Crockpot Mississippi Chicken

Crockpot Mississippi Chicken is a simple, flavorful dish that requires minimal effort but delivers maximum taste. This dish is perfect for busy weeknights, meal prep, or when you want something comforting without spending hours in the kitchen.

This recipe originated from the famous Mississippi Pot Roast, but instead of beef, we’re using chicken for a lighter yet equally delicious twist.

The combination of ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers creates a mouthwatering dish that pairs well with mashed potatoes, rice, or sandwiches.

Why You’ll Love This Recipe

• Effortless Cooking: Just dump the ingredients into the crockpot, set it, and forget it.
• Incredibly Flavorful: A perfect balance of savory, tangy, and buttery flavors.
• Versatile Serving Options: Enjoy it over rice, with potatoes, in a sandwich, or as a salad topping.
• Meal Prep Friendly: Stores well and tastes even better the next day.

Prep Time: 5 minutes
Cook Time: 4-6 hours
Total Time: 4-6 hours 5 minutes
Cuisines: American, Southern
Servings: 6
Estimated Cost: $10-$12

Equipment:

• Crockpot (slow cooker)
• Tongs or forks (for shredding the chicken)

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 packet (1 oz) ranch seasoning mix
• 1 packet (1 oz) au jus gravy mix
• ½ cup unsalted butter (1 stick), cut into slices
• 6-8 whole pepperoncini peppers
• ¼ cup juice from the pepperoncini jar (optional for extra tang)

Step-by-Step Instructions

1. Prepare the Crockpot: Place the chicken breasts or thighs in the bottom of your slow cooker.
2. Add the Seasonings: Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken.
3. Top with Butter and Peppers: Distribute the butter slices over the chicken and add the whole pepperoncini peppers on top. If you like extra tang, pour in ¼ cup of the pepperoncini juice.
4. Slow Cook: Cover the crockpot and cook on low for 6 hours or high for 4 hours, until the chicken is tender and shreds easily.
5. Shred the Chicken: Use two forks to shred the chicken directly in the slow cooker. Mix everything well to coat the chicken with the flavorful sauce.
6. Serve & Enjoy: Serve over mashed potatoes, rice, in sandwiches, or with a side of vegetables.

Nutrition Facts (Per Serving)

• Calories: 320
• Protein: 35g
• Carbohydrates: 3g
• Fat: 18g
• Sodium: 780mg
• Fiber: 0g
• Sugar: 1g

Tips for Success

• Use Chicken Thighs for Extra Juiciness: They hold up better in the slow cooker and stay extra moist.
• Adjust the Spice Level: If you want a milder dish, use fewer pepperoncini peppers. For more heat, add red pepper flakes or extra juice.
• Make It Creamy: Stir in 2 oz of cream cheese at the end for a rich, creamy version.
• Don’t Overcook: Chicken can dry out if overcooked, so check for doneness around the 4-hour mark on high or 6-hour mark on low.

Common Questions

Can I use frozen chicken?
Yes! Just add 1 extra hour of cook time on low, but ensure the chicken reaches 165°F internally.

What can I use instead of au jus mix?
You can substitute it with a brown gravy mix or homemade beef bouillon seasoning.

Can I make this in an Instant Pot?
Yes! Cook on high pressure for 10 minutes, then allow a 5-minute natural release before shredding.

How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

This Crockpot Mississippi Chicken is a must-try if you love easy, flavorful meals.

Enjoy it in multiple ways and let the crockpot do all the work for you!

Happy cooking!