Crock pot Mississippi chicken combines the zesty flavors of au jus gravy, ranch dressing, and pepperoncini peppers that we love so much in Mississippi pot roast with tender, shredded chicken to create a zesty chicken dish everyone will love.
Mississippi pot roast is a delicious meal that my family loves. I wanted to do something a little different, so I decided to combine those zesty flavors with chicken instead of beef. It was a huge hit, and I've been making it ever since.
My classic Mississippi pot roast inspired this recipe and pairs well with these delicious, creamy mashed potatoes.
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Why You’ll Love This Crock Pot Mississippi Chicken Recipe
- It's made with chicken breast instead of beef, making a high-protein dish with less fat.
- Serve it with hearty side dishes or use it as a filling for a delicious sandwich.
- The leftovers taste even better the next day, making this dish great for meal prep.
- The ingredients are simple and can easily be found in any grocery store.
- It freezes well, making it the perfect recipe for meal prep.
Ingredients
- Boneless, skinless chicken breasts
- Au jus gravy mix
- Ranch dressing mix
- Unsalted butter - cut into ¼-inch slices
- Pepperoncini peppers
See the recipe card at the end of the post for exact quantities.
Flavor Substitutions and Variations
- Add red pepper flakes or sliced jalapenos for a kick of heat.
- You can use brown gravy mix if you don't have au jus.
- Salted butter will work if you don't have unsalted butter. Just don't add extra salt.
- You can make this recipe with turkey breast or leftover turkey after the holidays.
How to Make Crock Pot Mississippi Chicken
1: Add the chicken breasts, au jus and ranch mixes, butter, and pepperoncini peppers to the slow cooker in that order.
2: Cook until the chicken is super tender.
3: Remove the chicken, shred it with two forks or shredding claws, and mix it back into the slow cooker. Enjoy!
Hint
Always shred your chicken while it's as hot as safe to handle. Hot meat shreds far more easily than cool meat.
Storage
Refrigerate this crock pot Mississippi chicken for up to 3 days in an air-tight container. For longer storage, freeze it for up to 3 months in an air-tight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible.
To reheat the chicken, defrost it if frozen. Then, cook it over low heat in a saucepan until heated through.
What to Serve with Crock Pot Mississippi Chicken
This zesty chicken is a versatile dish that you can pair with a variety of sides to make a complete meal that explodes with flavor.
- Crock Pot Creamed Corn
- Creamy Crock Pot Mac and Cheese
- Crock Pot Baked Beans with Bacon
- Crock Pot Baked Potatoes
Tips
- Although the chicken should be fully cooked by the time it's shreddable, it's best to check for a temperature of 165 degrees with a meat thermometer to ensure it's fully cooked.
- If the gravy gets too thick as it cools, just add a splash of water.
- You can shred the chicken with a stand mixer and paddle attachment for uniform texture.
- To make cleanup super easy, place a liner in your slow cooker.
FAQ
It's not recommended as the chicken will release water as it thaws, resulting in a watery and thin gravy.
Yes, you can omit the peppers for a milder flavor. You can also add more butter to help balance out the flavors of the dish.
Yes, you can use chicken thighs, pork tenderloin, or even turkey breast with this recipe. You may need to adjust the cooking times depending on the type of meat you use.
If you don't like pepperoncini peppers, try banana peppers, instead.
More Crock Pot Chicken Recipes
- Crock Pot Sesame Chicken Recipe
- 5 Ingredient Crock Pot Chicken & Gravy
- Crockpot BBQ Chicken Legs
- BBQ Chicken Sliders
- Crock Pot Chicken and Dumplings
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Crock Pot Mississippi Chicken
Ingredients
- 2½ 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!
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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