This Slow Cooker Mississippi Chicken recipe is made with simple ingredients, tastes ah-MAY-zing, and will have them coming back for more!
If you've tried the family favorite Mississippi Pot Roast, you know that this Crockpot Mississippi chicken recipe is going to be good!
In place of chuck roast, we use juicy chicken breasts, but all of the other ingredients (butter, ranch seasoning, pepperoncini peppers) stay just as they are.
This results in the most flavorful chicken that can be served with just about everything. It's sure to become one of your favorite recipes!
Why You'll Love It:
- Just 6 ingredients! Throw 'em all together and what do you have? A quick and tasty meal for the whole family, that's what!
- Perfect for busy weeknights. Crock pots are the biggest life hack for those of us who want to have dinner at home every night.
- Versatile. Shredded Mississippi chicken tastes amazing served over rice or mashed potatoes, but it works surprisingly well with a variety of side dishes and makes some pretty delicious sandwiches too!
Ingredients
- Chicken: Either boneless, skinless chicken breasts or chicken thighs can be used.
- Note: We preferred the flavor of chicken breasts in testing, but chicken thighs hold up to longer cooking times. If you're using this as a longer "set it and forget it" meal, we recommend using chicken thighs.
- Pepperoncini peppers: A staple ingredient in the original Mississippi Pot Roast recipe that went viral, we include it in the chicken version as well.
- Ranch seasoning: If you don't have a packet of this on hand (or can't find it in your area), use 3 tablespoons of my homemade ranch seasoning mix.
- Au jus mix (or brown gravy mix): These are found in the seasoning aisle, and can be used interchangeably in most recipes. We prefer the brown gravy mix for this recipe, and the au jus version for the pot roast version.
You will also need:
- Chicken broth
- Butter (you won't need a full stick of butter like some recipes - we find that 6 tablespoons is the perfect amount)
How to Make Mississippi Chicken
This easy recipe for Mississippi slow cooker chicken is one of our favorites, and it's perfect served over a bed of rice or fluffy mashed potatoes!
Made with ranch seasoning and pepperoncini peppers, it's a simple meal that comes together quickly and cooks while you're away. What's not to love?
- Add the chicken breasts (or thighs) to a large slow cooker and sprinkle both sides with ranch seasoning and brown gravy powder (or au jus mix).
- Pour in ½ cup of chicken broth, then add ½ cup of pepperoncini peppers and 6 tablespoons of butter on top of the chicken.
Note: Do not include the pepperoncini juice when measuring the peppers. The pickling liquid is not used for this recipe.
- Cover and cook on LOW for 4.5-5.5 hours, or on HIGH for 2-3 hours, until the thickest portion of each breast reaches a minimum internal temperature of 165ºF (74ºC).
- Carefully remove the chicken from the slow cooker and shred it using 2 forks (or a stand mixer).
- Return the shredded chicken to the slow cooker and stir it back into its own juices. Serve hot with your favorite side dishes!
What to Serve with Mississippi Chicken
- Creamy mashed potatoes
- White rice
- Egg noodles
- Cauliflower rice (a good low carb option)
- Green beans
- Steamed veggies
- As a sandwich with toasted brioche or hoagie rolls
Storing Leftovers
- Transfer any leftover chicken to an airtight container and store in the refrigerator for up to 3-4 days.
- Reheat individual portions as needed until hot and steamy.
- For longer storage, transfer to a freezer-safe container and freeze for up to 3 months.
- Reheat before serving (for the best results, thaw overnight in the refrigerator first).
Swaps and Substitutions
Pepperoncini peppers: If you can't find these, you can use banana peppers (without the juice), or skip them altogether.
Au jus mix: This can be substituted for brown gravy mix or onion soup mix in a pinch.
Ranch dressing mix: This can be hard to find outside of the US! If you can't find it, use 3 tablespoons of my homemade ranch mix instead.
Chicken thighs: If you prefer to use chicken thighs, swap them pound for pound with the chicken breasts. Just make sure they are boneless and skinless. They may require a longer cooking time, so check the internal temperature to verify they are done.
Gluten free: Most of the ingredients in this recipe are naturally gluten-free, but you should verify the packaging of both the ranch seasoning and brown gravy/au jus mix. Hidden Valley ranch is gluten-free, but brown gravy or au jus mixes may have hidden gluten. Select a gluten-free option.
If you loved this recipe for Mississippi Chicken in the slow cooker, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Slow Cooker Mississippi Chicken
Ingredients
- 2 ½-3 pounds chicken breasts boneless, skinless (about 4-5 breasts)
- 1 package brown gravy mix or au jus mix*
- 1 package Ranch seasoning or homemade ranch dressing mix
- ½ cup chicken broth
- ½ cup pepperoncini peppers without the pickling liquid
- 6 tablespoons butter sliced
Instructions
- Add the chicken to the bottom of a 6-quart slow cooker. Sprinkle half of the brown gravy mix (or au jus) and half of the ranch seasoning over the chicken. Turn the chicken over, and sprinkle with the rest of the seasoning.
- Pour in the chicken broth, then add in the pepperoncini peppers, distributing them evenly throughout.
- Top the chicken with cubes of butter, then place the lid on the slow cooker.
- Cook on "LOW" for 4.5-5.5 hours ("HIGH" for 2-3 hours), or until the thickest portion of each chicken breast reaches a minimum internal temperature of 165ºF (74ºC).
- Shred the chicken with two forks, then stir the shredded meat back into the liquid.
- Serve hot with your favorite sides (mashed potatoes, rice, steamed green beans, egg noodles, etc).
Notes
Nutrition
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Dorothy Bigelow says
This recipe is so good! I actually prefer it to Mississippi pot roast, but my husband prefers the beef roast version. I like to serve it with a little rice and veggies for a well balanced meal with lots of protein.
Courtney says
I absolutely love this recipe and it'd part of the regular rotation in my house. as well as a hit at parties. I do have a question- you seem to emphasize not to use the pepperoncini juice and I wonder why not? admittedly I misread the recipe the first time I made it and used 1/2 cup of the juice and it turned out amazing! Just wondering if there was a reason or just personal preference. thank you for sharing this recipe!
Dorothy Bigelow says
Hi Courtney! I think it depends on the pepperoncini juice. When we tested 2 different brands, we found the pickling liquid to be quite spicy, which is generally fine for adults, but not so much for children. If you like a little extra heat and moisture, that juice can be an awesome addition!
Jennifer Velline says
Have you ever added potatoes? This recipe is amazing. We love both and either eat it on a bun or with potatoes and veggies.
Dorothy Bigelow says
I haven't tried potatoes yet, but it sounds amazing!