This Mississippi Chicken Crock Pot recipe is just as tender, juicy and scrumptious as the pot roast recipe it is based off of. Made by slow cooking chicken breasts with ranch seasoning, chicken gravy mix, zesty pepperoncini, and butter, it’s perfect for serving over mashed potatoes, noodles, or on a bun.
If you are looking for more slow cooker chicken recipes, you can also try this Cilantro Lime Chicken, Tuscan Chicken, or our Slow Cooker Chicken and Gravy.
Mississippi Chicken Crock Pot Recipe
I don’t know what to love more about Mississippi Chicken—how absolutely tender and delicious it is, or how downright simple it is to make. This recipe is about as dump-and-go as it gets . Take 5 store bought ingredients, dump them into a slow cooker, and let it slowly work its magic while you go about the rest of your day.
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Serve it up on a bun with a little melted provolone cheese for a simple lunch. Or, serve over rice, noodles or mashed potatoes for an easy peasy weeknight meal.
For sides, think comfort food—Mac and Cheese, Cheesy Potatoes, Best Baked Potatoes or even Creamed Corn. And if you are looking for more of the best crockpot chicken recipes, you’ll love this version with a Mexican twist.
The 5 Ingredients You Will Need
- Chicken Breast: you’ll need approximately 4 boneless, skinless chicken breasts to make this recipe. Or, substitute 2 pounds of chicken thighs or chicken tenders if you prefer. You can use fresh or frozen chicken breasts, but we recommend thawing the chicken first for safety reasons.
- Ranch Seasoning Mix: packets of dry Ranch Seasoning Mix or this homemade ranch dressing mix adds so much flavor to dishes and are perfect for crockpot cooking because you can just toss them in and let them mix with all of the cooking juices.
- Chicken Gravy Mix: this can be found in the spice aisle at the grocery store. You can also substitute turkey gravy mix or au jus sauce mix.
- Pepperoncinis: these cute little pepperoncini peppers add a nice spicy, briney kick. The best substitute would be banana peppers.
- Butter: you can use salted or unsalted butter.
How to Make Mississippi Chicken
- Add ingredients to crock pot. Place chicken breasts in the bottom of a crockpot. Add the ranch dressing mix and gravy mix, making sure it covers all sides of the chicken. Place the pepperoncini and butter on top of the chicken, then cover with a lid.
- Cook. Cook chicken on high for about 4 hours, or on low for 6-7 hours.
- Shred and serve. Once the chicken is easily shreddable, shred using two forks and use as desired. Enjoy!
Frequently Asked Questions
Yes! Add the ingredients as directed for the slow cooker version, then seal the instant pot and press “Pressure Cook/Manual.” Choose 8 minutes, then once it has finished cooking, set to “Natural Release” for 5 minutes. Carefully Quick Release, then shred and enjoy!
Our go-to shredding method is to use 2 forks. But, if you don’t mind getting a little messy you can also just use your hands. It is, by far, the easiest and most effective way – you’ll just have to let the chicken cool enough to be able to handle.
Our Mississippi Chicken is based off of Mississippi Pot Roast, which was created by a woman named Robin Chapman who lives in Mississippi. She wanted to create a simpler version of her aunt’s pot roast, so she modified it to be easier to make and slightly less spicy.
Storing and Reheating Instructions
- Refrigerator: let cool completely before transferring to an airtight container and storing in the fridge for up to 4 days.
- Freezer: store completely cooled Mississippi Chicken in an airtight container (or freezer bags) for up to 2 months.
- Reheating: if frozen, transfer to the fridge overnight to thaw. To reheat in the microwave, warm on high for about 2-3 minutes, depending on how much you are heating at a time. You may also place in a baking dish, cover with foil and reheat in a 350 degree oven for about 10-15 minutes, or until warmed through.
- Leftovers: Use leftovers to make Chicken Tacos, Chicken Quesadillas, Taquitos, or a Burrito Bowl.
Mississippi Chicken Crockpot Recipe
Ingredients
- 2 pounds chicken breasts
- 1 1-ounce package ranch seasoning mix, (or 1½ tablespoons)
- 1 0.87-ounce package chicken gravy mix
- 5 medium pepperoncini
- 3 tablespoons butter
Instructions
- Place chicken breasts in the bottom of a crockpot and add the ranch dressing mix and gravy mix, making sure it covers all sides of the chicken. Place the pepperoncini and butter on top of the chicken, then cover with a lid.
- Cook chicken on high for about 4 hours, or on low for 6-7 hours. Once chicken is easily shreddable, remove it from the crockpot and put into a bowl.
- Using two forks, shred the chicken and then return it to the crockpot to use as desired. Enjoy!
Notes
Nutrition
Did you make this?
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More Slow Cooker Chicken Recipes
- Slow Cooker Tuscan Chicken
- Slow Cooker Chicken Burrito Bowls
- Crockpot Teriyaki Chicken
- Easy Slow Cooker Chicken Fajitas
- White Chicken Chili
- Crockpot Ranch Chicken
- Crockpot Salsa Verde Chicken
- Crockpot Chicken Pot Pie
- More Best Chicken Recipes
- More Crock Pot Recipes
This Mississippi Chicken slow cooker recipe is tender, juicy, scrumptious and perfect for serving over mashed potatoes, rice, noodles or on top of a bun. It’s a true dump-and-go recipe that is great for busy weeknights.
Delicious! I’ve made the Mississippi Pot Roast many times but never the chicken recipe! My family loved it and I was thinking I’d have left overs but only had a small amount left!
The only thing was that I used boneless chicken breast and they were not super large but not small either. I cooked in high but it only took about 2-1/2 hours to be done according to the temperature!
Will. We making this again soon!
This recipe is a game changer! My family loved it! When I made it there wasn’t much “gravy”. What would you suggest I add to have a little more gravy when it’s done? Water? Stock? We had it over rice one night and as tacos another night!
You can definitely add some chicken broth, 1/2 cup to 1 cup, before cooking. If you add chicken broth, it will be pretty runny so you can always thicken the gravy by heating it on the stove and adding a cornstarch slurry and heating to a rapid boil again.
Dumb question…do you prepare the mixes before using or just sprinkle the dry mixes on the chicken?
Just sprinkle the dry mixes on the chicken.
I’ll be honest, this is the first review that I have ever left on a recipe! I always forget to come back to the post after cooking something but I HAD to leave a review because I have made this 1-2 times a week for the past month now because it is so addicting! I don’t really care for chicken much these days so I rarely eat it but this recipe has me wanting to eat chicken all the time lol!!! It is so much better in the slow cooker than the instant pot but when I’m in a pinch I’ve made it in the instant pot, it just comes out more soupy but I threw in some cream cheese to thicken it up and it was delicious. I am making this again tonight and serving it over some leftover spanish rice and black beans and then with the leftovers I will throw some on a toasted ciabatta bun. Thank you for sharing such a wonderful recipe!!
You made my day! Thank you for your kind words! So happy to hear you love it too!
My entire family loved this recipe! Making it for the third time as we speak! Great easy meal to make during the busy day at work and sports! Also clean up is breeze!
I had a little pepperchini juice
I also make them as sliders
I put them on Hawaiian rolls with mozzarella or provolone cheese
That makes my mout hwater just reading this. Great idea!