Crock Pot Mississippi Chicken is made with chicken breasts, au jus gravy, ranch dressing mix, butter and peperonicini peppers. Scrumptious!
CROCK POT MISSISSIPPI CHICKEN
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.
WHAT KIND OF CHICKEN SHOULD I USE?
Chicken thighs can be a very affordable option too. And with using the chicken thighs she also cuts the butter in half. I like using frozen chicken breasts with these all-day recipes. Again, it’s more affordable than fresh chicken breasts and they hold up really well to the longer cooking time. Plus, I seem to always have them in my freezer. They cook up great without any kind of thawing at all.
IS MISSISSIPPI LOW CARB AND KETO-FRIENDLY?
HOW TO MAKE CROCK POT MISSISSIPPI CHICKEN:
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. We served it up on some sub rolls here.
CROCK POT MISSISSIPPI CHICKEN
Ingredients
- 3 lbs boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- 1/2 cup salted butter (1 stick)
- 6 peperoncini peppers
Instructions
- 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 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.
- It will be very tender.
Notes
Nutrition
WANT MORE RECIPES LIKE THIS? CHECK THESE OUT!
CROCK POT MISSISSIPPI POT ROAST
CROCK POT MISSISSIPPI PORK ROAST
SLOW COOKER CHICKEN THIGHS & VEGGIES
No, you don't use the liquid from the pepper jar, just the peppers. I know the Mississippi Pot Roast is delicious, now I have to try this chicken.
I’ve used the juice from the peppers and it turns out fine especially if you like a little spice.
Do you top with the peppers in the beginning? You don't pour in any juice from the pepper jar do you?
I would not recommend pouring any juice from the pepper. I tried it one time and it made the broth really hot! This has become one of my family’s favorite recipes. I have made it at least ten times in the last 2 months using beef roasts. I am going to try it with chicken.
No juice. The butter and juices from the chicken is all the liquid needed.
The directions for the Mississippi Chiken Crock Pot recipe don’t say when to put those pepericinos. Do I add them on top of the chicken with the butter? I did see your post about not adding any of the pepericino juices. Do they make the dish spicy?
Hi Nadine, you put the peperoncinis in at the beginning (along with the butter, etc.) They cook right along with the chicken. 🙂
Hi! Sounds delicious! Can’t wait to make it tonight! How many servings does the 3lb bag make?
Hi Julia! It makes about 6 servings (depending on how generous you are with the servings) 🙂
Wow this sounds good! So the only seasonings are in the packets? Do the peppers make this dish spicy?
Not spicy at all. It is closer to mildness of a bell pepper than a jalapeno. It adds a nice kick of flavor but not spicy. My teenager doesn’t like spicy foods and he loves this. I have added 10 peppers and it still came no where near spicy like a jalapeno. If you know what a banana pepper taste like…..that is the better example.
You can also cut back on the butter also. If you add the juice from the peppers it makes it pickled and ruins the dish.
We always pour at least 1t2 cup of juice to the pot roast version. Going to cook the chicken the same way. Can’t wait.
I’m so excited to go home and make this. The Mississippi Pot Roast has been a favorite, and I have lots of boneless chicken breasts in the freezer.
Hope you love it! We had some leftover and used it as a topping for baked potatoes. So good!
are the breasts put in crockpot frozen or should they be thawed first? gotta try this recipe! tnx much.
Hi Linda! They sure are! Makes it so much easier. No thawing necessary 🙂
Tried this for the first time tonight. My husband and I really enjoyed it. My picky child even ate some.
Will be good leftovers.
This was SO delicious!! I cut an onion up and put it on the bottom of the crock pot before putting the chicken breasts on top of them. I also used some other kind of gravy mix (something like gravy for steak with mushrooms)…worked just fine. I added a bit of salt, pepper, garlic powder, and onion powder to the ranch and gravy mixes and sprinkled the mix over the chicken. Also, added 2 green peppers cut into pieces on top of the chicken. Flavor was fabulous!! Thank you for the recipe! ♥
So glad you enjoyed it Suzie!
Why do people have to add their own condiments to a perfectly wonderful recipe. Make it like it calls for or we don’t want to hear what you added. We want the original.Gloria That is a completely different recipe to me.
