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mississippi chicken in a crockpot.
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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 Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6 servings
Calories: 343kcal
Author: Becky Hardin

Equipment

  • Crockpot

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

Instructions

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

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 9x13-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.

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 8g | Protein: 33g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 830mg | Potassium: 658mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 644IU | Vitamin C: 13mg | Calcium: 89mg | Iron: 2mg