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Mississippi Chicken is a simple crockpot chicken recipe – just dump and go for juicy, flavorful chicken that is perfect over mashed potatoes or in a sandwich. 5 minutes of prep work and you have the ultimate family dinner!
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There is nothing I love more than a set it and forget it crockpot dinner!
The whole house smells like heaven all day long, the food that comes out is always tender and delicious, and did I mention it’s EASY?
This Mississippi Chicken is one of those crockpot meals that we make again and again – whether it’s for a quick dinner for my family or we’ve got guests and need something that everyone will love.
You may have tried Mississippi Roast before, but my husband doesn’t love pot roast so I came up with a chicken version. I have to say…it’s genius. 🙂
The chicken is so tender and flavorful and this recipe is just beyond easy to whip up.
Ingredient Notes:
Chicken – We use boneless skinless chicken breasts here, but chicken thighs would likely work as well.
Au Jus Gravy Mix – You can find packets of these at about any grocery store! Look near the packets of chili seasoning and such.
Ranch Seasoning Mix – Another packet mix that is widely available.
Pepperoncini – This won’t make the chicken spicy! Buy whole pepperoncinis to make it easy to pick them out for picky eaters or buy the slices and just shred the peppers right into the meat.
Butter – If you end up using chicken thighs, you could probably cut the butter in half. We like the richness it gives to breasts, but it may be a bit much with thighs.
What Readers are Saying!
“Absolutely delicious!! Have made this three times already. Perfect blend of ingredients. The provolone cheese is a must for sandwiches. Whole family loves it. Thank you!!!” – Blessed
How To Make Mississippi Chicken Recipe:
Mix: Start with a 6 quart slow cooker and 3 pounds of chicken breast. You could use thighs, if you prefer dark meat.
Add the chicken to the slow cooker and then top it off with a packet of Au Jus gravy mix.
You’ll also add in a packet of ranch seasoning mix.
Just sprinkle it all right over the chicken.
Dump the pepperoncini, juice and all, right over the chicken. These peppers are only mildly spicy and they definitely lose most of their heat as they cook with the chicken.
I would rate this dish as not even a little spicy when it’s finished cooking, so I wouldn’t stress at all if you’re feeding little ones or people who hate spice. 😉
Helpful Tip!
Use whole pepperoncini peppers if you’d like to remove them before serving. Otherwise, use sliced pepperoncini and just shred them right up with the chicken before serving.
Place the full stick of butter right on top of the chicken.
Slow Cook & Shred: I literally just add all of these things to the slow cooker with the butter right on top. You don’t even have to stir.
No liquid is necessary either. The chicken will cook in it’s own juices along with the melted butter.
Cover this up and cook on high for 3 hours or low for 6-8 hours. The chicken is done when it easily shreds apart with a fork.
Serve: After shredding, stir well to coat the chicken in the juices from the slow cooker.
Serve your crockpot Mississippi chicken over some homemade mashed potatoes, buttered egg noodles, or on a sandwich bun.
I went the sandwich route this time and topped it off with a slice of provolone cheese.
So good, you guys!!
If you place a strict focus on ingredients, as some do who follow a ketogenic diet, this is not the best option for you. You’ll want to avoid processed foods like the au jus and packet of ranch seasoning. However, if you’re just cutting carbs, this recipe has just 2g carbs per serving.
Absolutely! Add 1/2 cup of water to the pot and proceed with the rest of the recipe. Cook on high pressure for 15 minutes, natural release, and then open the pot and shred the chicken.
We like to use ranch seasoning in this recipe as it has quite a bit less sodium than the ranch dressing packets. Both will be found near the salad dressing and are sold in packets.
We love to serve this on sandwich buns with a slice of provolone. It’s also good over a pile of mashed potatoes, buttered noodles, or rice.
To keep this low carb, serve over mashed or riced cauliflower or just eat it with a fork next to a pile of veggies.
What To Serve With Mississippi Chicken:
Italian Pasta Salad – I love cold side dishes during the hot summer months and keep this pasta salad on hand for busy weeknights. It goes great with just about everything and it’s bursting with goodies, like pepperoni, fresh mozzarella, spinach, and more.
Jiffy Corn Casserole – If you don’t mind turning your oven on, this corn casserole is completely amazing. It’s so creamy, sweet, and delicious. It always gets rave reviews.
Broccoli Cheese Casserole – Adding cheese to broccoli is a sure win in my house and this low carb casserole never fails with my family.
More Slow Cooker Recipes:
Crockpot BBQ Chicken – this one starts with a simple homemade sauce and ends with tangy, sweet BBQ sandwiches!
Slow Cooker Ribs – oh yes, you can make ribs in the crockpot and they’re SO easy and they turn out perfect every time.
Crockpot Chicken Tacos – Taco night happens often in our house and this slow cooker recipe creates some of the best tacos ever!
