Mississippi Chicken Recipe (Slow Cooker)

Tender, juicy, and packed with that zesty, savory flavor you crave. Our Crockpot Mississippi Chicken recipe is easy, satisfying, and full of bold Southern comfort. With simple ingredients and minimal prep, it’s a low-effort, high-reward meal that practically makes itself.

It’ll have you hovering around the slow cooker with a fork, claiming you’re “just checking if it’s done.”

 

Mississippi Pot Roast was created by Robin Chapman in Ripley, Mississippi during the 1990s, when she adapted her aunt’s bold-flavored roast by using ranch seasoning mix instead of Italian dressing mix to make it more kid-friendly.

That simple combo of ranch, au jus mix, unsalted butter, and pepperoncini peppers became a runaway hit in home kitchens across the country.

Our Mississippi Chicken version combines all the rich, savory flavor of the original with the juicy, fall-apart tenderness only slow cooked chicken can deliver.

This easy recipe is made with just a few pantry staples and doesn’t call for anything fancy or fussy.

It’s perfect for busy weeknights, meal prep, or bringing to a potluck when you want something hearty that travels well.

Our Garlic Mashed Potatoes and Easy Cheesy Mashed Potatoes are perfect for catching every drop of Mississippi Chicken’s tangy, savory juices, with buttery richness that anchors the whole plate. And with a scoop of our Kale and Corn Succotash on the side, you get a pop of sweetness and a fresh bite that keeps the whole meal feeling bright and balanced.

Ingredients to make Slow Cooker Mississippi Chicken

Gather the ingredients to prepare our Slow Cooker Mississippi Chicken recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I Change Up the Recipe?

Absolutely. We make Crockpot Mississippi Chicken with chicken breasts, but you can also use boneless, skinless chicken thighs if that’s what you have. They work beautifully in the slow cooker and hold up well during shredding.

For the au jus mix, you can swap in a packet of brown gravy mix or beef bouillon powder. Some substitutions can be quite a bit saltier, so keep an eye on that.

If you don’t have whole pepperoncini peppers, try banana peppers instead, or use sliced mild pickled chillies for a similar tangy kick. Add a spoonful more of the juice or toss in an extra pepper for a little extra heat.

How to Make Slow Cooker Mississippi Chicken

Follow along with my simple step-by-step instructions to learn how to make Slow Cooker Mississippi Chicken in your home kitchen.

• For best results, add the boneless, skinless chicken breasts to the bottom of the slow cooker in a single layer.
• Pour the chicken broth and pepperoncini juice over the top of the chicken to keep it moist and flavorful.
• Sprinkle the packet of dry ranch seasoning mix over the chicken.
• Sprinkle the au jus packet evenly over the top of the chicken breasts.

• Place the unsalted butter and pepperoncini peppers on top of the seasoned chicken breasts.
• Cover and cook for 3–4 hours on high heat or 6–8 hours on low. 
• Remove the chicken from the slow cooker and let it cool for a few minutes.
• Shred each juicy chicken breast with two forks.
• Place the shredded chicken back into the slow cooker and toss with the sauce.

Serve Mississippi Chicken hot with your favorite sides, like creamy mashed potatoes, cauliflower rice, or egg noodles.

After smelling it slow-cooking all day, that first bite of our Mississippi chicken feels less like dinner and more like a well-earned reward. And when that rich, tangy tenderness hits, all hope of restraint gracefully leaves the room.

How to Store and Reheat

Let any leftover shredded chicken cool completely, then transfer it to an airtight container and store in the fridge for up to 4 days.

To reheat, warm gently in a saucepan over low heat or microwave in short bursts, adding a splash of chicken broth if needed.

You can also freeze portions of our slow cooker Mississippi Chicken for up to 3 months. Thaw overnight in the fridge before reheating.

Recipe FAQ’s

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