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This 5-ingredient Mississippi chicken recipe is really easy to make and perfectly juicy! The signature pepperoncini ranch sauce tastes zesty and amazing.
I think you’ll also enjoy my Creamy Lemon and Herb Pot Roasted Chicken or Mississippi Sloppy Joes.
Why you’ll love it
You’ve probably heard of Mississippi Pot Roast already since it’s so popular, and I’m happy to bring you similar flavors with chicken! It’s super simple to throw together and has an irresistibly tasty savory sauce with pepperoncini peppers.
The magical buttery sauce keeps the chicken nice and moist as it cooks, and then it’s fall-apart tender. Absolute perfection. I love the little kick from the peppers. This Crockpot Mississippi chicken is a family-friendly pantry recipe that will go on repeat and makes fantastic leftovers!
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Pepperoncini peppers – these peppers and brine give the sauce its tangy quality. Find them in a jar in the pickle aisle.
- Au jus mix – get one labeled au jus gravy. It’s different than regular gravy.
- Ranch seasoning – I prefer Hidden Valley, but use your favorite
- Butter – for adding luxurious, buttery goodness. Make sure to use unsalted since the seasoning and au jus already contain salt.
Helpful tips
- This recipe has a bit of a kick, but as written, it’s not too spicy. Out of all the hot peppers out there, pepperoncini peppers are fairly mild. If you want it to have more kick, you can go ahead and the whole jar of peppers!
- The chicken should shred easily with two forks. If it doesn’t, simply give it a little more time. I usually cook mine on high for 3.5 hours.
How to make Mississippi chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the chicken to your slow cooker, followed by pouring in the pepperoncini juice. Add in the contents of the packets, and arrange the remaining ingredients around and on top of the chicken. Once cooked, shred with two forks and enjoy.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the Crockpot model I use for this recipe.
- An instant read meat thermometer is an inexpensive way to make sure your chicken is cooked perfectly to 165F.
Substitutions and variations
- If salt is a concern, you can use a Homemade Ranch Seasoning vs. the packaged kind.
- You may want to use chicken thighs instead of chicken breasts, especially if you’re planning on cooking it for 8 hours on low heat. Chicken breasts are very lean and can dry out quite easily. I’d use 6-8 boneless skinless chicken breasts depending on their size (you want about 2 lbs. or so).
- If you prefer to make oven baked Mississippi chicken, use a 9×13 baking dish and cook at 375F, uncovered, for about 40 minutes, or until the chicken is 165F in the middle.
What to serve with Mississippi chicken
- It’s great over mashed potatoes. Try my classic Garlic Mashed Potatoes, or change it up with these Boursin Mashed Potatoes. Rice works well too!
- It’s also delicious served in a bun with some coleslaw or sweet pickles and mayo for Mississippi chicken sandwiches, or you could serve them as tacos.
Leftovers and storage
- Store leftover slow cooker Mississippi chicken for 3-4 days in the fridge.
- Reheat over a low heat until warmed through.
- You can freeze this one for up to 3 months, but be aware chicken breasts can dry out more in the freezer.
If you made this Mississippi chicken recipe, I’d love it if you left a star rating and review in the comments below! You can also find me on Instagram.
Mississippi Chicken
Equipment
Ingredients
- 4 large chicken breasts boneless skinless
- 12 pepperoncini peppers + 1/4 cup juice from the jar
- 1 (1 ounce) packet ranch seasoning mix I use Hidden Valley
- 1 (1 ounce) packet au jus seasoning
- 1/2 cup unsalted butter (1 stick) cut into pieces
Instructions
- Add the chicken breasts to your slow cooker. Pour in the pepperoncini juice and then add the peppers on/around the chicken. Sprinkle the chicken with the ranch and au jus seasoning, and then place the butter on top. Cover and cook for 3-4 hours on high or 6-8 hours on low.
- Shred the chicken with two forks, toss with the sauce, then serve and enjoy.
