I lightened up the classic to make Mississippi Chicken in the crockpot with a handful of pantry swaps that completely change how the sauce comes together.

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I didn’t expect a slow cooker to make something this surprising, but my Easy Crock Pot Mississippi Chicken does. It’s built around ranch dressing mix and tangy pepperoncini peppers, and somehow the flavor leans toward Au Jus Gravy while staying light.

People call it Mississippi Chicken with a wink, like it’s a secret from old country cooking, yet it’s oddly modern too, you know? I keep getting asked why it’s so addictive; honestly I can’t fully explain it, every time someone tries it they want to know more, there’s a little mess of flavors that just works and makes you curious.

Ingredients

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Lean protein good for muscle repair, low carb if skinless, sometimes dries out.
Adds creamy herby flavor, mostly sodium and powdered dairy, dont expect healthy.
Gives savory beefy depth, adds umami and salt, often has MSG and carbs.
Rich fat adds silky mouthfeel and flavor, high calories but satisfying.
Tart and mild spicy, bring bright sourness and low calories, adds zip.
Concentrated tang, boosts acidity without extra calories, can be salty.
Sharp aroma and heat tiny calories, enhances flavor but not salty.
Fresh green herb, small vitamin K and fiber, brightens look and taste.

Ingredient Quantities

about 1 to 1 1/2 lb boneless skinless chicken breasts or thighs

1 (1 oz) packet ranch dressing mix

1 (1 oz) packet au jus gravy mix

2 Tbsp unsalted butter, cut into pieces

8 to 10 pepperoncini peppers, whole

2 Tbsp pepperoncini juice from the jar optional

Freshly ground black pepper to taste

Salt to taste (many recipes dont need extra)

Chopped fresh parsley for garnish optional

How to Make this

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1. Place the chicken breasts or thighs in the bottom of the crock pot in a single layer, overlap is fine if needed.

2. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the chicken, rub it around a little so it clings.

3. Scatter the whole pepperoncini peppers over the top and pour in about 2 Tbsp of the pepperoncini juice if you want extra tang, you can add more later.

4. Dot the chicken with the 2 Tbsp unsalted butter pieces, tuck a few pieces under the meat for more flavor.

5. Grind fresh black pepper over everything to taste, hold off on salt at first since many recipes dont need any extra.

6. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken is cooked through and tender enough to shred.

7. Remove the chicken with tongs to a plate and shred with two forks, then return the shredded meat to the crock pot and stir well so it soaks up the juices.

8. Taste and adjust seasoning, add salt only if needed, mash a few pepperoncini into the sauce for more heat or remove some peppers if its too spicy.

9. Let it sit on warm for 10 minutes if you want the sauce to thicken slightly, then serve garnished with chopped fresh parsley if you like.

Equipment Needed

1. Slow cooker (crock pot), big enough for 1–1.5 lb chicken
2. Measuring spoons (for ranch, au jus and the 2 Tbsp pepperoncini juice)
3. Kitchen tongs to lift the cooked chicken out
4. Two forks for shredding the meat
5. Small sharp knife and cutting board for butter pieces and parsley
6. Spoon or silicone spatula to stir the shredded chicken into the juices
7. Plate or shallow bowl to shred the chicken on
8. Pepper grinder and a jar opener (optional) dont forget a few paper towels for cleanup

FAQ

Q: How long do I cook it in the crock pot? A: On low about 4 to 6 hours, on high 2 to 3 hours. Check the thickest piece with a meat thermometer, it needs to reach 165 F. Thin breasts can be done faster, so keep an eye on them.

Q: Can I use thighs instead of breasts? A: Yes, thighs work great and usually stay more juicy. Cook time is basically the same, but thighs tolerate longer cooking without drying out.

Q: Do the pepperoncini make it super spicy? A: No, most jarred pepperoncini are mild and tangy not fiery. The peppers add flavor and a little zip, add or remove them to taste and use the juice if you want extra tang.

Q: How do I thicken the sauce if it’s too thin? A: Remove the chicken, shred it, then stir in a cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water) and simmer with the lid off 10-15 minutes, or add a few ounces of cream cheese for a richer, thicker sauce.

Q: Can I start with frozen chicken? A: Don’t. Frozen chicken can stay too long in the danger zone in a slow cooker. Thaw first in the fridge, then cook. For quick routes use an Instant Pot instead.

