This recipe is a lifesaver when you need a hands-off dinner that doesn’t compromise on flavor. It’s perfect for meal prepping, potlucks, or feeding a crowd with minimal effort. The combination of tangy, salty, and slightly spicy flavors makes this dish a hit with kids and adults alike. Serve it on sandwiches, over mashed potatoes, rice, or even in tacos for a versatile meal you’ll return to again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Ranch seasoning mix
Au jus gravy mix
Unsalted butter
Pepperoncini peppers
Pepperoncini juice (optional for extra tang)
Directions
Place the chicken in the bottom of your slow cooker.
Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.
Add the butter on top of the chicken in several chunks.
Place the pepperoncini peppers over and around the chicken. If desired, pour in a few tablespoons of pepperoncini juice for extra flavor.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and easy to shred.
Shred the chicken directly in the slow cooker using two forks, then mix well to combine it with the juices and peppers.
Serve hot as desired.
Servings and timing
This recipe serves approximately 6 people. Cook time: 6–8 hours on low or 3–4 hours on high Prep time: 5 minutes Total time: 6–8 hours
Variations
Spicy Mississippi Chicken: Add crushed red pepper flakes or jalapeños for a spicy kick.
Creamy version: Stir in some cream cheese or a splash of heavy cream after shredding the chicken for a richer texture.
Mississippi Chicken Sandwiches: Serve on toasted buns with melted provolone or mozzarella cheese.
Low-sodium version: Use low-sodium ranch and gravy mixes, and reduce or skip the added butter.
Mississippi Chicken Tacos: Use the shredded chicken in soft taco shells with shredded lettuce and sour cream.
Swap the protein: Substitute chicken with beef roast for different variations of the classic recipe. or beef roast
Storage/Reheating
Store leftover Mississippi Chicken in an airtight container in the refrigerator for up to 4 days. To reheat, microwave in 30-second increments until warmed through or reheat in a skillet over medium heat with a splash of chicken broth to maintain moisture. For longer storage, freeze the chicken in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What cut of chicken works best for this recipe?
Boneless, skinless chicken breasts or thighs both work well. Thighs tend to be more flavorful and juicy.
Can I cook this on high instead of low?
Yes, you can cook it on high for 3–4 hours if you’re short on time, though low and slow yields the most tender results.
Are pepperoncini peppers spicy?
No, pepperoncini peppers are mild and tangy, adding flavor without too much heat.
Can I use frozen chicken?
Yes, but be aware that it may take longer to cook, and it’s best to thaw first for even cooking and safety.
What can I serve with Mississippi Chicken?
It pairs well with mashed potatoes, rice, roasted vegetables, sandwich buns, or even noodles.
Can I make this recipe dairy-free?
Yes, substitute the butter with a dairy-free alternative or omit it entirely, though the flavor will be slightly different.
Is this recipe keto-friendly?
Yes, it’s low in carbs and high in fat and protein, making it suitable for a keto diet.
Can I make this in an Instant Pot?
Yes, cook on high pressure for about 15 minutes, then quick release and shred the chicken.
Can I use homemade ranch seasoning?
Absolutely. Homemade ranch seasoning works well if you prefer to control the ingredients and sodium content.
Does this freeze well?
Yes, Mississippi Chicken freezes beautifully. Just cool it completely before storing in freezer-safe containers.
Conclusion
Slow Cooker Mississippi Chicken is a mouthwatering, no-fuss meal that brings bold Southern flavors to your table with minimal ingredients and effort. Whether you’re feeding a hungry family, prepping meals for the week, or entertaining guests, this dish is sure to impress. Give it a try and watch it become a regular part of your recipe rotation.
Slow Cooker Mississippi Chicken is a flavorful, hands-off dish made with ranch seasoning, au jus mix, butter, and pepperoncini peppers. Perfect for busy weeknights, meal prep, or feeding a crowd, it’s tender, juicy, and incredibly versatile.
Author:Catherine
Prep Time:5 minutes
Cook Time:6–8 hours (low) or 3–4 hours (high)
Total Time:6–8 hours
Yield:6 servings
Category:Main Dish
Method:Slow Cooker
Cuisine:American
Ingredients
2–3 lbs boneless, skinless chicken breasts or thighs
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup (1 stick) unsalted butter
6–8 pepperoncini peppers
2–3 tablespoons pepperoncini juice (optional)
Instructions
Place the chicken in the bottom of your slow cooker.
Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.
Add the butter on top of the chicken in several chunks.
Place the pepperoncini peppers over and around the chicken. If desired, pour in a few tablespoons of pepperoncini juice.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and easy to shred.
Shred the chicken directly in the slow cooker using two forks.
Mix well to combine the chicken with the juices and peppers.
Serve hot as desired.
Notes
Use chicken thighs for a juicier result.Add cream cheese for a creamy version.To make it spicier, add red pepper flakes or jalapeños.Low-sodium seasoning options help reduce salt content.Perfect for sandwiches, tacos, or over rice and potatoes.
