Crock Pot Mississippi Chicken
Crock Pot Mississippi Chicken is made with chicken breasts, au jus gravy, ranch seasoning, real butter and peperoncini peppers. The most deliciously easy chicken!
A SIMPLE, FLAVORFUL, SLOW COOKER MEAL
After I shared the recipe for Crock Pot Mississippi Pot Roast earlier last year, I got a lot of folks asking about making it with chicken. This recipe really works well with just about any kind of meat you can think of. What I love most is it is a true crock pot recipe. And by that I mean you can literally fix it and forget it. Pop it all into your slow cooker and set it on low and go to work and then come home and it’s ready. It won’t be burned or dry at all.
Made this for the family and it was a huge hit! My youngest wanted a sandwich from it so put some on a hoagie roll, toast it with some cheese on top and a bit of mayo. He raved about it. This will be on regular rotation at our house. Thank you
– Mark
FREQUENTLY ASKED QUESTIONS:
The original recipe (Mississippi Pot Roast) was invented by a woman in Mississippi – hence the name. But the ingredients don’t have a Mississippi origin. It is simply chicken breasts, a packet of ranch seasoning, a packet of au jus gravy, butter and peperoncini peppers.
Frozen or fresh chicken can be used. Frozen works perfect if you need to let this hang out for 8 or more hours until you get home from work and it’s also a bit cheaper than its fresh counterpart. Please note: check your slow cooker’s owners manual – some advise to no use frozen meat.
Chicken thighs can be a very affordable option. If I use chicken thighs then I’ll usually cut the butter in half just because there is more fat in chicken thighs.
Yes. As long as you aren’t serving it on a bun. You could eat it by itself or maybe on some Keto-friendly bread. Always check the packets you are using as well – not all of them have the same ingredients.
Not really, only if you add the juice from the peperoncini peppers jar. The peppers itself are not being cut up and mixed in, they are just laying in the pot as it cooks and are adding flavor not heat. Don’t use any more than what is called for in the recipe. If you are worried at all that there might even be a hint of spiciness, just leave them out. But I think you’d really be missing out on some amazing flavor.
You can serve it on a bun with some melted provolone cheese. Or you can serve it (along with the juices) on some mashed potatoes and side of steamed green beans.
Yes! Put the chicken in a freezer safe container or bag and it will keep in the freezer for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless, skinless chicken breasts – you can use fresh or frozen. You can also use chicken thighs if you prefer.
- au jus gravy mix – some folks like to use an onion soup mix or brown instead of the au just gravy mix. I prefer the au jus. You can go with low sodium options if you prefer.
- ranch dressing mix – you can purchase a packet or make a Homemade Ranch Dressing Mix.
- salted butter – it needs to be real butter, not margarine. If you are cutting down on the sodium then you could use unsalted butter.
- peperoncini peppers – this does not make it spicy. If you want to make it spicy, add in some of the juice and more peppers.
HOW TO MAKE CROCK POT MISSISSIPPI CHICKEN:
Add chicken breasts to the bottom of the slow cooker. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken. Then, top with stick of butter and add peperoncini peppers. Note: want a bit more “kick” – add some of the peperoncini juice into the pot too!
Cover and cook on low for 6-8 hours. Don’t lift the lid, just allow it to cook. The chicken will produce its own juices so you don’t have to add any other liquid to this. When it’s ready, take a couple of forks and shred the chicken. It will be very tender.
Then serve it up however you prefer (on some rolls or on mashed potatoes.)
CRAVING MORE RECIPES?
