Tender, juicy, and bursting with bold Southern flavor, Crock Pot Mississippi Chicken is the kind of meal that practically makes itself. With just a handful of ingredients and almost no prep, it's an effortless way to bring big flavor to the table.
If you love easy comfort food with a little kick, this Mississippi Crock Pot Chicken is a must-try. The combination of ranch seasoning, au jus gravy mix, butter, and tangy pepperoncinis creates a rich, savory flavor that's hard to beat. The first time I made it, it quickly became a family favorite-simple to make, incredibly versatile, and always a hit whether you serve it over rice, mashed potatoes, or on a toasted bun.
Love hearty Southern flavors? You'll also enjoy our sausage and gravy and homemade baked mac and cheese recipes.
Jump to:
Why You'll Love This Recipe
- Easy to Make: With just a few simple ingredients and almost no prep, this slow cooker Mississippi chicken recipe lets the slow cooker do all the work for you.
- Incredible Flavor: Ranch seasoning, au jus, butter, and pepperoncinis create a rich, tangy, and savory sauce that makes this slow cooker Mississippi chicken absolutely irresistible.
- Perfect for Meal Prep: Leftovers reheat really well, making it ideal for easy lunches or quick weeknight dinners. For another meal prep-friendly dish, try our Philly cheesesteak casserole.
- Versatile: Serve this pepperoncini chicken crock pot dish over rice, mashed potatoes, noodles, or pile it on easy homemade dinner rolls for hearty sandwiches.
Ingredients
- Chicken Breasts: Use boneless, skinless chicken breasts for even cooking and easy shredding. Choose pieces of similar size so they cook evenly. Looking for more easy chicken recipes? Be sure to try our sheet pan chicken and sweet potatoes next!
- Ranch Seasoning & Au Jus Mix: These pantry staples are key for the classic Mississippi flavor. Use the full packets for bold flavor, available in most grocery stores in the seasoning aisle.
- Pepperoncini Peppers: These give the dish its signature tangy, slightly spicy kick. Use jarred sliced peppers and include some of the liquid for maximum flavor.
- Seasonings: Garlic powder, onion powder, and paprika add depth and warmth to the sauce. They dissolve easily in the slow cooker, giving the chicken that classic Southern flavor without needing fresh ingredients.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use turkey or ground chicken: Substitute ground turkey or chicken for the breasts to create a lighter, leaner version that still soaks up all the delicious flavors. If you like cooking with ground turkey, our ground turkey sloppy joes are a fan favorite.
- Make it spicy-sweet: Add a drizzle of honey or brown sugar along with red pepper flakes for a sweet-and-spicy twist.
- Add vegetables: Toss in sliced bell peppers, carrots, or mushrooms for extra nutrition and a colorful, hearty meal.
- Turn into a casserole: Shred the cooked chicken, mix it with cooked pasta or cauliflower rice, pour into a baking dish, top with cheese or breadcrumbs, and bake for a hearty, Mississippi chicken casserole.
How to Make Mississippi Chicken in the Crock Pot
Making Mississippi Crock Pot chicken is simple and practically hands-off. Just gather your ingredients, layer them in the slow cooker, and let it do the work while you go about your day.
- Step 1: Prepare the chicken. Place the chicken breasts in the bottom of a 6-quart slow cooker and pour the chicken broth over them to keep them moist.
- Step 2: Add the seasonings. Sprinkle the ranch mix, au jus gravy mix, garlic powder, onion powder, and paprika evenly over the chicken. Layer the sliced butter and pepperoncini peppers on top, then drizzle a bit of the pepperoncini liquid over everything.
- Step 3: Cook. Cover and cook on high for 3-4 hours or low for 6-7 hours.
- Step 4: Cook and shred. Remove the chicken, shred it with two forks, then stir it back into the sauce before serving.
Expert Tips
- Use even-sized chicken breasts: Choosing similar-sized chicken breasts ensures they cook evenly and shred easily without overcooking.
- Don't skip the pepperoncini liquid: The liquid adds tang and helps keep the chicken moist. Use a little from the jar along with the peppers.
- Shred carefully: Use two forks to pull the chicken apart gently and mix it back into the sauce so it soaks up all the flavors without becoming mushy.
- Make ahead and store. You can prepare the chicken a day in advance, refrigerate it in an airtight container for up to 3 days, and reheat gently on low in the slow cooker or in a covered pan on the stove.
- Keep the sauce rich: If the sauce separates after storing, stir in a small pat of butter or a splash of broth while reheating to bring it back together.
Serving Suggestions
- Serve this Crock Pot Mississippi chicken for an effortless weeknight dinner over our creamy garlic mashed potatoes, or pile it on slices of our homemade sandwich bread for hearty open-face sandwiches.
Perfect for family gatherings or potlucks, serve this Mississippi chicken with our soft brioche dinner rolls so everyone can build their own sliders. - Enjoy the leftovers for a quick lunch, served over fluffy rice or tossed atop a fresh, crisp salad.
Recipe FAQs
Boneless, skinless chicken thighs work great and stay extra juicy during slow cooking. Just make sure they are similar in size so they cook evenly.
Yes, allow the chicken to cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in a slow cooker to keep it tender and juicy.
Yes! Sauté the seasonings and chicken briefly in the Instant Pot, then cook on high pressure for about 8-10 minutes. Finish by shredding the chicken and mixing it back into the sauce.
More Delicious Chicken Recipes
We would love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow me on Facebook, Instagram, and Pinterest! Share your favorite recipes or ask questions in my Facebook Group.
Crock Pot Mississippi Chicken
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup low sodium chicken broth
- 1 ounce packet ranch seasoning mix
- 1 ounce packet au jus gravy mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ cup butter sliced into 8 squares
- ½ cup pepperoncini peppers sliced
- 1 tablespoon pepperoncini pepper liquid
Instructions
- Add the chicken breast to the bottom of a 6-quart slow cooker and pour chicken broth over the top.
- Sprinkle the chicken with ranch seasoning, gravy mix, garlic powder, onion powder, and paprika. Then, top with butter, pepperoncinis, and pepperoncini liquid.
- Cover and cook on high for 3-4 hours or low for 6-7 hours.
- Remove the chicken and shred it with two forks. Then add it back into the gravy and mix until coated.
- Serve over rice, mashed potatoes, or on a bun. Enjoy!
Notes
- Use evenly sized chicken breasts so they cook uniformly and shred easily.
- Chicken thighs work best for longer cook times and helps the chicken stay tender and juicy.
- Prefer a milder flavor? Use fewer pepperoncinis. Want more kick? Add extra juice and pepperoncinis.
- Don't skip the pepperoncini liquid; it keeps the chicken moist and adds signature tang.
- Gently shred the chicken with two forks, then mix it back into the sauce for maximum flavor.
- Layer the butter on top of the chicken so it melts evenly into the sauce.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
This Mississippi chicken is now one of my favorite chicken recipes. So good!!