This Crockpot Mississippi Chicken is crazy easy and totally delicious. Just toss a few simple ingredients into your slow cooker, turn it on, and let it do its thing. What you get is tender, flavorful shredded chicken that’s perfect on mashed potatoes, rice, or stuffed into a sandwich. No hard steps, no fancy stuff — just pure comfort food.
Why I Love This Recipe
I first made this when I was looking for something hands-off but still really flavorful. The house smelled amazing all day, and when I took the lid off the crockpot — whoa. The chicken basically shredded itself. Since then, it’s become a go-to in my kitchen.
- Only 6 ingredients
- Basically no prep
- Feeds a crowd
- Leftovers taste even better
- Works great for sandwiches, bowls, or by itself
What You’ll Need
- 2 lbs boneless, skinless chicken breasts
- 1 oz packet ranch seasoning mix
- 1 oz packet au jus gravy mix
- ½ cup unsalted butter (1 stick)
- 8 whole pepperoncini peppers + 2 tablespoons juice from the jar
- Optional: freshly ground black pepper to taste
Pro Tips
- Don’t skip the pepperoncini juice — it adds a tangy kick that balances the richness.
- You don’t need to add any extra salt — the mixes and juice do the job.
- Use two forks or a hand mixer on low to shred the chicken fast.
- Want it creamier? Stir in a few tablespoons of cream cheese at the end.
- This freezes super well. Portion it out for easy future meals.
Tools Needed
- Crockpot (slow cooker)
- Forks (for shredding)
- Measuring spoons
- Small bowl (for pepperoncini juice)
- Knife (optional, for slicing peppers if preferred)
Substitutions and Variations
- Swap chicken breasts for boneless chicken thighs for extra richness
- Use Italian dressing mix if you don’t have ranch
- Add sliced onions or mushrooms before cooking for extra depth
- Skip the au jus and use a brown gravy packet instead
Make Ahead Tips
- Assemble everything in the crockpot insert the night before and refrigerate. In the morning, just pop it into the base and turn it on.
- You can also cook, shred, and store in the fridge up to 3 days ahead — just reheat with a splash of broth or extra juice.
Servings and Cook Time
Servings: 6
Cook Time: 4 hours on High or 6–7 hours on Low
Recipe + Instructions
Step 1: Add Chicken to Crockpot
Place 2 lbs of raw boneless, skinless chicken breasts in the bottom of the crockpot.
Step 2: Sprinkle in Ranch & Au Jus Mixes
Sprinkle 1 oz packet of ranch seasoning and 1 oz packet of au jus gravy mix evenly over the top of the chicken.
Step 3: Add Butter and Pepperoncini
Place ½ cup (1 stick) unsalted butter on top of the chicken, and add 8 whole pepperoncini peppers around it. Pour 2 tbsp pepperoncini juice evenly over everything.
Step 4: Cook on Low or High
Cover and cook on Low for 6–7 hours or High for 4 hours, until the chicken is very tender and easy to shred.
Step 5: Shred Chicken
Shred the chicken using two forks directly in the crockpot. Mix everything together so it soaks up all the juices.
Step 6: Serve
Spoon the shredded Mississippi chicken into a bowl, garnish with extra pepperoncini slices if you want, and serve!
Macros (Per Serving – Approximate)
- Calories: 340
- Protein: 34g
- Fat: 22g
- Carbs: 2g
- Fiber: 0g
- Sugar: 1g
Why This Recipe Works (Quick Science)
This recipe works because:
- Butter adds fat, which carries all the flavors
- Pepperoncini juice gives acidity that balances the richness
- Ranch and au jus mixes are full of umami — so every bite pops with flavor
- Slow cooking breaks down the proteins in chicken, making it tender and juicy
Common Mistakes
- Overcooking: Even in a slow cooker, chicken can dry out if left too long
- Not shredding in the juice: That buttery broth is gold — let the chicken soak it up!
- Using salted butter: It can make the dish too salty with the seasoning mixes already in there
What to Serve With
- Mashed potatoes
- Steamed white rice
- Toasted sandwich rolls
- Egg noodles
- Roasted green beans or broccoli
FAQ
Can I use frozen chicken?
Yes, but it’s best to thaw it first for even cooking.
Can I make it spicier?
Absolutely! Add crushed red pepper flakes or use hot pepperoncini.
Can I use margarine instead of butter?
Butter is better for flavor here, but margarine works in a pinch.
Does it freeze well?
Yes! Freeze in portions with some juice. Thaw and reheat on the stove or microwave.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, cool completely and store in freezer bags or containers for up to 3 months. Reheat with a splash of broth or juice to bring back the moisture.
Wrap-Up
Mississippi Chicken is one of those recipes you’ll come back to again and again. It’s cozy, bold, and couldn’t be easier. Try it out and let me know how it turned out for you! Leave a comment if you have questions or want to share your twist on it.
