Crock Pot Mississippi Chicken
Crock Pot Mississippi Chicken is made with chicken breasts, au jus gravy, ranch seasoning, real butter and peperoncini peppers. The most deliciously easy chicken!
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.
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
– Mark
FREQUENTLY ASKED QUESTIONS:
The original recipe (Mississippi Pot Roast) was invented by a woman in Mississippi – hence the name. But the ingredients don’t have a Mississippi origin. It is simply chicken breasts, a packet of ranch seasoning, a packet of au jus gravy, butter and peperoncini peppers.
Frozen or fresh chicken 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 its fresh counterpart. Please note: check your slow cooker’s owners manual – some advise to no use frozen meat.
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. Always check the packets you are using as well – not all of them have the same ingredients.
Not really, only if you add the juice from the peperoncini peppers jar. The peppers itself are not being cut up and mixed in, they are just laying in the pot as it cooks and are adding flavor not heat. Don’t use any more than what is called for in the recipe. If you are worried at all that there might even be a hint of spiciness, just leave them out. But I think you’d really be missing out on some amazing flavor.
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.
Yes! Put the chicken in a freezer safe container or bag and it will keep in the freezer for up to 3 months.
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.
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 Pot Roast
- Crock Pot Mississippi Meatloaf
- Crock Pot Mississippi Pork Chops
- Crock Pot Mississippi Roast Chicken
- Crock Pot Mississippi Pork Roast
- Crock Pot Mississippi Turkey Breast
- Crock Pot Mississippi Country Style Ribs
- Crock Pot Mississippi Meatballs
- Crock Pot Mississippi Lit’l Smokies
- Crock Pot Mississippi Kielbasa
- 10 Crock Pot Mississipi Recipes
- Crock Pot Marry Me Chicken
- Crock Pot Angel Chicken
- Crock Pot Chicken and Gravy
- Crock Pot Mac and Cheese
- Crock Pot Shredded Nashville Hot Chicken
- Chicken Fried Chicken
- Butter Swim Biscuits
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.
- 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.
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.
If I were to use twice as much chicken, would I double everything else? Would I increase the cooking time? Thank you.
I can’t find the au ju gravy mix in the store, can I substitute it with brown gravy mix? Or what should I substitute it with? Thanks!
Made Mississippi Chicken last week for the first time.from another receipe which called for slow cooking on low for 8-10 hours. Needless to say 8 hours was too long so I am anxious to try cooking at 6 hours as you recommend. The only other complaint was it was a bit too salty so will try using unsalted butter next time. Served it over homemade polenta!
What kind of cheese did you use w the meet on the subs?
I made it tonight, family loved it.
II put cream cheese in it.
So delicious, thank you for the recipe! I want to try this with a slaw on the sandwich. Any ideas on a slaw that would complement the flavors of the chicken?
Do you salt and pepper the chicken before you pour the seasoned packets?
Does it say to do that in the instructions? No, it doesn’t.
Using pork shoulder roast was great.
Chicken not so great. To dry, Shredded and sauced it up for sandwiches.
hi there I have made the Mississippi roast many times and can’t wait to try the chicken
thanks so much for posting the recipe
I also had a question for you please
where did you find your cooker? I have been looking and looking and can’t find one quite like that
thanks and regards and Happy Cooking
I have made the Mississippi Pot Roast several times and everyone just loves it, so when I seen your recipe for the Chicken and Pork Roast I knew I had to try them. We had a friend over for the Mississippi Chicken, he and my husband said it was the best chicken they have ever tasted. Tonight I’m doing the Pork Roast. I can’t wait to try it. It smells amazing. Thank you for the awesome recipes.
Hi and happy new year! I am wondering, should I lessen the cook time if I use thawed, fresh chicken?
It depends on the size of the chicken pieces. Frozen pieces are usually smaller than their fresh counterparts. So the cooking time may actually be the same. Just keep an eye on it the first time you do it. 🙂
Love this recipe but would like to make it for holidays. Has anyone doubled the recipe? Would you just use two of everything?
I made this recipe using fresh chicken thighs, without the peppers because my family doesn’t care for them. I only used 2 tbsp of butter to cut down on the fat. I used 5 pounds of chicken. After the chicken was tender, I removed it from the crock pot and wanted extra sauce, so I turned the setting to high and whisked in a small can of cream of mushroom soup. The sauce/gravy was so rich and beyond fabulous!!!! My husband literally raved about the flavor! I’m making it agin today for dinner. Thank you for my new favorite recipe!
We love these and can’t thank you enough! The kids even accidentally used the ranch with the beef instead of the onion and it was still amazing!
How much is “a packet”? Thanks!
I just made this for my husband and me and he loved it! I went through all the comments and made little changes of my own. I cut up a small red onion and put it on the bottom before I layered the chicken. I used unsalted butter, and decreased the amount of butter because I poured in a little of the pepper juice to give it kick. We like things a little spicy so that helped with that and I also added about 10 or 11 peppers instead of the suggested 6. Added salt, pepper and garlic powder. We put it on Hoagie buns and used horseradish sauce and mayonnaise, and provolone cheese and cut up green peppers. Soooooooo amazing!
