Mississippi Chicken in the Crock Pot is a comforting, feel-good meal made with minimal prep. Cooking the chicken with the pepperoncini peppers makes a tangy and zesty sauce that’s not too spicy. This is a spin on my Mississippi Pot Roast recipe but a bit lighter because it's chicken instead of chuck roast.
This is a family favorite and one of my go-to recipes on days when I just don't have the energy to think about what to make for dinner. Throw everything in the Crock Pot and a few hours later you have some of the tastiest chicken ever.
If you love easy slow cooker chicken recipes you've got to try these BBQ Chicken Sliders, Raspberry Chicken, or this Slow Cooker Mushroom Chicken.
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Why You’ll Love Mississippi Slow Cooker Chicken
- Fast and Easy: This Crock Pot Mississippi chicken is super easy and oh-so tasty – the perfect meal to make on busy days.
- Budget-Friendly Ingredients: This recipe only requires five simple ingredients that you might already have in your pantry and fridge.
- Makes Great Leftovers: You can serve the juicy, wonderfully seasoned chicken with rice, mashed potatoes, or even on a sandwich.
Ingredients
- Boneless, Skinless Chicken Breasts: This Mississippi Crock Pot chicken is juicy and shreds easily with a fork by the time it’s done in the Crock Pot. You could also substitute boneless and skinless chicken thighs.
- Au Jus Gravy Mix: This gives a rich savory flavor that makes it seem like you took all day to braise the chicken.
- Ranch Dressing Mix: A fast, easy way to give a little zing of flavor to the dish, without even needing to get out any measuring spoons.
- Unsalted Butter: With all the flavoring from the other ingredients, be sure to look for unsalted butter on this recipe.
- Pepperoncini Peppers: One jar is all you need. These add a bit of mild spice and tons of vinegary, briny, tangy flavor. Banana peppers would work too.
See the recipe card at the end of the post for exact quantities you will need for the recipe.
Flavor Variations
- Milder Flavor. While the peppers really only add a bit of tanginess you can omit the peppers for a milder flavor or add more butter to help balance out the flavors of the dish.
- Make It Spicier: Add a dash or two of red pepper flakes or a handful of sliced jalapenos to the pepperoncini chicken.
- Low Sodium: Choose lower-sodium packets of seasoning mixes or opt for a homemade spice mix.
- Add Veggies: Want a one-pot meal version of this Mississippi chicken Crock Pot recipe? Throw some potatoes and carrots in, too!
How to Make Mississippi Chicken in the Crock Pot
Here’s how to make Mississippi pot roast chicken. Five minutes of prep and then set it and forget it!
- Step 1: Add the Chicken. Place the chicken breasts at the bottom of the slow cooker.
- Step 2: Add in the Flavorings. Sprinkle in the au jus and ranch mix, then top with the butter and peppers.
- Step 3: Cover and Cook. Cover with the lid and, cook on high for 2½ - 3½ hours or on low for 6-7 hours.
- Step 4: Shred the Chicken. Remove the chicken from the Crock Pot and shred it with two forks. Place back in the Crock Pot, give it a stir, and you're ready to serve!
Hint: Shred Hot Chicken!
Always shred your chicken while it's hot but make sure it's also safe to handle. Hot chicken shreds far more easily than after it's cooled down but you also don't want to burn yourself in the process.
Expert Tips
- Chicken Doneness. Although the chicken should be fully cooked by the time it's shreddable, it's best to check for a temperature of 165° F with a meat thermometer to ensure it's fully cooked.
- Adjust the Consistency. The gravy thickens as it cools down. If it gets too thick you can add a splash of water to thin it out.
- Shred the Chicken. If you have a stand mixer, use the paddle attachment to shred the chicken! It's a fast and easy method!
- Use a Crock Pot Liner. This makes for super easy cleanup! If you don't have liners you can always use cooking spray.
Storage
- Store Leftovers: Refrigerate Mississippi chicken for up to 3 days in an airtight container. For longer storage, freeze it for up to 3 months in a freezer-safe container or heavy-duty freezer bag with as much air removed as possible.
- Reheat: Cook the chicken over low heat in a saucepan until heated through. You can also reheat individual portions in the microwave. If it's frozen, thaw it out in the refrigerator overnight before reheating.
Serving Suggestions
Mississippi Crock Pot chicken goes well with simple sides like fries, a salad, or roasted broccoli or carrots, or you can even serve it on a sandwich with provolone cheese.
- I love this dish paired with potatoes. It goes well with Crock Pot Roasted Potatoes, Crock Pot Ranch Potatoes, and these easy Mashed Potatoes are perfect for serving the chicken on top!
- For a meal that's the definition of southern comfort, serve the chicken with Crock Pot Collard Greens, Creamy Mac and Cheese, Slow Cooker Cornbread, and Apple Cobbler in the Crock Pot.
- Enjoy it on a soft bun with these Crock Pot Baked Beans and tater tots.
Recipe FAQs
No, it isn't safe to cook frozen chicken in the Crock Pot. It takes too long for the chicken to come up to temperature which means there is more time for bacteria to develop in the chicken.
You might think because of the peppers that it's super spicy, but the dish is actually pretty mild. Overall, it's a hearty, savory, comforting dish with a little zing from the pepperoncinis.
You could, but keep in mind the cook time will be longer and you will need to remove the chicken from the bone before you can shred it. Using boneless chicken is much easier.
It brings a similar savory flavor but the gravy mix will come out much thicker, so I recommend sticking with au jus instead.
More Crock Pot Chicken Recipes
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Slow Cooker Mississippi Chicken
Ingredients
- 2 ½ lbs boneless, skinless chicken breasts
- 1 oz au jus gravy mix (1 packet)
- 1 oz ranch dressing mix (1 packet)
- ⅓ cup unsalted butter (cut into ¼ inch slices)
- 6 peperoncini peppers
Instructions
- Add chicken breasts to the bottom of a 6-quart Crock Pot.
- Sprinkle on the au jus mix and ranch seasoning, then top with butter and pepperoncini.
- Cover and cook on high for 2½ - 3½ hours or on low for 6-7 hours.
- Remove the chicken and shred it with two forks. Add back into the Crock Pot and mix until well combined.
- Serve over rice, mashed potatoes, or on a bun. Enjoy!
Notes
- Chicken Doneness. Although the chicken should be fully cooked by the time it's shreddable, it's best to check for a temperature of 165° F with a meat thermometer to ensure it's fully cooked.
- Adjust the Consistency. The gravy thickens as it cools down. If it gets too thick you can add a splash of water to thin it out.
- Shred the Chicken. If you have a stand mixer, use the paddle attachment to shred the chicken! It's a fast and easy method!
- Use a Crock Pot Liner. This makes for super easy cleanup! If you don't have liners you can always use cooking spray.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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