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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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Absolutely love this recipe. I actually like it better than the pot roast version (never would have thought that). So few ingredients and you just set it and forget it! Thinking about adding onions next go round. Highly recommended to anyone thinking about it.
I’m so glad you liked it!! 😀
Wow – we LOVED this!! I’ve had your Mississippi pot roast before and really enjoyed it, so had to try this too. I must admit that I didn’t think I’d like it as well as the roast, but I actually liked it better!!! I served with mashed potatoes- perfection. I’d actually add more pepperocinis next time, we ate all 12 now there are none for the leftovers 😂 Such and easy and delicious meal – thank you Natasha! ❤️
Haha I love that!! 😀 I like to add in the whole jar of peppers… I can’t get enough.
This was great, I’ll be making this over and over, I added a little pinch of rosemary, next I may add a few mushrooms.
Fantastic!! 😀 Thank you!
This is so good. I made it exactly as posted and I loved it. It was too spicy for my husband. He can’t take any spicy. I made it again with the Italian seasoning and onion soup mix and used olive juice. It was still delicious
I’m so glad you enjoyed it! Those tweaks sound great to make it mild.
This is a go-to for us. I double it to keep some in the freezer for future use. We almost always have it as sandwiches on hamburger buns toasted with garlic butter and some provolone. I’ve always done 8 hours on low and have not had trouble with dry chicken breasts.
Love that! I’m so happy you enjoy this one!
This is probably the best recipe I’ve ever eaten. I had it last night.The first time i went exactly by recipe. It is spicy so This time i cut down on peppers.Just put it in slow cooker and forget about it… so easy. Pork chop centers are fantastic also. Rate #10.
That makes me so happy!! Thank you, Marsha!
Omg!! This was freaking AMAZING!! Definitely not too spicy for most kids. Absolutely satisfying and delicious flavor combination!!
Thank you so much, Jessica!!
Delicious! The peppers, ranch and the au jus gravy are a great blend! Very tasty! I will make this when we have company!
I’m so happy you enjoyed it, Evelyn!
My whole family loved this one. All three kids asked for seconds and that NEVER happens.
I used 2 lbs of Chicken Breast. Maybe it’s just me but I really like to have the weight for the protein in a recipe. Cuts of meat can vary greatly and sizes can be subjective.
That would be my only suggestion though. My wife and I find new recipes we love on this site all the time. Thank you!
I’m so glad it was a hit, Nick! Agreed that it can be subjective, but also I find a lot of readers don’t like to have specific weights, so that is why I am a bit more easygoing with it. For any recipe where I think the weight really matters if you’re off by a fair bit, I do suggest it.
You don’t by any chance have instapot instructions for this recipe do you?
Hi! I don’t – sorry. Perhaps 10 min on high pressure? Just a guess, though.
Hi, I would shoot for 20-25 min and add some chicken stock to it. Look up “Everything Chicken” recipe and use that as a guide. Good luck, let me know how it turns out. I love my pressure cooker
Hi:
I would go with 20-25 min and add some chicken broth. Look up the “Everything Chicken “ recipe and use that as a guide. Good luck and let me know if you try. I love my pressure cooker.