Mississippi Chicken {Easy Crockpot Recipe}
Mississippi Chicken is one of the easiest crockpot chicken recipes you can make! It only requires five simple ingredients and is so flavorful and delicious. It’s an easy dump and go recipe that gets rave reviews, and tastes great over mashed potatoes, noodles, or rice.
We all need some easy crockpot meals in our repertoire, and it really doesn’t get much better (or tastier) than Mississippi Chicken!
This easy recipe is a play on my uber popular Mississippi Pot Roast recipe, which is one of the most popular recipes on my site and also one of my favorite recipes!
Mississippi Pot Roast is made with a chuck roast, while this recipe is of course made with chicken. But aside from the different kind of meat, the other ingredients for both recipes are the same.
Both are super simple, dump and go recipes that yield incredibly flavorful results and and require only a few minutes of prep time.
This is the perfect easy chicken recipe and makes for a really delicious dinner on busy weeknights. It’s a favorite at our house, and I’ll bet it will become a family favorite at yours, too!
What Is Mississippi Chicken?
Mississippi Chicken is a savory chicken dish consisting of au jus gravy, ranch dressing mix, butter, and peperoncini peppers. It is flavorful with a savory kick that tastes delicious served over mashed potatoes, noodles, or rice. It’s a versatile recipe that can be prepared on the stovetop, in the Instant Pot, or in the slow cooker, depending on your preference.
Crockpot Mississippi Chicken Ingredients
- Boneless skinless chicken breasts
- Ranch seasoning mix
- Au jus Mix
- Unsalted butter
- Jarred Peperoncini peppers
How to make Mississippi Crockpot Chicken – Step by Step
- Place chicken breasts in the bottom of the slow cooker.
- Sprinkle both the ranch dressing mix and the packet of au jus gravy mix on top of the chicken.
- Place the stick of butter on top, followed by the peperoncini peppers.
- Cook on high heat for up to four hours or low heat for 6-8 hours.
- Shred the cooked chicken with two forks and mix well.
Tips and Notes
- What kind of chicken to use: I like to use chicken breasts, but you could also make this Mississippi chicken recipe with boneless skinless chicken thighs. I don’t recommend making it with bone-in chicken.
- Substitutions: you can easily swap the peperonicini peppers for banana peppers in this recipe. It really will not alter the flavor much at all. You can also use ranch dip mix in place of the seasoning (but don’t use prepared, liquid ranch.) Another simple swap is using brown gravy mix in place of the au jus.
- Stove top option: Place all of the ingredients in a large stock pot on the stove along with 1 cup of chicken broth. Bring to a simmer over medium low heat and cover with a lid. Cook over low and slow heat for up to four hours, and then shred the chicken before serving.
- Store any leftover Mississippi chicken in an airtight container in the fridge for up to 3-4 days.
Instant Pot Mississippi Chicken
While the crockpot is my favorite vessel for making Mississippi chicken, you can also make it in the Instant Pot. To do so, add a 1/2 cup of chicken broth or water to the bottom of your Instant Pot, then add the rest of the ingredients on top. Cook on high pressure for 10 minutes, then allow the pressure to naturally release for 10 minutes. Release any remaining pressure, remove the lid, and then shred the chicken as directed.
Serving Suggestions
I personally love to serve Mississippi chicken over mashed potatoes, egg noodles, or rice. For a delicious low carb option, try serving it with cauliflower rice.
It also tastes great with a simple side salad, or some fresh veggies like Longhorn Brussel Sprouts or Air Fryer Green Beans.
We also love to make open face sandwiches with leftovers! Spread some mayo on the bottom of crusty bread, top with the chicken and a slice of provolone cheese, then bake or broil in the oven until the cheese is bubbly. Yum!
Other Mississippi Recipes
If you love Mississippi Crockpot Chicken, you should try these other Mississippi recipes:
- Mississippi Pulled Pork Recipe
- Beef and Noodles with Leftover Mississippi Pot Roast
- Mississippi Pot Roast
More Crockpot Chicken Recipes You Should Try!
- Crockpot Cream Cheese Chicken Chili
- Crockpot Buffalo Chicken Tacos
- Chicken and Noodles in the Crockpot
- Crockpot Lemon Garlic Butter Chicken
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Mississippi Chicken {Easy Crockpot Recipe}
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 oz packet dry ranch dressing mix
- 1 oz packet dry au jus gravy mix
- 1/2 cup unsalted butter, 1 stick
- 5-6 jarred peperoncini peppers
Equipment
- Slow Cooker
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Sprinkle both the ranch dressing mix and the packet of au jus gravy mix on top of the chicken. Place the stick of butter on top, followed by the peperoncini peppers.
- Cook on high heat for up to four hours or low heat for 6-8 hours. Shred the cooked chicken with two forks and mix well.
- Serve over mashed potatoes, rice, or egg noodles.
Notes
- What kind of chicken to use: I like to use chicken breasts, but you could also make this Mississippi chicken recipe with boneless skinless chicken thighs. I don’t recommend making it with bone-in chicken.
- Substitutions: you can easily swap the peperonicini peppers for banana peppers in this recipe. It really will not alter the flavor much at all. You can also use ranch dip mix in place of the seasoning (but don’t use prepared, liquid ranch.) Another simple swap is using brown gravy mix in place of the au jus.
- Stove top option: Place all of the ingredients in a large stock pot on the stove along with 1 cup of chicken broth. Bring to a simmer over medium low heat and cover with a lid. Cook the chicken low and slow for up to four hours and shred the chicken before serving.
- Store any leftover Mississippi chicken in an airtight container in the fridge for up to 3-4 days.
Love this recipe. This will be my second time making it. My daughter loves it.
Yum, had it for dinner last night after 7 hours in the slow cooker. Served it with mashed potatoes and green beans – super easy and uncomplicated, but so tasty that we had no leftovers (and there was only 4 of us for dinner :))
I tried this recipe for the first time about two weeks ago and have already made it a second time. It is so, so good! I was skeptical of how the flavors would meld together but this is honestly one of the best things I’ve ever made. I will definitely keep this on regular rotation. I love quick, easy, delicious meals!
Wow! This recipe is absolutely amazing! , and it turned out perfect. The flavors are well-balanced, and the instructions were so easy to follow. Thank you for sharing such a delicious dish! ❤
I get it with your pot roast version but chicken doesn’t produce as much liquid. No broth or water with this recipe?
Nope!
Chicken may not produce it but the crockpot sure does😉
What a great idea for make this delicious dish in a chicken version! I am making it for my family!
Can’t wait to try this! Seriously, I could eat brown gravy on pretty much anything, (Brown gravy cereal? Hmm….)
Love how you adapted this classic for chicken! Great idea and it’s sooo flavorful! This will be on rotation 🙂