I have three picky little eaters, and am happy to say EVERYONE loves this meal. We make this at least twice a month!
Woo hoo!! Whenever we can get picky eaters to enjoy new meals – it’s always a win! Thank you Megan!
Did anyone try if with the dry onion mix instead of the gravy?wondering how it came out
I have! It was fantastic. I have made it both ways, only substituting with onion mix because I did not have au jus.
This is our dinner tonight. Used boneless, skinless chicken thighs (with only 1/2 stick of butter) and put in the crock pot on low for four hours. Just turned it off and tasted – Yummy! I used lower sodium brown gravy mix from Aldi and a bit more dry ranch seasoning (jar from Sams Club). I took the chicken out and now have some small Yukon gold potatoes cooking in the same cooking liquid.. I have made this before with chicken breasts and pot roasts but the thighs are my new favorite and I normally don’t care for dark meat.
Very good. I made the exact recipe but only had unsalted butter. We use very little salt so this worked perfectly for us . There is plenty of salt from au jus and ranch dressing. Thanks for the recipe. I used fresh chicken and I would say no more than 6 hours in 4 quart crockpot on low.
I have never used AuJus with chicken, what a great idea! Thanks for sharing.
Hope you love it Amy!
Can you cook it on high?
Can I use bone in chicken thighs?
When you shred the meat, do you pour off the fat or just mix it all together?
Is there anything you can substitute for Ranch dressing packet? I am NOT a Ranch fan at all, but this sounds like a good way to prepare dinner. Any thoughts??
I have this recipe cooking in my crock pot as we speak! Can’t wait to get home after work and try it! We’ll be serving it with mash potatoes, gravy and some Brussels sprouts. Yummy!!!
While it was good we thought it was very salty. Perhaps using only half of the aus jus would decrease the salt or unsalted butter? Otherwise, it had a very good flavor. We put it on toasted hoagie buns with Havarti cheese and heated the sandwich. I will try it again, though. Love your recipes!
I thought it salty too. I just bought lower sodium brown gravy mix instead. Worked very well. I also tried with no salt added butter and worked fine. My college aged kid has me make this in gallon bags and freeze. He just thaws and dumps in crockpot before class and has dinner when he gets back.
Use low salt pkgs instead
Going to try this
Oh my LORD,..I CAN’T wait to make this dish for my husband! I’m from Mississippi as well. My husband is gonna enjoy this recipe! He LOVES that I LOVE to cook for him. Can you please post your Pot Roast recipe too?
Thanks for sharing!
Julie
Has anyone ever tried this with a packet of onion soup mix instead of the au jus gravy?
I have! Tasted amazing. French Onion dip mix and ranch mix
Is the gravy mix a must? I really want to try this tomorrow & have all the ingredients except the gravy mix? ????
Maybe chicken broth instead? Please let me know!
I was just wondering how long I should cook if my chicken is already thawed out?
Au gravy is made with beef or beef fat.. what else for you recommend that doesn’t have beef in it for non beef eaters?
Hi Dej! I’m not sure – what would you normally use? Perhaps a packet of chicken gravy?
Pally, I would suggest an envelope of Onion Soup Mix instead of the beef…
I have also used an envelope of Italian Dressing Mix. Should be great either way, or both 🙂
Brown gravy mix, or if you have veggie base a tbsp of that might work.
What kind of cheese do you use on the meat with the rolls? Looks yummy!
Provolone! 🙂
I just found where it says you use provolone cheese. Ooops! I have 7 of us that would be eating this, 2 adults and 5 kids. I want to make sure I have left overs, would it be best to double it? If I double it could it all fit into one crock pot?
This should make plenty but if you want to make sure there are leftovers you can double. It would really depend on your crock pot if doubling would fit.
Can you cook on high for 4 hours , got a late start cooking roast ?
I made this for dinner tonight and it was a huge hit! We used hoagie rolls and I toasted them slightly before adding the chicken. After placing the chicken on the roll, I put it open faced under the broiler for just a minute to get it all melted and yummy. My 12 year old picky eater loved it too, so it will definitely be a recipe that we use again. I am also going to try the Mississippi Pot Roast recipe one day this week as well!
Thank you so much for the weekly meal planning ideas. I am trying to work smarter not harder in the kitchen and your easy recipes are a tremendous help!
Yay for satisfying picky eaters – ha! I *know* that feeling well! 🙂
If you use fresh chicken how long should you cook it?
Maybe cut back the cook time about an hour. Hope that helps.
I am going to try making something with 4 chicken breasts and can’t figure out what size crockpot to use please help me! I’m new to crockpots and I am freaking out on the size! I have 3 crockpots small medium and large and have no idea what quart size they are (they are hand me downs). Please help me.
