This Crockpot Mississippi Chicken is pure comfort food—juicy, tender, and packed with bold, savory flavors. With just a handful of ingredients and a slow cooker, you’ll have a melt-in-your-mouth dish that’s perfect for busy weeknights. The combination of ranch seasoning, au jus gravy, butter, and tangy pepperoncini creates a rich, buttery sauce that takes this shredded chicken to the next level. Serve it over mashed potatoes, rice, or in sandwiches for an easy, satisfying meal the whole family will love!
Table of Contents
Why You’ll Love This Crockpot Mississippi Chicken Recipe
- Effortless & Hands-Off – Just toss everything in the crockpot and let it work its magic.
- Packed with Flavor – The mix of ranch, au jus, and buttery goodness makes every bite irresistibly savory.
- Versatile & Family-Friendly – Serve it in sandwiches, over rice, or with your favorite sides.
- Meal Prep & Freezer-Friendly – Make it ahead of time for easy, delicious meals throughout the week.
If you enjoy this recipe, you won’t want to miss these Chicken Alfredo Air Fryer Calzones—another tasty chicken dish worth trying!
Ingredients of Crockpot Mississippi Chicken Recipe
- Boneless, Skinless Chicken Breasts – The base of this dish, becoming fork-tender as it cooks.
- Ranch Seasoning Mix – Adds a herby, tangy flavor that enhances the chicken.
- Au Jus Gravy Mix – Gives the dish a deep, savory richness.
- Unsalted Butter – Creates a luscious, buttery sauce that coats the chicken perfectly.
- Pepperoncini Peppers – Brings a slight tang and a hint of mild heat.
- Salt & Pepper – Enhances all the flavors.
- Fresh Parsley (Optional) – A fresh, bright garnish to balance the richness.
Note: The full list of ingredients with measurements is in the recipe card below.
How to Make Crockpot Mississippi Chicken
Step 1: Add Ingredients to the Crockpot
Place the chicken breasts in the bottom of your slow cooker. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top.
Step 2: Add Butter & Pepperoncini
Cut the butter into chunks and place it on top of the seasoned chicken. Scatter the pepperoncini peppers around the chicken.
Step 3: Cook Until Tender
Cover and cook on low for 6-8 hours or high for 4 hours, until the chicken is fully cooked and easily shreds with a fork.
Step 4: Shred & Serve
Use two forks to shred the chicken directly in the crockpot. Stir everything together so the meat soaks up all the delicious sauce. Serve warm and garnish with fresh parsley if desired.
Pro Tips for Making the Crockpot Mississippi Chicken Recipe
- Use Chicken Thighs for Extra Juiciness – If you prefer even more tenderness, swap the chicken breasts for boneless, skinless thighs.
- Don’t Skimp on the Butter – It creates the signature rich, buttery sauce that makes this dish so irresistible.
- Want More Heat? – Add extra pepperoncini or a splash of the juice for a tangier kick.
- Make it Creamier – Stir in a little cream cheese after shredding for a richer texture.
How to Serve
- Over Mashed Potatoes – The creamy potatoes soak up all the flavorful sauce.
- On a Sandwich – Pile the shredded chicken onto toasted buns for a delicious sandwich.
- With Rice or Cauliflower Rice – A simple, satisfying pairing.
- In Tacos – Stuff it in tortillas and top with cheese and avocado for a fun twist.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze shredded Mississippi chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm in the microwave or on the stovetop over low heat, adding a splash of broth if needed to keep it juicy.
FAQs
Can I use frozen chicken?
Yes! You can put frozen chicken in the crockpot, but increase the cooking time by 1-2 hours on low. Always check that the chicken reaches an internal temperature of 165°F (75°C) before shredding.
What can I use instead of pepperoncini?
If you don’t have pepperoncini, try banana peppers for a similar tangy flavor, or omit them for a milder dish.
Can I make this in an Instant Pot?
Absolutely! Cook on high pressure for 10 minutes, then do a natural release for 10 minutes before shredding the chicken.
How do I make this dish low-sodium?
Use a low-sodium ranch mix and homemade au jus to control the salt content. You can also reduce the butter slightly.
This Crockpot Mississippi Chicken is a set-it-and-forget-it kind of meal that delivers huge flavor with minimal effort. Whether you’re serving it over potatoes, in a sandwich, or just straight from the pot, you’re in for a buttery, savory, and slightly tangy treat. Give it a try and watch it become a family favorite!
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Crockpot Mississippi Chicken Recipe
- Total Time: 42 minute
- Yield: 4 servings
- Diet: Gluten Free
Description
This Crockpot Mississippi Chicken is an easy, flavor-packed slow cooker meal made with tender shredded chicken, ranch seasoning, au jus gravy, butter, and tangy pepperoncini. Perfect for busy weeknights, meal prep, or sandwiches, this dish is rich, buttery, and incredibly delicious!
Ingredients
- Boneless, skinless chicken breasts – tender and juicy when slow-cooked.
- Ranch seasoning mix – adds a tangy, herby flavor.
- Au jus gravy mix – creates a deep, savory richness.
- Unsalted butter – makes a luscious, buttery sauce.
- Pepperoncini peppers – add a mild heat and tangy kick.
- Salt and pepper – enhances all the flavors.
- Fresh parsley (optional) – for garnish.
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.
- Cut the butter into chunks and place it on top. Add the pepperoncini around the chicken.
- Cover and cook on low for 6-8 hours or high for 4 hours, until the chicken is tender.
- Shred the chicken in the crockpot using two forks and stir to combine with the sauce.
- Serve warm, garnished with fresh parsley if desired.
Notes
- For extra juiciness, use boneless, skinless chicken thighs instead of breasts.
- Want more heat? Add extra pepperoncini or a splash of the juice.
- Make it creamier by stirring in a bit of cream cheese after shredding.
- Serving ideas: Over mashed potatoes, in sandwiches, or with rice
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Lunch
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Mississippi chicken