Mississippi Chicken Chili is a modern twist on the classic Mississippi Pot Roast, a beloved comfort dish from the Deep South. The original pot roast uses beef, au jus mix, and ranch seasoning; this version swaps beef for chicken thighs and adds beans and tomatoes to create a chili that reflects Southern ingenuity and love for hearty, one‑pot meals.

In Mississippi and neighboring states, the pot roast is often made with beef, no beans, and served over mashed potatoes. Some cooks add corn, okra, or replace pepperoncini with pickled jalapeños for extra heat. The chicken chili version introduced here keeps the core seasoning but incorporates beans and tomatoes for a Tex‑Mex influence.

It is usually ladled over a bed of rice, mashed potatoes, or buttery cornbread. Garnishes often include sliced pepperoncini, hot sauce, and fresh green onions, providing a bright contrast to the rich, savory broth.

Because it is easy to make in a slow cooker, it’s popular for family gatherings, potlucks, football tailgates, and Sunday dinner. Its comforting flavor makes it a go‑to dish for cold winter evenings and holiday leftovers.

Southern cuisine values bold, savory flavors, one‑pot convenience, and the use of pantry staples like ranch seasoning and canned tomatoes. This chili embodies those principles while adding a protein‑rich twist that aligns with the region’s love for hearty, communal meals.

The authentic base includes boneless skinless chicken thighs, au gravy mix, powdered ranch dressing mix, pepperoncini (with brine), white kidney beans, and fire‑roasted diced tomatoes. Substitutes can include great northern beans for the cannellini, pickled jalapeño brine for pepperoncini brine, and beef broth powder if au gravy mix is unavailable.

Serve it alongside buttery cornbread, creamy coleslaw, or a simple swamp rice made with jalapeños and spinach. A side of collard greens or a fresh cucumber salad also balances the richness of the chili.

It blends the iconic flavor profile of Mississippi Pot Roast—au jus and ranch seasoning—with the comforting, bean‑laden texture of a chili. The addition of pepperoncini brine adds a tangy, slightly spicy note that sets it apart from typical Southern stews.

Common errors include using chicken breast (which can become dry), skipping the butter (which adds richness), and not cooking long enough for the chicken to fall apart. Also, be sure to rinse the beans to avoid excess salt and to slice the pepperoncini before adding them.

The chicken should be fork‑tender and easily pull apart. When you test a piece with a fork, it should slide off without resistance. The sauce should be thick enough to coat the back of a spoon but still a bit soupy.

Yes, the chili improves in flavor after a few hours in the refrigerator. Store it in an airtight container for up to 4 days, or freeze in portions for up to 3 months. Reheat gently on the stove or in the slow cooker on Low.

The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, humor‑filled cooking tutorials that cover a wide range of cuisines, from classic comfort foods to international dishes, always emphasizing clear technique and flavorful results.

Food Wishes blends Chef John’s witty narration with step‑by‑step visual cues, often highlighting shortcuts like using a slow cooker for a pot roast‑style chili. Unlike many channels that focus on gourmet plating, Food Wishes prioritizes flavor, simplicity, and home‑cook friendliness.