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
John Lootens says
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.
Angie says
Does this freeze well? Thank you!
Lorraine says
Do you brown the chicken before putting in the crock pot. Mississippi chicken.
Debra Fuller says
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.
Brandie @ The Country Cook says
Love hearing that Debra! Hope you like the chicken version too!
Viv says
Salted butter not necessary since the dry mixes are loaded with it.
Dina Gardner says
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 .
Brandie @ The Country Cook says
Hi Dina, no need to brown the chicken first. 🙂
Sara says
Just an FYI your directions don’t say anything about the peppers
Brandie @ The Country Cook says
Hi Sara! Great catch – I sure did! I got it fixed. Thank you!
Sara Brown says
What are instant pot conversions? Thanks! I had two friends recommend!
Andrea Catlin says
I want to use more than 3 lbs of bone in chicken thighs. What would be the cook time?
Brandie @ The Country Cook says
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.
Brottney says
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.
Dena says
SO GOOOOOOD!!!!!!
RECIPES A KEEP AND REDO MEAL!!!!
Christine A Adams says
I will be gone to work for 12 hours.Should I add some water?
Brandie @ The Country Cook says
Nope! This will make enough of its own juices to keep it from drying out.
Leesa says
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?
Laura says
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.
Brandie @ The Country Cook says
Hi Leesa, I agree with Laura. I think a chicken gravy mix would work just fine here 🙂