People can add what they desire, and they are just letting people know if the other ingredients taste good wth the recipe. There is no need to be rude!
I agree and love to hear what others add. We always add different ingredients to recipes – sometimes it is great, sometimes not so much.
Thanks for sharing your twist Susie, to the recipe..I’ve tried the original way, and TODAY I’m going to try your wsy!!
How can you say a recipe is so delicious and then go on to tell how you altered the dish. What does this tell us about the original recipe?
It says it’s a fine recipe! I love to hear the ways others have added to a dish. The great thing about a recipe like this is that you can make it your own!
I do not see how that persons remark was rude. I agree with them. I’m about to make this recipe for the first time and can’t wait.
Thank you for letting us know how you tweaked the recipe. As it turns out, I only had green peppers in my kitchen so I substituted them and our sandwiches were delicious!
Dori – thanks! I was searching through the comments to see if anyone else used green peppers, that’s all I have and want to start this now!
Do you use frozen chicken or thawed chicken?
You can use either but usually I use frozen
If salt is an issue, you can use lower sodium mixes.
This would be something really different to try with chicken and I think it would be tasty.
What or how do you serve the pot roast with?
Gaby, I like to serve with mashed potatoes and sometimes for a change we add to sub rolls and eat as a sandwich.
I am going to try making something with 4 chicken breasts and can’t figure out what size crockpot to use please help me! I’m new to crockpots and I am freaking out on the size! I have 3 crockpots small medium and large and have no idea what quart size they are (they are hand me downs). Please help me.
Don’t stress it Julie, before long you will get the hang of it, I promise! Without knowing the sizes or quarts I am just going to make a guess. The small one I would assume would be for dips, so I would go with the medium for the 4 chicken breasts. You want to make sure your crock pot is filled at least half full so that it cooks properly. So you can use your judgement to see if the medium size will do the trick. If you think it is too small, just throw it in the large one. I hope this helps make things a little easier for you. Enjoy having that helping hand in the kitchen.
If you use fresh chicken how long should you cook it?
Maybe cut back the cook time about an hour. Hope that helps.
I made this for dinner tonight and it was a huge hit! We used hoagie rolls and I toasted them slightly before adding the chicken. After placing the chicken on the roll, I put it open faced under the broiler for just a minute to get it all melted and yummy. My 12 year old picky eater loved it too, so it will definitely be a recipe that we use again. I am also going to try the Mississippi Pot Roast recipe one day this week as well!
Thank you so much for the weekly meal planning ideas. I am trying to work smarter not harder in the kitchen and your easy recipes are a tremendous help!
Yay for satisfying picky eaters – ha! I *know* that feeling well! 🙂
Can you cook on high for 4 hours , got a late start cooking roast ?
What kind of cheese do you use on the meat with the rolls? Looks yummy!
Provolone! 🙂
I just found where it says you use provolone cheese. Ooops! I have 7 of us that would be eating this, 2 adults and 5 kids. I want to make sure I have left overs, would it be best to double it? If I double it could it all fit into one crock pot?
This should make plenty but if you want to make sure there are leftovers you can double. It would really depend on your crock pot if doubling would fit.
Au gravy is made with beef or beef fat.. what else for you recommend that doesn’t have beef in it for non beef eaters?
Hi Dej! I’m not sure – what would you normally use? Perhaps a packet of chicken gravy?
Pally, I would suggest an envelope of Onion Soup Mix instead of the beef…
I have also used an envelope of Italian Dressing Mix. Should be great either way, or both 🙂
Brown gravy mix, or if you have veggie base a tbsp of that might work.
I was just wondering how long I should cook if my chicken is already thawed out?
Is the gravy mix a must? I really want to try this tomorrow & have all the ingredients except the gravy mix? ????
Maybe chicken broth instead? Please let me know!
Has anyone ever tried this with a packet of onion soup mix instead of the au jus gravy?
I have! Tasted amazing. French Onion dip mix and ranch mix
Oh my LORD,..I CAN’T wait to make this dish for my husband! I’m from Mississippi as well. My husband is gonna enjoy this recipe! He LOVES that I LOVE to cook for him. Can you please post your Pot Roast recipe too?
