Crockpot mississippi chicken is a dump and go dinner of boneless chicken breasts slow cooked with a stick of butter, a packet of ranch dressing mix, a packet of au jus gravy mix, and a handful of pepperoncini peppers. It takes ten minutes to prepare, cooks for eight hours, and serves six.
The butter and gravy mix melt into a rich, tangy sauce, the pepperoncini add a mild vinegar bite, and the ranch seasoning ties it all together. The chicken turns so tender that it shreds with a spoon, making a savory filling for rice, mashed potatoes, or sandwich rolls with almost no effort at all.
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Why You Will Love Crockpot Mississippi Chicken
Five ingredients go into the pot with no chopping or browning.
The butter and gravy mix make a savory sauce that keeps the chicken moist.
The shredded chicken suits rice, potatoes, sandwiches, and tacos.
Ingredients for Crockpot Mississippi Chicken
- The chicken is three boneless, skinless breasts, though thighs make a juicier dish.
- The seasoning is one packet of au jus gravy mix, one packet of ranch dressing mix, a half cup of butter, and four pepperoncini peppers, plus a spoonful of the pepper juice if you want extra tang.
Chicken breasts. They give lean, shreddable meat.
Au jus gravy mix. It adds a beefy, savory depth.
Ranch dressing mix. It adds tangy herbs.
Butter. It makes the sauce rich.
Pepperoncini. They add a mild, tangy heat.
How to Make Crockpot Mississippi Chicken
1. Add the chicken. Place the chicken breasts in the bottom of the crockpot.
2. Season. Sprinkle the ranch mix and the au jus mix evenly over the chicken.
3. Top. Set the butter and the pepperoncini on top.
4. Cook. Cover and cook on low for eight hours, or on high for four hours, until the chicken reaches 165 F.
5. Shred. Shred the chicken in the pot and stir it through the sauce.
Do not add any water or broth. The chicken releases plenty of juice as it cooks, and the butter and mixes turn it into a thick sauce. Extra liquid thins the flavor and makes the dish taste flat. If the sauce looks sparse after shredding, stir the meat well and let it sit for ten minutes to absorb it.
Cut the butter in half if you want a lighter sauce, but keep at least four tablespoons, since the fat carries the flavor of the mixes. Use unsalted butter if your gravy and ranch mixes are already salty, which they usually are, and taste the finished sauce before adding any salt at all.
Serving Ideas for Crockpot Mississippi Chicken
Serve the chicken over mashed potatoes, rice, or egg noodles with a green vegetable, or pile it onto soft rolls for sandwiches. For more crockpot chicken, try crock pot BBQ pulled chicken, crockpot shredded chicken fajitas, crockpot chicken corn chowder, or shredded chicken tortilla soup.
Storing Crockpot Mississippi Chicken
Store leftovers in an airtight container with the sauce in the refrigerator for up to five days. Reheat in a saucepan or the microwave until hot, adding a splash of water if the sauce has thickened. Freeze for up to three months and thaw overnight in the refrigerator. The shredded meat also freezes well in flat bags.
Tips and Variations for Crockpot Mississippi Chicken
Flag the allergens. This dish contains milk in the butter and gravy mix, and ranch mixes often contain milk and soy, so check every label.
Do not taste raw juices. Do not taste liquid that touched raw chicken, and wash your hands, board, and tools after handling it.
Check the temperature. Chicken is safe at 165 F, so use a thermometer in the thickest piece.
Use thighs. They stay juicier through a long cook.
Do not lift the lid. It lengthens the cook.
Add the juice. A spoonful of pepper juice adds tang.
Thaw first. Frozen chicken cooks unevenly.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and holding poultry safely.
For more heat, add extra pepperoncini or a pinch of chili flakes. For a milder dish, use only two peppers and skip the juice. Either way the sauce stays rich, and a spoonful of sour cream stirred in at the end makes it creamier and a little tangier.
You can cook the dish on high for four hours if you are short on time, though low heat gives the most tender meat. If your cooker runs hot, check the chicken at five hours on low. Overcooked breast meat turns dry, while thighs forgive a long cook with no change in taste.
Questions About Crockpot Mississippi Chicken
How long does crockpot mississippi chicken take to cook?
Eight hours on low or four hours on high.
Can you make crockpot mississippi chicken ahead of time?
Yes. It reheats well from the refrigerator.
Can you freeze crockpot mississippi chicken?
Yes, for up to three months with the sauce.
Is Mississippi chicken spicy?
It is mild, and the peppers add a gentle tang.
Can I use frozen chicken breasts?
Thaw them first for safety and even cooking.
Crockpot Mississippi Chicken
Equipment
- Crockpot
- Two forks
- Meat thermometer
Ingredients
Main Ingredients
- 3 boneless skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- ½ cup butter
- 4 pepperoncini peppers
Instructions
Cooking
- Add. Put the chicken in the crockpot.
- Season. Sprinkle the ranch mix and au jus mix over it.
- Top. Add the butter and peppers.
- Cook. Cook on low 8 hours to 165 F.
- Shred. Shred the chicken and stir it in the sauce.
