If you’re looking for a fuss-free, flavor-rich meal that practically cooks itself, Crock Pot Mississippi Chicken is your new go-to. This dish transforms simple ingredients into something extraordinary with bold, tangy, buttery flavors that soak into tender, juicy chicken. Inspired by the wildly popular Mississippi roast, this version swaps beef for chicken, making it slightly lighter yet just as satisfying.

The combination of ranch dressing mix, au jus gravy, pepperoncini peppers, and a generous helping of butter results in a zesty, savory sauce that’s both comforting and unique. All it takes is a few minutes of prep—just dump everything into your slow cooker—and let the magic happen while you go about your day. No searing, no stirring, no stress.

Whether served over mashed potatoes, rice, or stuffed in sandwiches, this Mississippi Chicken is sure to be a family favorite. It’s low effort, big on flavor, and practically impossible to mess up—making it ideal for busy weeknights, meal prepping, or even casual entertaining.

Why You’ll Love This Recipe

Dump-and-Go Simplicity – Just toss everything in the crock pot and let it cook.
Packed with Bold Flavor – Tangy, savory, buttery goodness in every bite.
Versatile Serving Options – Great over potatoes, in sandwiches, or with rice.
Minimal Ingredients – Only seven simple items needed.
Perfect for Meal Prep – Stores and reheats beautifully for busy weeks.

Ingredients

Boneless, skinless chicken breasts
Medium onion, diced
Ranch dressing mix (dry packet)
Au jus gravy mix (dry packet)
Pepperoncini peppers
Juice from pepperoncini jar
Butter, sliced

Variations

Use Chicken Thighs: For extra tenderness and moisture, swap chicken breasts for thighs.
Add Garlic: Toss in a few cloves of garlic or garlic powder for extra depth.
Spicy Kick: Use hot pepperoncinis or add crushed red pepper flakes.
Mississippi Chicken Sliders: Shred and serve on Hawaiian rolls with provolone cheese.
Low-Fat Option: Reduce butter or use a light version of the ranch mix.

How to Make the Recipe

Step 1: Layer Ingredients

Place chicken breasts in the bottom of the crock pot. Sprinkle the diced onion evenly over the top.

Step 2: Add Seasonings

Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.

Step 3: Add Peppers and Liquid

Place the pepperoncini peppers on and around the chicken. Pour in about ¾ cup of the pepperoncini juice.

Step 4: Top with Butter

Place sliced butter evenly over the top of everything.

Step 5: Slow Cook

Cover and cook on low for 6–7 hours or high for 4 hours, until the chicken is tender and easily shredded.

Step 6: Shred and Serve

Remove the chicken, shred it using two forks, then return it to the crock pot and stir to coat with the juices.

Tips for Making the Recipe

Don’t skip the pepperoncini juice—it’s key to the unique flavor profile.
Slice the butter evenly across the top for consistent flavor distribution.
Use low-sodium versions of the seasoning mixes if you’re watching salt intake.
Add a splash of chicken broth if you want more sauce.
For a thicker consistency, remove the lid during the last 30 minutes of cooking.

How to Serve

Over mashed potatoes or cauliflower mash
With steamed white or brown rice
Piled on toasted sandwich rolls
As a filling for wraps or lettuce cups
Paired with roasted vegetables or a side salad

Make Ahead and Storage

Storing Leftovers

Cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze the shredded chicken and juices in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight before reheating.

Reheating

Reheat gently on the stovetop or in the microwave. Add a splash of broth or pepperoncini juice to keep it moist.

FAQs

1. Can I use frozen chicken breasts?

Yes, but add an extra hour to the cooking time and ensure they reach 165°F internally.

2. Is this dish spicy?

It’s mildly tangy from the pepperoncinis but not spicy. Add chili flakes for heat.

3. Can I use a different type of meat?

Yes, pork shoulder or beef chuck roast also work well with this flavor profile.

4. What’s the best way to shred the chicken?

Use two forks or a hand mixer on low speed for fast shredding.

5. Can I make this in an Instant Pot?

Yes—pressure cook on high for 12 minutes, then natural release for 10.

6. Do I need to add extra liquid?

No, the pepperoncini juice and butter create enough flavorful moisture.

7. Can I leave out the onions?

Yes, but they add great flavor. You could substitute with onion powder if preferred.

8. What kind of pepperoncinis should I use?

Mild, whole pepperoncinis in brine from a jar work best.

9. Can I double the recipe?

Absolutely—just use a larger slow cooker and adjust cook time as needed.

10. Is there a substitute for ranch mix?

You can use a homemade ranch seasoning blend with dried herbs and garlic powder.

Conclusion

Crock Pot Mississippi Chicken is proof that a handful of ingredients and a slow cooker can deliver serious flavor. This recipe brings bold, savory, tangy, and buttery elements together in a perfectly balanced way that’s easy to love and even easier to make. Whether you’re feeding a crowd, prepping for the week, or just looking for a no-stress dinner idea, this dish is always a hit. Serve it your way and get ready for clean plates and rave reviews.