This post may contain affiliate links. Please read our disclosure policy.
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.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
My family loved this. Made it in the oven and used Lipton’s onion soup mix instead of the au jus as we don’t eat red meat and the au jus has beef in it. Would definitely make it again!
I’m glad it was a hit, Brian! Thanks for your review! 😀
So delicious and versatile. Served with potatoes one night and in tacos the next.
Fantastic!! 😀 Thanks for your review!
If I add more chicken do I need to double the ingredients?
Hi Christie! If you only add another piece or two I’d probably keep the other ingredients the same, but if you’re doing more than that, doubling is probably a good idea.
Amazing!
Thank you so much!!
Would dairy free butter work or is the dairy needed?
Hi Alissa! I would use real butter if possible. The butter flavor is part of what adds the magic to this recipe. I’ve only ever baked with dairy-free butter, and that was a long time ago, so I am not sure how far they’ve come since then. I am not sure if it’ll be as good of if it’ll end up being too oily or something. With that said, let me know if you try… I am curious and I am sure other readers are too. 🙂
Made this tonight! Came out great, so easy, definitely a hit and will be added to the regular rotation!
Thank you so much, Kelli!! 😀
Knowing we were getting snow overnight, I got the ingredients to make in the crockpot today. Husband and I just ate this for dinner after smelling it cook all day. We put it on hoagie buns with provolone cheese. First time making this recipe, made exactly as written and we both LOVED it. Husband is already planning his 2nd helping! Definitely putting this in the rotation for cozy days or game night with friends.
I’m thrilled to hear that, Susi!!! Thank you for your review! 😀
I can’t find a gluten free au jus seasoning. Any recommendations for substitute?
Hi Lori! Perhaps try making a homemade version? Since this is a recipe with a very specific set of ingredients, I am not sure what else would work.
McCormick makes a gluten free brown gravy packet. I always switch it out for the aujus in recipes or French dips and it works great!
I made this for dinner last night. I cooked it for 45 minutes in my instapot. It came out perfectly delicious.
Awesome!!
This is going on my regular rotation of recipes FOR SURE. I’ve made the pot roast version a few times, but I think it’s my favorite with chicken! My kids loved it too, so it was a major win on all fronts, especially with how easy it is to get together.
I’m thrilled to hear that!! Thanks for your review, Monica! 😀