Crock Pot Mississippi Roast Chicken (+Video)
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)
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
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 live in Canada and we don’t have pepperoncini peppers here. Will it make the chicken hot and spicy?
No it doesn’t – where in Canada are you? I know for sure they sell them in Newfoundland and Vancouver (only because I am there all the time and my friends live there and make this one – it’s a favorite LOL) I know in Montreal I have seen them sold as “pickled banana peppers” so you may want to look for that too. They really add so much flavor. You can also purchase off Amazon if that helps. More than half of my readers are Canadian and I’ve never heard anyone say that before 🙂
which gravy packet mix do you prefer,
Made this today. Delish! 🙂 Thank you for sharing this recipe!
Wonderful! I love hearing that! Thanks so much Michele!!
Do I need to take the insides out of the chicken???
If your whole chicken has the bag of neck bones and gizzards in it then yes, you’ll want to take those out. Most roaster chickens don’t have those in there usually anymore – just turkeys. But certainly remove anything from the chicken cavity if it’s there 🙂
Do I need to add a foil ring under the chicken? Or is this optional?
The foil just lifts the chicken up from sitting directly on the bottom of the slow cooker. With the chicken not cooking directly in the juices, it helps to keep it from falling apart when you try to pull it out. However, if that doesn’t matter to you, then you do not need to do that. It’s totally optional. So if you do want to lift it up, you can roll the aluminum foil up then make a coil out of it. Or like another reader said, lay it on top of some vegetables. 🙂 But it is not required for this chicken to turn out delicious!
Love this! Don’t know why I never tried this with a whole chicken. Very familiar with the standard Mississippi roast 😛 Also, instead of foil, you can just lay some carrots or something on the bottom. I use large veggies pieces instead of a roasting rack all the time. Carrot, potato, toss in some onions or something, just keep the veggie pieces smaller for a slow cooker 🙂
Thanks so much Claira!!
This looks delicious! Could you also take a small turkey or turkey breast and switch the chicken gravy powder to turkey gravy powder? I cannot find a Mississippi Turkey recipe online. Thanks!
Absolutely! Same exact process just switch out the chicken with turkey. You could use turkey gravy if you like but this same recipe will still work great for turkey. 🙂
I’m like all the rest of your followers, this looks so delicious. I will be trying to make this recipe this weekend. I have everything in the pantry except the chicken. I don’t usually buy a whole chicken. It looks so good and something I know my family will love. Thank you for the recipe.
GURL!! This is gorgeous! I can TASTE the chicken falling off the bone! I’m making this Sunday and can already tell you it’s a winner!
Thanks so much sweet cheeks! It means a lot that you took the time to come over here and comment!
I am very excited to try this recipe! I know it’s going to be delicious
I do not see anyplace where you say what size crock pot or slow cooker to use although you say it is important to use the right size??
A 5 quart or larger oval slow cooker.
How does it get browned?
From the seasonings and butter on top. You won’t get a crispy skin though. If you want that, you could try putting it under the broiler in your oven.
Sorry, this recipe should be a 5 star. I hit the wrong star.
This looks so good, I will try this recipe soon. Thanks!
The ring of foil- is this supposed to be like a little dam around the bottom of the bird?
Think of it as a raised platform. But it is not absolutely necessary. The idea is that if you raise it up, it will help keep the chicken intact so you can pull it all out as a whole. When the chicken cooks directly in the juices, it will likely fall apart when you go to pull it out. It just depends on how you want the presentation to be. If that doesn’t matter, don’t worry about the foil ring at all! It doesn’t keep it from turning out delicious!