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This mouthwatering Mississippi Chicken is slow-cooked in the crock pot with au jus mix, ranch mix, pepperoncini peppers and butter. This easy recipe is juicy and flavorful with only 5 minutes of prep!
This Mississippi Chicken is an offshoot of the ever-popular Mississippi Pot Roast. The concept is the same: slow-cooking the meat until tender with au jus and ranch mix, pepperoncini peppers and some butter. Then simply shred and serve!
Chicken breasts are nice and lean, so it’s easy on the waistline but still full of flavor. The best part? It’s an easy dump-and-go recipe with only a few minutes of prep! If you’re in a hurry, use the Instant Pot to make it in less than 30 minutes.
Here are the 5 ingredients you’ll need to make it:
- Chicken breasts: Boneless skinless are best. You can also use boneless chicken thighs for a flavorful, budget-friendly option.
- Au jus gravy mix: This is usually available in supermarkets, and you can use brown gravy mix in a pinch.
- Ranch dressing mix: This is the mix you use to make a ranch dip.
- Pepperoncini peppers: These are pickled yellow peppers that are mildly spicy. Use sliced banana peppers if you can’t find any.
- Butter (optional): A knob of unsalted butter adds flavor.
Note: If you prefer a less salty dish, then use reduced sodium au jus and ranch mixes.
How to Make Mississippi Chicken
To make it, simply put all the ingredients in the crock pot, seal the lid and set to “Low” heat for 3-4 hours or “High” for 2-3 hours. Use the shorter end of the time range for small chicken breasts, and the longer end for large chicken breasts.
Above all, avoid overcooking as the meat can dry out and become chewy. Once it’s ready, you can easily shred the meat by using two forks to pull it apart. Voilà! Dinner is served!
If you want to keep it warm for a party, it will stay tender for several hours on the “Warm” setting. You can also make it several days ahead and store in the fridge or freeze for up to 3 months.
Can I make it in the Instant Pot? Yes, and it’s much faster. Just put all the ingredients into the Instant Pot and add 1/2 cup water or chicken broth. Set to Manual High pressure for 10 minutes followed by a natural pressure release for 5 minutes.
Can I make it from frozen? Putting frozen chicken in the crock pot is not recommended according to the USDA, as the meat could spoil prior to cooking (read more on how to use a slow cooker). To thaw the chicken quickly, put into a ziptop bag and place in a cool water bath for 20 minutes. Flip and sit for 20 minutes more.
How to Serve Mississippi Chicken
For a delicious lunch idea, serve it on a bun with sliced cheese and shredded lettuce on top.
More slow cooker chicken recipes:
View all slow cooker recipes
Crock Pot Mississippi Chicken
- Place the chicken breasts in the crock pot.
- Sprinkle the au jus mix and the ranch dressing mix onto the chicken. Then add the pepperoncini peppers and optional butter.
- Cover and seal the lid. Then cook on "Low" for 4-5 hours or "High" for 2-3 hours (depending on the size of the breasts). No liquid is required, as the chicken will release its own juices during cooking.
- Remove the lid and use two forks to shred the chicken. Serve with juices drizzled on top.
- Chicken: You can use chicken thighs instead of breasts, although they require one more hour or cooking time to shred. You may also wish to omit the butter since the fat content of thighs is higher.
- Instant Pot: To make it in a pressure cooker instead, use the same ingredients plus 1/2 cup water or chicken broth. Then use a 10-minute manual cycle of High pressure followed by a natural release.
- Leftovers: Store leftovers in the refrigerator for up to 3 days in an airtight container, or freeze for up to 3 months.
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