Crock Pot Mississippi Chicken

Crock Pot Mississippi Chicken is an easy slow cooker favorite that combines tender shredded chicken with pepperoncini, ranch seasoning, and gravy. With just 5 ingredients and minimal prep, it’s a comforting, flavorful meal.

Holly’s Recipe Highlights: Mississippi Chicken

This recipe is a twist on our popular Mississippi pot roast. Legend has it: a Southern home cook added a packet of ranch and gravy mix plus a handful of pepperoncini peppers to her roast to make it less spicy for her children, and a star (recipe) was born!

Flavor: The flavor is rich, savory, buttery, and tangy, with the pepperoncini adding a mild kick that perfectly balances the zesty ranch and hearty gravy.
Technique: Slow cooking keeps the chicken tender while allowing the ranch, au jus, butter, and pepperoncini to meld into a rich, flavorful sauce.
Serving Suggestions: Serve over mashed potatoes, egg noodles, or instant pot rice to soak up every bit of the sauce.

Total Time: 3 hours 20 mins Servings: 4 Cooking Method: Slow Cooker

Ingredient for Mississippi Chicken

ingredients to make Mississippi chicken including chicken, ranch dressing mix, gravy mix, pepperoncinis, and butter

Chicken Breasts: Boneless, skinless chicken breasts are lean, tender, and easy to shred after slow cooking. Boneless skinless chicken thighs are a great substitute and stay especially juicy and flavorful in the slow cooker.
Ranch Seasoning Mix: A packet adds classic savory flavor with minimal effort, but homemade ranch seasoning works just as well.
Au Jus Gravy Mix: Adds rich, savory depth to the sauce. If you don’t have an au jus mix, replace it with brown gravy mix for a similar flavor.
Pepperoncini Peppers and Juice: The peppers add tang and mild heat, while the juice helps tenderize and flavor the chicken. Banana peppers can work, but the flavor will be a little sweeter and less sharp.

How to Make Crockpot Mississippi Chicken

Crock Pot Mississippi Chicken ingredients in a slow cooker before being cooked

Add the ingredients to the slow cooker as listed in the recipe below. Then cover and cook.

Crock Pot Mississippi Chicken in a slow cooker with a seruing spoon

Remove the chicken, shred it with two forks, and stir it back into the juices.

Similarly Sized: Thick chicken breasts should be cut in half so they all cook at the same rate.
Use an Instant Read Thermometer: The chicken should reach an internal temperature of 165°F before shredding.
Shred While Warm: Shred the chicken while warm then return it to the slow cooker so it soaks up the sauce.
Taste Before Adding Salt: Ranch and gravy packets can already be salty. So taste the final dish before adding salt to ensure it isn’t too salty.
For Sandwiches: Let the shredded chicken sit on warm for a few minutes so the sauce thickens slightly before piling onto buns.

Storing the Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.
Thaw in the refrigerator overnight. Reheat in the microwave or in a saucepan over low heat. Add a splash of broth or water if the sauce has thickened too much.
Use leftovers in sandwiches, wraps, or over a salad for a hearty workday lunch.

More Cozy Slow Cooker Chicken Dinners

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 3 hours 10 minutes

Total Time 3 hours 20 minutes

Place the chicken breasts in the bottom of a 6-quart slow cooker.
Pour the ½ cup of pepperoncini juice over the chicken. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the chicken.
Add the pepperoncini peppers and slices of butter on top.
Place the lid on the slow cooker and set to cook on high for 3 to 4 hours or low for 6 to 7 hours or until the chicken is tender and reaches 165°F.
Remove the chicken and shred it with two forks. Return it to the juices in the slow cooker and stir to combine
Serve over mashed potatoes, egg noodles, or rice.

To cook in an Instant Pot, follow the directions up to step 3. Close the Instant Pot and cook on HIGH for 10 minutes, allowing for a 10-minute natural release.
Ranch dressing can be replaced with the following: 1 tablespoon dried parsley, ½ teaspoon dried dill, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Slow Cooker

Cuisine American

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