Mississippi Chicken Rice Bowls (Printable)

Tender chicken infused with pepperoncini and ranch seasoning, served over fluffy rice for a flavorful main dish.

# 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, optional
10 - Sliced green onions, optional

# How To Make It:

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

# Expert Advice:

01 -
  • The crockpot does almost all the work while you live your life, and the payoff is tender chicken that shreds itself.
  • Pepperoncini brings this tangy, briny zing that makes each bite feel intentional, never boring.
  • Four servings of meal prep means you're one Sunday away from stress-free weeknight dinners.
02 -
  • Those cooking juices are pure gold—don't drain them away thinking they're just liquid, they're where all the flavor lives and they keep the rice from drying out.
  • Brown rice takes longer to cook than white, so adjust your timing or use a rice cooker if you're cooking alongside the crockpot to make sure everything finishes together.
03 -
  • Start your rice about an hour before the chicken finishes so they're both ready at the same time; nothing worse than waiting for rice when chicken is cold.
  • If you only have chicken thighs, lean into it—they'll be even more tender and flavorful than breasts, and the dark meat handles the long cook beautifully.
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