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
Mississippi Chicken Recipe
Ingredients
- 1 medium yellow onion chopped
- 4 large boneless skinless chicken breasts or 8 boneless skinless chicken thighs
- 1- ounce dry packet ranch seasoning mix
- 1- ounce dry packet au jus gravy mix
- ½ cup unsalted butter
- 10 pepperoncini peppers
- ½ cup of the salt brine from the pepperoncini peppers
Instructions
- Add the chopped onions to the bottom of the slow cooker. Place the chicken breasts or chicken thighs on top of the onions. Sprinkle the au jus and ranch seasoning over the chicken. Add the butter and the pepperoncini peppers and pour in a 1/2 cup of pepper brine.
- Sprinkle the au jus and ranch seasoning over the chicken. Add the butter and the pepperoncini peppers and pour in a 1/2 cup of pepper brine.
- Cover 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. Serve over mashed potatoes, rice, or egg noodles.
Notes
- 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.
Nutrition
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Claudia R
I make Mississippi pot roast all the time, so I love this version. It had all the classic flavor, and the chicken was so tender.
Beth Pierce
Thanks, Claudia! I am so happy that you enjoyed it.
Roberta
Such a great easy comforting dish with tons of flavor! Thank you!
Catherine Kay
This Mississippi chicken recipe was so flavorful and comforting! I loved how simple it was to make in the crock pot—perfect for busy weeknights
Beth Pierce
Thank you! I am so glad that you liked it.
Lisa
This Mississippi Chicken looks so juicy and delicious and the garlic potatoes I’m sure sets it off even more. I’m trying this recipe maybe for Sunday dinner
Beth Pierce
Thank you, Lisa! Enjoy!
Tammy
This was so good. A lot like Mississippi Roast which is so good, too!
Mow De
I need to go out and buy a crock pot! Thanks for this brilliant recipe!
Paula
This mississippi chicken was amazing! The sauce, the tender meat… everything was incredible.
Beth Pierce
Thank you, Paula!
Staci
This was good! I just can’t believe how easy it was to make. Amazing over mashed potatoes.
Donna McElroy
I didn’t get much gravy with mine. Probably because my chicken breasts were smaller. Had to estimate peppers since I could only find rings. Too spicy for me but will definitely make again with less peppers. My daughter ate 3 helpings! Served over mashed potatoes but would make great sandwiches. Easy meal to prepare.
Marnold
Sorry I meant “all I could find were THREE BREASTS not the 4. Should I use less of the other ingredients?
Beth Pierce
Sorry about the delay! No I would keep everything else the same.