Mississippi Chicken is a simple crockpot chicken recipe – just dump and go for juicy, flavorful chicken that is perfect over mashed potatoes or in a sandwich. 5 minutes of prep work and you have the ultimate family dinner!
There is nothing I love more than a set it and forget it crockpot dinner!
The whole house smells like heaven all day long, the food that comes out is always tender and delicious, and did I mention it’s EASY?
This Mississippi Chicken is one of those crockpot meals that we make again and again – whether it’s for a quick dinner for my family or we’ve got guests and need something that everyone will love.
You may have tried Mississippi Roast before, but my husband doesn’t love pot roast so I came up with a chicken version. I have to say…it’s genius. 🙂
The chicken is so tender and flavorful and this recipe is just beyond easy to whip up.
Chicken – We use boneless skinless chicken breasts here, but chicken thighs would likely work as well.
Au Jus Gravy Mix – You can find packets of these at about any grocery store! Look near the packets of chili seasoning and such.
Ranch Seasoning Mix – Another packet mix that is widely available.
Pepperoncini – This won’t make the chicken spicy! Buy whole pepperoncinis to make it easy to pick them out for picky eaters or buy the slices and just shred the peppers right into the meat.
Butter – If you end up using chicken thighs, you could probably cut the butter in half. We like the richness it gives to breasts, but it may be a bit much with thighs.
What Readers are Saying!
“Absolutely delicious!! Have made this three times already. Perfect blend of ingredients. The provolone cheese is a must for sandwiches. Whole family loves it. Thank you!!!” – Blessed
How To Make Mississippi Chicken Recipe:
Mix: Start with a 6 quart slow cooker and 3 pounds of chicken breast. You could use thighs, if you prefer dark meat.
Add the chicken to the slow cooker and then top it off with a packet of Au Jus gravy mix.
You’ll also add in a packet of ranch seasoning mix.
Just sprinkle it all right over the chicken.
Dump the pepperoncini, juice and all, right over the chicken. These peppers are only mildly spicy and they definitely lose most of their heat as they cook with the chicken.
I would rate this dish as not even a little spicy when it’s finished cooking, so I wouldn’t stress at all if you’re feeding little ones or people who hate spice. 😉
Use whole pepperoncini peppers if you’d like to remove them before serving. Otherwise, use sliced pepperoncini and just shred them right up with the chicken before serving.
Place the full stick of butter right on top of the chicken.
Slow Cook & Shred: I literally just add all of these things to the slow cooker with the butter right on top. You don’t even have to stir.
No liquid is necessary either. The chicken will cook in it’s own juices along with the melted butter.
Cover this up and cook on high for 3 hours or low for 6-8 hours. The chicken is done when it easily shreds apart with a fork.
Serve: After shredding, stir well to coat the chicken in the juices from the slow cooker.
Serve your crockpot Mississippi chicken over some homemade mashed potatoes, buttered egg noodles, or on a sandwich bun.
I went the sandwich route this time and topped it off with a slice of provolone cheese.
So good, you guys!!
If you place a strict focus on ingredients, as some do who follow a ketogenic diet, this is not the best option for you. You’ll want to avoid processed foods like the au jus and packet of ranch seasoning. However, if you’re just cutting carbs, this recipe has just 2g carbs per serving.
Absolutely! Add 1/2 cup of water to the pot and proceed with the rest of the recipe. Cook on high pressure for 15 minutes, natural release, and then open the pot and shred the chicken.
We like to use ranch seasoning in this recipe as it has quite a bit less sodium than the ranch dressing packets. Both will be found near the salad dressing and are sold in packets.
We love to serve this on sandwich buns with a slice of provolone. It’s also good over a pile of mashed potatoes, buttered noodles, or rice.
To keep this low carb, serve over mashed or riced cauliflower or just eat it with a fork next to a pile of veggies.
What To Serve With Mississippi Chicken:
Italian Pasta Salad – I love cold side dishes during the hot summer months and keep this pasta salad on hand for busy weeknights. It goes great with just about everything and it’s bursting with goodies, like pepperoni, fresh mozzarella, spinach, and more.
Jiffy Corn Casserole – If you don’t mind turning your oven on, this corn casserole is completely amazing. It’s so creamy, sweet, and delicious. It always gets rave reviews.
Broccoli Cheese Casserole – Adding cheese to broccoli is a sure win in my house and this low carb casserole never fails with my family.
More Slow Cooker Recipes:
Crockpot BBQ Chicken – this one starts with a simple homemade sauce and ends with tangy, sweet BBQ sandwiches!
Slow Cooker Ribs – oh yes, you can make ribs in the crockpot and they’re SO easy and they turn out perfect every time.
Crockpot Chicken Tacos – Taco night happens often in our house and this slow cooker recipe creates some of the best tacos ever!
Slow Cooker Wings – no need to fry your chicken wings. Toss them in the slow cooker and then crisp them up under the broiler. These are always a crowd pleaser.
Crockpot Pork Roast: Smothered in gravy and delightful over noodles or mashed potatoes.
- 3 pounds boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix
- 1 cup pepperoncini sliced
- 1/2 cup butter
- Add all of the ingredients to a slow cooker. Cover.
- Cook on high for 3 hours or on low for 6-8 hours until chicken is tender and easily shreds.
- Shred the chicken with a fork and stir well to coat in the sauce from the slow cooker.
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