Mississippi Crockpot Chicken
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My Mississippi chicken in the Crock Pot is flavorful and hearty. It’s a family regular of mine because it’s the perfect set-it-and-forget-it recipe!
This Mississippi Chicken Recipe is bursting with flavor!
My husband absolutely loves pepperoncini peppers so I just needed to make a Mississippi chicken recipe to introduce him to a way to make them so much more flavorful than just eating them in salads.
But here’s the thing, I’m also a lazy cook half the time. My family has so much going on between school, sports, and work that by the time dinner comes around, I get exhausted. So, I created a version of this recipe to basically requires no effort.
I chop up the onion the night before and just toss everything into the slow cooker first thing in the morning. The house smells fantastic for dinner and I just shred the chicken and serve it!
And if you love this easy chicken recipe, you will love my shredded chicken tacos, chicken spaghetti with Rotel, garlic parmesan chicken and pasta, chicken cordon bleu, air fryer chicken tenders, and slow cooker chicken thighs!
Mississippi Chicken Crock Pot ingredients
- Chicken Breasts — boneless, skinless
- Pepperoncini Peppers — jarred
- Pepperoncini Pepper Juice
- Chicken Broth
- Onions
- Au Jus Gravy Mix
- Ranch Seasoning
- Butter
How to make Mississippi Chicken
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place the chicken breasts in the bottom of the Crock pot.
STEP TWO: Sprinkle the au jus mix and ranch seasoning mix over the chicken.
STEP THREE: Add the chopped onions, pepperoncini peppers, pepperoncini juice, chicken broth, and butter.
STEP FOUR: Cover the Crockpot with its lid and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Tip: Make sure that the chicken reaches an internal temperature of 165 degrees F for safety.
STEP FIVE: Once the chicken is cooked through and tender, shred it with two forks and serve on a sandwich bun, with mashed potatoes, over rice or egg noodles, or alongside green beans.
Mississippi Crockpot Chicken Tips
- Use low-sodium chicken broth to control the saltiness of the recipe. I find the ranch seasoning has a lot of salt in it so the low sodium broth keeps the saltiness in check.
- Add extra pepperoncinis to give the dish an extra tangy flavor.
- For the most tender chicken, cook on low heat for 6-8 hours.
- Cube the butter so it will distribute more evenly in the Mississippi Crock Pot chicken.
- For a thicker sauce, remove the chicken when it’s done cooking, mix in a cornstarch slurry with 1 tablespoon cornstarch and 1 tablespoon cold water, then turn to high and cook the sauce for 15-20 minutes.
How to serve Crock Pot Mississippi Chicken
For typical weeknights, I love making it with air fryer potatoes and onions, air fryer cabbage, or sauteed butternut squash.
When I feel like cooking a little more, I pair it with air fryer green tomatoes, stovetop mac and cheese, or Instant Pot garlic mashed potatoes!
Storing Mississippi Chicken
Make sure you let the leftovers fully cool, then store them in an airtight container. They will stay fresh in the refrigerator for up to three days.
I find this dish reheats beautifully and is so good the next day. I’ve used it for a quick lunch or a second dinner!
Mississippi Crock Pot Chicken FAQs
Is it OK to put raw chicken in the slow cooker?
It’s completely safe to put raw chicken in the Crock Pot as long as the chicken cooks to an internal temperature of 165 degrees F.
I recommend using a meat thermometer to check the internal temperature of the chicken breasts.
Why is my chicken rubbery in the Crock pot?
Mississippi chicken in the Crock Pot can turn rubbery if it’s cooked too long on high heat. For best results, I cook the chicken breasts on the low setting for 6-8 hours.
Is it better to cook chicken in the Crock pot on high or low?
Cooking on low is generally better for tender, juicy chicken breast. This is my preferred method. It’s okay to use high heat if you’re short on time, just keep an eye on it so you don’t overcook the chicken!
Should chicken be covered in liquid in the slow cooker?
It’s not necessary to cover the chicken entirely in liquid in the crock pot. The moisture from the chicken and added broth is usually sufficient.
Mississippi Crock Pot Chicken
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts
- ⅓ cup jarred pepperoncini peppers, sliced
- 1/2 cup pepperoncini pepper juice
- 1/2 cup low-sodium chicken broth
- 1/2 cup diced onions
- 1 tablespoon au jus gravy mix
- 1 tablespoon ranch seasoning mix
- 4 tablespoons butter, cut into small pieces
Instructions
- Place the chicken breasts in the bottom of your Crockpot. Sprinkle the au jus mix and ranch seasoning mix over the chicken.
- Add the chopped onions on top of the chicken. Then, add the tangy pepperoncini peppers, pepperoncini juice, and low-sodium chicken broth, and butter.
- Cover the Crockpot with its lid and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours. Make sure that the chicken reaches an internal temperature of 165 degrees F (74 degrees C) for safety.
- Once the chicken is cooked through and tender, shred and serve it in a sandwich bun or with mashed potatoes, over a bed of rice or cauliflower rice, egg noodles, and green beans.
Notes
- Optional Thickening: If you prefer a thicker sauce, remove the chicken from the crockpot once it’s cooked and then mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) into the liquid in the crockpot. Turn the crockpot to high and let it cook for about 15-20 minutes until the sauce thickens.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Like this? Leave a comment below!
This is delicious, have made it several times and has become a family favorite! Past recipe on to friends who agree with me.
Hi JAS, I’m so thrilled to hear that!