Crock Pot Mississippi Chicken (+Video)
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.
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 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.
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.