Crock Pot Mississippi Chicken

Name: Crock Pot Mississippi Chicken
Prep time: 5 min
Cook time: 300 min
Total time: 305 min
Ingredients: 3 lbs chicken breasts (boneless, skinless); 1 stick butter; 1 packet au jus gravy mix (dry); 1 packet ranch dressing mix (dry); 6 to 8 pepperoncinis; ½ cup chicken broth or pepperoncini juice (OPTIONAL - see notes below)

TO RECIPE SAVE RECIPE

This post may contain affiliate links. Please read our disclosure policy.

Slow cooker Mississippi chicken is a delicious and easy dish that is perfect for busy weeknights or lazy weekends. This dish is made with boneless, skinless chicken breasts, au jus gravy mix, ranch dressing mix, butter, and pepperoncini peppers. It’s savory, tangy, and oh-so flavorful.

A white slow cooker filled with Mississippi Chicken.

Why We Love This Mississippi Chicken Recipe!

Simple Recipe: Only 5 simple ingredients are needed for this dump-and-go meal! Super easy chicken recipe!
Versatile: Great served with whole breast with gravy, shredded or sliced for a heartwarming comfort meal, or even as a sandwich on a nice hoagie roll topped with cheese.
Tender and Flavorful: This easy combination cooks low and slow into juicy perfection.

What is Mississippi Chicken?

Mississippi chicken is savory, tangy, and slightly spicy. The combination of au jus gravy mix, ranch dressing mix, butter, and pepperoncini peppers creates a delicious flavor profile that is both comforting and satisfying.

If you have tried our Beef Mississippi Pot Roast and loved it, you will have to give this chicken version a try! I had so many people asking if they could use the combination on other types of meat. We love the chicken version, and it is really delicious on pork as well!

Ingredient Notes

A labeled ingredient image of items needed to make Mississippi Chicken.

Chicken: You’ll need boneless, skinless chicken breasts for this recipe. You can use fresh or frozen chicken. If using frozen chicken, make sure to thaw it in the fridge overnight before cooking.
Au Jus Gravy Mix: This is a dry mix made from beef stock, flour, and seasonings. You can usually find it in your grocery store’s soup or gravy section. Some popular brands include McCormick and Knorr.
Ranch Dressing Mix: This is another dry mix made from buttermilk, herbs, and spices. You can usually find it in the salad dressing aisle of your grocery store. Some popular brands include Hidden Valley and Simply Organic.
Butter: I use salted butter for this recipe, but you can use unsalted butter to control the sodium level.
Pepperoncini Peppers (peperoncini): These are small, mild Italian peppers that add a tangy flavor to the dish. You can find them in the pickle or condiment section of your grocery store. They come in mild and hot versions.
Chicken Broth or extra Pepperoncini Juice (optional): The chicken will produce plenty of natural juices as it cooks- so no additional liquid is needed. However, if you would like extra liquid for gravy, you can add ½-1 cup of chicken broth, or to spice it up more and add more tang, you can use juice from the pepperoncinis into the crockpot before adding the chicken. You can also wait to see how much juice you have and add more broth at the end if you need or want to. (This may vary depending on how you are serving the chicken)

How to Make Mississip Chicken in the Slow Cooker

Step One: Add in the chicken broth or pepper juice if using (see note in the ingredient list). Place chicken breasts in the bottom of your slow cooker.

Slow Cooker with chicken breasts in the bottom and then pepperoncici juice added to the slow cooker.

Step Two: Sprinkle on a packet of au jus gravy mix and then the ranch seasoning mix.

TIP: I have had people ask, “How does the chicken get the brown color when making Mississippi Chicken”? One key is sprinkling the au jus packet on the chicken first.

The other reason could simply be how your slow cooker cooks. I get great results in both a regular slow cooker but when using a multi cooker ever browner results. You could also brown your chicken first if you would like. I did not in the below images.

A slow cooker filled with chicken breast topped with au jus packet mix and then ranch packet mix.

Step Three: Lay the stick of butter on top of all of the dry mix.

Step Four: Arrange the whole pepperoncinis around the butter. If you have a jar of sliced pepperoncini, you can certainly use those as well. I have done that before for the sandwiches when I realized didn’t have the whole ones.

Chicken breasts in the slow cooker topped with au jus and ranch, packets and butter and then pepperoncinis added in.

Step Five: Place the lid on the crock pot, and set it to cook on low for 4 – 6 hours or on high for 2 – 3 hours or until the internal temperature reaches 165°F.

TIP: Chicken seems to dry out faster than a fatty chuck roast. So this one doesn’t need to cook as long as you would a beef roast.

Slow cooker Mississippi chicken then it removed to a white plate.

Want to Save this Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

By submitting this form, you consent to receive emails from Soulfully Made.

Step Six: Remove chicken from Crock Pot. If shredding, use two forks and start pulling it apart in opposite directions to shred. Place back into the liquid.

You can also slice, serve it in whole pieces, or shred it in big chunks.

A plate of Mississippi Chicken and then it is added back into slow cooker juices.

Mississippi Chicken and Gravy

If you want to make gravy or thicken the sauce, this is where you will want to make a slurry with cornstarch. I add about 2 to 3 tablespoons of cornstarch to ¼ cup of cold water and whisk it together well.

