Mississippi Chicken cooks 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. I love to serve this dish with warm yeast rolls, green beans, and a simple garden salad.
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.
How to make Crockpot Mississippi Chicken
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.
Helpful Recipe Tips
- Use boneless skinless chicken breast or boneless skinless chicken thighs.
- You will find the ranch seasoning in the salad dressing aisle of your local grocery store. I like the Hidden Valley brand. You will find the au jus gravy dry mix in the same aisle as the dry chili mixes and dry gravy mixes.
- 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. You can substitute banana peppers for the pepperoncini.
- Cut the butter in 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
- Mashed potatoes, white rice, or egg noodles.
- Warm rolls, baguettes, or sweet potato cornbread.
- Strawberry lemonade, Arnold Palmer drink, or peach iced tea.
- Garden salad, steamed broccoli, or roasted asparagus.
More chicken recipes
Crock Pot 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.
- 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
- Use boneless skinless chicken breast or chicken thighs.
- You will find the ranch seasoning in the salad dressing aisle of your local grocery store. I like the Hidden Valley brand. You will find the au jus gravy dry mix in the same aisle as the dry chili mixes and dry gravy mixes.
- Add 10-12 pepperoncini peppers to the crock pot along with about 1/2 cup of the pepper brine.
- Cut the butter in quarters to get it started a little faster in the crock pot.
- Store leftovers in an airtight container in the refrigerator for up to 3 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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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.
Marnold
Confine at the grocery store were three large skinless and Bellmore chicken breast. Would you adjust the other ingredients accordingly as far as the butter, and seasoning packets? Will it be too salty or too much if I just keep the recipe as is?
Longhunter
I appreciate that instructions where given for leftovers, but truth be told there is never any.
– I used rings instead of the whole peppers but other than that followed the recipe as is.
Beth Pierce
Thanks, Longhunter! I am so glad that you liked the Mississippi Chicken!
Ellen
This is delicious! Thank you for sharing 😋
Beth Pierce
My pleasure, Ellen!
Sandy
Looks good, but for a recipe with Mississippi in the title, you forgot the most Southern of starch options in lieu of potatoes, noodles, and rice (which is admittedly pretty Southern): grits! I use yellow grits as a starch base/side for so many dishes like this one, and I’m sure it’d be delicious here, too.
Beth Pierce
So true! Thanks for the reminder, Sandy!