This Crockpot Mississippi Chicken 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.
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Easy Slow Cooker Mississippi Chicken 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.
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.
Ingredients in Mississippi Chicken
- 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 Crock Pot 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
- 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 {Easy Crockpot Recipe}
Ingredients
- 2 pounds Chicken Breast frozen or fresh
- 1 1-oz package Ranch Seasoning Mix or 1 ½ Tablespoons
- 1 0.87-oz package Chicken Gravy Mix or turkey gravy mix
- 5-6 medium Pepperoncini
- 3 Tablespoons Butter cut into 3 pieces
Instructions
- 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 chicken on high for about 4 hours, or on low for 6-7 hours.
- Once the chicken is easily shreddable, shred using two forks and use as desired. Enjoy!
Nutrition
More of our favorite Slow Cooker Chicken Breast 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
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This crock pot Mississippi Chicken 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.
Alivia Pence
I had a little pepperchini juice
I also make them as sliders
I put them on Hawaiian rolls with mozzarella or provolone cheese
Jill Baird
That makes my mout hwater just reading this. Great idea!