Skip to Content

Crockpot Mississippi Chicken.

0 Comments

This Crockpot Mississippi Chicken is a flavor-packed, tender, and juicy shredded chicken recipe made with just 5 simple ingredients! A twist on the classic Mississippi roast, this easy dump-and-go crockpot meal delivers zesty, buttery, tangy flavor with minimal effort—perfect for busy weeknights or meal prep!

Why You’ll Love This Recipe

✔️ Only 5 Ingredients – Simple pantry staples, no fuss!
✔️ Super Flavorful – Tangy ranch, savory au jus, spicy pepperoncini, and butter.
✔️ Incredibly Versatile – Serve on sandwiches, over rice, mashed potatoes, or in wraps.
✔️ Set It & Forget It – Just toss everything in the crockpot and go!

Ingredients

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix (or brown gravy mix)
  • 1 stick (½ cup) unsalted butter
  • 6-8 pepperoncini peppers (plus 2 tablespoons juice)

Optional Add-Ins:

  • 1 teaspoon garlic powder (for extra flavor)
  • 1 small onion, thinly sliced (for depth and texture)
  • Red pepper flakes for extra heat

Instructions

Step 1: Add Ingredients to the Crockpot

  1. Place chicken in the bottom of the crockpot.
  2. Sprinkle the ranch seasoning and au jus mix evenly over the chicken.
  3. Top with the stick of butter and pepperoncini peppers.
  4. Drizzle in 2 tablespoons of pepperoncini juice for extra tang.

Step 2: Cook Low and Slow

  1. Cover and cook on:
    • LOW for 6–7 hours, or
    • HIGH for 4–5 hours, until chicken is tender and shreds easily.

Step 3: Shred & Serve

  1. Shred chicken with two forks directly in the crockpot.
  2. Stir everything together so the chicken absorbs all the flavorful juices.

Serving Ideas

🍞 On a sandwich or hoagie roll with melted provolone or Swiss
🍚 Over white or brown rice with a side of veggies
🥔 On mashed potatoes or cauliflower mash
🌮 In tacos or lettuce wraps for a low-carb option
🥗 Over a salad with ranch dressing for a protein-packed lunch

Storage & Reheating

  • Fridge: Store in an airtight container for up to 4 days.
  • Freeze: Cool completely and freeze in portions for up to 3 months.
  • Reheat: Microwave or warm in a skillet with a splash of broth to keep moist.

FAQs

1. Can I use frozen chicken?

Yes, but add 1 extra hour of cook time and ensure it reaches an internal temp of 165°F.

2. Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay extra juicy and flavorful.

3. Is it spicy with pepperoncinis?

Nope! Pepperoncinis are mild and tangy, not hot. Add red pepper flakes if you want heat.

4. Can I make this dairy-free?

You can try replacing the butter with dairy-free margarine or ghee.

5. What can I use instead of au jus mix?

Use brown gravy mix or mix 1 tablespoon beef bouillon powder + ½ tsp onion powder as a substitute.

Final Thoughts

This Crockpot Mississippi Chicken is a low-effort, high-flavor recipe you’ll want to make again and again! Whether you eat it as a sandwich, on a plate, or in a bowl, it’s always a winner.

🍗🌶️🧈 Tried this recipe? Let me know how it turned out! 😊