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!
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.