This Mississippi chicken recipe is packed with rich and savory flavor!
Super tender and flavorful, you need only 5 ingredients and minutes of prep for a tender and juicy shredded chicken with a zesty gravy!
This recipe is a twist on our popular Mississippi pot roast. Legend has it: a Southern home cook added a packet of ranch and gravy mix plus a handful of pepperoncini peppers to her roast to make it less spicy for her children, and a star (recipe) was born!
This Is The BEST Mississippi Chicken Because…
- 5 Ingredients and 5 minutes of prep – it could not be easier!
- It comes out so tender and so juicy in the slow cooker.
- It’s super delicious, perfect over mashed potatoes or pasta.
- As the chicken is shredded, a little goes a long way, making it a budget-friendly meal.
Ingredients for Mississippi Chicken
- Chicken – I use boneless skinless chicken breasts; however, boneless, skinless chicken thighs work too.
- Pepperoncini – Pepperoncini peppers are sold in a jar near the pickles. They have a little heat but mellow out once cooked. The acidity from the Pepperoncinis tenderizes the meat and adds lots of flavor to the au jus gravy.
- Au Just Mix – A packet of au jus mix adds flavor and thickens the gravy slightly.
- Ranch Seasoning Mix – This is the seasoning for this recipe. If you don’t have ranch dressing mix, I’ve included a seasoning blend you can use in the notes.
- Butter – Use salted or unsalted butter in this recipe.
How to Make Mississippi Chicken
Crockpot Mississippi Chicken is so easy to make.
- Place chicken breasts in the bottom of a 6 qt crockpot, per the recipe below.
- Pour ½ cup of pepperoncini juice over the chicken. Sprinkle with ranch and au jus, mix evenly over the chicken, and top with pepperoncini and butter.
- Close the lid and cook until the chicken is tender.
- Remove the chicken and shred it with two forks before adding it back to the pot.
- Stir Mississippi chicken before serving.
Serving Suggestions
Crock Pot Misssissippi Chicken can be served over almost any starch from potatoes, to rice to pasta. We also love to tuck it into hamburger buns, add a slice of cheese, and serve the gravy French dip style.
Homemade Hamburger Buns
Leftover Chicken?
There are endless ways to use leftover Mississippi chicken!
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
- Before reheating in the microwave or stovetop, add a little chicken broth to get the tasty juices flowing again!
- Use leftovers in sandwiches, wraps, or over a salad for a hearty workday lunch!
Did your family love this Crock Pot Mississippi Chicken? Be sure to leave a rating and a comment below!
Crock Pot Mississippi Chicken
Equipment
Ingredients
- 2 pounds boneless, skinless chicken breasts 3-4 large breasts
- 1 packet ranch seasoning mix 1 ounce
- 1 packet au jus gravy mix 1 ounce or brown gravy mix, low sodium
- 12 pepperoncini peppers plus ½ cup juice
- 1 stick butter sliced (½ cup)
Instructions
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Place the chicken breasts in the bottom of a 6-quart slow cooker.
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Pour the ½ cup of pepperoncini juice over the chicken. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the chicken.
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Add the pepperoncini peppers and slices of butter on top.
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Place the lid on the slow cooker and set to cook on high for 3-4 hours or low for 6 to 7 hours or until the chicken is tender and reaches 165°F.
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Remove the chicken and shred it with two forks. Return it to the juices in the slow cooker and stir to combine
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Serve over mashed potatoes, egg noodles, or rice.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Slow Cooker
Cuisine American
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I love this recipe and I’ve made it numerous times. I choose to use boneless thighs. This dish is always a hit and it is so easy.
I am glad you enjoyed it, Kathy! Thanks for trying our recipe.
Could I use mild banana pepper rings and juice instead of the pepperoncini?
I haven’t tried it but I can’t see why not. Let us know how it goes!
I did not have a slow cooker large enough for 4 pounds of chicken. So I seared in Dutch oven and cooked at 325° for an hour. Chicken was easy to shred with tongs in the pan. Added a a little hot water.
Sounds delicious! Thanks for sharing, Caroline.
this looks good but I don’t see what to replace the ranch dressing powder with. In the notes it’s cut off.
Ranch dressing can be replaced with the following: dried
5 from 1 vote
Nutrition Information
Thanks for letting me know John, I’ve updated it!
Thanks! Also any idea what could substitute for the au jus?
My kids have food allergies/celiac so have to do my own spice blends. Thanks again
Hi John, you can use a gluten free brown gravy mix (low sodium) in place of the au jus.