Thanks for sharing!
Julie
Going to try this
While it was good we thought it was very salty. Perhaps using only half of the aus jus would decrease the salt or unsalted butter? Otherwise, it had a very good flavor. We put it on toasted hoagie buns with Havarti cheese and heated the sandwich. I will try it again, though. Love your recipes!
I thought it salty too. I just bought lower sodium brown gravy mix instead. Worked very well. I also tried with no salt added butter and worked fine. My college aged kid has me make this in gallon bags and freeze. He just thaws and dumps in crockpot before class and has dinner when he gets back.
Use low salt pkgs instead
I have this recipe cooking in my crock pot as we speak! Can’t wait to get home after work and try it! We’ll be serving it with mash potatoes, gravy and some Brussels sprouts. Yummy!!!
Is there anything you can substitute for Ranch dressing packet? I am NOT a Ranch fan at all, but this sounds like a good way to prepare dinner. Any thoughts??
When you shred the meat, do you pour off the fat or just mix it all together?
Can I use bone in chicken thighs?
Can you cook it on high?
I have never used AuJus with chicken, what a great idea! Thanks for sharing.
Hope you love it Amy!
Very good. I made the exact recipe but only had unsalted butter. We use very little salt so this worked perfectly for us . There is plenty of salt from au jus and ranch dressing. Thanks for the recipe. I used fresh chicken and I would say no more than 6 hours in 4 quart crockpot on low.
This is our dinner tonight. Used boneless, skinless chicken thighs (with only 1/2 stick of butter) and put in the crock pot on low for four hours. Just turned it off and tasted – Yummy! I used lower sodium brown gravy mix from Aldi and a bit more dry ranch seasoning (jar from Sams Club). I took the chicken out and now have some small Yukon gold potatoes cooking in the same cooking liquid.. I have made this before with chicken breasts and pot roasts but the thighs are my new favorite and I normally don’t care for dark meat.
Did anyone try if with the dry onion mix instead of the gravy?wondering how it came out
I have! It was fantastic. I have made it both ways, only substituting with onion mix because I did not have au jus.
I have three picky little eaters, and am happy to say EVERYONE loves this meal. We make this at least twice a month!
Woo hoo!! Whenever we can get picky eaters to enjoy new meals – it’s always a win! Thank you Megan!
I just made this for my husband and me and he loved it! I went through all the comments and made little changes of my own. I cut up a small red onion and put it on the bottom before I layered the chicken. I used unsalted butter, and decreased the amount of butter because I poured in a little of the pepper juice to give it kick. We like things a little spicy so that helped with that and I also added about 10 or 11 peppers instead of the suggested 6. Added salt, pepper and garlic powder. We put it on Hoagie buns and used horseradish sauce and mayonnaise, and provolone cheese and cut up green peppers. Soooooooo amazing!
How much is “a packet”? Thanks!
We love these and can’t thank you enough! The kids even accidentally used the ranch with the beef instead of the onion and it was still amazing!
I made this recipe using fresh chicken thighs, without the peppers because my family doesn’t care for them. I only used 2 tbsp of butter to cut down on the fat. I used 5 pounds of chicken. After the chicken was tender, I removed it from the crock pot and wanted extra sauce, so I turned the setting to high and whisked in a small can of cream of mushroom soup. The sauce/gravy was so rich and beyond fabulous!!!! My husband literally raved about the flavor! I’m making it agin today for dinner. Thank you for my new favorite recipe!
Love this recipe but would like to make it for holidays. Has anyone doubled the recipe? Would you just use two of everything?
Hi and happy new year! I am wondering, should I lessen the cook time if I use thawed, fresh chicken?
It depends on the size of the chicken pieces. Frozen pieces are usually smaller than their fresh counterparts. So the cooking time may actually be the same. Just keep an eye on it the first time you do it. 🙂
I have made the Mississippi Pot Roast several times and everyone just loves it, so when I seen your recipe for the Chicken and Pork Roast I knew I had to try them. We had a friend over for the Mississippi Chicken, he and my husband said it was the best chicken they have ever tasted. Tonight I’m doing the Pork Roast. I can’t wait to try it. It smells amazing. Thank you for the awesome recipes.
hi there I have made the Mississippi roast many times and can’t wait to try the chicken
thanks so much for posting the recipe
I also had a question for you please
where did you find your cooker? I have been looking and looking and can’t find one quite like that
thanks and regards and Happy Cooking
Using pork shoulder roast was great.
