This Crockpot Mississippi Chicken is the ultimate cool-weather comfort meal. Minimal prep and ingredients make it ideal for a busy weeknight family dinner.
I love a simple slow-cooker dinner when temperatures drop, and this Mississippi Chicken fits the bill. With just five ingredients and about five minutes of prep, your crockpot does the rest. The shredded chicken is excellent on its own with ranch, piled on a bun with melted cheese, or served over mashed potatoes.
Ingredient Notes
Chicken breasts: This recipe uses boneless, skinless chicken breasts because they’re easy to find and kid-friendly. You can substitute boneless chicken thighs if you prefer; follow the same steps but adjust cook time since thighs may require slightly different timing.
Au Jus gravy packet: These packets are usually found in the seasoning aisle. If you can’t locate one, a brown gravy or onion gravy packet will work in a pinch, or make a simple au jus from scratch. The flavor will vary slightly but remain delicious.
Ranch seasoning: The ranch packet adds a lot of flavor and shouldn’t be skipped. If you prefer, use a homemade ranch seasoning blend instead of a store-bought packet.
Why this is a winner
Only 5 ingredients • Versatile: eat alone, make a sandwich, or serve over mashed potatoes • Super simple: about 5 minutes prep • Perfect for busy weeknight dinners
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Lay them side by side if possible so they cook evenly.
- Sprinkle the ranch seasoning and the au jus gravy packet over the chicken.
- Top with the stick of butter.
- Tuck the whole pepperoncini peppers around the chicken.
- Cover and cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the chicken reaches 165°F and the juices run clear.
- Remove the chicken and shred with two forks or a hand mixer for speed. Return shredded chicken to the juices if desired to keep it moist.
- Serve warm with your favorite sides, or pile onto toasted buns with cheese (provolone or mozzarella are great options) for sandwiches.
Leftover Storage
Fridge: Store cooled shredded chicken in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
Freezer: Cool the shredded chicken completely, place in a freezer-safe bag or container, and store flat for up to 3 months. Thaw in the refrigerator and reheat before serving.
Pro Tips
Don’t add extra liquid: The chicken will release juices as it cooks, so no additional liquid is necessary. The mixture will stay moist and flavorful.
Use the right crockpot size: Choose a slow cooker large enough to arrange the chicken in a single layer. Overlapping pieces extend cooking time. A 6–9 quart slow cooker comfortably fits four breasts.
Helpful tools
A larger slow cooker makes timing more reliable. To shred quickly, use a hand mixer or stand mixer with paddle attachment.
FAQS
With lean cuts like chicken breasts, avoid excessive low-and-slow cooking to prevent drying. Cook breasts on HIGH for 2–4 hours or LOW for about 5–6 hours for moist results.
Yes. Raw chicken can be cooked directly in the slow cooker, either thawed or frozen. Frozen pieces will take longer to reach a safe temperature.
Chicken is done when the internal temperature reaches 165°F and the juices run clear. Use a meat thermometer inserted in the thickest part to be sure.
Serving ideas
Great side dishes: mashed potatoes, macaroni and cheese, roasted vegetables, or a crisp salad. Make a sandwich by piling shredded chicken on a toasted bun with provolone and ranch. For a lighter option, add the pepperoncini chicken to a wrap with fresh greens and shredded cheese.
You May Also Enjoy
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Super Tender Crockpot Beef Short Ribs
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Crockpot Chicken and Dumplings with Biscuits
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Easy Crockpot Pork Carnitas Tacos
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Air Fryer Ranch Chicken Wings
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Mississippi Chicken in the Crockpot
Caitlyn Erhardt
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Ingredients
- 4 Boneless Skinless Chicken Breasts (about 3–3.5 pounds)
- 1 packet Ranch seasoning
- 1 packet Au Jus gravy mix
- 8 jarred pepperoncini peppers
- 1 stick (½ cup) unsalted butter
- Sea salt, to taste
- Ground black pepper, to taste
Instructions
- Add the chicken breasts to the slow cooker in a single layer if possible.
- Sprinkle the ranch seasoning and au jus mix over the chicken, then place the stick of butter on top and arrange pepperoncini around the meat.
- Cover and cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the internal temperature reaches 165°F.
- Remove the chicken and shred with forks or a hand mixer. Serve warm with sides, or on toasted buns with cheese for sandwiches.
Notes
Leftover storage: Refrigerate cooled shredded chicken in an airtight container for up to 4 days.
Freezer instructions: Cool completely, pack in a freezer bag or container, store flat for up to 3 months. Thaw in the fridge and reheat before serving.
Serving suggestions: Serve with ranch, over mashed potatoes, or on a toasted bun with cheese.
Au jus substitutions: If you can’t find an au jus packet, a brown or onion gravy packet or a homemade au jus will work.
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Nutrition
Carbohydrates: 0g
Protein: 30.5g
Fat: 19.4g
Saturated Fat: 9.2g
Cholesterol: 124mg
Sodium: 172mg
Potassium: 259mg
Fiber: 0g
Sugar: 0g
Calcium: 19mg
Iron: 1mg
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