This Crock Pot Mississippi Chicken is packed with savory and spicy flavors coming from just 5 simple ingredients! Serve this easy chicken dinner recipe with your favorite sides for a full meal everyone will enjoy!
One of the most popular recipes made in the crock pot is Mississippi pot roast. This dish originated in the Southern United States and is made with a combination of beef and vegetables slow-cooked in a savory gravy with a hint of spice coming from pepperoncini peppers.
You can also make this delicious recipe using chicken! Mississippi chicken is similar to the pot roast as it has the same savory gravy and hint of spice. It’s an easy one-pot meal that is perfect for busy weeknights or lazy weekends.
This recipe requires only 5 simple ingredients: chicken, butter, pepperoncini peppers, ranch dressing mix, and au jus gravy mix. These ingredients are readily available at most grocery stores and will save you loads of time!
Why You’ll Love This 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 used 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.
Ingredients You’ll Need
- Chicken Breast - This meat gets deliciously tender when slow-cooked in a savory ranch-flavored brown gravy with a kick of heat!
- Au Jus Gravy Packet - Adds a salty brown gravy flavor that pairs fantastically well with chicken breast.
- Ranch Dressing Packet - Gives the chicken a savory ranch flavor and helps thicken the gravy.
- Unsalted Butter - Helps tenderize the chicken and adds a rich buttery flavor to the gravy.
- Pepperoncini Peppers - These peppers add a hint of acidity to the dish, along with a spicy kick.
How To Make Mississippi Chicken In The Crock Pot
Prepare the chicken: Trim any excess fat off of the chicken breasts and pat them dry with a paper towel. Add them to the bottom of a 6-quart Crock Pot.
Add the seasonings: To the top of the chicken, sprinkle the au jus packet and ranch dressing. Top with sliced butter and pepperoncini peppers.
Cover and cook: Add the lid to the top and cook on HIGH for 2½ - 3½ hours or on LOW for 6-7 hours.
Shred and serve: Remove the chicken breasts from the crock pot and shred them with two forks. Add the chicken back in to absorb the flavors of the gravy. Serve with your favorite side dishes or on a sandwich. Enjoy!
- The safe internal temperature for chicken breast is 165ºF. Be sure to use an instant-read thermometer to check the internal temperature of the chicken before shredding and serving.
- If you are not a fan of pepperoncini peppers, you can substitute them with banana peppers or jalapenos for a similar flavor.
- The gravy will thicken as it cools, so you may need to add a bit of water or chicken broth if it gets too thick.
- Instead of shredding chicken with two forks, you can also use a stand mixer with a paddle attachment for a more uniform texture.
Sides For Mississippi Chicken
This crock pot chicken dinner recipe is versatile and pairs with many different comforting side dishes. Try out some of our favorites!
Storing & Freezing
Storing: Once cooled, the chicken can be stored in an airtight container in the refrigerator for up to 5 days.
Freezing: To freeze, store the cooked chicken and gravy in a freezer-safe bag or container for up to 3 months. When you are ready to eat it, thaw overnight in the fridge before reheating.
Reheating: The best way to reheat Mississippi chicken is to simmer it on the stovetop over low heat until heated through. You can also use a microwave, but the chicken may dry out.
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.
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
- 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
- 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!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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