Slow Cooker Mississippi Chicken is rich, tangy, and savory with only 5 ingredients. It’s a set-it-and-forget-it slow cooker meal that comes out tender every time, perfect for piling over mashed potatoes or noodles!
I’m always on the lookout for easy slow cooker recipes that my family will actually enjoy. I’m actually not the biggest fan of the slow cooker, so you know that when I share a crockpot recipe it’s gonna be a really good one. I wasn’t a bit surprised that this crockpot Mississippi chicken was a hit with my husband and kids though, since we love the original Mississippi Pot Roast version.
With just a few pantry ingredients and a slow cooker, you get tender, flavorful chicken that works for busy weeknights or easy Sunday suppers. It’s simple, comforting, and the kind of recipe every home cook loves having in their back pocket. We love it over mashed potatoes. Oh, and everybody calls dibs on who gets the leftovers for lunch the next day, even the kids who like me to heat it up and send it in their thermoses for school.
For more of that easy slow-cooker chicken magic that you’ll actually want to make again and even serve to guests, check out this Crockpot Italian Chicken, the indulgent Slow Cooker Crack Chicken, or my charming Slow Cooker Applesauce Pulled Chicken.
Why you’ll love this family favorite recipe!
It takes just a few minutes to throw together, and the slow cooker handles the rest – perfect for days when you don’t want to fuss with dinner. Plus, the flavors are bold and crave-worthy thanks to the combo of ranch, au jus, and those tangy little pepperoncini peppers. And it’s endlessly flexible – great over mashed potatoes, tucked into rolls, or even packed up for leftovers the next day.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Boneless Skinless Chicken Breasts – These cook up super tender in the crock pot and shred beautifully. You could also use chicken thighs if you prefer a little extra richness.
- Ranch Seasoning Mix – This adds that familiar tangy, herby flavor that gives the dish its signature taste. I use a packet of the dry mix—not bottled dressing.
- Au Jus Gravy Mix – A packet of this adds depth and savory flavor that balances the ranch and butter. It’s what gives the chicken that rich, roast-like vibe.
- Pepperoncini Peppers – These bring a little zip without making the dish spicy. I like to scatter a good handful over the top for both flavor and a pop of color.
- Pepperoncini Juice – Just a splash from the jar brightens everything and helps tenderize the chicken as it cooks.
- Salted Butter – Cut into cubes and placed on top, the butter melts down into everything, making the chicken extra juicy and flavorful.
How to Make Slow Cooker Mississippi Chicken
- Put everything in the pot. Place the boneless skinless chicken breasts in an even layer at the bottom of the slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken. Scatter the pepperoncini peppers over the top, then pour in the pepperoncini juice from the jar. Dot the cubed salted butter across the top so it melts down into the chicken as it cooks.
- Cover and cook. Put the lid on and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until the chicken is fall-apart tender.
- Shred and serve. Shred the chicken right in the slow cooker using two forks, then stir everything together and serve hot.
Recipe FAQs
It’s best to thaw it first. Starting with frozen chicken in a slow cooker isn’t food-safe since it takes too long to heat through.
If you’re watching your sodium, use unsalted butter and go with half packets of ranch and au jus mix – you’ll still get great flavor.
Leftovers will keep for 3 to 4 days in an airtight container in the fridge. Warm gently in the microwave or on the stovetop until heated through.
Yes! Let it cool completely, then freeze in a freezer-safe bag or container for up to 3 months. Defrost fully before reheating it.
Tips for Success
- Shred the chicken right in the slow cooker using two forks. This way it’ll soak up all that buttery, tangy sauce and stays super juicy.
- Don’t skip the pepperoncini juice. It’s the secret to that little zing that keeps everyone going back for more.
- You can cook on LOW or HIGH, but LOW gives you slightly more tender results if you have the time.
Substitutions and Variations
- You can swap boneless skinless chicken breasts for chicken thighs if you want something a little more tender and rich – both work great in the slow cooker.
- Don’t have au jus mix? Brown gravy mix can work in a pinch, though the flavor will be slightly different, it’s still tasty!
- If you like more heat, try adding a few extra pepperoncini peppers or even a splash of the juice right before serving for a little extra zip.
More One-Pot Chicken Recipes You’ll Love
- Marry Me Chicken
- Jambalaya
- Easy One-Pan Green Bean, Chicken & Potato Dinner
- Skillet Lemon Chicken & Rice
- Chicken Stroganoff
- Creamy Apple Cider Chicken Skillet
- Chicken Marsala
Slow Cooker Mississippi Chicken
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 (1-ounce) packet ranch seasoning mix
- 1 (1-ounce) packet au jus gravy mix
- 12-18 pepperoncini peppers
- 1/2 cup pepperoncini juice from the jar
- 1/2 cup salted butter cubed
Instructions
- Arrange the chicken breasts in the bottom of the crockpot. Sprinkle with the ranch seasoning and au jus mix. Scatter the pepperoncini peppers around the crockpot and add the pepperoncini juice. Arrange the cubed butter on top.
- Cover with the lid and cook on HIGH for 3-4 hours or on LOW for 6-8 hours until tender and shreds easily with two forks.
- Serve over mashed potatoes or noodles.
Notes
- Use unsalted butter and half the seasoning packets if you’re watching sodium.
- Shred the chicken right in the crockpot so it stays juicy and full of flavor.
- Pepperoncini juice is key. It adds a tangy kick without making it spicy.
- Leftovers make amazing sandwiches or wraps the next day!
Storage & Make Ahead
- Store: Keep leftovers in an airtight container in the fridge for 3-4 days.
- Freeze: Freeze fully cooled chicken for up to 3 months in a freezer-safe container.
- Reheat: Warm gently in the microwave or on the stovetop until hot throughout.
- Make Ahead: You can prep everything in the slow cooker insert the night before, then just pop it in and cook the next day.
LOVED, thank you! My family loved it too.
Thank you so much Christy for making it! I am happy your family loved it as well.