With only 5 ingredients and delicious seasoning, this Crock Pot Mississippi Roast Chicken is a super flavorful and comforting meal for any time of year.
A TASTY CROCK POT CHICKEN DINNER
I love all the different versions of the Mississippi crock pot recipes. I have shared Mississippi Pot Roast, Mississippi Pork Roast and Mississippi Chicken Breast. But I thought I would do a whole roaster chicken and change up the sauce just a tiny bit from my other version. I love how this Crock Pot Mississippi Roast Chicken turned out. My family loved this whole roast because they love the legs and the thighs from the whole chicken as opposed to just chicken breasts. Trust me when I say that you’ll want to try this Crock Pot Mississippi Roast Chicken recipe! It’s a game changer!
FREQUENTLY ASKED QUESTIONS:
I aim for around 6 pounds for the chicken. If you have leftovers, they make for the best chicken sandwiches and chicken salad.
We love this over mashed potatoes to use up some of that delicious gravy that is produced from this. But you can serve it with some of your favorite side dishes such as a side salad, pasta or maybe some maple-glazed carrots.
You can use chicken breasts. Go check out my other Mississippi chicken recipe as that one uses just chicken breasts and will have the proper cooking time.
That is an optional ingredient. It really isn’t Mississippi chicken without them though. If you use the amount that I have given in this recipe, it is not hot or spicy. It just adds a subtle background taste that really adds to the depth of flavor to the chicken.
You can place any leftover chicken and juices in a bag or airtight container in the refrigerator for up to 4 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- whole chicken – if you want you can actually cut the chicken into pieces and cook it that way but I think it makes a nicer presentation when leaving it whole.
- chicken gravy mix – they sell low or now sodium chicken gravy mix these days if that is a concern for you.
- ranch dressing mix – you can use store bought or make a Homemade Ranch Seasoning. Making it yourself is a great way to control the ingredients you want or don’t want.
- salted butter – if you prefer, you can use unsalted butter but it needs to be real butter and not margarine.
- peperoncini peppers – these do not really add spice especially if you just add the them whole and without any juice. They just add flavor. If you want a bit more of a kick, try adding some of the juice from the peppers and cutting open the peppers.
HOW TO MAKE CROCK POT MISSISSIPPI ROAST CHICKEN
Place the chicken in a 5-quart oval slow cooker.
Sprinkle the gravy mix then the ranch dressing mix on top as evenly as possible. I like to sprinkle a little inside the chicken cavity too.
Place the pats of butter all over the chicken.
Add the peppers on top of everything. If you like more of a kick, add more peppers and a bit of the juice from the jar. Again, I will usually put a pepper or two inside the chicken cavity.
Cook on high for 4 to 5 hours, or low for 7 to 8 hours, but make sure the internal temperature checked in the thickest part of the breast reaches 165°F. Optional: After the chicken starts to produce some liquids, I will occasionally use that to baste the chicken. That is completely optional.
Serve with the gravy that is leftover in the slow cooker. Optional: Add some chopped fresh parsley as a garnish.
CRAVING MORE RECIPES?
Crock Pot Mississippi Roast Chicken (+Video)
- 1 whole chicken roaster (around 6 pounds)
- 1 packet chicken gravy mix
- 1 packet ranch dressing mix
- 8 tablespoons salted butter (1 stick) cut into tablespoons
- 5 pepperoncini peppers
- finely chopped parsley, for garnish optional
- Place the whole chicken (breast side) up in a 5-quart oval slow cooker.
- Sprinkle the gravy mix then the ranch dressing mix on top as evenly as possible. I also will sprinkle a little inside the chicken cavity.
- Place the pats of butter all over the chicken. Add one pat inside the chicken as well.
- Add the peppers on top of everything. If you like more of a kick, add more peppers and some of the juice. Again, add one inside the chicken cavity.
- Cook on high for 4 to 5 hours, or low for 7 to 8 hours but make sure the internal temperature checked in the thickest part of the breast reaches 165°F. Optional: when the chicken starts producing liquids, you can occasionally baste the chicken but it is not necessary.
- Serve with the gravy the chicken makes as it cooks and chopped parsley as garnish, optional.
- Chicken will become very tender after cooking in the juices and may fall apart a bit as you pull it out. If you like, you can add a rolled up piece of aluminum foil onto the bottom of the slow cooker to keep the chicken elevated. For the purposes of my photos and videos, I did elevate it.
- Chicken breasts can be used but I have a separate recipe just for that which you can find in a link above.
- Serve with your favorite sides. This goes great over mashed potatoes as it makes its own gravy.
- Unsalted and low sodium options can be substituted where possible.
“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.