Description
This Crock Pot Mississippi Chicken is a savory, tangy, and ultra-tender slow cooker recipe that comes together with just five main ingredients. Made with ranch seasoning, au jus mix, butter, and pepperoncini peppers, it’s packed with bold, comforting flavor and requires minimal prep time. Just toss everything into the Crock Pot and let it cook low and slow—perfect for busy weeknights, meal prep, or feeding a crowd. Serve it over mashed potatoes, in sandwiches, or alongside your favorite sides for an easy, satisfying meal.
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- ½ cup (1 stick) salted butter
- 6 peperoncini peppers
Instructions
-
Add 3 pounds boneless, skinless chicken breasts to the bottom of the slow cooker.
-
Sprinkle 1 packet au jus gravy mix and 1 packet ranch dressing mix on top of the chicken.
-
Then, top with 1/2 cup (1 stick) salted butter and 6 peperoncini peppers.
-
Cover and cook on low for 6-8 hours. The chicken will produce its own juices so you don’t have to add any other liquid to this.
-
When it’s ready, take a couple of forks and shred the chicken. Then serve!
Notes
-
Chicken options: You can use boneless skinless chicken breasts or thighs. Thighs are juicier and more forgiving, but breasts will work fine if you prefer a leaner option.
-
Creamy variation: For a creamier version (sometimes called Mississippi Crack Chicken), stir in 4 oz. of cream cheese during the last 30 minutes of cooking.
-
Spice level: Pepperoncini peppers are mild and tangy, not spicy. Add extra peppers or red pepper flakes if you want a kick.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well for up to 3 months.
-
Serving suggestions: Serve over mashed potatoes, rice, or noodles—or pile onto sandwich buns with cheese for a pulled chicken sandwich.
-
No liquid needed: Do not add broth or water—chicken and butter release enough moisture as they cook.