This mouthwatering Crock Pot Mississippi Chicken transforms simple ingredients into an incredibly tender, flavor-packed meal with minimal effort. The combination of savory au jus, tangy ranch, and mild pepperoncini creates a perfect balance that will have everyone asking for seconds.
Why You’ll Love This Recipe
- Requires just 5 minutes of prep time – perfect for busy weekdays
- Uses only 5 simple ingredients
- Creates fall-apart tender chicken with incredible flavor
- Makes versatile leftovers that can be used in sandwiches, wraps, or salads
- No need to add extra liquid – the chicken releases its own juices
- Set it and forget it slow cooker method – dinner cooks while you handle other tasks
- Provides bold flavor without complicated techniques
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts form the protein foundation of this dish. They become incredibly tender during the long cooking process, easily shredding into juicy, flavorful pieces. You could substitute chicken thighs for even more richness and moisture, though cooking time might vary slightly.
Au jus gravy mix delivers a concentrated depth of savory flavor with its blend of beef stock, onion, and garlic undertones. This packet provides much of the signature Mississippi flavor without requiring multiple spices or seasonings.
Ranch dressing mix adds a creamy, herbaceous element with its blend of dried herbs, garlic, and onion. The tanginess of the ranch perfectly balances the rich au jus, creating that distinctive Mississippi flavor profile many love.
Salted butter melts slowly during cooking, creating a rich, velvety sauce that coats every piece of chicken. The fat in the butter helps carry flavor throughout the dish while keeping the chicken moist. Unsalted butter works too, but you might want to add a pinch of salt to compensate.
Pepperoncini peppers bring a mild tanginess and subtle heat that brightens the entire dish. These pickled peppers aren’t particularly spicy but provide just enough acidity to cut through the richness of the other ingredients. Their brine also adds complexity to the sauce.
Directions
- Add the chicken breasts to the bottom of a slow cooker.
- Sprinkle the au jus gravy mix and ranch dressing mix over the chicken.
- Top with the salted butter and pepperoncini peppers.
- Cover and cook on low for 6-8 hours. The chicken will release its own juices, so no additional liquid is needed.
- Once cooked, shred the chicken using two forks, and serve.
Servings and Timing
This recipe yields 6 generous servings at approximately 410 calories per serving. The preparation takes just 5 minutes, while the slow cooking process requires 6-8 hours on low heat. The total time from start to finish is around 6 hours and 5 minutes, with most of that being hands-off cooking time.
Variations
Mississippi Chicken Sandwiches: Serve the shredded chicken on toasted buns with a slice of provolone cheese melted on top.
Low-Carb Mississippi Chicken: Serve over cauliflower rice or zucchini noodles instead of traditional starches.
Spicy Mississippi Chicken: Add 1/4 teaspoon of red pepper flakes or a few dashes of hot sauce to intensify the heat.
Mississippi Chicken Tacos: Fill soft tortillas with the shredded chicken and top with coleslaw, sliced avocado, and a squeeze of lime.
Mississippi Chicken Pasta: Mix the shredded chicken and sauce with cooked pasta for a hearty one-dish meal.
Mediterranean Twist: Add a handful of pitted olives, sun-dried tomatoes, and serve with crumbled feta on top.
Storage/Reheating
Refrigeration: Store leftover Mississippi Chicken in an airtight container in the refrigerator for up to 4 days. Make sure to include some of the cooking liquid to keep the meat moist.
Freezing: This dish freezes exceptionally well. Portion the cooled chicken into freezer-safe containers or heavy-duty freezer bags, including some sauce, and freeze for up to 3 months.
Reheating from Refrigerated: For best results, reheat in a saucepan over medium-low heat until warmed through, adding a splash of chicken broth if needed to prevent drying out. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.
