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Slow Cooked Mississippi Chicken in cooking juices
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5 from 1 vote

Crock Pot Mississippi Chicken

Course: Main Course, Main Dish
Cuisine: American
Author: Nikki Lee


  • 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


  • 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.



While removing chicken to slice or shred, make a slurry with cornstarch. Add 2 tablespoons of cornstarch to 1/2 cup water and mix well. Pour into the crock pot. Stir well and then add your chicken back into the gravy or serve on top of the chicken.
TIP: If you would like extra gravy add 1 cup of water or broth into bottom of crock pot before cooking for extra liquid.