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.
I made this for my husband and expected that it would be to peppery for me. I was pleasantly surprised – I loved it!
I used a brown gravy packet because that’s what we had in the house, and a little under a half stick of butter. I messed up and forgot to put the lid on, and realized after it’d been cooking on high for 2 hours. The butter had barely melted, and the pepper brine had evaporated. I added about a quarter cup of white cooking wine and hoped for the best. It worked!
Your Crock-Pot Mississippi Chicken recipe is an excellent addition to any home cook’s repertoire. The simplicity of the ingredients and the mouthwatering flavors make it a great option for a family dinner or a gathering with friends. Thank you once again for sharing this delightful recipe.
Happy cooking!
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
It’s heavenly
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?
Thank you!
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. 🙂
Can you make this with chicken breasts that are not frozen? Any thoughts?
Hi Daniela! Of course you could! Frozen chicken breasts are just more budget friendly but you could certainly use fresh ones! 🙂
Could you add carrots to this would that be wrong lol?
Lol! Girl, if you want carrots then add carrots. I won’t stop ya!
Wow. Thank you
Thank you Scott!
So easy and delicious, even for an average cook like me. Highly recommended.
I’ve had this recipe made with beef and it was great, so I decided to try it with chicken. I followed the recipe to the T using unsalted butter and it came out SUPER salty. I have no idea what went wrong. Any suggestions?
Hi Sheryl. Hmmm…that’s. really bizarre. It’s always so hard to say unless I am there with someone while they are making it. 🙁
Have you ever added rotel to this
Hi Robert – I haven’t but I think it should definitely work!
This was just as delicious as the Mississippi pot roast I will definitely be making this again and again Thanks for the recipe
That is so awesome to hear Debby! Thank you for taking the time out of your day to come back and leave feedback!
I love the flavors of this and the simplicity but found it incredibly salty. I like salt but this was overbearing. Has anyone tried this recipe with something other than au jous?
I used only 2.7 lbs of chicken breasts so that may have contributed. Definitely do not need salted butter.
I use unsalted butter instead of salted butter and it is delicious .
Thank you for the feedback Elaine!
I love this recipe! I made it a couple weeks ago. I froze the leftovers but I don’t have a clue how to reheat them. Any suggestions!? Don’t want it to go to waste.
I would probably microwave. There are probably some juices in it that will retain in the meat.
I have made this several times, and my family ( which consists of 9 children and their spouses plus 11 grandchildren) love it!! I very seldom have any leftovers even after make 2 crockpots of it!
Can a stick of margarine be substituted for the butter?
Hi Kristine! Good question! Margarine is mostly oil so I wouldn’t suggest it. Real butter is the way to go! 🙂
Sooo good, uses chicken thighs, just added the packets, butter, and pepperchinnes. So easy. Whole family gave it a thimble up!
Yay! That’s so great to hear! Thank you Gail!!
I do not eat beef. Do you think using a little chicken stock would take the place of the richness of the Au ju?? Do you have another suggestion?
I would try a packet of chicken gravy. Should also work to lightly thicken the juices in the crockpot as well.
Or…if you wanted to do shredded chicken tacos, I would use a packet of taco seasoning.
This recipe is really tolerant of seasoning substitutions. A lot of people also like to use onion soup mix.
Hi Leesa, I agree with Laura. I think a chicken gravy mix would work just fine here 🙂
I will be gone to work for 12 hours.Should I add some water?
Nope! This will make enough of its own juices to keep it from drying out.
SO GOOOOOOD!!!!!!
RECIPES A KEEP AND REDO MEAL!!!!
What does this taste like? I was going to make pulled chicken I want to make a plainer chicken that you add bbq sauce on.
I want to use more than 3 lbs of bone in chicken thighs. What would be the cook time?
It depends on the number of pounds you are cooking and how large your slow cooker is. You may just have to add about an hour or so of cooking time.
What are instant pot conversions? Thanks! I had two friends recommend!
Just an FYI your directions don’t say anything about the peppers
Hi Sara! Great catch – I sure did! I got it fixed. Thank you!
Same question as above. Do you brown the chicken first before putting it in the crockpot? I know for the pot roast recipe which I have made it tells you to do that .
Hi Dina, no need to brown the chicken first. 🙂
Salted butter not necessary since the dry mixes are loaded with it.
Made it last weekend and it’s the best roast ever. I’m making it tonight with chicken. Going to try it with a Boston Butt next week. I added just a touch more water though.
Love hearing that Debra! Hope you like the chicken version too!
Do you brown the chicken before putting in the crock pot. Mississippi chicken.
Does this freeze well? Thank you!
I have made the Pot roast version of this in the past and loved it. This will be the first time with chicken. When I make it I use the entire jar of peppers and about half of the juice, I really like these peppers . This way would probably be too spicy for most people but I love it plus I don’t serve it with anything just the chicken and peppers and sauce.