Crock Pot Mississippi Chicken

This Crock Pot Mississippi Chicken recipe is an easy meal made with just a few simple ingredients in the slow cooker. A delicious dinner and a family favorite perfect for busy weeknights!

Slow cooker Mississippi chicken is one of my favorite recipes for busy days. You only need 6 ingredients and a few minutes of prep time to make this easy recipe. Best of all, it’s absolutely delicious!

This easy chicken dinner is the chicken version of Crock Pot Mississippi roast. You use the same basic ingredients and sub chicken breasts for the chuck roast.

If you’re all about easy dinner recipes like I am, try my crock pot chicken and gravy or crock pot chicken and stuffing or check out even more crock pot recipes from the archives!

Ingredients

You only need a few ingredients to make this delicious dinner recipe. These pantry staples should be easy to find in your grocery store if you don’t have them at home.

• Boneless skinless chicken breasts — I usually use 4 medium chicken breasts or about 2 1/2 to 3 pounds.
• Ranch seasoning mix — a packet of ranch seasoning, not salad dressing
• Lipton Onion Soup Mix — Most recipes use a packet of au jus mix, but we prefer the stronger flavors of the onion soup mix.
• Butter — You need a stick of butter, either unsalted butter or salted butter
• Pepperoncini peppers — use whole pepperoncini peppers or sliced peppers, plus some of the juice
• Garlic powder — optional, but adds flavor
• Chicken broth — optional, but add later if you like more liquid

How to Make Crockpot Mississippi Chicken

First, spray the bottom of the slow cooker with non stick spray. Then, place the chicken on the bottom of the crock pot.

Sprinkle the onion soup mix or packet of au jus gravy mix over the chicken. Then, add the ranch seasoning, garlic powder, peperoncini peppers and juice.

I usually add 1/4 cup to 1/2 cup of the pepperoncini juice. You can add more for extra flavor. If you are using whole pepperoncinis, add about 5 or 6.

Finally, place the stick of butter on top of the chicken and seasoning mixes.

I just add the whole stick, since it melts over the chicken. You can cut it into pieces if you like.

Cook Time

Cover and cook on high for 2-3 hours or low for 5-6 hours. Times may vary with different sizes and brands of slow cookers.

Mine cooks fast, but if you know your slow cooker, you can cook the chicken for 6-8 hours on low.

When the chicken is done, I like to shred the chicken with a hand mixer. I usually place the cooked chicken in a large bowl, shred it and transfer the shredded chicken back to the slow cooker.

The chicken will soak in the juices until you are ready to eat. If you find there is not enough liquid, add a cup of chicken broth or chicken stock for even juicier chicken.

What to Serve with Mississippi Chicken

My favorite sides to serve with this flavorful chicken dinner are mashed potatoes or egg noodles. Mashed potatoes and pasta are perfect for soaking up the gravy and help balance out the flavors from the tangy pepperoncini peppers.

Steamed broccoli or green beans and homemade garlic bread complete this easy meal.

Want to keep this keto friendly recipe a low carb dinner? You can serve chicken with riced cauliflower or fresh veggies.

How to Store and Reheat

Store leftover Mississippi chicken in an airtight container in your refrigerator. It keeps for about 4 days.

This crockpot chicken recipe makes a great freezer meal, and you can freeze leftover shredded chicken for up to 3 months for best taste.

Leftovers are truly better the next day — the flavors in this delicious recipe just intensify. Reheat chicken in your microwave.

We love to make baked Mississippi chicken sliders with melted provolone cheese or cheddar cheese, especially on game day. We also use the cooked crockpot chicken for tacos, burritos, quesadillas and enchiladas.

Recipe Variations

You can make Mississippi chicken with boneless skinless chicken thighs if you prefer. The chicken will be even more tender this way.

Use soup mix, au jus mix or a packet of chicken gravy mix.

For milder flavors, use banana peppers instead of pepperoncini. Or look for mild peppers instead of spicy or medium.

It’s easy to make this a Mississippi chicken Instant Pot recipe. Add 1 cup chicken broth or water along with the ingredients to a 6 quart pressure cooker and pressure cook for 10 minutes on high pressure with a 10 minute natural release. For an 8 quart, use 1.5 cups water and use the same cooking time. You can remove excess liquid before shredding if you need to.

I hope you enjoy this easy chicken recipe as much as we do. It always gets rave reviews, and it’s a family favorite that even picky eaters love!

If you do make crockpot Mississippi chicken, please leave a star rating and/or comment.

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