Crock Pot Mississippi Chicken Recipe

Introduction

Mississippi Chicken is an easy and flavorful slow cooker recipe that turns simple ingredients into a tender, savory meal. With ranch seasoning, au jus mix, and tangy pepperoncini peppers, this dish is perfect for busy weeknights or casual gatherings.

Ingredients

• 3 pounds boneless, skinless chicken breast (or boneless, skinless chicken thighs)
• 6 ounces sliced pepperoncini peppers (or banana peppers)
• 1 ounce au jus gravy mix (1 packet)
• 2 tablespoons ranch seasoning (1 packet)
• 4 garlic cloves, pressed

Instructions

1. Step 1: Add the chicken to the slow cooker.
2. Step 2: Sprinkle the ranch seasoning, au jus gravy mix, and pressed garlic evenly over the chicken.
3. Step 3: Place the sliced pepperoncini peppers on top and around the chicken. Pour 2 tablespoons of the pepperoncini juice from the jar over the top, discarding the rest.
4. Step 4: Cook on low for 3 to 3.5 hours, or until the chicken is tender and easily pulls apart with a fork.
5. Step 5: Shred the chicken inside the slow cooker, then stir it back into the juices. Serve warm over mashed potatoes, on kaiser rolls, or over rice.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier, richer flavor.
• Add a few slices of melted butter on top before cooking for added richness.
• For a spicier version, add a pinch of red pepper flakes or use hot pepperoncini.
• If you prefer thicker sauce, remove the chicken after cooking and simmer the juices on the stove for a few minutes to reduce.

Storage

Store leftover Mississippi Chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of water or broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken to ensure even cooking. If using frozen chicken, increase the cooking time and check for doneness before shredding.

Can I make this recipe without a slow cooker?

Yes, you can cook the chicken in a covered baking dish at 350°F (175°C) for about 1.5 to 2 hours, or until tender, stirring occasionally and adding pepperoncini juices as needed.

Crock Pot Mississippi Chicken Recipe

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★★★★★

4.8 from 131 reviews

• Author: Sophie
• Total Time: 3 hours 40 minutes
• Yield: 6 servings 1x

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Description

A flavorful and easy-to-make Crock Pot Mississippi Chicken recipe featuring tender slow-cooked chicken breasts simmered in ranch seasoning, au jus gravy mix, garlic, and tangy pepperoncini peppers. Perfect served over mashed potatoes, rice, or on sandwich rolls for a delicious and comforting meal.

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Ingredients

Scale 1x2x3x

Chicken

• 3 pounds boneless, skinless chicken breast (or boneless, skinless chicken thighs)

Seasonings & Sauces

• 1 ounce au jus gravy mix (1 packet)
• 2 tablespoons ranch seasoning (1 packet)
• 4 garlic cloves, pressed

Peppers

• 6 ounces sliced pepperoncini peppers (or banana peppers)
• 2 tablespoons pepperoncini juice (from the jar)

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Instructions

1. Prepare the slow cooker and chicken: Place the 3 pounds of boneless, skinless chicken breasts into the crock pot in a single layer.
2. Add seasonings and garlic: Sprinkle the ranch seasoning mix, au jus gravy mix, and the pressed garlic evenly over the chicken, ensuring it’s well coated for maximum flavor infusion.
3. Add the peppers and juices: Scatter all of the sliced pepperoncini peppers on top of and around the chicken in the crock pot. Pour 2 tablespoons of the pepperoncini juice from the jar over the chicken and discard the remaining juice.
4. Cook the chicken: Cover the slow cooker and cook the mixture on low heat for 3 to 3.5 hours, or until the chicken is tender and easily shreddable with a fork.
5. Shred and serve: Using two forks, pull the chicken apart into shredded pieces. Stir the shredded chicken back into the cooking juices in the crock pot to coat it well. Serve warm over mashed potatoes, on kaiser rolls as sandwiches, or over cooked rice for a hearty meal.

Notes

• Using chicken thighs instead of breasts will yield a moister and slightly richer flavor.
• Adjust pepperoncini juice amount based on your preference for tanginess and spiciness.
• For a thicker sauce, remove the chicken once shredded and reduce the cooking liquid on the stovetop before mixing back.
• This recipe is perfect for meal prep and leftovers reheat well in the microwave or on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American Southern

Keywords: Mississippi Chicken, Crock Pot Chicken, Slow Cooker Chicken, Ranch Chicken, Pepperoncini Chicken, Easy Weeknight Dinner