This Mississippi Chicken Crock Pot combines tender chicken breasts in a flavorful sauce made with ranch dressing mix, pepperoncini peppers, and butter. It's a spin on the classic Mississippi pot roast but made with chicken instead!
Mississippi pot roast is a delicious meal that my family loves. So why not combine those zesty flavors with chicken instead of beef? It was a huge hit, and I've been making it ever since. I love that it's so versatile! We often enjoy it as a dish on its own, stuffed into sandwiches, or added to salads.
If you love easy slow cooker chicken meals you've got to try these BBQ Chicken Sliders or this Slow Cooker Mushroom Chicken.
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Why You’ll Love Mississippi Slow Cooker Chicken
- Healthy But Full of Flavor. We're swapping the beef for chicken making a high-protein dish with less fat that brings all the flavor of the classic version.
- Use It in Different Ways. Serve it with hearty side dishes or use it as a filling for a delicious sandwich. The possibilities are endless!
- Great for Leftovers or Meal Prep. The leftovers taste even better the next day. Plus its versatility means you can serve it up one way and then again later in the week in a totally different way. It also freezes really well!
- Simple Ingredients. Everything you need to make Mississippi pot roast with chicken is easy to find in any grocery store.
Ingredients
- Chicken: We're using boneless and skinless chicken breasts though slow cooker Mississippi chicken works equally well using chicken thighs. The main thing is to make your chicken is boneless and skinless so that it's easy to shred and isn't overly greasy.
- Seasoning packets: Au jus gravy mix and Ranch dressing mix add plenty of flavor and seasoning to the chicken as it cooks. You can also use a brown gravy mix instead of the au jus if that's all you have or can find.
- Butter: I prefer using unsalted butter to keep the sodium under control but you can use salted butter as well. Be sure you taste before adding any additional salt.
- Pepperoncini peppers: These add a bit of zip or mild spice, acid, and flavor. You can also try this recipe with banana peppers too!
See the recipe card at the end of the post for exact quantities.
Flavor Variations
- Spicy: Add a dash or two of red pepper flakes or a handful of sliced jalapenos for a spicy kick of heat to your Mississippi crock pot chicken.
- Leftover Turkey: This dish is great made with leftover turkey from the holidays. You can even use a raw turkey breast instead of the chicken.
- 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.
- Pork: Prepare the exact same way but swap the chicken for pork tenderloin.
- Lower Sodium: Choose lower-sodium packets of seasoning mixes or opt to make homemade versions of them.
How to Make Mississippi Chicken in the Crock Pot
Step 1: Add the chicken breasts to the slow cooker. Sprinkle the au jus and ranch mixes on top, add the pats of butter, and finally lay the pepperoncini peppers on top. This order of ingredients is key to developing the flavors and proper cooking.
Step 2: Cook until the chicken is super tender.
Step 3: Remove the chicken from the slow cooker. Shred it with two forks or shredding claws. Then return it back to the juices in the slow cooker. Enjoy!
Hint
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.
Storage
Refrigerate Mississippi chicken for up to 3 days in an air-tight 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.
To reheat the chicken, cook the chicken over low heat in a saucepan until heated through. Be sure to thaw it in the fridge overnight if it's frozen before reheating.
Serving Suggestions
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. Here are a few of our favorites.
When we're craving home-cooked hearty goodness, this Crock Pot Creamed Corn and Creamy Mac and Cheese cooked in the slow cooker really hit the spot!
Stuff it into tortillas for wraps or a soft bun and serve up with Crock Pot Baked Beans or some homemade fries or tater tots.
It's a match made in heaven for potatoes. Try it with these Crock Pot Baked Potatoes or my Slow Cooker Mashed Potatoes, you can't go wrong.
Recipe 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.
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.
Use high if you're short on time but for best results low and slow is best!
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 fast and easy method!
- Use a Crock Pot Liner. This makes for super easy cleanup!
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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