Mississippi Chicken Sandwiches are an easy and flavorful main dish for your family to love! Either made in the Crock Pot or Instant Pot, the tender chicken drenched in the au jus, ranch and pepperoncini flavored sauce is the perfect topping to your favorite sandwich bun.
Mississippi Chicken- Easy and FLAVORFUL!
This is a spin on the classic Mississippi Pot Roast Recipe.. only this time we are using chicken and eating it in sandwich form!
I’ll make anything I can into a sandwich. I’ll admit it. Sandwiches are just better!
If sandwiches aren’t your thing (it’s okay, we can still be friends. ?) you could definitely thicken the liquid to make a gravy and eat it over mashed potatoes or rice! I also think this would be delicious in a tortilla with cheese!
Honestly though, my favorite thing (after the taste, obviously ?) about this Mississippi Chicken recipe is how easy it is. This is a true Dump and Go meal!
No chopping, no dicing. Just throw everything into your Instant Pot or crockpot and come back to dinner!
How to make Mississippi Chicken in the Instant Pot
This is guaranteed to be one of the easiest dinners made in your Instant Pot. My Creamy Ziti, Alfredo, and Tomato Tortellini soup are definitely up there in the running though.
To make Mississippi Chicken, you’ll add chicken broth, chicken tenders (I used frozen! I’ll go over timing for both below.) an au jus packet, ranch packet and some yellow pepperoncini peppers to the Instant Pot.
You will pressure cook this on HIGH. For frozen chicken tenders cook on Manual HIGH for 6 minutes with a 6 minute NPR. For fresh or thawed chicken tenders cook on manual HIGH for 3 minutes with a 6 minute NPR.
I don’t suggest using chicken breasts, only because I cannot give you an exact time to cook them for. Every chicken breast is very different in size which results in different cook times. If you only have chicken breasts I would suggest cutting them into ‘tender sized strips’ and cooking for the above time.
Pull the chicken out of the Instant Pot and shred. The easiest way to do this is to toss it in your stand mixer with the cookie paddle or use your electric hand mixer. Shreds like an absolute dream!
Add the shredded chicken back into the liquid.
Let the chicken soak up all that flavor until ready to serve.
Time to serve these sandwiches up! I like to use a whole what sub roll, but really any kind of bread will work. Use whatever is your favorite! Toast it or leave it as is, you choose.
Pile on that shredded chicken, top with your favorite cheese (hello, provolone!) and devour. Sometimes I even dip it in the juice. It’s really that good!
How to make Mississippi Chicken in the Crock Pot
To make the Mississippi Chicken in the Crockpot, you’ll add all of the ingredients to the crockpot and cook on HIGH for 3-4 hours or LOW for 6-7 hours or until the chicken is fall apart tender.
YIELD: 6 Servings
Mississippi Chicken Sandwiches
(Printable Recipe Below)
Ingredients
- 1.5 lbs chicken tenders (either fresh or frozen)
- 1 cup chicken broth
- 1 pkg au jus seasoning
- 1 pkg ranch seasoning
- 4-6 yellow pepperoncini peppers
- 6 sub buns
- 6 slices of cheese
Instructions
- For the Instant Pot: put the chicken, broth, seasonings and peppers into the Instant Pot.
- For frozen, cook on Manual HIGH for 6 minutes with a 6 minute NPR. For fresh or thawed, cook on Manual HIGH for 3 minutes with a 6 minute NPR.
- Shred the chicken, return to the liquid.
- Serve the shredded chicken on a bun with cheese.
- For the Crock Pot: Place the chicken, broth, seasonings and peppers into the Crock Pot.
- Cook on Low for 6-7 hours or on High for 3-4 hours or until fork tender
- Shred the chicken, return to the liquid.
- Serve the shredded chicken on a bun with cheese.
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Mississippi Chicken Sandwiches
Mississippi Chicken Sandwiches are an easy and flavorful main dish for your family to love! Either made in the Crock Pot or Instant Pot, the tender chicken drenched in the au jus, ranch and pepperoncini flavored sauce is the perfect topping to your favorite sandwich bun.
Ingredients
- 1.5 lbs chicken tenders (either fresh or frozen)
- 1 cup chicken broth
- 1 pkg au jus seasoning
- 1 pkg ranch seasoning
- 4-6 yellow pepperoncini peppers
- 6 sub buns
- 6 slices of cheese
Instructions
- For the Instant Pot: put the chicken, broth, seasonings and peppers into the Instant Pot.
- For frozen, cook on Manual HIGH for 6 minutes with a 6 minute NPR. For fresh or thawed, cook on Manual HIGH for 3 minutes with a 6 minute NPR.
- Shred the chicken, return to the liquid.
- Serve the shredded chicken on a bun with cheese.
- For the Crock Pot: Place the chicken, broth, seasonings and peppers into the Crock Pot.
- Cook on Low for 3-4 hours or on High for 6-7 hours or until fork tender
- Shred the chicken, return to the liquid.
- Serve the shredded chicken on a bun with cheese.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 842 Total Fat: 32g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 82mg Sodium: 3364mg Carbohydrates: 95g Fiber: 5g Sugar: 10g Protein: 43g
Karli Bitner
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Judi says
February 22, 2019 at 5:53 pmWhat?? No stick of butter?!?! jk. 😏
Courtney says
April 2, 2019 at 6:02 amWhen you give the initial instructions for Instant Pot vs. Crock Pot, you mixed up the cook times and have to cook on Low for 3-4 hours or High for 6-7.
Either way, I’m definitely going to be making these for dinner tonight!!
karlibitner says
April 2, 2019 at 10:35 pmThanks for that catch! I’ll go fix that now. 🙂
Haley says
April 17, 2019 at 8:32 amThat looks so good.