If you’re looking for a ridiculously easy, flavor-packed dish that’s sure to become a weeknight staple, Crockpot Mississippi Chicken absolutely delivers. This recipe takes humble chicken breasts and transforms them with bold ranch and au jus flavors, tangy pepperoncini peppers, and a generous pat of butter, all melding together in the slow cooker for hours. The result is juicy, tender chicken with a zippy kick—perfect for piling on a bun, spooning over mashed potatoes, or simply enjoying by the forkful. Once you try Crockpot Mississippi Chicken, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
What I love most about this recipe is its simplicity. Each ingredient plays a starring role in developing that signature flavor—salty, buttery, a little tangy, and wonderfully savory. Here’s what goes into the magic of Crockpot Mississippi Chicken:
- Chicken Breasts: These are the heart of the dish and become incredibly tender after hours in the slow cooker.
- Ranch Seasoning Mix: This adds herby, creamy flavor and a touch of garlic that makes the chicken irresistible.
- Au Jus Gravy Mix: Gives deep, beefy richness and an umami punch that takes the flavors up a notch.
- Unsalted Butter: One stick melts into everything, creating a luxurious sauce that keeps the chicken moist and silky.
- Pepperoncini Peppers: They bring gentle heat and a bright, tangy bite that perks up the whole dish—if you love extra zip, feel free to add more!
- Pepperoncini Juice: Just a splash of the brine injects extra tanginess and keeps things lively.
How to Make Crockpot Mississippi Chicken
Step 1: Layer the Chicken
Start by arranging the chicken breasts in an even layer on the bottom of your slow cooker. This helps all the flavors distribute evenly and ensures every piece gets perfectly cooked.
Step 2: Add Seasonings
Sprinkle the ranch seasoning mix and the au jus gravy mix right over the top of the chicken. Don’t worry about stirring—just make sure the powders blanket the chicken so every bite is full of savory, herby, and rich flavor.
Step 3: Top with Butter and Peppers
Next, lay the stick of butter right over the chicken. Scatter the pepperoncini peppers throughout the crockpot, letting some rest on the chicken for maximum flavor. Pour in the pepperoncini juice, making sure it gets down amongst the meat.
Step 4: Slow Cook
Cover and cook on low for 6–7 hours or on high for 3–4 hours. The slow, gentle heat is what transforms the chicken into that signature Crockpot Mississippi Chicken—moist, fork-tender, and loaded with delicious, buttery juices.
Step 5: Shred and Stir
Once the chicken is done, it should shred easily with a fork. Use two forks to pull the meat apart right in the crockpot, then give everything a good stir so the shredded chicken soaks up all those amazing juices and peppers.
How to Serve Crockpot Mississippi Chicken
Garnishes
A sprinkle of freshly chopped parsley or thin-sliced green onions adds a fresh pop of color and a bit of brightness to each serving. Extra pepperoncini slices or a little cracked black pepper can bring another layer of zing if you love a little heat.
Side Dishes
Crockpot Mississippi Chicken is outrageously good over mashed potatoes (my personal favorite for soaking up those juices), but it’s also fantastic spooned onto fluffy rice, creamy polenta, or piled into hoagie rolls as a mighty sandwich. Don’t forget a simple green salad or steamed veggies for something crisp alongside.
Creative Ways to Present
Think outside the bun! Try the chicken as a taco or quesadilla filling, loaded up with crunchy slaw and a drizzle of the crockpot juices. Or turn leftovers into zesty chicken wraps, stuffed baked potatoes, or even use it as a pizza topping with a little provolone.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Mississippi Chicken keeps beautifully in an airtight container in the fridge for up to four days. The flavors only seem to deepen as they rest, making those weekday lunches downright craveable.
Freezing
To freeze, simply cool the chicken completely and portion it into freezer-safe bags or containers with a little of the cooking liquid. It’ll keep well for up to three months—just thaw overnight in the fridge for a super easy dinner later.
Reheating
Warm leftovers gently in a saucepan over medium-low heat, adding a splash of chicken broth or water if needed to loosen the sauce. You can also reheat individual portions in the microwave. Either way, the chicken stays moist and flavorful.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a great swap for chicken breasts and become just as tender, if not more so. They’re especially good if you prefer a bit richer, juicier flavor.
Is Crockpot Mississippi Chicken spicy?
The pepperoncini peppers bring gentle heat rather than true spiciness. If you want things hotter, add more peppers or a pinch of crushed red pepper flakes. For a milder dish, simply use fewer peppers or remove the seeds.
What can I use instead of au jus mix?
If you don’t have au jus mix, try a packet of onion soup mix or even beef bouillon granules in a pinch. While the flavor will be a little different, it still works deliciously with the other ingredients.
Can I make Crockpot Mississippi Chicken ahead of time?
Definitely! This recipe is perfect for meal prepping. Make it a day or two ahead and store in the fridge—just reheat and serve when you’re ready.
How do I prevent the chicken from drying out?
As long as you don’t overcook it, the combination of butter and juices does a fantastic job of keeping the chicken moist. Using the low setting on your crockpot and not lifting the lid during cooking helps lock in all that moisture.
Final Thoughts
If you’re ready for a no-fuss dinner that’s big on comfort and punchy flavor, give Crockpot Mississippi Chicken a spot on your table. With minimal prep and unforgettable results, it’s a recipe you’ll turn to again and again. I hope it becomes just as loved in your kitchen as it is in mine!
Print
Crockpot Mississippi Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Crockpot Mississippi Chicken recipe is a delicious and easy-to-make dish that is perfect for a comforting family meal. With just a few simple ingredients, you can create a flavorful and tender chicken dish that pairs well with mashed potatoes, rice, or sandwich buns.
Ingredients
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 6–8 pepperoncini peppers
- 2 tablespoons pepperoncini juice
Instructions
- Place the chicken in the crockpot: Arrange the chicken breasts at the bottom of the crockpot.
- Season the chicken: Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken.
- Add the remaining ingredients: Top the chicken with the unsalted butter, pepperoncini peppers, and pepperoncini juice.
- Cook the chicken: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and easily shreds with a fork.
- Shred and serve: Once cooked, shred the chicken in the crockpot and mix it with the juices. Serve over mashed potatoes, rice, or on sandwich buns.
Notes
- For a spicier kick, you can add more pepperoncinis or a pinch of crushed red pepper flakes.
- This recipe can also be made using boneless chicken thighs for a different flavor and texture.
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