A clear bowl of water and then corn starch added to the bowl.

Pour the cornstarch slurry back into the crock pot while you are prepping your chicken. Stir into the juices from cooking, and then add your chicken back into the gravy and let thicken. You can also let the gravy thicken and serve it on top of the chicken.

A crock pot with juices from cooking Mississippi chicken then with cornstarch slurry added into the juices.

This is ideal for leaving the breast whole, slicing the chicken, or shredding it in larger chunks. Then slather on that gravy!

A white crock pot filled with shredded Mississippi chicken.

Tips

You really don’t need to add liquid to this, but my family LOVES lots of gravy, so If I make this to serve home-style. I add ½ to 1 cup of water or chicken broth to the bottom of the slow cooker before adding in the chicken, allowing more liquid for extra gravy. (See gravy notes below)
When making this to serve over mashed potatoes, rice, or noodles, I make sure I use the whole pepperoncinis. I usually pull those out and leave them on the side when serving like this. If someone wants one, they can still enjoy it.
Adjust the spiciness: If you like your food spicier, you can add more pepperoncini peppers or substitute them with sliced jalapeños. You can also add a little juice from the peppers for extra flavor.

Variations and Substitutions

Mississippi Beef Roast: You can use beef chuck roast or stew meat instead of chicken for a hearty and savory variation. Adjust the cooking time depending on the cut of beef and see the linked recipe for cook times.
Pork: You can use pork shoulder or pork loin instead of chicken for a delicious and flavorful variation. Simply adjust the cooking time accordingly. For a pork loin cook on low about 6 hours or for a pork shoulder cook on low 8-10 or high for 4-5 hours.
Vegetables: You can add your favorite vegetables to the slow cooker for a nutritious and delicious variation. Some great options include sliced onions, carrots, celery, potatoes, and bell peppers.
Cheese: You can sprinkle shredded cheddar or mozzarella cheese over the shredded chicken for a creamy and cheesy variation.
Dressing mix: If you don’t have ranch dressing mix, you can substitute with Italian dressing mix or onion soup mix.
Peppers: If you can’t find pepperoncini peppers, you can substitute with sliced banana peppers, sliced jalapeños, or diced green chilies.

Recipe FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts if you prefer. Chicken thighs will have a slightly different texture and flavor than chicken breasts, but they will work well in this recipe.

Can I make Mississippi chicken in the oven instead of in a slow cooker?

Yes, you can make Mississippi chicken in the oven. To make it in the oven, you would bake the chicken in a covered casserole dish at 325°F for 1-2 hours until it’s cooked through and tender.

Can I make Mississippi chicken in an Instant Pot or pressure cooker?

Yes, you can make Mississippi chicken in an Instant Pot or pressure cooker. Simply add 1 cup of water or chicken broth into the bottom of a 6-quart instant pot, then follow the recipe as written, but instead of cooking on low heat for 4-6 hours or high heat for 2-3 hours, cook on high pressure for 10-12 minutes. Allow 5 minutes for natural release, and then quick release the remaining pressure.

Tongs stirring chicken in a white slow cooker crock.

Storage and Reheating

Storage: To store Mississippi chicken, first allow it to cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.

Freeze: Allow the chicken to cool completely, then store it in an airtight container or freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and then heat in the microwave or on the stove until warmed through.

Reheat: To reheat Mississippi chicken, you can use a microwave, stove, or oven. If using a microwave, place the desired amount of chicken on a microwave-safe plate and heat it for 1-2 minutes or until heated through. If using a stove or oven, place the chicken in a saucepan or baking dish and heat it over medium heat or at 350°F in the oven until heated through. Add a splash of water or chicken broth to help keep the chicken moist.

A plate of Mississippi Chicken served over mashed potatoes with green beans.

What to Serve with Mississippi Chicken

This dish produces a delicious chicken and gravy you can add on top of mashed potatoes, rice, or egg noodles and makes a mouthwatering meal even grandma would be proud to serve. Serve with southern-style green beans and homemade dinner rolls, and have a complete meal.

Seave as is with a light salad or on top of mashed cauliflower or cauliflower rice or over broccoli for a low carb meal option.

Mississippi Chicken Sandwiches: This also makes the tastiest sandwich you will ever eat! Take a hoagie roll or bun and top it with shredded Mississippi chicken and provolone or your favorite cheese. Then bake in the oven at 350° oven for about 4-5 minutes or until the cheese is melted and the bread is toasted. Garnish with mayo, lettuce, and tomatoes or your favorite toppings.

Use those dinner rolls or Hawaiian rolls, and you can even make these as sliders for game day, a party, or tailgating. For a self-serve party idea, set the rolls out with all the toppings and let people make their own.

Looking for a Beef version, try this Slow Cooker Mississippi Pot Roast.

More Slow-Cooker Recipes

Hungry for more easy, home-cooked, delicious recipes?

Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, Instagram, and Twitter.

Recipe

Pin Print Rate Recipe Save

Ingredients

▢ 3 lbs chicken breasts, boneless, skinless
▢ 1 stick butter
▢ 1 packet au jus gravy mix, dry
▢ 1 packet ranch dressing mix, dry
▢ 6 to 8 pepperoncinis
▢ ½ cup chicken broth or pepperoncini juice, OPTIONAL – see notes below