Crock Pot Mississippi Chicken Legs
Easy Crock Pot Mississippi Chicken Legs are tender, flavorful. Made with chicken drumsticks. ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers.
Minimal Prep Slow Cooker Meal
This is such an easy family dinner with an affordable cut of chicken (who couldn’t use more affordable recipes these days?!) They’re versatile and go with just about anything you’d like to serve them with. Such a classic flavor combination that you can’t go wrong with. Plus, I’m all about being able to soak up every bit of that flavorful gravy it makes!
Frequently Asked Questions:
The flavorful cooking liquid acts like a gravy, so you may want something to soak it up with. Some of my favorite things to do that with are Dinner Rolls, Garlic Bread, and Breadsticks.
They’re also really good served on a bed of mashed potatoes, white rice, buttered noodles, or egg noodles. I also like serving these chicken legs with whatever side dishes I feel like making. Roasted vegetables, green beans, and salad are always great options.
No. When the pepperoncini peppers are left whole, they add flavor rather than heat. Most people do not find this recipe spicy. If you WANT heat, slice up the peppers and add some of the juice.
You can, but searing adds extra flavor and color to the finished dish. It’s worth the extra few minutes if possible. Sometimes chicken can come out looking very white and bland in the crock pot. It still tastes great but we also eat with our eyes, right?
Yes. Cook on high for 3 to 4 hours or on low for 4 to 6 hours, until the chicken is fully cooked and tender.
If you are worried about the salt content, I would suggest you make your own ingredients so you can control how much salt you are using. If you can find the low or no salt seasoning packets in the grocery store then you can go with those too.
Here are my recipes for the homemade seasonings:
Homemade Au Jus Gravy Mix
Homemade Ranch Seasoning Mix
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.
To reheat, warm the chicken in the slow cooker, microwave, or in a foil packet in the oven with a splash of water or some of the reserved cooking liquid to help keep it moist.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- chicken legs– A budget-friendly cut that becomes incredibly tender in the slow cooker. Bone-in, skin-on chicken legs work best. Chicken thighs, drumsticks, or a combination of both work well in this recipe. Just be sure the chicken reaches an internal temperature of at least 165°F.
- oil– Used for searing the chicken before slow cooking. Vegetable oil, canola oil, avocado oil, or olive oil all work well.
- au jus gravy mix– One of the signature ingredients that gives Mississippi recipes their savory flavor. I like using Homemade Au Jus Gravy Mix when I have it on hand.
- ranch seasoning mix– Adds the classic tangy, herby flavor Mississippi recipes are known for. If you’re looking for a way to watch the sodium content of this recipe, I always suggest using Homemade Ranch Seasoning since it’s easiest to control the ingredients that way.
- unsalted butter – there is plenty of salt in this recipe so I recommend unsalted butter.
- peperoncini peppers – Add flavor without making the dish spicy when left whole. Once you slice them up and add the juice, they get spicier.
How To Make Crock Pot Mississippi Chicken Legs
Brown the chicken
Pat the chicken dry with paper towels. In a large skillet over medium heat, add the oil. Once hot, sear the chicken on all sides until golden brown. You will need to cook these in batches, so you don’t overcrowd the pan. Place half of the chicken legs into the bottom of an 8-quart slow cooker.
Add some seasoning mixes
Sprinkle them with half the gravy mix, then half the ranch seasoning.
Top with butter and peppers then cook
Place the other chicken legs on top, then season once again with the remaining au jus, then with the ranch. Add the slices of butter. Top with the peppers. Cover the slow cooker and cook on low 4-6 hours or high 3-4 hours. Or until the internal temperature reaches at least 165°F.
Serve immediately with the cooking liquid as gravy.
Craving More Recipes?
Crock Pot Mississippi Chicken Legs
Ingredients
- 4 pounds chicken legs (I prefer the skin on)
- 2 Tablespoons oil
- 1 ounce au jus gravy mix
- 1 ounce dried ranch seasoning mix
- 8 Tablespoons unsalted butter, cut into tablespoons
- 6 whole pepperoncini peppers
Instructions
- Pat the 4 pounds chicken legs dry with paper towels.
- In a large skillet over medium heat, add the 2 Tablespoons oil.
- Once hot, sear the chicken on all sides until golden brown. You will need to cook these in batches, so you don’t overcrowd the pan.
- Place half of the chicken legs into the bottom of an 8-quart slow cooker.
- Sprinkle them with half the gravy mix, then half the ranch seasoning.
- Place the other chicken legs on top, then season once again with the remaining au jus, then with the ranch.
- Add the slices of 8 Tablespoons unsalted butter, cut into tablespoons.
- Top with the 6 whole pepperoncini peppers.
- Cover the slow cooker and cook on low 4-6 hours or high 3-4 hours. Or until the internal temperature reaches at least 165°F.
- Serve immediately with the cooking liquid as gravy.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
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.