Q: How do I store and reheat leftovers? A: Refrigerate up to 3 to 4 days, freeze up to 3 months. Reheat gently on the stove or microwave until it’s steaming hot and reaches 165 F again. If frozen, thaw overnight before reheating for best texture.

Easy Crock Pot Mississippi Chicken Recipe Substitutions and Variations

Ranch dressing mix: Mix 2 Tbsp buttermilk powder + 1 tsp garlic powder + 1 tsp onion powder + 1/2 tsp dried parsley + 1/4 tsp dried dill + pinch salt and pepper. Tastes almost the same, you’ll barely tell.
Au jus gravy mix: Use 1 Tbsp beef bouillon granules + 1 tsp Worcestershire sauce + 1/2 tsp onion powder. If you want a thicker gravy, stir 1 tsp cornstarch into 2 Tbsp cold water and add near the end.
Unsalted butter: Swap with 2 Tbsp olive oil or ghee for the fat, or use about 2 oz cream cheese for a richer, creamier sauce. If you use oil you may want a little extra salt.
Pepperoncini peppers / juice: Substitute 8 to 10 banana peppers or 4 to 6 pickled jalapeños for more heat. For the juice use 1 to 2 tsp white vinegar or some pickle brine to get that tangy kick.

Pro Tips

1. Brown the chicken quick in a hot skillet before it goes in the crock pot, even just one to two minutes per side. I know extra pans is annoying but that crust adds a lot of flavor and keeps the meat from tasting flat.

2. If you use breasts, brine them for 15 to 30 minutes or pound them to even thickness so they dont dry out. Thighs usually need no babysitting and stay juicy, so pick those if you want worry free results.

3. Dont dump all the pepperoncini or juice in at once, save a few peppers and a little juice to tweak at the end. Heat and tang are easier to add than take away, trust me.

4. Want a thicker, clingier sauce? Mix about a teaspoon of cornstarch with a tablespoon of cold water, stir it into the juices and let it cook on high for 10 to 15 minutes, or spoon some out and reduce it on the stove. Makes the pulled chicken less runny and more sandwich friendly.

Easy Crock Pot Mississippi Chicken Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I lightened up the classic to make Mississippi Chicken in the crockpot with a handful of pantry swaps that completely change how the sauce comes together.

Servings

servings

Calories

331

kcal

Equipment: 1. Slow cooker (crock pot), big enough for 1–1.5 lb chicken
2. Measuring spoons (for ranch, au jus and the 2 Tbsp pepperoncini juice)
3. Kitchen tongs to lift the cooked chicken out
4. Two forks for shredding the meat
5. Small sharp knife and cutting board for butter pieces and parsley
6. Spoon or silicone spatula to stir the shredded chicken into the juices
7. Plate or shallow bowl to shred the chicken on
8. Pepper grinder and a jar opener (optional) dont forget a few paper towels for cleanup

Ingredients

about 1 to 1 1/2 lb boneless skinless chicken breasts or thighs
1 (1 oz) packet ranch dressing mix
1 (1 oz) packet au jus gravy mix
2 Tbsp unsalted butter, cut into pieces
8 to 10 pepperoncini peppers, whole
2 Tbsp pepperoncini juice from the jar optional
Freshly ground black pepper to taste
Salt to taste (many recipes dont need extra)
Chopped fresh parsley for garnish optional

Directions

Place the chicken breasts or thighs in the bottom of the crock pot in a single layer, overlap is fine if needed.
Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the chicken, rub it around a little so it clings.
Scatter the whole pepperoncini peppers over the top and pour in about 2 Tbsp of the pepperoncini juice if you want extra tang, you can add more later.
Dot the chicken with the 2 Tbsp unsalted butter pieces, tuck a few pieces under the meat for more flavor.
Grind fresh black pepper over everything to taste, hold off on salt at first since many recipes dont need any extra.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken is cooked through and tender enough to shred.
Remove the chicken with tongs to a plate and shred with two forks, then return the shredded meat to the crock pot and stir well so it soaks up the juices.
Taste and adjust seasoning, add salt only if needed, mash a few pepperoncini into the sauce for more heat or remove some peppers if its too spicy.
Let it sit on warm for 10 minutes if you want the sauce to thicken slightly, then serve garnished with chopped fresh parsley if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.