Crock Pot Mississippi Chicken is an easy slow cooker favorite that combines tender shredded chicken with pepperoncini, ranch seasoning, and gravy. With just 5 ingredients and minimal prep, it’s a comforting, flavorful meal.
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Holly’s Recipe Highlights: Mississippi Chicken
This recipe is a twist on our popular Mississippi pot roast. Legend has it: a Southern home cook added a packet of ranch and gravy mix plus a handful of pepperoncini peppers to her roast to make it less spicy for her children, and a star (recipe) was born!
- Flavor: The flavor is rich, savory, buttery, and tangy, with the pepperoncini adding a mild kick that perfectly balances the zesty ranch and savory gravy.
- Technique: Slow cooking keeps the chicken tender while allowing the ranch, au jus, butter, and pepperoncini to meld into a rich, flavorful sauce.
- Serving Suggestions: Serve over mashed potatoes, egg noodles, or instant pot rice to soak up every bit of the sauce.
Total Time: 3 hours 20 mins Servings: 4 Cooking Method: Slow Cooker
Ingredient for Mississippi Chicken
- Chicken Breasts: Boneless, skinless chicken breasts are lean, tender, and easy to shred after slow cooking. Boneless skinless chicken thighs are a great substitute and stay especially juicy and flavorful in the slow cooker.
- Ranch Seasoning Mix: A packet adds classic savory flavor with minimal effort, but homemade ranch seasoning works just as well.
- Au Jus Gravy Mix: Adds rich, savory depth to the sauce. If you don’t have an au jus mix, replace it with brown gravy mix for a similar flavor.
- Pepperoncini Peppers and Juice: The peppers add tang and mild heat, while the juice helps tenderize and flavor the chicken. Banana peppers can work, but the flavor will be a little sweeter and less sharp.
How to Make Crockpot Mississippi Chicken
- Add the ingredients to the slow cooker as listed in the recipe below. Then cover and cook.
- Remove the chicken, shred it with two forks, and stir it back into the juices.
Storing the Leftovers
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.
- Thaw in the refrigerator overnight. Reheat in the microwave or in a saucepan over low heat. Add a splash of broth or water if the sauce has thickened too much.
- Use leftovers in sandwiches, wraps, or over a salad for a hearty workday lunch.
More Cozy Slow Cooker Chicken Dinners
Did you enjoy this Crockpot Mississippi Chicken Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts 3 to 4 large breasts
- 12 pepperoncini peppers plus ½ cup juice
- 1 (1 ounce) packet ranch seasoning mix
- 1 (1 ounce) packet au jus gravy mix or brown gravy mix, low sodium
- 1 stick butter sliced (½ cup)
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Pour the ½ cup of pepperoncini juice over the chicken. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the chicken.
- Add the pepperoncini peppers and slices of butter on top.
- Place the lid on the slow cooker and set to cook on high for 3 to 4 hours or low for 6 to 7 hours or until the chicken is tender and reaches 165°F.
- Remove the chicken and shred it with two forks. Return it to the juices in the slow cooker and stir to combine
- Serve over mashed potatoes, egg noodles, or rice.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Slow Cooker
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This recipe was so easy and so very delicious! A real keeper! I will make again and again.
The first time I made this was with the pepperoncini peppers, and although it was really good it was a little too spicy for our taste. Today I’m making it with the banana peppers instead just to bring the spice level down a bit, and will be serving on hamburger buns. Overall, this is a super easy, very tasty recipe and a keeper.
One question: can leftovers be frozen for use in the next couple months?
Yes, leftovers freeze well. They can be stored up to four months.
I used a gravy packet rather than an au jus packet, as it was what I had in the pantry. I wish that I had made double, this was absolutely fantastic over rice.
Meredith, I am glad to hear that you enjoyed the chicken recipe.
Can I use bone in chicken thighs for this recipe?
I have used boneless, skinless chicken thighs but I have never tried bone-in so I can’t say for sure. You may need to adjust the cooking time to accommodate. I would love to hear how it turns out for you!
could I use frozen chicken breasts for this or is it better to thaw first?
Emily, we thaw the chicken as the FDA doesn’t recommend slow cooking frozen chicken as it can remain at an unsafe temperature for too long.
I prefer the Mississippi chicken over the Mississippi pot roast any day! I use a foil pan, set my oven to 350° (for an hour) or 375° for 40 minutes. I put juice in the bottom, mix the seasonings (Knorr Au Jus has WAY less sodium) coat the bottom of the breasts, place in the juice, sprinkle the remainder of the seasonings on top, add 1 stick UNSALTED butter cut up, 12 pepperoncini and more juice. Cover it with foil and bake for given times. I don’t shred the chicken. We cut it up and serve it on hoagie rolls. I just might try adding a bit of chicken broth. Makes for a great lunch also!
Thank you for sharing your tips!
I use the same general recipe. The only I do different is substituting a McCormick grill master seasoning pack. Then when it’s done seperat it into a several Bowles and add different sauce into each for variety of flavors for sliders.
Jeff, thank you for tips.
I made the Mississippi Chicken in the crockpot for dinner, excellent! I did replace the pepperoncini peppers with mild banana peppers, since I don’t like the heat. I served this on sub rolls with a side of your Potatoes & Asparagus dish. Both were excellent, thanks for both recipes.
Love the Mississippi Chicken. With mine I added 1/2 cup of chicken broth with the pepperocini juice and cut the butter to 4 Tablespoons. So good and easy
Cindy, that sounds delicious! Adding chicken broth with the pepperoncini juice is a great way to boost flavor and keep it juicy, and cutting the butter to 4 tablespoons is a smart tweak. Thank you for sharing!
Hello,
I’m anxious to try this but an entire stick of butter makes me hesitant.
Is it imperative to use that much or could a lesser amount be used?
I have only made this recipe as listed. You could probably reduce the butter slightly and still have good results. It might end up a bit on the dry side but I would love to hear how it turns out for you!
I am wanting to make this and was wondering if you have ever used frozen chicken, or do you always thaw it? Thank you!
I thaw the chicken as the FDA doesn’t recommend slow cooking frozen chicken as it can remain at an unsafe temperature for too long.
I love this recipe and I’ve made it numerous times. I choose to use boneless thighs. This dish is always a hit and it is so easy.
I am glad you enjoyed it, Kathy! Thanks for trying our recipe.
Could I use mild banana pepper rings and juice instead of the pepperoncini?
I haven’t tried it but I can’t see why not. Let us know how it goes!
I did not have a slow cooker large enough for 4 pounds of chicken. So I seared in Dutch oven and cooked at 325° for an hour. Chicken was easy to shred with tongs in the pan. Added a a little hot water.
Sounds delicious! Thanks for sharing, Caroline.
this looks good but I don’t see what to replace the ranch dressing powder with. In the notes it’s cut off.
Ranch dressing can be replaced with the following: dried
5 from 1 vote
Nutrition Information
Thanks for letting me know John, I’ve updated it!
Thanks! Also any idea what could substitute for the au jus?
My kids have food allergies/celiac so have to do my own spice blends. Thanks again
Hi John, you can use a gluten free brown gravy mix (low sodium) in place of the au jus.