If you love easy, delicious, and hassle-free meals, this Crockpot Mississippi Chicken is for you! With just 5 simple ingredients, you throw everything in the slow cooker and let it do the work. The result? Tender, juicy chicken with rich, buttery flavor and a hint of tanginess from pepperoncini peppers—mild, slightly sweet, and super flavorful.

This dish is perfect over mashed potatoes, rice, or in a sandwich. Let’s get cooking!

🛒 What You’ll Need

• 2 lbs (900g) boneless, skinless chicken breasts or thighs
• 1 packet ranch seasoning mix (or 1 tbsp homemade ranch mix)
• 1 packet au jus gravy mix (or brown gravy mix)
• ½ cup (1 stick) unsalted butter
• 6-8 whole greenish-yellow pepperoncini peppers
• ¼ cup pepperoncini juice

⭐ Pro Tips for the Best Mississippi Chicken

1. Use chicken thighs for extra juiciness—they don’t dry out as easily as chicken breasts.
2. Reduce butter if you want a lighter version—it will still taste amazing!
3. Add cream cheese at the end for a rich, creamy sauce.
4. Want more spice? Toss in some jalapeños or a dash of red pepper flakes.
5. Use a hand mixer to shred the chicken easily—it takes seconds!

🍳 Tools You’ll Need

• Slow cooker (Crockpot)
• Forks or a hand mixer (for shredding the chicken)
• Measuring cup
• Knife & cutting board (if needed for butter or peppers)

🔄 Substitutions & Variations

• No au jus mix? Use brown gravy mix instead.
• No ranch packet? Use 1 tbsp homemade ranch seasoning.
• Dairy-free? Use plant-based butter or skip it.
• Want it creamy? Stir in ½ cup of cream cheese at the end.
• Sandwich-style? Serve on toasted buns with melted cheese!

⏳ Make-Ahead Tips

• You can prep everything the night before and store it in the fridge. In the morning, just dump it into the slow cooker and turn it on!

📌 How to Make Crockpot Mississippi Chicken

1. Add Chicken to the Slow Cooker

Place the chicken at the bottom of the slow cooker.

2. Add Seasoning & Butter

Sprinkle the ranch seasoning and au jus mix evenly over the chicken. Place the butter on top (cut into pieces if needed).

3. Add Pepperoncini Peppers & Juice

Place the whole pepperoncini peppers on top of the chicken and pour in ¼ cup of the juice.

4. Cook on Low for 6-8 Hours

Cover and cook on LOW for 6-8 hours or HIGH for 4 hours until the chicken is tender.

5. Shred the Chicken

Use two forks (or a hand mixer) to shred the chicken in the juices.

6. Serve & Enjoy!

Serve over mashed potatoes, rice, or in a sandwich. Spoon extra juices on top for flavor.

🥡 Leftovers & Storage

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheat: Warm on the stove or microwave with a little extra broth to keep it juicy.

❤️ Final Thoughts

This Crockpot Mississippi Chicken is a total winner—easy, flavorful, and perfect for busy days. Try it and let me know in the comments how you served it! Got questions? Ask away! 😊