This Crock Pot Mississippi Chicken is a bold, zesty meal that takes just minutes to prepare. This “set-it-and-forget-it” family dinner has tender chicken, pepperoncinis, butter and a tangy au jus sauce.
Why You Will Love Mississippi Chicken
- EASY – With just 4 ingredients and literally 2 minutes of prep time, it’s one of the easiest recipes ever! Just dump everything into you slow cooker and let your kitchen fill with the delicious aromas of dinner tonight.
- BOLD FLAVORS – The seasonings, pepperoncinis and butter dress this chicken up with deep, delicious flavors that will make this a family favorite.
- VERSATILE – Serve it on a bun as a sandwich, over mashed potatoes, over rice or over some egg noodles. It’s delicious anyway you eat it!
- GREAT FREEZER MEAL – Combine all the ingredients into a large zip lock baggie and store in your freezer. Thaw out overnight and then just dump it all in your Crock Pot for the easiest dinner ever!
Crock Pot Mississippi Chicken Recipe
This is basically a chicken version of the the classic Mississippi Pot Roast, which is a classic Southern Staple that has been around for decades. It generally consists of a slow cooked meat, pepperoncinis and a rich, zesty sauce. For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started:
- BONELESS SKINLESS CHICKEN BREASTS – You can also substitute for Boneless Skinless Chicken Thighs. But they have a higher fat content and you may want to dial back on the butter.
- SEASONINGS – We use one packet of Ranch Seasoning and one packet of Au Jus Seasoning. You can also use Onion Soup Mix and have good results if you need to.
- BUTTER – Use UNSALTED butter. The seasonings have a lot of salt in them already and this dish may be too salty if you add more salt in the butter.
- PEPPERONCINI PEPPERS – Pepperoncini Peppers are necessarily spicy, but they do have a little kick to them. You can add as many as you are comfortable with. We use 6-8 but you can add more or less according to your taste.
Storage, Freezing and Leftovers
Leftovers taste just as, or may even more, delicious the next day! This is one of those dishes that the longer all the flavors have to meld together, the better it will be. Store leftovers in an airtight container in your refrigerator. Leftovers should be good for 4-5 days. You can reheat in the microwave or on your stovetop over a low heat.
You can freeze Mississippi Chicken. Allow to cool to room temperature and store in a freezer safe container. Leftovers should be good for 3-4 months in the freezer. Thaw overnight in your fridge.
Can You Make Mississippi Chicken In An Instant Pot?
Yep! This recipe is pretty easy to translate to your Pressure Cooker. Check out this Instant Pot Mississippi Chicken Recipe at our sister site, A Mom’s Impression.
Notes, Tips and FAQs
- DO YOU NEED TO ADD ANY LIQUID TO THIS RECIPE? – Nope, as the chicken cooks, the juices from the meat will give you all the moisture you need!
- CAN USE USE FROZEN CHICKEN IN A CROCK POT? – This is sometimes a contested question. From what I’ve read, it IS safe to use Frozen Chicken in a Slow Cooker. You will need to cook it for longer and just make sure the internal temperature reaches 165 degrees before consuming.
- WANT A BOLDER FLAVOR? – Dump in some of the juice that is in the Pepperoncini Jar!
- USE DELI SLICED PEPPERONCINIS – Instead of using the whole peppers, some people like to use the sliced version for a little bit different texture and presentation.
- CAN YOU DOUBLE THIS RECIPE? – Yes, you can. But we would recommend using two Slow Cookers in order to make sure that everything cooks completely and evenly.
We hope you enjoy this Crockpot Mississippi Chicken Recipe. Let us know how it turns out in the comment section. Happy Eating!
LOOKING FOR MORE CROCK POT RECIPES? CHECK OUT:
- CROCK POT MEXICAN CASSEROLE
- CROCK POT BLACK EYED PEAS
- CROCK POT CHICKEN SPAGHETTI
- CROCK POT CORN CHOWDER
- CROCK POT PORK AND SAUERKRAUT
- CROCK POT RANCH PORK CHOPS
Crock Pot Mississippi Chicken
- 1 1/2 pounds boneless skinless chicken breasts
- 1 package au jus gravy mix
- 1 package ranch dressing mix
- 1/2 cup butter
- 6 to 8 Pepperoncini peppers
- Place the chicken in the pot of the slow cooker.
- Cover with the au jus mix and ranch mix.
- Place the butter on top of the chicken and add the peppers.
- Cover and cook on low for six hours or high for four hours.
- When ready to serve, shred the chicken and stir it into the sauce in the pot.