Mississippi Chicken

Mississippi Chicken cooks up tender and flavor-packed in a crock pot with a packet of ranch dressing mix, a packet of au jus gravy mix, and pepperoncini peppers. Enjoy this tasty shredded chicken over mashed potatoes, rice, or egg noodles.

If you like the taste of this easy crock pot recipe with simple ingredients, you will have to try my Mississippi pot roast recipe. Both are equally delicious layered on buns for sandwiches or over homemade mashed potatoes.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Chicken: Use boneless, skinless chicken breast or boneless, skinless chicken thighs.
• Dry packet ranch seasoning: You will find the ranch seasoning in the salad dressing aisle of your local grocery store. I like the Hidden Valley brand.
• Dry packet au jus gravy mix: You will find the au jus gravy dry mix in the same aisle as the dry chili mixes and dry gravy mixes.
• Butter: Preferably unsalted, as there is a lot of salt in the packets.
• Pepperoncini: You can substitute banana peppers for the pepperoncini.

How to Make Mississippi Chicken

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

First, add the chopped onions to the crock pot, then place the chicken breasts or chicken thighs on top of the onions. Then sprinkle the au jus and ranch seasoning over the chicken. Add the butter and the pepperoncini peppers and pour in about 1/2 cup of the pepper juice.

Cover with the lid and cook on low for 6-8 hours or on high for 4-5 hours or until it shreds very easily. Using two forks, shred the chicken right in the crock pot. Sever over mashed potatoes, rice, or egg noodles.

Preparation Tips and Storage

• Add 10-12 pepperoncini to the crock pot along with about 1/2 cup of the pepper brine from the pepperoncini jar for a little bit of a spicy kick.
• Cut the butter into quarters to get it started a little faster in the crock pot.
• Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat over low heat on the stovetop or in the microwave at reduced power.
• To freeze, first fully cool. Then freeze in a sturdy freezer container or freezer zipper bag for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or in the microwave at reduced power.

What to Serve With Mississippi Chicken

• Starch: Mashed potatoes, white rice, or egg noodles.
• Bread: Warm rolls, baguettes, or sweet potato cornbread.
• Drinks: Strawberry lemonade, Arnold Palmer drink, or peach iced tea.
• Vegetables: Garden salad, steamed broccoli, or roasted asparagus.

More Chicken Recipes

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