If you like the flavor of Mississippi Pot Roast, then you’re going to love this lightened up Chicken version! This easy Slow Cooker Mississippi Chicken has all the great flavors from gravy mix, ranch seasoning, pepperoncini and butter with leaner chicken. Serve as you would roast or piled high on hoagies. Make sure to dip in the gravy!
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Now that school is back in session, weeknights are getting hectic. Take some help from the trusty slow cooker or crock pot to help get dinner on the table. Simply throw in all your ingredients in the morning and it cooks low and slow all day. You come home to dinner ready and don’t have to stress or spend unnecessary money picking up drive-thru.
I love this recipe because so many of the ingredients can be kept on hand in the pantry. This makes it so easy to throw together dinner in a pinch. Other easy pantry recipes are Tuna Pesto Pasta or this 3 Ingredient Beef Stroganoff.
Ingredients
Chicken: I used chicken breast because it is the preference of my family (not necessarily me), but you can absolutely use boneless skinless chicken thighs. Bone-in can also be used, but it may be more difficult to shred should that be your goal.
Ranch Seasoning: Whether you make your own or grab a packet of ranch seasoning mix (aka ranch dressing mix) you’ll need one packet or 3 Tablespoons. This can be adjusted to your personal flavor preference, as well.
Au Jus Gravy Mix: You will also need one packet of au jus gravy mix. I have also used a packet of onion soup mix in a pinch and it worked well, too.
Butter: Yes, it may seem a little extravagant and you are welcome to cut back on the amount. In this recipe, butter adds richness to the lean chicken and a velvety texture to the gravy mix.
Pepperoncini Peppers: Whole they are labeled as pepperoncini peppers. Sliced you may see them as banana peppers. Either way, you’ll need 8 ounces or half of a 16 ounce jar. We are going to use the peppers AND the liquid, so do not drain.
Equipment
- Slow Cooker or Crock Pot (I recommend at least 6 quart)
- Two forks or tongs
How to Make Crockpot Mississippi Chicken
- Place your chicken breast in the slow cooker.
- Top with the ranch seasoning and au jus gravy mix, sprinkling in an even layer.
- Next, we top with butter and the pepperoncinis and their juice.
- Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours.
Once cooked, you can use two forks or a pair of tongs to shred or break up the chicken. I like to shred the chicken and return it to the cooking liquid so that it stays nice and moist.
My favorite way to serve Mississippi Chicken is with the cooking liquid like a gravy over mashed potatoes. Leftovers turn into pulled chicken sandwiches the next night. Top with provolone cheese and dip your sandwiches in the yummy gravy!
If you find that the butter is a little much, I’ve got a butter-free Mississippi Roast recipe that you can easily adapt for chicken.
More Easy Slow Cooker Recipes
- Crockpot Pork Chops and Rice
- Slow Cooker Pork Loin Roast
- Crockpot Chicken and Stuffing
- Slow Cooker Ham and Bean Soup
Slow Cooker Mississippi Chicken
Equipment
Ingredients
- 2 pounds chicken breast or chicken thighs
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup butter (one stick)
- 8 ounce jar pepperoncini peppers undrained
Instructions
- Place the chicken breast in the slow cooker.
- Sprinkle the ranch and au jus gravy mix packets over the chicken.
- Top with the pepperoncini peppers and their juice and the butter.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- After cooking, shred the chicken using two forks and return to the cooking liquid.
- Serve with potatoes or rice with the liquid or serve the shredded chicken with provolone cheese on a sandwich roll.
Notes
Nutrition
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