Chicken not so great. To dry, Shredded and sauced it up for sandwiches.
Do you salt and pepper the chicken before you pour the seasoned packets?
Does it say to do that in the instructions? No, it doesn’t.
So delicious, thank you for the recipe! I want to try this with a slaw on the sandwich. Any ideas on a slaw that would complement the flavors of the chicken?
I made it tonight, family loved it.
II put cream cheese in it.
What kind of cheese did you use w the meet on the subs?
Made Mississippi Chicken last week for the first time.from another receipe which called for slow cooking on low for 8-10 hours. Needless to say 8 hours was too long so I am anxious to try cooking at 6 hours as you recommend. The only other complaint was it was a bit too salty so will try using unsalted butter next time. Served it over homemade polenta!
I can’t find the au ju gravy mix in the store, can I substitute it with brown gravy mix? Or what should I substitute it with? Thanks!
If I were to use twice as much chicken, would I double everything else? Would I increase the cooking time? Thank you.
I have made the Pot roast version of this in the past and loved it. This will be the first time with chicken. When I make it I use the entire jar of peppers and about half of the juice, I really like these peppers . This way would probably be too spicy for most people but I love it plus I don’t serve it with anything just the chicken and peppers and sauce.
Does this freeze well? Thank you!
Do you brown the chicken before putting in the crock pot. Mississippi chicken.
Made it last weekend and it’s the best roast ever. I’m making it tonight with chicken. Going to try it with a Boston Butt next week. I added just a touch more water though.
Love hearing that Debra! Hope you like the chicken version too!
Salted butter not necessary since the dry mixes are loaded with it.
Same question as above. Do you brown the chicken first before putting it in the crockpot? I know for the pot roast recipe which I have made it tells you to do that .
Hi Dina, no need to brown the chicken first. 🙂
Just an FYI your directions don’t say anything about the peppers
Hi Sara! Great catch – I sure did! I got it fixed. Thank you!
What are instant pot conversions? Thanks! I had two friends recommend!
I want to use more than 3 lbs of bone in chicken thighs. What would be the cook time?
It depends on the number of pounds you are cooking and how large your slow cooker is. You may just have to add about an hour or so of cooking time.
What does this taste like? I was going to make pulled chicken I want to make a plainer chicken that you add bbq sauce on.
SO GOOOOOOD!!!!!!
RECIPES A KEEP AND REDO MEAL!!!!
I will be gone to work for 12 hours.Should I add some water?
Nope! This will make enough of its own juices to keep it from drying out.
I do not eat beef. Do you think using a little chicken stock would take the place of the richness of the Au ju?? Do you have another suggestion?
I would try a packet of chicken gravy. Should also work to lightly thicken the juices in the crockpot as well.
Or…if you wanted to do shredded chicken tacos, I would use a packet of taco seasoning.
This recipe is really tolerant of seasoning substitutions. A lot of people also like to use onion soup mix.
Hi Leesa, I agree with Laura. I think a chicken gravy mix would work just fine here 🙂
Sooo good, uses chicken thighs, just added the packets, butter, and pepperchinnes. So easy. Whole family gave it a thimble up!
Yay! That’s so great to hear! Thank you Gail!!
Can a stick of margarine be substituted for the butter?
Hi Kristine! Good question! Margarine is mostly oil so I wouldn’t suggest it. Real butter is the way to go! 🙂
I have made this several times, and my family ( which consists of 9 children and their spouses plus 11 grandchildren) love it!! I very seldom have any leftovers even after make 2 crockpots of it!
I love this recipe! I made it a couple weeks ago. I froze the leftovers but I don’t have a clue how to reheat them. Any suggestions!? Don’t want it to go to waste.
I would probably microwave. There are probably some juices in it that will retain in the meat.
