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.
FREQUENTLY ASKED QUESTIONS:
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.
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.
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.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless, skinless chicken breasts (fresh or frozen)
- au jus gravy mix
- ranch dressing mix
- salted butter
- pepperoncini 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 Chicken (+Video)
- 3 pounds boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- 1/2 cup (1 stick) salted butter
- 6 peperoncini peppers
- 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!
- 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.
“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 can vary quite a bit depending on which brands were used.
I have made the beef pot roast version of this recipe many times, and it just never occurred to me that I could use chicken! This was absolutely delicious, I made it last night! I’m now very excited to try it with pork as well. Thank you so much!
All the Mississippi things! Ha! Thanks so much Veronica – I love hearing that!!
I love this recipe and have made it several times. It is a definite hit! Question though… I want to make it a day ahead and then warm it up in the crockpot but I am afraid it will dry out. Do you have any suggestions on the best way to do this for the best results?
Hey Kay! So happy you love this one. You could throw it in the crock pot with some low/no sodium chicken broth. That should keep it moist for ya. 🙂
I have made this recipe several times and it is always a hit! In the past I have only made for a couple people so have followed the ingredients exactly. If I need to double this recipe, as I am cooking for 12 people, do I double everything? 2 packets of ranch, 2 packets of au jus, 2 sticks butter and 12 peppers? Would cooking time be the same, 8 hours for 6 lbs of chicken, or do I need to increase it?
Hi Alayne! I would actually use two separate crock pots so that it cooks properly (and evenly.) Just make a second batch and you should have plenty 🙂
I’ve always added juice from the peperoncini jar when I make this recipe whether it’s with chicken, beef roast, or pork! Rarely use Au Jus mix due to the saltiness, but with chicken, I use a pkg of Onion Soup mix or low sodium bouillon dry. packets. Always use half or less amount of UNSALTED butter!
Stupid question but can you use frozen butter for the recipe?
Hi Barb, honestly I don’t see why not!
Oh my goodness, came across this recipe and just had to make it. Delicious!! I only had 3 thighs and one boneless skinless breast on hand, so I cut the recipe in half. It made plenty and so delicious!! Thank you!!
Hi! Can this be frozen into lunch size portions?
You should be able to
FYI___Recipe calls for one packet of AuJus mix, but directions say “both”! Just thought i would let you know!
Thanks Susan – the “both” is referring to the au just packet AND the ranch dressing packet. Sorry for any confusion!
In the crock pot now. Did a pork roast this way a few new years days ago and hubby still remembers “that roast with the peppers and butter” so I googled a recipe for homemade au jus mix, got my bouillon cubes out and made that then found enough frozen chicken and put everything in the crock. Cant wait til dinner….
Instead of Aujus I used crockpot chicken and savory herbs seasoning pack ( the store was all out of aujus) and it was an instant hit with my family! Love this recipe (I also added some of the juice from the Pepperocinis for an extra kick of heat)
Sounds delicious Patty! Thanks so much for taking the time to come back and comment!
Boy, my partner and I wish we had found this recipe sooner. I’m a longtime home cook and was a but skeptical. Then we made it for the first time and were blown away! It really is awesome, like everyone else says–we make it pretty often now. We’re in Chicago, and this Mississippi Chicken is thisclose to essentially being a chicken version of Chicago’s traditional Italian Beef. So just like Italian Beef, I love to to dunk my whole sandwich completely into the juice before eating. (Yes, it’s super messy, but if you’re used to eating Italian Beef sandwiches, you’re used to messy elbows already!)
The only real difference is that Italian Beef is spicier. So unlike the reviewers who caution about using too many pepperoncinis and too much pepperoncini liquid here, we use an ENTIRE JAR of pepperoncinis (sliced are great–they just melt in!) including ALL THE LIQUID. For our Chicago taste buds, it takes this Mississippi Chicken from awesome to extraordinary.
I’m writing this while waiting for another batch of this chicken to come out of the Crock Pot for Shabbat dinner, and really, can’t wait. Even without all the peppers, this recipe is a total winner!
Oops–and I totally meant to rate this five stars!
Michael – I feel like this deserves comment of the year!! Ha! Thank you so very much!! I am absolutely tickled that you came back to leave such a glowing review. Thank you for being here!
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.
I used my ninja foodi to make this and it was fantastic!! Going in my cookbook thank you!!
I have thawed boneless skinnless chicken breast, what should the time adjustment be?
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 love your comment, it has convinced me to print it out and try it!
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.
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!!!
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.
What size ranch and au jus packets ate used (i.e. 6oz, 8oz)
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.
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.
Our family favorite. Go easy on the seasoning and use salt less butter. Otherwise it will be too salty.
We really loved this dish and so quick and easy to make. My husband and I are on low sodium diets. I will definitely be making it again, but I need to figure out a way to cut the sodium. I used half the butter it called for, but I will definitely use the salt free butter next time, and then I was wondering if I could only use 1/2 packet of aujus mix and 1/2 packet of ranch mix. I don’t know if that would change the delicious taste of it all or not.
They do make low sodium mixes so perhaps look for those. As for the ranch, I’m not sure if they do low sodium or not so perhaps you could make your own ranch dressing mix and Justus a salt substitute or leave it out altogether. Obviously salt adds flavor – there’s not way around that so I would use a salt substitute where you can. I have a recipe for homemade ranch if you want to have a look: https://www.thecountrycook.net/homemade-ranch-seasoning/
I cook mine in the instant pot
If you don’t mind, could you please share instructions for cooking it in the instant pot? Thank you
Can this be cooked the day before and heated in a sterno pan?
I did it on high for 4 hours and was perfect
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. 🙂