Notes
- Chicken breasts can dry out, so if you’re planning on cooking it for the full 8 hours, you may want to swap with boneless skinless chicken thighs as they hold up better to slow cooking.
- This recipe is quite salty, so be sure to use unsalted butter and taste before adding any extra salt.
- Adapted from my Mississippi Pot Roast recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Insane!!! & Made it in my instapot!! (pressure cooker details below)
Added all ingredients to Instapot. Thawed chicken (2.5 large breasts). 1 full frozen butter stick.
Added half the ranch packet and half the Au jus packet.
Additions to recipe: I added minced garlic, a small can of green chiles, and a cup of water with chicken bouillon. (Needed the water for pressure cooking, because the pressure cooker doesn’t create as much condensation as a crockpot)
Pressure cooked on high for 40 minutes. Released pressure, shredded the chicken. Added the remainder of ranch and jus packets, stirred. — pressure cooked for 5 more minutes.
Seriously SO good. Not to spicy at all. Hardly any heat really, but tangy and delicious. My friends watching me meal prep couldn’t believe how good it was. Will be part of my rotation!!
So glad you liked it! I am sure readers will appreciate your IP tips – thanks for sharing!
The instapot is such a good idea for this! You sound like an IP pro so I have a dumb question 😂 I don’t have an “instapot”, are all pressure cookers considered an “instapot” or is that just a brand name? lol I have a regular ol’ pressure cooker. Would I be able to follow your instructions word for word? Or would I need to find other instructions since I don’t have an instapot? Please let me know. Sorry if that was dumb 😂
Instant Pots are electric pressure cookers. Assuming you’re familiar with how to use the old school pressure cooker on a stove top, then when it comes up to pressure, I don’t see why it wouldn’t be the same timing.
could I use frozen chicken breasts? how would I adjust the time?
Hi Susan! Technically it’s not safe to use frozen chicken in the slow cooker, so I have never tried it myself and can’t advise. It’s safe in the Instant Pot, however.
I’m wondering if the pepperonci are necessary? Any substitute?
In my opinion, they make the dish. I don’t know of a good sub.
Can I add potatoes and carrots in the crock pot with this?
Hi! You could. You may need to test to work out exact timing so the chicken is cooked and the veg isn’t too hard or soft.
This is amazing and could not be easier! It is very salty so next time I make it (and there will be a next time) I’ll make my own ranch and try to find a lower salt au jus option. Regardless, great recipe.
I’m so glad you liked it, Emily!!
Could you do this also in a pressure cooker/instant pot? I’m looking to use frozen chicken thighs but could also thaw them if I remember in time. Haha.
Hi Annie! I think you probably could do that. I haven’t tested it, though, so you’d need to experiment a bit on timing and probably add a bit more liquid so the IP doesn’t get a burn warning.
Omg I love this – tangy, saucy, easy to make and a pure comfort meal. I used chicken thighs and never looked back. 100% will make again
I’m thrilled to hear it!! Thanks for your review, Erin!! 😀
Omg! This was the easiest, best thing I’ve made in awhile…even though I’m from Tennessee, not Mississippi! 🙂 I made mine in a glass pan and it took a little less than 40 minutes. I served with mashed potatoes and everyone (husband an a hungry teen boy) loved!
I’m thrilled to hear that!!! 😀 Thanks for your review!
Can you omit the butter and still get the same taste?
No. It’s one of the integral elements of the recipe. It’s literally famous for its buttery sauce.
I’m on a very low sodium diet. Is there anything I can substitute for the ranch and the Au jus?
Hi Daphne. I don’t think so. You could try making homemade ranch seasoning, but as far as the au jus gravy, I have no idea. This recipe has a very particular set of ingredients to produce the intended flavors, so maybe you’ll have to skip this one, unfortunately.
Is there something else that can be used aside from the packets of ranch and au jus please. Thank you.
Hi Susan! This is a recipe that needs those specific ingredients to produce the intended flavors. I don’t know of any subs – sorry! I do have other slow cooker chicken recipes you can explore here: https://bit.ly/3OcAOo1