
- 1 tablespoon chili powder
- 2 (15-ounce) cans white kidney beans (cannellini beans), drained
- ½ cup pepperoncini pepper brine (from the jar)
- 1 (15-ounce) can fire-roasted diced tomatoes
- ½ cup sliced pepperoncini peppers
- 1 stick unsalted butter, sliced into 8 pieces
Instructions
- Place chicken thighs into a slow cooker.
- Sprinkle the au jus mix, ranch dressing mix, and chili powder over the chicken.
- Add cannellini beans, pepperoncini brine, fire-roasted tomatoes, sliced pepperoncini, and butter.
- Cover and cook on High for 3–4 hours or Low for 6–8 hours, stirring every hour if possible.
- Once chicken is tender, remove and cut into 1–2 inch pieces. Return to the slow cooker and stir to combine.
- Switch to warm mode and season to taste before serving.
Notes
- Chicken thighs are preferred for their flavor and moisture retention.
- Use chicken breasts if desired, but avoid overcooking.
- Double the chili powder for stronger flavor or swap with chipotle for more heat.
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