Succulent, tender chicken breast simmers to perfection in this easy to make Slow Cooker Mississippi Chicken. Seasoned with zesty ranch, tangy pepperoncini peppers, au jus gravy, and butter, this flavorful and satisfying family meal yields a ton of mouthwatering chicken and gravy that's perfect for mashed potatoes and sandwiches.
It's no secret that I'm a fan of Southern comfort meals, like Ham and Chicken Jambalaya and Cowboy Casserole. So it's no surprise that a Mississippi crockpot meal, with its tangy and mildly spicy flavors, has been on my radar for quite some time.
Enter this Mississippi chicken recipe, which is tender and delicious, and actually my preferred choice over the original beef version. Not only is chicken more affordable than beef, it's lower in fat and calories than any chuck roast you'll buy.
And here's the best part: this slow cooker chicken meal tastes absolutely amazing! The meat comes out juicy and tender, and practically melts in your mouth.
Don't worry about the pepperoncini peppers in there either, because after several hours of slow cooking, they have a mild, pleasing flavor that tips the scales way more towards tangy than spicy.
This Mississippi chicken crockpot recipe is so good over buttery mashed potatoes, and tastes even better the next day--especially when enjoyed in a sandwich with a slice of cheese.
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👪Why you'll love it
| Easy as 1, 2, 3- Slow cookers were invented to make life easy and this meal is no exception. Simply add all the ingredients to the crockpot and cook on low all day. By dinnertime, this meal comes together in a flash. Versatile- Savory Mississippi chicken tastes great over mashed potatoes (our fav), rice, noodles and even couscous. It also makes a fine sandwich. Enjoy it on a Brioche bun, or fill a long roll and enjoy this slow cooker chicken au jus style. Yum. |
🤔Why is it called Mississippi chicken?
The original pot roast version of this recipe was created by a woman who lived in Mississippi. Legend has it she wanted to make a pot roast that her family would enjoy that wasn't as spicy as a handed down family recipe. The rest, we'll say, is flavorful, juicy history.
🥘Ingredients
- boneless, skinless chicken breast- buy this in a family pack; you'll end up using most, if not all of it, for this recipe
- dry ranch seasoning mix- one packet is all you need for great, zesty flavor
- au jus gravy packet- brings a savory kick to the gravy
- pepperoncini peppers + brine- the peppers get tender and tangy as they cook; the brine, along with a little water, helps to make the gravy
- salted butter- makes the gravy rich and creamy
See recipe card for quantities.
🔪Instructions
- Step 1: Add whole chicken breasts to the bottom of a greased crockpot.
- Step 2: Sprinkle on ranch seasoning & au jus gravy; add peppers, brine, & water.
- Step 3: Slice butter; arrange over other ingredients.
- Step 4: Cook on low for 6-7 hours. Use two forks to shred the chicken. Keep warm until ready to serve.
Hint: While this recipe can be cooked on high for 3-4 hours, cooking it on low for 6-7 creates much more tender, flavorful chicken.
🥣Substitutions
- Chicken - use boneless, skinless chicken thighs instead of chicken breast for a dark meat option
- Pork - use pork loin or tenderloin instead of chicken
- Beef - the original recipe calls for chuck roast, which can be used instead of chicken
📖Variations
- Mississippi chicken sandwich melts- fill Brioche buns with the shredded chicken, along with a pepperoncini pepper or two, dill pickle slices, and a slice of provolone cheese. Heat in a toaster oven or oven until cheese is slightly melted.
- Mississippi Chicken Au Jus - fill a long French roll or Italian roll (toasted or untoasted) with the shredded chicken, peppers, and Swiss cheese. Dip the sandwich in reserved gravy from the recipe.
For a spicy kick, add Pickled Red Peppers to your sandwich.
For a zesty vibe, add Zucchini Slaw to the top of your sandwich just before serving.
🍽Equipment
- 6 quart slow cooker/crockpot
- measuring cup
- cutting board + knife
- large forks or prongs
🍶Storage
Store in the fridge for up to 3 days. Can also be frozen in freezer safe packaging for up to 2 months.
You may find it helpful to add a little low sodium chicken broth when reheating to thin the gravy and moisten the chicken.
💭Top tip
To shred the chicken, it isn't necessary to remove it from the crockpot. Simply use 2 big forks or prongs to pull pieces apart. After several hours of slow cooking, this process is actually quite easy, and there's no need to dirty another cutting board or dish.
🗨️FAQ
You absolutely can. This will thin the gravy more, so only 1 cup is advised. Chicken broth helps when reheating leftovers too so the chicken doesn't dry out.
You can, though keep in mind this will add a stronger onion flavor to the broth. Au jus is preferred because it's more savory.
You don't have to, but since it naturally separates anyway when you try to remove it from the crockpot, it's easier to just shred it before removing. It's also better in a sandwich that way.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Slow Cooker Mississippi Chicken:
📋Recipe
Slow Cooker Mississippi Chicken
Equipment
- 6 quart slow cooker/crockpot
- measuring cup
- cutting board
- knife
- 2 large forks or prongs
Ingredients
- 4-5 lbs. boneless skinless chicken breasts
- 1 packet (3 T.) dry ranch seasoning mix
- 1 packet au jus gravy mix
- 8-10 pepperoncini peppers half of the peppers from a 16 oz. jar
- 3 oz. pepper brine from jar half of the brine from a 16 oz. jar
- 1 oz. water this, along with the brine, totals ½ c. of liquid
- 1 stick (½ c.) salted butter
Instructions
- Grease or line crockpot.
- Place chicken breasts in bottom.
- Sprinkle ranch and au jus packets on top.
- Arrange peppers over contents.
- Pour brine and water over contents.
- Slice butter into 8 pieces; then arrange on top; spacing evenly.
- Slow cook on low for 6-7 hours (preferred) or on high for 3-4 hours. Before serving, use forks or prongs to shred the chicken.
- Keep warm until ready to serve.
Melanie T. says
I couldn't believe how easy this was to make....and it tastes AMAZING!
Kitchen Ready Betty says
Crockpots are super helpful with meals. So glad you enjoyed it. The ranch and au jus really bring out the flavor!
Barbara says
This sounde good. Could this be cooked slowly on top of the stove with precooked chicken instead of using a crockpot?
Kitchen Ready Betty says
You can definitely make the sauce (with peppers) on the stovetop--especially if you allow it to simmer for at least 1 hour. If using leftover chicken, I would add that after the sauce simmers for at least 1 hour, and heat the entire pot for an additional 20 minutes over low heat.