- Crock Pot Mississippi Pot Roast
- Crock Pot Mississippi Meatloaf
- Crock Pot Mississippi Pork Chops
- Crock Pot Mississippi Roast Chicken
- Crock Pot Mississippi Pork Roast
- Crock Pot Mississippi Turkey Breast
- Crock Pot Mississippi Country Style Ribs
- Crock Pot Mississippi Meatballs
- Crock Pot Mississippi Lit’l Smokies
- Crock Pot Mississippi Kielbasa
- 10 Crock Pot Mississipi Recipes
- Crock Pot Marry Me Chicken
- Crock Pot Angel Chicken
- Crock Pot Chicken and Gravy
- Crock Pot Mac and Cheese
- Crock Pot Shredded Nashville Hot Chicken
- Chicken Fried Chicken
- Butter Swim Biscuits
Crock Pot Mississippi Chicken (+Video)
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- ½ cup (1 stick) salted butter
- 6 peperoncini peppers
Instructions
- Add 3 pounds boneless, skinless chicken breasts to the bottom of the slow cooker.
- Sprinkle 1 packet au jus gravy mix and 1 packet ranch dressing mix on top of the chicken.
- Then, top with 1/2 cup (1 stick) salted butter and 6 peperoncini peppers.
- Cover and cook on low for 6-8 hours. The chicken will produce its own juices so you don't have to add any other liquid to this.
- When it's ready, take a couple of forks and shred the chicken. Then serve!
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Chicken thighs can be a very affordable option. If I use chicken thighs then I’ll usually cut the butter in half just because there is more fat in chicken thighs.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
We really enjoyed this! I used your homemade seasoning mix recipes so I could control the salt & it was perfect!
Yes!
this has turned out to be a family favorite.My family begs me to make it at least once a week
I put mine on low for 3 hours and it was already done. perfect to serve when we have busy hockey days.
how long would you cook Mississippi chicken on high in a crockpot?
I don’t recommend cooking it on high, sometimes the chicken doesn’t always come out quite as tender but if you just gotta do it on high, then 3-4 hours 🙂
I would love to add some vegetables to this. If k add onions, celery and carrots, like I would with a roast, would I need to add a little beef broth to it?
I haven’t tested that out personally but if you read some of the comments here, you’ll see others have done it successfully so there might be some good tips there 🙂 Hope you love it!
love this dish. So easy for dinner. Put it in the crock pot and let it cook. Thanks for sharing..
Thanks so much Patricia! I truly appreciate you taking the time out of your day to come back and leave a comment!
I make this at least twice a month, at my husband’s request. It’s absolutely delicious!! So much better than using a roast, as there isn’t any fat to pick through. I throw carrots in with it and make mashed potatoes about 20 minutes before it’s done cooking. Everyone in our house loves it!
This recipe was awesome! My husband loves it. I also added a block of cream cheese and served it over white rice. Perfect.
Love hearing that – thanks so much Desiree!
I love this recipe so much! I add 1/3 cup brown sugar because I love just a hint of sweetness. Wonderful recipe without changing a thing, though! Thanks for a great recipe!
Absolutely delicious! Melt in your mouth chicken. It was a big hit! Will definitely make it again. ❤️
Wouldn’t change a thing – came out perfect!
Hi
Do I have to use 3 lbs. of chicken for only two people eating it?
No but this recipe is designed to work with that amount. 🙂
Wow! This recipe is absolutely amazing! , and it turned out perfect. The flavors are well-balanced, and the instructions were so easy to follow. Thank you for sharing such a delicious dish! ❤
How long do you cook this on high temp?
I don’t recommend cooking on high. It doesn’t shred as easily and it doesn’t get as tender. But if you absolutely can’t get around it, then I would say about 3 hours. Just please keep in mind it won’t be exactly the same.
I used boneless skinless chicken thighs. I cooked it for almost 4 hours on high. Came out amazing on my end.
AH-mazing!! So flipping good!!
Made this last week and it was great. I used 6 large peperocini peppers. I served it over rice one night, over herb & butter noodles one night and finally as enchiladas that were the best I had ever made. I used flour tortillas with shredded chicken, diced onion, Mexican cheese and a tablespoon of red sauce. Rolled it up and put it into a small metal pan, covered it with red sauce mixed with 1/4 c. heavy whipping cream and top with additional cheese and heat in an air fryer until cheese has melted.
