There’s nothing quite like the savory flavors of this Mississippi chicken! It’s easy to make with chicken, zesty pepperoncini, ranch and Au Jus gravy slow cooked in the crockpot until tender.
Crockpot Mississippi Chicken
The thing I love about slow cooker recipes like this Mississippi chicken is that they take away some of the mental load that can be involved in making dinner. Like so many amazing crockpot recipes, it’s a true dump-and-go!
It’s the chicken version of my crock pot Mississippi pot roast made with 6 ingredients, cooked low and slow until the chicken is fall-apart tender. Smothered in a savory, briny, and zesty sauce and served over mashed potatoes.
Why This Recipe Works
- Easy and delicious. Toss in the chicken breast, sprinkle the seasoning and butter over top, and set it and forget it. The juicy chicken dripping in zesty, tangy, deliciousness will leave everyone wanting more!
- Made with just 5 ingredients. Perfect dump and go meal.
5 Ingredients
Find the full printable recipe with specific measurements below.
- Chicken breast: You’ll need about 4 boneless skinless chicken breasts (or 2 lbs), trimmed of excess fat and pat dry.
- Seasoning packets: Ranch dressing mix (the dry ranch seasoning powder) for the tangy zesty flavor and au jus gravy mix which adds a rich savory flavor to the juices.
- Unsalted butter: This melts into the sauce giving it a buttery, silky finish. Use unsalted as there is plenty of salt elsewhere.
- Peperoncini: Once cooked, these pickled peppers are no longer very spicy, but still provide a briny, flavorful element. Adding the juice will help add a kick, but it’s still not overwhelming heat.
Substitutions and Variations
There are a few tweaks you can make to this slow cooker Mississippi chicken. Things like swapping the breasts for boneless skinless chicken thighs.
The heat from the peppers dissipates for the most part. So, if you want to add some back, throw in a few sliced jalapenos.
Last, sometimes I like to throw in chunks of carrots and potatoes in there to save me from making an extra side dish!
How to Make Mississippi Chicken
- Add the chicken. Place the chicken breasts into the bottom of the slow cooker basin. They should be in a single layer, but it’s fine if they’re touching.
- Top with seasoning. Sprinkle the packets of au jus gravy mix and ranch seasoning evenly over the chicken and place the pats of butter and pepperoncini on top.
- Cook on low. Cover with a lid and cook on low for 3-4 hours until the chicken shreds easily with a fork. Give it a bit more time if you find it isn’t pulling apart easily enough.
- Serve. Scoop out the goods and serve them over mashed potatoes, rice, or pasta.
Cooking Tips
- Don’t skip the pepperoncini juice. When it comes to easy shredded chicken recipes like this one or even easy BBQ pulled pork, it needs extra liquid because chicken is leaner.
- Best way to shred chicken. Grab 2 forks and gently pull away at the chicken breast in opposite directions. It should come apart easily. Sometimes people like to shred chicken using electric hand mixers, which can work, but with the juice, there will be a lot of splatter.
Mississippi Chicken Serving Suggestions
You need a base to soak up all the savory tangy juices, so I highly recommend serving it overtop garlic mashed red potatoes and then of course scooping up whatever is left with soft dinner rolls.
If you’re wanting low-carb try cauliflower rice or cauliflower mash instead!
Pair this meal with a side of coleslaw and green beans and you’ve got a satisfying comfort meal fit for royalty. Or your family. Same thing ;)
More slow cooker recipes we love include easy crockpot chicken fajitas, salsa verde chicken, and slow cooker honey garlic chicken.
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Mississippi Chicken Recipe
Equipment
- Slow cooker
Ingredients
- 2 pounds chicken breast , about 4
- 1 ½ Tablespoons ranch dressing mix
- 1 ounce packet Au Jus gravy mix
- 4 Tablespoons unsalted butter , sliced
- ⅓ cup sliced peperoncini , more if desired
- ¼ cup peperoncini juice
Optional for serving: Mashed potatoes, noodles or rice
Instructions
- Add chicken into the bottom of your crockpot. Top with dry seasoning mixes. Then place sliced butter and peperoncini on top.
- Secure lid and cook on low for 3-4 hours, or until chicken easily shreds. Shred and then season to taste.
- Serve over mashed potatoes, noodles or rice.
Notes
- Add 3/4 cup water to the Instant pot with the ingredients above.
- Close lid and set to seal position. Set high pressure and cook for 10 minutes. Then let it natural release for 10 minutes before releasing the steam.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Actually no! If you prefer to serve everyone a half or whole chicken breast, you certainly can.
Yes! It’s a great option if you’re short on time. Add 3/4 cup of water to the Instant Pot, and place the chicken inside with the remaining ingredients. Close the lid, set it to sealing, and pressure cook for 10 minutes followed by a 10-minute natural release.
Keep leftovers in an airtight container in the fridge for up to 5 days. Not only does it make great dinner leftovers, but you can stuff some of this chicken into a bun with melted cheese for the best sandwich!
Categorized as: American, Chicken, Crockpot, Crockpot, Dairy-Free, Dinner, Gluten-Free, Instant Pot, Low Carb, Meal Prep, One Pot
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