Don’t stress it Julie, before long you will get the hang of it, I promise! Without knowing the sizes or quarts I am just going to make a guess. The small one I would assume would be for dips, so I would go with the medium for the 4 chicken breasts. You want to make sure your crock pot is filled at least half full so that it cooks properly. So you can use your judgement to see if the medium size will do the trick. If you think it is too small, just throw it in the large one. I hope this helps make things a little easier for you. Enjoy having that helping hand in the kitchen.
What or how do you serve the pot roast with?
Gaby, I like to serve with mashed potatoes and sometimes for a change we add to sub rolls and eat as a sandwich.
This would be something really different to try with chicken and I think it would be tasty.
If salt is an issue, you can use lower sodium mixes.
Do you use frozen chicken or thawed chicken?
You can use either but usually I use frozen
This was SO delicious!! I cut an onion up and put it on the bottom of the crock pot before putting the chicken breasts on top of them. I also used some other kind of gravy mix (something like gravy for steak with mushrooms)…worked just fine. I added a bit of salt, pepper, garlic powder, and onion powder to the ranch and gravy mixes and sprinkled the mix over the chicken. Also, added 2 green peppers cut into pieces on top of the chicken. Flavor was fabulous!! Thank you for the recipe! ♥
So glad you enjoyed it Suzie!
Why do people have to add their own condiments to a perfectly wonderful recipe. Make it like it calls for or we don’t want to hear what you added. We want the original.Gloria That is a completely different recipe to me.
People can add what they desire, and they are just letting people know if the other ingredients taste good wth the recipe. There is no need to be rude!
I agree and love to hear what others add. We always add different ingredients to recipes – sometimes it is great, sometimes not so much.
Thanks for sharing your twist Susie, to the recipe..I’ve tried the original way, and TODAY I’m going to try your wsy!!
How can you say a recipe is so delicious and then go on to tell how you altered the dish. What does this tell us about the original recipe?
It says it’s a fine recipe! I love to hear the ways others have added to a dish. The great thing about a recipe like this is that you can make it your own!
I do not see how that persons remark was rude. I agree with them. I’m about to make this recipe for the first time and can’t wait.
Thank you for letting us know how you tweaked the recipe. As it turns out, I only had green peppers in my kitchen so I substituted them and our sandwiches were delicious!
Dori – thanks! I was searching through the comments to see if anyone else used green peppers, that’s all I have and want to start this now!
Can we use Turkey? Looking for an alternative for Thanksgiving, since it’s going to be a small in house celebration this year?
Thanks, I was looking for comments also because I didn’t have the au jus packet, thanks for saying that the gravy mix and some extra spices works great.
Tried this for the first time tonight. My husband and I really enjoyed it. My picky child even ate some.
Will be good leftovers.
are the breasts put in crockpot frozen or should they be thawed first? gotta try this recipe! tnx much.
Hi Linda! They sure are! Makes it so much easier. No thawing necessary 🙂
I’m so excited to go home and make this. The Mississippi Pot Roast has been a favorite, and I have lots of boneless chicken breasts in the freezer.
Hope you love it! We had some leftover and used it as a topping for baked potatoes. So good!
You can also cut back on the butter also. If you add the juice from the peppers it makes it pickled and ruins the dish.
We always pour at least 1t2 cup of juice to the pot roast version. Going to cook the chicken the same way. Can’t wait.
Wow this sounds good! So the only seasonings are in the packets? Do the peppers make this dish spicy?
Not spicy at all. It is closer to mildness of a bell pepper than a jalapeno. It adds a nice kick of flavor but not spicy. My teenager doesn’t like spicy foods and he loves this. I have added 10 peppers and it still came no where near spicy like a jalapeno. If you know what a banana pepper taste like…..that is the better example.
Do you top with the peppers in the beginning? You don't pour in any juice from the pepper jar do you?
I would not recommend pouring any juice from the pepper. I tried it one time and it made the broth really hot! This has become one of my family’s favorite recipes. I have made it at least ten times in the last 2 months using beef roasts. I am going to try it with chicken.
No juice. The butter and juices from the chicken is all the liquid needed.
The directions for the Mississippi Chiken Crock Pot recipe don’t say when to put those pepericinos. Do I add them on top of the chicken with the butter? I did see your post about not adding any of the pepericino juices. Do they make the dish spicy?
Hi Nadine, you put the peperoncinis in at the beginning (along with the butter, etc.) They cook right along with the chicken. 🙂
Hi! Sounds delicious! Can’t wait to make it tonight! How many servings does the 3lb bag make?
Hi Julia! It makes about 6 servings (depending on how generous you are with the servings) 🙂
I added the juice as s habit with the roast. How can I fix? Its half way cooked.
No, you don't use the liquid from the pepper jar, just the peppers. I know the Mississippi Pot Roast is delicious, now I have to try this chicken.
I’ve used the juice from the peppers and it turns out fine especially if you like a little spice.