I love the flavors of this and the simplicity but found it incredibly salty. I like salt but this was overbearing. Has anyone tried this recipe with something other than au jous?
I used only 2.7 lbs of chicken breasts so that may have contributed. Definitely do not need salted butter.
I use unsalted butter instead of salted butter and it is delicious .
Thank you for the feedback Elaine!
This was just as delicious as the Mississippi pot roast I will definitely be making this again and again Thanks for the recipe
That is so awesome to hear Debby! Thank you for taking the time out of your day to come back and leave feedback!
Have you ever added rotel to this
Hi Robert – I haven’t but I think it should definitely work!
I’ve had this recipe made with beef and it was great, so I decided to try it with chicken. I followed the recipe to the T using unsalted butter and it came out SUPER salty. I have no idea what went wrong. Any suggestions?
Hi Sheryl. Hmmm…that’s. really bizarre. It’s always so hard to say unless I am there with someone while they are making it. 🙁
So easy and delicious, even for an average cook like me. Highly recommended.
Wow. Thank you
Thank you Scott!
Could you add carrots to this would that be wrong lol?
Lol! Girl, if you want carrots then add carrots. I won’t stop ya!
Can you make this with chicken breasts that are not frozen? Any thoughts?
Hi Daniela! Of course you could! Frozen chicken breasts are just more budget friendly but you could certainly use fresh ones! 🙂
How long should I cook this on high?
Hi Mandy! There are certain recipes I really don’t think should be rushed by cooking on high. It really needs to be cooked on low so the chicken gets super tender. You could cut the time in half to cook on high but keep in mind, it may not as be as butter as if you cooked it low and slow. 🙂
Can this be cooked the day before and heated in a sterno pan?
Thank you!
I did it on high for 4 hours and was perfect
I cook mine in the instant pot
It’s heavenly
If you don’t mind, could you please share instructions for cooking it in the instant pot? Thank you
Our family favorite. Go easy on the seasoning and use salt less butter. Otherwise it will be too salty.
This is a favorite with the family. I like to shred the chicken when done and let sit for 15 minutes more before serving to let the chicken absorb even more of the juices. Taste is rich and is actually just as good as leftovers.
I made this a few weeks ago and I am making it again and this time I am adding some cream cheese to give it a more saucy consistency.
What size ranch and au jus packets ate used (i.e. 6oz, 8oz)
This is a absolute favorite of ours! I use a family pack of boneless, skinless chicken thighs (about 8 or 10 thighs). I layer it on the plate as follows:
Cooked rice; rinsed and heated black beans; layer of heated corn; Mississippi Chicken with its juices (I always make extra “juice”); a few T. of mild Herdez Salsa Verde; shredded cheese; avocado; and, lastly, chopped cilantro.
I’m making this again today.
Seriously the BEST! Super simple—less than 5 minutes to literally THROW together and cooks on its own. I used frozen chicken breast from Walmart and it tasted like gourmet chicken! Adding to my weekly meal planning!!! Hubby loved and even my littles 🙂 thank you!!!
Family loves this meal. Only addition is to shred chicken when done with two forks and allow to sit in juices for 15 minutes in crockpot on warm. Makes the chicken even more tender.
Without question, hands down, no joke…THIS IS LIKELY THE BEST RECIPE I’VE GOTTEN FROM PINTEREST!!!!!!!!!!!! I have made this twice (reduces the amount of butter considerably because we’re kinda old and have to watch our cholesterol), and it is FABULOUS!!!!!!! I’m using the few little leftovers to make street tacos for my lunch tomorrow! Then making another batch to put in enchiladas this weekend. I’m telling you…this is a game changer for me, and I cook A LOT!!! I’ve been making the beef version for a few years, but this chicken version has my heart. Lower in calories, cholesterol, fat, price…it checks all the boxes!!! Have a great rest of summer, and thanks again! My husband and I are happy little campers!
I have thawed boneless skinnless chicken breast, what should the time adjustment be?
I used my ninja foodi to make this and it was fantastic!! Going in my cookbook thank you!!
I would like to ask if anyone has tried this on a turkey breast. I have done whole chicken, chuck roast and pork roast. Love them all.