Crockpot Mississippi Chicken is the set-it-and-forget-it dinner that has taken weeknight cooking by storm. Just five simple ingredients go into the slow cooker in the morning, and by dinnertime you have fall-apart tender chicken bathed in a buttery, tangy, pepperoncini-kissed gravy. Serve it over mashed potatoes, egg noodles, or rice for a family dinner that disappears fast.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (0.87 oz) au jus gravy mix
- 1/2 cup unsalted butter, cut into pieces
- 8-10 whole pepperoncini peppers, plus 2 tablespoons of their brine
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer.
- Sprinkle the ranch seasoning and au jus mix evenly over the chicken.
- Scatter the butter pieces over the top, then add the pepperoncini peppers and pour the brine over everything.
- Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours, until the chicken shreds easily.
- Shred the chicken right in the slow cooker with two forks and stir it into the buttery gravy. Serve warm.
Cooking Tips
- Use chicken thighs instead of breasts for even juicier meat; cook times stay the same.
- For extra heat, chop a few pepperoncinis and stir them back in before serving.
- Leftovers keep 4 days in the fridge and make incredible sandwiches the next day.
FAQ
Can I make Mississippi chicken without pepperoncini?
Yes — swap them for banana peppers or 2 tablespoons of vinegar with a pinch of red pepper flakes. The tang is the signature flavor, so don’t skip an acidic element.
How long does it keep?
Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
What should I serve it with?
Mashed potatoes, buttered egg noodles, white rice, or piled onto toasted hoagie rolls.