Spice Up Your Dinner: The Ultimate Mississippi Chicken Chili

Are you ready to elevate your weeknight meals with a burst of flavor and a touch of Southern comfort? Look no further than the trending sensation that is Mississippi Chicken Chili. This isn't just any chili; it's a hearty, flavorful dish that combines tender chicken, a rich broth, and a unique blend of seasonings inspired by the beloved Mississippi Pot Roast. Easy to make and incredibly satisfying, this recipe is quickly becoming a family favorite across the nation.

Imagine a warm bowl of chili, brimming with succulent shredded chicken, creamy beans, and a tantalizing kick that's not too spicy but just right. That's what Mississippi Chicken Chili delivers. It’s perfect for a cozy night in, game day gatherings, or simply when you're craving something truly special and comforting.

Why Mississippi Chicken Chili is a Must-Try

What makes this chili stand out? It takes the iconic flavors of the Mississippi Pot Roast – ranch seasoning, au jus gravy mix, and pepperoncini – and translates them into a chili format. The result is a surprisingly complex yet harmonious taste profile that is both familiar and excitingly new. It’s less about scorching heat and more about a deep, savory, and slightly tangy flavor that will have everyone asking for seconds.

This recipe is also incredibly versatile. You can adjust the spice level to your liking, add your favorite toppings, and even make it ahead of time for easy meal prep. Get ready to impress your taste buds and your dinner guests with this unforgettable dish!

Ingredients You'll Need

Gather these simple ingredients to create your own batch of Mississippi Chicken Chili:

2 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 (1 oz) packet ranch seasoning mix
1 (1 oz) packet au jus gravy mix
1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
1 (15 oz) can cannellini beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can tomato sauce
4 cups chicken broth
1/2 cup sliced pepperoncini peppers, plus 1/4 cup of the juice from the jar
1 teaspoon chili powder (or more, to taste)
1/2 teaspoon black pepper
Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, crushed tortilla chips

Step-by-Step Cooking Instructions

This recipe can be made in a slow cooker or on the stovetop. Choose the method that best fits your schedule!

Slow Cooker Method:

Sauté Aromatics (Optional but Recommended): In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Combine Ingredients: Place the chicken breasts/thighs at the bottom of your slow cooker. Add the sautéed onion and garlic (if using).
Add Seasonings and Liquids: Sprinkle the ranch seasoning mix and au jus gravy mix over the chicken. Add the Rotel, cannellini beans, kidney beans, tomato sauce, chicken broth, sliced pepperoncini, pepperoncini juice, chili powder, and black pepper.
Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and easily shredded.
Shred Chicken: Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the chili and stir to combine.
Serve: Ladle into bowls and top with your favorite garnishes.

Stovetop Method:

Cook Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken breasts/thighs and sear for 3-4 minutes per side until lightly browned. Remove chicken and set aside.
Sauté Aromatics: Add chopped onion to the same pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Deglaze: Pour in a splash of chicken broth and scrape up any browned bits from the bottom of the pot.
Combine Remaining Ingredients: Return the chicken to the pot. Add the ranch seasoning mix, au jus gravy mix, Rotel, cannellini beans, kidney beans, tomato sauce, remaining chicken broth, sliced pepperoncini, pepperoncini juice, chili powder, and black pepper.
Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 30-40 minutes, or longer for more developed flavors.
Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the chili and stir well.
Serve: Taste and adjust seasonings if necessary. Serve hot with your preferred toppings.