Crockpot Mississippi Chicken
Crockpot Mississippi Chicken in the new spin on the Crockpot Mississippi Roast - However, they have different ingredients, yet the same in being SUPER easy!
Crockpot Mississippi Chicken is the leaner, faster cousin of the famous Mississippi Roast, and it has earned its own place in my regular dinner rotation. Five ingredients, five minutes of hands-on time, and three to six hours later you have the most tender, buttery, tangy shredded chicken that pulls apart with a fork. It is the kind of dump-and-walk-away meal that makes weeknight dinner feel almost too easy.
The magic of this recipe is the combination of three pantry shortcuts that work overtime together. A packet of au jus gravy mix brings that rich, savory beef-broth-like depth (which works surprisingly well with chicken). A packet of ranch dressing mix layers on garlic, dill, onion, and herb notes. And a whole stick of butter melts into the chicken as it cooks, basting it from above. The pepperoncini peppers go in whole and bring a gentle tangy heat that wakes everything up.
I love this recipe for busy weeknights when I want comfort food without the labor. Throw everything in the crockpot before work, come home to a house that smells incredible, and pile the shredded chicken over rice or mashed potatoes. Spoon some of those golden drippings over the top. Drop a couple pepperoncini peppers on each plate for the people who like a little kick.
It feeds 3 to 4 hearty servings and doubles easily for a bigger crowd. The leftovers are even better the next day, perfect for shredded chicken sliders, quesadillas, or piled into a wrap with mozzarella for lunch. Let's make it.
📝 Ingredients
- 3 Chicken Breasts
- 1 envelope of Powdered Au Jus Gravy
- 1 envelope of Powedered Ranch
- 1 Stick of Butter
- 6 Pepperoncini Peppers
👩🍳 Directions
- 1
Add 3 chicken breast to the bottom of a crockpot.
- 2
Then sprinkle the envelope of Au Jus Gravy and Ranch to the top. Lay the Stick of butter on top of the chicken and then add 6 Pepperoncini Peppers (more if you want it spicy).
- 3
Cook on low for 6 hours or high for 3.
- 4
Serve the chicken whole over rice or mashed potatoes. Spoon some of the drippings (gravy) from the crockpot on top of the chicken to serve. Add 1 to 2 pepperoncini peppers to the top. Enjoy
Ingredient Notes & Substitutions
Chicken breasts: 3 boneless skinless breasts. Try to pick breasts of similar size so they cook evenly. Boneless thighs work too (use 6 to 8 of them).
Au jus gravy packet: One envelope. McCormick is the standard. Despite being beef-flavored, it works beautifully with chicken in this recipe.
Ranch dressing mix: One envelope of powdered ranch seasoning. Hidden Valley is the classic. This layers on garlic, dill, onion, and herb notes.
Butter: One whole stick (half a cup). Real butter, not margarine. The whole stick goes in unsliced and melts as the chicken cooks, basting it from above.
Pepperoncini peppers: 6 whole peppers from the jar for mild tang, or up to 12 for spicier. The brine is gentle, not hot. Find them in the pickle aisle. Mezzetta is the most common brand.
How to Store, Reheat & Freeze
Store the shredded chicken in an airtight container in the fridge with some of the buttery drippings to keep it moist. It keeps for up to 4 days. Reheat in the microwave for 1 to 2 minutes, or warm gently on the stove with a splash of chicken broth if it needs more moisture.
To freeze, cool completely and portion into freezer bags or containers with some of the drippings. It freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
What to Serve With Crockpot Mississippi Chicken
The classic pairings are buttery white rice or creamy mashed potatoes to soak up all those flavorful drippings. Egg noodles, biscuits, or even cauliflower rice for a lower-carb option all work. Round out the plate with a green vegetable like steamed broccoli, roasted asparagus, or a simple side salad. For leftovers, pile the chicken on Hawaiian rolls with provolone for sliders, or into a wrap with shredded cheese for a quick lunch.
💡 Tips for Success
- Use boneless skinless chicken breasts of similar size so they cook evenly. If one is much thicker than the others, slice it in half horizontally to even them out.
- Do not drain anything. The combination of butter melting, chicken releasing its juices, and the pepperoncini brine creates the entire sauce. Trust the process.
- Use a real stick of butter, not margarine. The flavor of real butter is what gives this dish its signature richness.
- Add 6 pepperoncini for mild tang, or up to 12 for a real kick. The peppers themselves are pretty mild, but their brine seasons the whole pot. Add a tablespoon of brine straight from the jar for extra zing.
- Cook on low if you have time. Low and slow gives you the most tender, fall-apart texture. High works in a pinch but the chicken can dry out a little.
- Shred the chicken right in the crockpot with two forks once it is done. The shredded pieces soak up all that buttery, savory liquid as they sit.
- Save the drippings to spoon over rice or potatoes when serving. That is liquid gold and the whole reason to make this dish.
- Make extra. Leftover Mississippi chicken is incredible the next day in sliders with provolone on Hawaiian rolls, in quesadillas with melted cheese, or piled on top of nachos.
❓ Frequently Asked Questions
What is the difference between Mississippi Chicken and Mississippi Roast?
Same flavor concept (au jus, ranch, butter, pepperoncini) but different protein. Mississippi Roast uses a beef chuck roast and cooks for 6 to 8 hours. Mississippi Chicken uses chicken breasts and is ready in 3 to 6 hours, making it a faster weeknight option.
What are pepperoncini peppers?
They are small, mild yellow-green pickled peppers found in a jar in the pickle aisle. They are tangy and slightly sweet with very mild heat, not spicy at all. Mezzetta is the most common brand.
Can I make this with chicken thighs?
Yes. Boneless skinless thighs work great and stay even juicier. Use about 6 to 8 thighs in place of the 3 breasts. Cook time stays roughly the same.
Can I make it on the stove instead?
Yes. Brown the chicken in a Dutch oven, add all the other ingredients plus a cup of chicken broth, cover, and simmer on low for 25 to 30 minutes until the chicken shreds easily.
How spicy is this?
Very mild as written. The pepperoncini peppers are not spicy. For more heat, add extra peppers, use the brine, or add a sliced jalapeno to the pot.
How long do leftovers keep?
Stored in an airtight container in the fridge with some of the drippings, the shredded chicken keeps for up to 4 days. Reheat in the microwave or on the stove. The flavor actually deepens on day 2.
Can I freeze it?
Yes. Cool completely and freeze with some of the drippings in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Made this recipe?
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