Crockpot Mississippi Chicken

This 5-ingredient Crockpot Mississippi Chicken recipe has all the rich flavors of a good ole’ Mississippi pot roast. Chicken breasts with a mix of ranch seasoning, au jus, and pepperoncini peppers get super juicy and tender in a slow cooker, so they’re easy to shred up and serve with potatoes, rice, sandwiches, and more.

Mississippi Pot Roast Chicken

I love making all kinds of shredded chicken in my Crockpot, and this slow cooker Mississippi chicken is my latest obsession! Made with chicken breasts, a handful of pantry staples, and a few minutes of prep, this is one of the easiest dinners I’ve ever made.

I was inspired to make this after trying the beloved Mississippi pot roast, but of course I had to make it with chicken. The pepperoncinis add the perfect mild kick, so it’s not too spicy for my boys either. I love serving this savory shredded chicken with potatoes for a cozy dinner, but it makes great sliders for game day too!

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Cook it Slow

Like a good pot roast, I prefer to cook this Mississippi chicken low-and-slow for ultimate tenderness. I usually set everything in my Crock Pot in the morning, cook for 6-8 hours, then it’s ready to shred and serve for dinner!

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Crockpot Mississippi Chicken Recipe

This 5-ingredient Mississippi chicken recipe is rich, savory, and so easy to make in a slow cooker. Pepperoncini peppers, au jus, and ranch combine beautifully with chicken breasts.

Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

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Equipment

• Crockpot

Serves 6 servings

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Ingredients

• ▢ 2 pounds boneless, skinless chicken breasts (*)
• ▢ 8-10 pepperoncini peppers (**)
• ▢ ½ cup pepperoncini juice (from the jar)
• ▢ 1 ounce ranch seasoning mix (1 envelope)
• ▢ 1 ounce au jus gravy seasoning mix (1 envelope***)
• ▢ ½ cup unsalted butter (1 stick, cubed)

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Instructions

• Prep your Crock Pot with nonstick cooking spray.
  
• Add the chicken to the Crock Pot.
  2 pounds boneless, skinless chicken breasts
  
• Arrange the pepperoncini peppers and juice around the chicken.
  8-10 pepperoncini peppers, ½ cup pepperoncini juice
  
• Sprinkle on the ranch seasoning and au jus.
  1 ounce ranch seasoning mix, 1 ounce au jus gravy seasoning mix
  
• Dot with cubes of butter.
  ½ cup unsalted butter
  
• Cover and cook on HIGH for 3-4 hours; or on LOW for 6-8 hours.
  
• Once the chicken is cooked and tender; remove it from the Crock Pot and shred it into bite sized pieces.
  
• Return the chicken to the crockpot and stir it into the sauce.
  
• Serve hot with potatoes or rice; or make sandwiches, tacos, or sliders.
  

Notes

*This recipe was created and tested using boneless chicken breasts. If you prefer to use boneless thighs, they will take slightly longer to cook through.

**Pepperoncinis are mild, pickled peppers. Banana peppers are the best substitute, or use jalapeños for more heat.

***You can substitute with a packet of brown gravy mix or onion soup mix.

Tips:

• Chicken breasts can be shred directly in the slow cooker for convenience. To shred, simply pull two forks through the meat in opposite directions, until bite-sized pieces form.
• Fully cooked chicken breasts should reach an internal temperature of 165°F.
• Additions: Minced garlic, diced onion, and/or chicken stock/bouillon can all be added to the pot for even more flavor. 

Oven Instructions: Place all ingredients in a 9×13-inch baking pan, and cook at 375°F for about 40 minutes, or until the chicken is fully cooked through.

Storage: Store Mississippi chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Crockpot Mississippi Chicken Recipe

Amount Per Serving (1 serving)

Calories 343 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 137mg46%

Sodium 830mg36%

Potassium 658mg19%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 0.5g1%

Protein 33g66%

Vitamin A 644IU13%

Vitamin C 13mg16%

Calcium 89mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dinner, Main Course

Cuisine: American

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How to Make Mississippi Chicken in a Slow Cooker Step by Step

Prep: Gather the short list of ingredients for this easy Mississippi chicken recipe. Cut 1 stick of butter into cubes, so that it melts evenly in the pot.

Add the Chicken: Prep your crockpot with nonstick cooking spray so that nothing sticks. Add 2 pounds of boneless, skinless chicken breasts, then arrange 8-10 pepperoncini peppers and ½ cup of pepperoncini juice (from the jar) around the chicken.

Season the Chicken: Sprinkle on 1 ounce (1 envelope) of ranch seasoning and 1 ounce (1 envelope) of au jus gravy seasoning mix all over the chicken. Then dot with ½ cup of cubed unsalted butter.

Cook the Chicken: Cover and cook chicken on HIGH for 3-4 hours, or on LOW for 6-8 hours, until cooked through.

Shred the Chicken: Remove cooked chicken breasts from the slow cooker, and place it on a cutting board to shred. Pull two forks through the chicken to create bite-sized pieces.

Stir: Return the shredded chicken to the crockpot and stir to mix with the juices and seasoning.

Serve: Mississippi chicken can be served as sandwiches, sliders, or tacos. Or serve it with bowls of mashed potatoes or rice and veggies. Enjoy!

How to Store and Reheat

Store leftover Mississippi chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat portions on the stovetop over medium heat, or in the microwave in 30-second increments, until warmed through.