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 – 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 it from scratch.
- 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.
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)
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- ½ cup (1 stick) salted butter
- 6 peperoncini peppers
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.
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.
So good! I had to speed it up so I did 4-5 hours on high in my crock pot. Family fav!
Does everyone leave the stems on the peppers when cooking?
Yum
This quick and easy recipe is “fire”! My grandson and I like this recipe and I have made it twice.
Hahahah – that sounds exactly like something a grandson would say! Love it!
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 🙂
delicious!!!
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??
It says “Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken” – that just means you need to sprinkle the au just mix and the ranch dressing mix on top of the chicken.
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!