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Crock Pot Mississippi Chicken (+Video)

Crock Pot Mississippi Chicken is made with chicken breasts, au jus gravy, ranch seasoning, real butter and peperoncini peppers. Absolutely scrumptious!

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.

overhead photo of shredded chicken served over mashed potatoes with a fork set to the side.

FREQUENTLY ASKED QUESTIONS:

What kind of chicken should I use?

Frozen or fresh 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 it’s fresh counterpart. They cook up great without any kind of thawing at all. 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.

Is Crock Pot Mississippi Chicken keto or low carb friendly?

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.

What do I serve with Crock Pot Mississippi Chicken?

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.

Crock Pot Mississippi Chicken shown shredded in a slow cooker with pepperoncini peppers.

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.
chicken breasts, au just gravy packet, ranch dressing packet, pepperoncini peppers, salted butter.

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!  

au just gravy, dry ranch dressing, pepperoncini peppers and salted butter on top of chicken breasts in a slow cooker.

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.  

two forks in shredded chicken in a slow cooker.

Then serve it up however you prefer (on some rolls or on mashed potatoes.)

shredded crock pot chicken shown served over mashed potatoes on a plate.

CRAVING MORE RECIPES?

Crock Pot Mississippi Chicken

Crock Pot Mississippi Chicken (+Video)

Crock Pot Mississippi Chicken is made with chicken breasts, au jus gravy, ranch seasoning, real butter and pepperoncini peppers. Absolutely scrumptious!
4.92 from 328 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 6

Ingredients

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. 
  • Fresh or frozen chicken breasts 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 it’s fresh counterpart. They cook up great without any kind of thawing at all. However, fresh chicken breasts can be used and the cooking time will be the same.
  • 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. 
  • Other serving options can be to serve it on sub rolls with some melted provolone cheese or over rice, egg noodles or mashed potatoes.
Course: Main Course
Cuisine: American

Nutrition

Calories: 410kcal | Carbohydrates: 3g | Protein: 48g | Fat: 21g | Sodium: 772mg

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.

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Recipe Rating




193 Comments

  1. 5 stars
    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

  2. 5 stars
    Made this last night, used unsalted butter after reading some comments that it was too salty. Turned out fantastic! My husband said it’s one of his new favorites. Thank you for the recipe 🙂

  3. 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??

  4. SO good. Made it with chicken breast the first time and then chicken thighs the next time I made it. Chicken thighs brought it to the next level. Juicier and sweeter and just so delicious. We serve it on flour street taco tortillas. A family favorite in my house!