Get ready to fall in love with this crock pot Mississippi chicken that combines all the flavors of the popular Mississippi pot roast recipe, but with the tender, white meat of chicken. Combining chicken breasts with simple kitchen/pantry ingredients like gravy mix, ranch seasoning, butter, and pepperoncini peppers, it’s super juicy, savory, tangy, and just a little spicy. This hearty comfort food is budget-friendly and super simple to throw together with minimal prep and no chopping, leaving the slow cooker to do all the work while you get on with your day. While cooking, the chicken produces a sauce with its juices and can be enjoyed whole or shredded with potatoes, in sandwiches, and more.
Ingredients
Chicken: I prefer boneless, skinless chicken breasts for a lean, delicious protein. Chicken thighs will also work, though the cooking time increases slightly. Butter: Use unsalted butter to make a rich, luxurious sauce/chicken. Gravy powder: Use your favorite gravy powder. I prefer to use one labeled Au jus gravy mix for (what I consider) superior flavor, though onion gravy, chicken gravy, or brown gravy mix should also work. Use a low-sodium version if preferred. Ranch seasoning: Use store-bought (like Hidden Valley) or homemade Ranch dressing mix (I prefer the latter so I can control the sodium). Pepperoncini peppers: I prefer to add them (whole or sliced in jars) with their juices for a tangy but only very subtle, spicy flavor.
How do you make Mississippi chicken in a slow cooker?
Place the chicken in the crockpot in a single layer. Then sprinkle over the gravy powder (au jus mix) and ranch seasonings and top with small pats of butter and the pepperoncini (plus their juices, if using). Add the lid and cook the chicken on LOW for 3-4 hours or HIGH for 2-3 hours. The cooking time varies based on the chicken size, type (breasts or thighs), and your crockpot. Mine was ready at around 3 hours on Low. If you’d prefer to leave it the longer times, I recommend using chicken thighs, which stay juicer for longer. To check the chicken is ready, insert a meat thermometer into the thickest part of the chicken. It should read 165ºF/74ºC to be safe to consume. Alternatively, insert a fork. The meat should be tender and all running juices should be clear (no pinkness). Leave the chicken to rest for at least 5 minutes, then shred it to your desired consistency using a hand mixer, 2 forks, or your hands.
What to eat with Mississippi chicken?
Here are some of my top pairing suggestions:
Mashed potatoes or baked potato Cauliflower mash In a dinner roll/bun or sandwich with coleslaw, pickles, and/or provolone cheese In tacos, enchiladas, or over nachos With American biscuits or cornbread Veggies – like broccoli, green beans, etc.
How to Store, Freeze, and Reheat
Refrigerate: Allow the chicken to cool, but ensure it’s transferred to the fridge within two hours of cooking. Store the leftovers in an airtight container for 3-4 days. Freeze: Transfer the cooled chicken (and juices) to an airtight container or Ziplock bag in the freezer for up to 4 months. Allow it to thaw in the refrigerator overnight (for up to 24 hours) when needed. Reheat: Add it to a saucepan and heat over low until warmed through. If necessary, add extra liquid, like broth or water, to keep it juicy.
More Slow Cooker Recipes
Crockpot Shredded Chicken (Super Easy!) Slow Cooker Beef Brisket Mississippi Pot Roast Recipe Easy Crock Pot Chicken Thighs
If you try this easy crockpot Mississippi chicken recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
