The Best Mississippi Chicken Recipe

5 from 5 votes
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Make juicy, tangy, flavor-packed crock pot Mississippi chicken with just 5 ingredients and 2 minutes prep! A simple and delicious, gluten-free, keto dinner protein!

mississippi chicken on top of mashed potatoes on white plate

Get ready to fall in love with this crock pot Mississippi chicken that combines all the flavors of the popular Mississippi pot roast recipe, but with the tender, white meat of chicken. Combining chicken breasts with simple kitchen/pantry ingredients like gravy mix, ranch seasoning, butter, and pepperoncini peppers, it’s super juicy, savory, tangy, and just a little spicy.

This hearty comfort food is budget-friendly and super simple to throw together with minimal prep and no chopping, leaving the slow cooker to do all the work while you get on with your day. While cooking, the chicken produces a sauce with its juices and can be enjoyed whole or shredded with potatoes, in sandwiches, and more.

mississippi chicken inside a crockpot

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Ingredients

  • Chicken: I prefer boneless, skinless chicken breasts for a lean, delicious protein. Chicken thighs will also work, though the cooking time increases slightly.
  • Butter: Use unsalted butter to make a rich, luxurious sauce/chicken.
  • Gravy powder: Use your favorite gravy powder. I prefer to use one labeled Au jus gravy mix for (what I consider) superior flavor, though onion gravy, chicken gravy, or brown gravy mix should also work. Use a low-sodium version if preferred.
  • Ranch seasoning: Use store-bought (like Hidden Valley) or homemade Ranch dressing mix (I prefer the latter so I can control the sodium).
  • Pepperoncini peppers: I prefer to add them (whole or sliced in jars) with their juices for a tangy but only very subtle, spicy flavor.
Ingredients for Mississippi chicken

How do you make Mississippi chicken in a slow cooker?

Place the chicken in the crockpot in a single layer. Then sprinkle over the gravy powder (au jus mix) and ranch seasonings and top with small pats of butter and the pepperoncini (plus their juices, if using).

Add the lid and cook the chicken on LOW for 3-4 hours or HIGH for 2-3 hours.

Before and after cooking Mississippi chicken in a crockpot

The cooking time varies based on the chicken size, type (breasts or thighs), and your crockpot. Mine was ready at around 3 hours on Low. If you’d prefer to leave it the longer times, I recommend using chicken thighs, which stay juicer for longer.

To check the chicken is ready, insert a meat thermometer into the thickest part of the chicken. It should read 165ºF/74ºC to be safe to consume. Alternatively, insert a fork. The meat should be tender and all running juices should be clear (no pinkness).

Leave the chicken to rest for at least 5 minutes, then shred it to your desired consistency using a hand mixer, 2 forks, or your hands.

Shredding chicken with a fork

What to eat with Mississippi chicken?

Here are some of my top pairing suggestions:

How to Store, Freeze, and Reheat

Refrigerate: Allow the chicken to cool, but ensure it’s transferred to the fridge within two hours of cooking. Store the leftovers in an airtight container for 3-4 days.

Freeze: Transfer the cooled chicken (and juices) to an airtight container or Ziplock bag in the freezer for up to 4 months. Allow it to thaw in the refrigerator overnight (for up to 24 hours) when needed.

Reheat: Add it to a saucepan and heat over low until warmed through. If necessary, add extra liquid, like broth or water, to keep it juicy.

More Slow Cooker Recipes

If you try this easy crockpot Mississippi chicken recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

The Best Mississippi Chicken Recipe

5 from 5 votes
By: Samira
Make juicy, tangy, flavor-packed crock pot Mississippi chicken with just 5 ingredients and 2 minutes prep! A simple and delicious, gluten-free, keto dinner protein!
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6

Ingredients 
 

  • 4 lb boneless skinless chicken breast or chicken thighs
  • 1/3 cup butter unsalted or salted
  • 1 oz au jus gravy mix 1 packet
  • 1 oz ranch seasoning mix 1 packet (about 3 Tbsp)
  • 8-9 whole pepperoncini adapt the amount for more/less spice
  • 1/2 cup pepperoncini juice optional (highly recommended) for tang

Instructions 

  • Place the chicken in the crockpot in a single layer.
  • Sprinkle over the gravy powder and ranch seasonings and top with small pats of butter and the pepperoncini (plus their juices, if using).
  • Add the lid and cook the chicken on LOW for 3-4 hours or HIGH for 2-3 hours.
    Cooking time varies based on the chicken size, type (breasts or thighs), and your crockpot. Mine was ready at around 3 hours on Low. If you’d prefer to leave it the longer times, I recommend using chicken thighs, which stay juicer for longer.
  • To check the chicken is ready, insert a meat thermometer into the thickest part of the chicken. It should read 165ºF/74ºC to be safe to consume. Alternatively, insert a fork. The meat should be tender and all running juices should be clear (no pinkness).
  • Leave the chicken to rest for at least 5 minutes for the juices to settle and redistribute for perfectly juicy meat. Then you can shred it to your desired consistency using a hand mixer, 2 forks, or your hands.

Video

Notes

  • Don’t overcrowd the chicken: Place the chicken in a single layer in your crockpot so it cooks evenly.
  • The cooking time may vary: Based on the thickness/size of the chicken, whether it contains bones, your batch size, and your crockpot. Feel free to experiment. I prefer to use chicken thighs if I plan to leave them cooking all day, as they stay juicy for longer.
  • To increase the heat: Add even more pepperoncini peppers and/or specifically choose hotter pepperoncini/other peppers.
  • For creamy Mississippi chicken: Stir in cream cheese (plain or chive flavor) right at the end.
Check the blog post for storage and serving suggestions.
Course: Main
Cuisine: American
Freezer friendly: 3-4 Months
Shelf life: 3-4 Days

Nutrition

Calories: 453kcal, Carbohydrates: 3g, Protein: 65g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 221mg, Sodium: 789mg, Potassium: 1156mg, Fiber: 0.5g, Sugar: 0.3g, Vitamin A: 456IU, Vitamin C: 15mg, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 5 votes (5 ratings without comment)

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