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–+ servings
A slow cooker filled with shredded chicken and topped with pepperoncini peppers.

Slow Cooker Mississippi Chicken

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This Slow Cooker Mississippi Chicken recipe is made with just 6 ingredients, tastes AMAZING, and will have them coming back for seconds!
Course Dinner, Main Course, Main Dishes
Cuisine American, Southern
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 8 servings
Calories 282
Author Dorothy Bigelow

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.
    Sprinkling ranch seasoning on top of chicken breasts in a slow cooker.
  • 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.
    A slow cooker with chicken, seasoning, butter, and pepperoncini peppers.
  • 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).
    Chicken cooked in a slow cooker with seasoning, broth, and pepperoncini peppers.
  • Shred the chicken with two forks, then stir the shredded meat back into the liquid.
    A slow cooker filled with juicy shredded chicken and a few pepperoncini peppers.
  • Serve hot with your favorite sides (mashed potatoes, rice, steamed green beans, egg noodles, etc).

Notes

Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. Reheat portions (as needed) in the microwave until hot and steamy throughout.
Chicken thighs: If you want to cook this for a longer period (such as when you’re out of the house for work during the week), try using chicken thighs instead of chicken breasts. They stay moist even after prolonged cooking. Cook on “LOW” for 7-8 hours. We recommend a programmable slow cooker that switches to the warm setting after the cooking time is up.
*Au jus or brown gravy mix: For this recipe, we actually prefer the flavor of brown gravy, whereas for the classic Mississippi Pot Roast, the best flavor is had when using au jus mix. Use whatever you have on hand, or whatever your family likes best!
Mississippi chicken sandwiches: Serve the shredded meat on toasted brioche buns with a slice of provolone cheese (or your favorite cheese). We love it with a side of coleslaw!

Nutrition

Calories: 282kcal | Carbohydrates: 2g | Protein: 36g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 132mg | Sodium: 615mg | Potassium: 655mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 340IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg