Crock Pot Mississippi Chicken - take 5 simple ingredients throw them in the slow cooker and forget until you are ready to serve. Results = The juiciest, most tender chicken, perfect for a home-cooked chicken dinner or even the most delicious sandwiches your whole family will love.
My family has been a big fan of the Beef Roast version of this dish for years. Can I just say we may even love the chicken variety even better!! I don't know that I can describe (I know, fire me from my blogging job right) why this is so good! BUT you seriously need to try this and you will be convinced 😉
What I love about this meal is you just dump it all in and go on with life while the slow cooker goes to work making magically delicious (are you singing the cereal commercial song too?) chicken! It makes the tastiest sandwich you will ever eat, but also produces a chicken and gravy you can top mashed potatoes, rice, or noodles and make a mouthwatering meal even grandma would be proud to serve.
5 Ingredients needed for Mississippi Chicken made in the Slow Cooker
- Chicken Breast or Thighs
- Packet of Au Jus Mix
- Ranch Dressing Packet
- 1 Stick (½ cup) Butter
- 6 to 8 Pepperoncinis
YEP! It really is that simple!
How to make Crock Pot Mississippi Chicken
Place chicken breasts in the bottom of your slow cooker.
Sprinkle on a packet of Au Jus Mix and then follow with the ranch mix or vice versa. The order really does not matter.
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Lay the stick of butter on top of the dry mixes.
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. You can also add in a little juice from the peppers for extra flavor.
When I am making it to serve over mashed potatoes, rice or noodles I make sure I use the whole ones. I usually pull those out when serving like this.
TIP: 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 in a cup or so of water or broth in the bottom of the slow cooker before adding in the chicken, this allows for more liquid for extra gravy.
Place the lid on the crock pot, set it to low and cook for 4 to 5 hours.
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.
Here is another TIP if you want to cook it all day while you are gone, put the chicken breasts in frozen and cook for 8 hours on low.
Remove chicken from Crock Pot and shred by pulling apart with two forks. Place back into the liquid.
FOR Mississippi CHICKEN AND GRAVY METHOD:
This is where you will want to make a slurry with cornstarch. I add about 2 tablespoons of cornstarch to ½ cup water and mix well. Add that back into the crock pot, while you are shredding or slicing the chicken. Stir into the juices from cooking and then add your chicken back into the gravy or serve on top of the chicken. Then slather on that gravy!
This time I served these in sandwich form. We had college kids over and my mom aka Nana! Everyone gobbled them up!
Mississippi Chicken Sandwich
- Hoagie Roll
- Mayo
- Shredded Mississippi Chicken
- Provolone or your favorite cheese
- Bake in 350° oven for about 4 minutes or until cheese is melted and bread is toasted.
- Garnish with your favorite toppings such as pepperoncinis or lettuce and tomato.
Looking for a Beef version try this Slow Cooker Mississippi Pot Roast
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Crock Pot Mississippi Chicken
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
Instructions
- Place chicken breast in bottom of crock pot.
- Sprinkle packet of dry au jus mix on top and repeat with dry ranch mix.
- Place stick of butter in the center on top of the chicken.
- Arrange pepperoncinis around butter.
- Cover crock pot with lid and turn on low. Cook for 4 to 5 hours.
- Remove chicken and shred with two forks. Return to juice and serve.
Cheryl says
This is a fabulous recipe I've made many times. I now use sliced pepperocini from a large jar, dumping all the peppers and all the juice. I shred the chicken right in the crockpot and once completed, most of the juice is absorbed. What little juice is left helps keep the leftovers moist.
Nikki Lee says
That sounds delicious Cheryl! I have used sliced and whole and love it both ways. I just use what I have on hand. Thank you for sharing!
Randi Roberts says
Could I use the Insta-pot if I'm in a time crunch?!
Nikki Lee says
Yes, just be sure to add the liquid needed for your IP. 6 quart 1 cup. I would use chicken broth or stock if you have it or water will work too. Here is a rule of thumb for cook times -
6-ounce breast: 6 minutes for fresh / 10 minutes for frozen
8-ounce breast: 7 minutes for fresh / 11 minutes for frozen
10-ounce breast: 8 minutes for fresh / 12 minutes for frozen
Vicki says
If I need to make double the amount, would you recommend doubling the other ingredients, too?
Nikki Lee says
Yes! Enjoy!
Von says
Absolutely delicious , tasty & tender. Good as a meal or sandwich as mentioned. Can use my imagination to create a variety of meals with this.
Nikki Lee says
Yes! It's a great recipe for many pork, chicken and beef too! Enjoy and thanks for stopping by!