I’ve made this twice now and everyone loves it. We actually prefer it as sort of a chicken cheesesteak filling, on a hoagie roll with provolone. so good!!
Yum! I added a little cream cheese toward the end, cut up and mixed in the cooked peperoncinis and used this as a filling for taquitos.
Can you put veggies under this and have it come out okay? I’m thinking riced cauliflower and small yellow potatoes until I have a better idea what this will taste like.
Other people have commented that they’ve added veggies 🙂
Super! Making it today. Thank you.
Worked out surprisingly well. For reference I doubled the ingredients, and included baby red potatoes and riced cauliflower. Cooked on low for 8 hours. It turned out super, easy-peasy. Thanks again.
Thanks so much for coming back Carol! I really appreciate you taking the time!
This turned out so good and is so easy! I used frozen tenderloins, followed the recipe and cooked on high 4 hours then low 2 hours. First night served over brown rice, 2nd night made chicken burritos, I still have some left to experiment with!
Thanks! I love your recipes…
Margie D
I probably would find a recipe that uses a homemade ranch seasoning blend.
I provide a homemade ranch seasoning mix recipe within this post. If you look at the ingredient list above I mention it 🙂 https://www.thecountrycook.net/homemade-ranch-seasoning/
This was AMAZING! I used 4 large chicken breasts and had enough to make sandwiches in hoagies with provolone (which were a hit!) and then I added about a cup and a half of gravy to the chicken and served that over mashed potatoes. My family raved about both meals and it was SO easy!
I love this recipe the first time I had chicken breast this time I didn’t have any so I use chicken tenders and added an extra pack of ranch dressing it enhanced the flavors even more
Served at a Graduation Party. I had never had it before and what a treat and hit with everyone.
I am so happy you gave it a try! Thank you Linzy!!
Made it exactly to your recipe and it was heavenly! We took your suggestion and put it on sub buns and melted a little provolone cheese on top. OMG!! Absolutely amazing!!
I didn’t use enough chicken. Two big fat chicken breasts.
I cooked too long I guess. (Dry)
Bottom line, the flavor is magnificent.
I’ve made this with chuck roast. that’s magnificent! So is it with chicken.
Darn, I didn’t find this recipe for almost 8 years. 🙁 Thankful to have it now as it is now one of our favorites!!! I don’t feel as guilty when I out this one for dinner and then go out with friends for the day because the family only knows they have a great dinner that evening! We served it with rice. I tried making my own Au Jus gravy mix but it just wasn’t the same.; I’m sticking to the store bought one. Thank you!!!
I saw someone asking about doing it with a turkey breast and now I most definitely want to try that! 🙂
Absolutely scrumptious. Loved by everybody
Absolutely delicious! Will definitely make again!
Made this for the family and it was a huge hit! My youngest wanted a sandwich from it so put some on a hoagie roll, toast it with some cheese on top and a bit of mayo. He raved about it. This will be on regular rotation at our house. Thank you
OMG that sandwich sounds like a killer, but also sounds amazing. I’m doing it. LOL
So good! I had to speed it up so I did 4-5 hours on high in my crock pot. Family fav!
Does everyone leave the stems on the peppers when cooking?
Yes, I do leave the stems on.
Yum
This quick and easy recipe is “fire”! My grandson and I like this recipe and I have made it twice.
Hahahah – that sounds exactly like something a grandson would say! Love it!
Made this last night, used unsalted butter. Turned out fantastic! My husband said it’s one of his new favorites. Thank you for the recipe 🙂
delicious!!!
In the story about this recipe you say add both packets of au jus but in the actual recipe it calls for 1 packet. Which one is best??
It says “Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken” – that just means you need to sprinkle the au jus mix and the ranch dressing mix on top of the chicken.
SO good. Made it with chicken breast the first time and then chicken thighs the next time I made it. We serve it on flour street taco tortillas. A family favorite in my house!