Slow Cooker Mississippi Chicken

Mississippi chicken over mashed potatoes in a white bowl.

5 from 1 vote

This Crockpot Mississippi Chicken is full of rich, zesty flavor from ranch seasoning, au jus mix, and pepperoncini peppers. Just toss everything in the slow cooker and come back to juicy, flavorful chicken that’s perfect over mashed potatoes or noodles.

Prep Time5

Cook Time3

Total Time3 5

Course: Dinner

Cuisine: American

Servings: servings

Author: Amy Nash

Equipment

6-Quart Crock Pot Slow Cooker

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.

Nutrition

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