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.
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
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.
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.
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.
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.
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.
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.
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.
This is ideal for leaving the breast whole, slicing the chicken, or shredding it in larger chunks. Then slather on that gravy!
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
Recipe FAQs
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.
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.
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.
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.
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
- Slow Cooker Pot Roast with Green Beans & Mushrooms
- 3 Packet Pot Roast
- Slow Cooker Chicken Salsa
- Crock Pot Country Steak and Gravy
- Crock Pot Chicken and Mushrooms
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.
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
- ½ cup chicken broth or pepperoncini juice, OPTIONAL - see notes below
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 on low for 4-6 hours or on high for 2-3 hours (or until the internal temperature reaches 165°F).
- Remove chicken and shred with two forks. Return to juice and serve.
✱ Nikki's 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.
Mississippi Chicken and Gravy
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 together well. Add that 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. This is ideal for leaving the breast whole, slicing the chicken, or shredding it in larger chunks. Then slather on that gravy!Nutrition
Nutrition Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Updated May 8, 2023 with new step by step photos and updated tips.
Alison Saalbach Corey says
It's so convenient to have your delicious recipes organized and ready to go. I'm always excited to see what creative and mouthwatering recipes you'll come up with next. Keep up the fantastic work!
Nikki Lee says
Thank you so much Alison! I really appreciate that! I look forward to sharing new recipes each and every week for you to try!
Tavo says
Hey there! Just wanted to drop by and share my thoughts on your post about the Crock Pot Mississippi Chicken. I must say, this recipe is an absolute winner! The combination of flavors is simply mouthwatering, and the chicken turns out incredibly tender every single time. The simplicity of using the crock pot makes it super convenient for busy days, and the result is a hearty and delicious meal that my whole family loves. Thank you for sharing this gem with us—I'll definitely be making it again and again!
Nikki Lee says
Thank you, Tavo! I am so glad to hear you and your family enjoyed it.
Michelle says
Just delicious! The chicken was perfectly tender and so tasty! The whole family loved it, thank you so much for the recipe.
Nikki Lee says
Thank you, Michelle! I am so glad your whole family enjoyed this!
Sara Welch says
Enjoyed this for dinner last night and it was a savory success! Turned out tender, juicy and delicious; a great recipe for a busy weeknight, indeed!
Nikki Lee says
Thank you, Sara! This is a lifesaver for me on weeknights too!
Holley says
One of my favorites! I could easily eat this every night for dinner if I had to lol!
Nikki Lee says
Thank you, Holley! I agree its one I can eat over and over as well!
chwood22 says
Hello, I haven't made this yet, but it looks good. I'm just wondering, how did you get the browning on the chicken? Did you brown it first?
Nikki Lee says
I didn't brown it first. I use a Ninja Multicooker and it just browns naturally in that. I looked and they are no longer listed on amazon (they do have a newer version I haven't used). However, Walmart has them online. Depending on how yours cooks you may or may not see that browning, but is it delicious in a regular crock pot.
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!