Reheating from Frozen: Thaw overnight in the refrigerator before reheating using one of the methods above. For a quick option, reheat from frozen in the microwave using the defrost setting first, then heat until warmed through.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work wonderfully in this recipe and often result in even juicier meat. The cooking time remains the same, and the flavor may be slightly richer.
Do I need to add water or broth to the slow cooker?
No, this recipe doesn’t require additional liquid. The chicken releases natural juices during cooking, and combined with the butter, creates enough moisture for the dish.
What can I serve with Mississippi Chicken?
Mississippi Chicken pairs beautifully with mashed potatoes, rice, pasta, or crusty bread to soak up the delicious sauce. For a lighter option, serve with roasted vegetables or a fresh salad.
Can I make this recipe in an Instant Pot?
Absolutely! Add all ingredients to the Instant Pot, seal, and cook on high pressure for 15 minutes with a 10-minute natural release. Shred as directed in the original recipe.
Is Mississippi Chicken spicy?
Despite the pepperoncini peppers, this dish is not particularly spicy. The peppers add more tanginess than heat. If you prefer spicier food, add red pepper flakes or hot sauce to taste.
Can I reduce the amount of butter to make it healthier?
You can reduce the butter to 1/4 cup (half stick) without dramatically affecting the outcome, though the sauce will be slightly less rich. The dish will still be flavorful thanks to the seasoning packets.
What if I don’t have pepperoncini peppers?
If pepperoncini peppers aren’t available, banana peppers make a good substitute. For a different but still delicious flavor, you could use mild pickled jalapeños or even a tablespoon of pickle juice for tanginess.
Why is it called Mississippi Chicken?
This recipe is an adaptation of the popular Mississippi Pot Roast, which originated in Mississippi. The combination of au jus and ranch seasoning with pepperoncini peppers creates the signature “Mississippi” flavor profile.
Can I add vegetables to the slow cooker?
Yes! Hearty vegetables like carrots, potatoes, or onions can be added at the beginning of cooking. More delicate vegetables like bell peppers should be added during the last hour to prevent overcooking.
How do I know when the chicken is done?
The chicken is done when it easily shreds with two forks. It should reach an internal temperature of 165°F (74°C), but after 6-8 hours on low, it will typically be well above this temperature and very tender.
Conclusion
Crock Pot Mississippi Chicken exemplifies slow-cooker cooking at its finest – simple ingredients transforming into something extraordinarily flavorful with minimal effort. The magic happens as the chicken slowly absorbs the savory seasonings and butter, resulting in tender, juicy meat that practically falls apart.
This versatile dish can be the centerpiece of countless meal variations throughout the week, from sandwiches to salads to wraps. Its make-ahead convenience, incredible flavor, and simple preparation make it a recipe worth keeping in regular rotation for busy families or anyone who appreciates delicious food without complicated techniques.
Whether you’re new to slow cooking or a seasoned pro, this Mississippi Chicken deserves a place in your recipe collection for those days when you want maximum flavor with minimum fuss.
Print
Crock Pot Mississippi Chicken
- Total Time: 6 hours 5 minutes
- Yield: 6 servings
Description
A delicious and easy Crock Pot Mississippi Chicken recipe featuring tender, flavorful chicken cooked in a slow cooker with simple ingredients.
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- 1/2 cup (1 stick) salted butter
- 6 pepperoncini peppers
Instructions
- Add the chicken breasts to the bottom of a slow cooker.
- Sprinkle the au jus gravy mix and ranch dressing mix over the chicken.
- Top with the salted butter and pepperoncini peppers.
- Cover and cook on low for 6-8 hours. The chicken will release its own juices, so no additional liquid is needed.
- Once cooked, shred the chicken using two forks, and serve.
Notes
- No additional liquid is needed as the chicken releases its own juices.
- Adjust the amount of pepperoncini peppers to taste depending on your spice preference.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 0 g
- Sodium: not specified
- Fat: not specified
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: not specified
- Fiber: not specified
- Protein: not specified
- Cholesterol: not specified