Slow Cooker Wings – no need to fry your chicken wings. Toss them in the slow cooker and then crisp them up under the broiler. These are always a crowd pleaser.
Crockpot Pork Roast: Smothered in gravy and delightful over noodles or mashed potatoes.
Mississippi Chicken
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix
- 1 cup pepperoncini sliced
- 1/2 cup butter
Instructions
- Add all of the ingredients to a slow cooker. Cover.
- Cook on high for 3 hours or on low for 6-8 hours until chicken is tender and easily shreds.
- Shred the chicken with a fork and stir well to coat in the sauce from the slow cooker.
Virginia Moore says
Karly, losing your daughter is a temporary phase that all girls go through. It may last longer than you expect, however. Judging from my two girls, they came back partially after high school and came back completely when it was time to plan a wedding. Just enjoy any time you can get her away from her girlfriends, her peeps, for a few years!
Marie Perdue says
What kind of cheese is shown ?
Karly says
Provolone. 🙂
Samina - The Cupcake Confession says
OMG all those flavours in the chicken look delicious! Love how flavourful this looks and the melting cheese just takes this to another level! Loved it! ?
Sabrina says
great idea to slow cook this with au jux gravy to keep it nice and moist, thank you for this recipe
Heather says
This sounds amazing but are we talking boneless or bone-in chicken?
Karly says
Boneless! 🙂
Marion says
Y is it so salty
Karly says
If you find it too salty, reduce the amount of seasoning or add additional chicken. 🙂
Rachel says
Use unsalted butter
cristy baker says
You do not to add water. I made the beef version of this and it wss way to salty. The next time I added 3 cups of water and it was perfect.
carrie hunter says
I use unsalted butter vs salted, makes a big difference
A Laura says
Your recipes have kept me many a night from resorting to my old stand by—-pizza—on busy days. The only complaint is that there arw very little to no leftovers! 😉
Stacy says
I ‘m a Mississippian , so you know I will make this weekend!! whoop.
Barb bjorklund says
I have made this recipe using venison roast. Only way I will eat venison. Also made using chicken thighs. Delicious!!!
Carissa Nelson | Spoonful of Easy says
I know the “rides and food” stage will be here before I know it! On the plus side, these chicken sandwiches look amazing and I love that they’re slow cooker!
Kelly Cooper says
I didn’t have beef and wanted the Mississippi Roast one day, so I made it in my Instant Pot with chicken! I have to say that I almost like it better than the beef version!!!! I am glad others have tried it as well! ~ Kelly in NY
Maggie Martin says
As mom to 3 boys and 1 girl, all young ladies should be locked in the closet til they are 27 and they become people again! But now she is 47 and I have had her back for 20 years! Oh joy. Hang in there Karly.
Great easy recipe
Maggie
Karly says
Haha! So lad I’m going to get her back one day. 😉
Mickey says
Honestly I had to smile when I read what you wrote about the changes in your relationship with your daughter. I am a mother of 5 children, but my two eldest daughters are now 22 and almost 24. I went through the same thing. Something seems to change as they get a few years older , instead of “leaving you behind “ , they begin to gravitate back towards you. I think they can relate to us more as they become adults, asking for advice when needed, compared to when they were younger. By then I believe they realize we only want what’s best for them, and LOve them very much! DOnt stop trying. I wish you well! Maggie seems to be correct. hang in there’s!
Karly says
Thanks, Mickey!! Looking forward to when she wants my advice! ?
Lynn's Southern Heart says
Love the Mississippi roast but I love the chicken more…I’ve made it into the sandwiches also. I also love to cut up potatoes and add baby carrots both to the bottom of the crockpot for a complete meal with both the chicken and the beef roast. I also add some of the juice from the pepperoncini peppers. My sister has also made it with pork and she said it was very tasty also. Thanks for all your delicious recipes. I love your blog and have followed you for years!
Karly says
I’m planning to try a pork next. Sounds amazing! And thank you for the sweet words!! 🙂
Christine Williamson says
Guess what we’re having for dinner tonight? This ! Already have everything in my pantry. Can’t get much easier than this. Now, I can play in the garden all day & not worry about “what’s for dinner”?
Karly says
Yay! Love it when things work out like that. Hope you enjoy!
Judy says
I’m a born and raised MS. girl and I’d never heard of the chicken or roast version of this until a few months ago when I saw it here. Guess it’ll be pork chops or a butt next!! Bet a pig butt would be really good!!
Karly says
I already have plans of trying this with a pork. I think it’ll be amazing too! 🙂
Susan says
Made this last night. Quick and easy. Smelled great, but tasted a little too salty for me. I made some chicken soup this morning using some of the chicken and it tasted delicious. I think I will add some water or salt free broth to the remaining chicken to decrease the saltiness.