This recipe is the chicken version of the classic Mississippi pot roast. We’re replacing chuck roast with chicken breasts for a lighter, yet just as flavorful twist! Slow cooker Mississippi chicken is made with au jus mix, ranch seasoning, butter, and those signature pepperoncini. Cooked low and slow until the flavors come together for pure comfort food!
Mississippi Chicken Crock Pot Recipe
Slow cooker Mississippi chicken is a variation of the classic crockpot Mississippi pot roast. It’s got the same buttery, tangy flavors, and melt-in-your-mouth textures, it’s just a little lighter because we’re using chicken breast!
This recipe is known for its briny juices and fall-apart tender meat. It’s got so much flavor from the Ranch seasoning and au jux gravy package, that it doesn’t need much else.
The pickled pepperoncini gives it a tangy flavor without the spice because cooking it low and slow mellows out much of the heat.
It’s rich in flavor but not in cost. This budget-friendly meal is made with just a few simple ingredients and is what I like to call, comfort food at its finest.
Serve it over mashed potatoes or rice and you’ve got a complete meal ready any night of the week or for your family to enjoy for Sunday supper. You’re going to love it!
Why you’ll love Slow Cooker Mississippi Chicken
5 Ingredients – This is one of those recipes you’ll have memorized in no time. Other than the chicken, you’ll need a couple of packages of seasoning (or homemade), butter, pepperoncini, and its juices. It’s amazing how so few ingredients can provide so much flavor.
Set It and Forget It – Come home after a long day to dinner ready for the family. Whether it’s work, time spent outdoors, or lounging around in your PJs all day, it’s the perfect way to end your day.
Versatile – Crockpot mississippi chicken isn’t just for dinner. You can use it as a filling for sandwiches at lunch too!
Equipment you’ll need
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Chicken Breasts – Boneless skinless chicken breasts are easy to shred once cooked in all the yummy juices. Make sure to trim any excess fat. If you prefer, you can use boneless thighs as well, though you may want to omit the butter if you go that route since they’re naturally greasier.
- Au Jus Mix – Au jus translates to “with juice”. You use the packet or homemade au jus mix when you don’t have any meat drippings.
- Ranch Seasoning Mix – You’ll need about 2 tablespoons of homemade ranch seasoning mix or 1 grocery store packet. It is a mix of herbs and spices that give a fresh and tangy flavor.
- Whole Pepperoncini – These are pickled chili peppers that are quite spicy. They will mellow out once cooked, leaving behind a delicious briny flavor and only a slight heat.
- Pepperoncini Juice – Reserve about 1/2 cup of the juice from the jar.
- Unsalted butter – The au jus, ranch seasoning, and pepperoncini are all quite salty, so there’s no need to use salted butter.
How to make Slow Cooker Mississippi Chicken
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: Place the chicken breasts into the bottom of the slow cooker basin.
- Step Two: Sprinkle the au jus packet and ranch seasoning evenly over the breasts.
- Step Three: Pour the pepperoncini juice on top and then drop in 8-10 whole peppers. Follow that by placing the cubed butter on top.
- Step Four: Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until the chicken is cooked through.
- Step Five: Shred the chicken and serve it over mashed potatoes, rice, noodles, cauliflower rice, or in a bun. Enjoy!
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
What to serve with Slow Cooker Mississippi Chicken
You definitely want to serve it on something that will soak up the juices and absorb al that yummy flavor. Mashed potatoes, pasta, egg noodles, or rice are great choices for doing just that.
If you’re keeping it low carb, cauliflower rice can be used instead!
Tips & Suggestions
- Chicken thighs can be used in place of chicken breasts. I recommend doing this if you’re going to be using the longer cooking time as it’s less likely to dry out.
- Once cooked down, the whole pepperoncini is soft and fall apart tender, however, if you prefer, you can use sliced pepperoncini instead.
- If you can’t find an au jus package, a package of onion soup mix can be used in its place.
- This recipe serves 8, but you can easily double it if you’re serving a larger crowd or just want a lot of leftovers!
- Alternatively, if you need less, you can halve the recipe.
How to reheat and store Slow Cooker Mississippi Chicken
How to store leftovers
Keep the slow cooker mississippi chicken covered in an airtight container in the fridge for plenty of leftovers.
How long will Mississippi chicken last in the fridge?
You can enjoy it for up to 4 days later!
Can I freeze crockpot Mississippi chicken?
You can! Transfer the chicken, juices included, to a freezer-safe container or freezer bag. Keep everything frozen for up to 3 months and then thaw it in the fridge overnight.
How to reheat Mississippi chicken?
Crockpot mississippi chicken is easy to reheat in the microwave.
Nope! This is usually done for extra flavor, to lock in moisture, or to get a nice golden sear on the outside first. We don’t need any of that in this recipe.
This is usually a case of overcooked or dried-out chicken. Chicken with a higher fat content will produce more of its own juices as it cooks. Chicken breast needs the juices we add to the slow cooker to help keep it moist. Make sure you’re using enough!
It’s also important to use the right size slow cooker. If it’s too large, the surface area of the basin will be too wide, leaving the liquid line too low.
It doesn’t need to be completely covered, but there should be enough so it doesn’t dry out or burn.
It’s a modification of the famous Mississippi pot roast which was invented by a woman who was from…you guessed it…Mississippi!
Need more slow cooker chicken recipes? Try these:
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