Why you’ll love this recipe:
Simple, fuss-free dinner recipes are essential for this busy mom! And this crockpot Mississippi chicken is one of the easiest.
It’s a true dump-and-go meal with only six ingredients. White meat chicken cooks until it’s fall-apart tender, coated in a tangy, buttery sauce!
- Customizable – Use either chicken thighs or breasts! Or, for a classic Mississippi pot roast, swap the chicken with a 3-pound chuck roast. You can’t go wrong here!
- Easy – Dump everything in the crockpot and check back in 4-6 hours. It’s that easy!
- Budget-friendly – This crockpot Mississippi chicken is easy on your wallet. Buy chicken breasts on sale or buy inexpensive chicken thighs instead.
Easy comfort food is one of my favorites to make! My kids love the shredded chicken covered in a zesty sauce and pepperoncini. I love serving it over rice or mashed potatoes, but it’s a true team player. It goes with anything!
Key Ingredient Notes & Substitutes:
You only need 6 simple ingredients to make this slow cooker Mississippi chicken! And you probably have them all in your pantry.
- Chicken breast – Both boneless skinless chicken breasts or thighs work great in this Mississippi chicken crock pot recipe! Trim the excess fat first if you use chicken thighs. Chicken thighs tend to cook faster so reduce the cooking time by an hour or so. They will be tender and easy to pull apart when it’s done.
- Ranch seasoning mix – I used the Hidden Valley ranch dressing mix, but an off-brand packet of ranch works fine too. You can also use the dip mix if that’s what you have.
- Au jus mix – Any brand of au jus gravy mix works great! Dry onion soup mix is a good alternative.
- Salted butter – If you only have unsalted butter, that’s fine too. Just season to taste with kosher salt at the end of cooking.
- Pepperoncini and juice – Whole or sliced pepperoncini peppers can be used. I prefer to slice them so you get a slice of tangy pepper in every single bite!
How to make this Mississippi chicken recipe:
- Place the chicken breasts in the bottom of the slow cooker without overlapping them. Sprinkle the ranch seasoning and au jus mix on top of the chicken.
- Slice a stick of butter and add it along with sliced pepperoncini. Pour the juice over the top.
- Cook on high for 4 hours, or on low for 6 to 8 hours.
- Once the chicken is done, shred it with two large forks. It’s easiest to transfer the chicken to a large bowl and shred it.
- You can shred the chicken with a mixer if you prefer. Transfer the hot chicken to the bowl of a stand mixer and mix with the paddle attachment until thoroughly shredded.
- Spray the slow cooker first with nonstick cooking spray for easier cleanup, or use a disposable crockpot liner.
Ways to serve Slow Cooker Mississippi chicken:
- Sandwich – Shred the chicken and scoop it onto a bun with provolone cheese!
- Starch – The tangy sauce tastes delicious with a starchy side. Try creamy mashed potatoes, white or brown rice, roasted potatoes, or your favorite kind of noodles.
- Veggies – Steamed or roasted vegetables, or a crunchy side salad. Green beans, broccoli, carrots, asparagus, and brussels sprouts are good options.
- Tacos – Make chicken tacos for a zippy twist on taco night!
- Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Mississippi chicken is freezer-friendly! Transfer to an airtight, freezer-safe container or zip-top bag and freeze for up to 3 months. After that, you risk freezer burn.
- Reheat: Thaw in the refrigerator overnight then reheat individual portions in the microwave in a heat-proof bowl, or on the stovetop over medium heat until hot throughout.
You can use frozen and thawed chicken for this recipe. Frozen chicken can cause food safety issues as it thaws in the slow cooker.
The cold chicken is in the danger zone for too long, which can allow harmful bacteria to grow. It’s best to thaw the chicken first!
Yes, it is both low-carb and keto-friendly! One serving of Mississippi chicken provides 24 grams of protein and only 2 grams of carbs!
No, it’s more tangy than hot. Pepperoncinis are fairly mild in flavor and not very spicy. They do have a zip since they’re pickled in vinegar.
The butter keeps the white meat juicy and tender! If you’re using chicken thighs, you can reduce the amount of butter or omit it altogether.
Slow Cooker Mississippi Chicken
- slow cooker
- 2½-3 pounds chicken breast boneless and skinless Note 1
- 1 packet ranch dressing mix
- 1 packet au jus mix
- 1 stick salted butter cubed
- 8 pepperoncinis sliced
- ¼ cup pepperoncini juice
- Add the chicken to the bottom of the slow cooker in a single layer.
- Sprinkle the ranch seasoning and au jus mix over the chicken.
- Add the butter and pepperoncini and pour in the pepperoncini juice.
- Cook on HIGH for 4 hours or LOW for 6-8 hours.
- When done, transfer the chicken into a bowl and shred it using two forks. (You can also use a stand mixer.) Return the shredded chicken back into the slow cooker.
- Serve with mashed potatoes, rice or noodles, garnish with fresh parsley or chives. Enjoy!
– Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
– Freeze: Mississippi chicken is freezer-friendly! Transfer to an airtight, freezer-safe container or zip-top bag and freeze for up to 3 months. After that, you risk freezer burn.
– Reheat: Thaw in the refrigerator overnight then reheat individual portions in the microwave in a heat-proof bowl, or on the stovetop over medium heat until hot throughout.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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