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Crock Pot Mississippi Chicken

Crock Pot Mississippi Chicken has just 5 ingredients and plenty of spicy kick. I love to serve it on toasted buns with melted provolone cheese for an easy meal.

Crock Pot Mississippi Chicken


If you love the peppery kick of pepperoncini peppers, this easy slow cooker meal will be a favorite. It’s easy to make for gameday or a weeknight meal and leftovers keep wonderfully.

There’s only about 5 minutes of prep time needed to make this Mississippi Chicken. It’s a dump and go recipe and great for the busy back to school season.

To make it, combine 4 boneless, skinless chicken breasts in a 6-quart slow cooker with a packet of Ranch seasoning, a packet of Au Jus Gravy Mix, a stick of unsalted butter and about 10-12 pepperoncini peppers. It will need 5-6 hours on LOW to cook, after which it will easily shred with 2 forks.

You won’t believe how wonderfully juicy and tender the chicken is!

The pepperoncini peppers give this chicken a nice spicy kick, but it’s definitely not over-spicy.

Crock Pot Mississippi Chicken


Tips for Making Crockpot Mississippi Chicken:

  • Chicken thighs can be used instead of chicken breasts.
  • You can thicken up the gravy with a little cornstarch and serve the extra gravy over mashed potatoes. So good!
  • You can use frozen chicken breasts and cook on LOW for 8 hours. This is great if you are going to be gone all day.

Crock Pot Mississippi Chicken

More recipes with the kick of Pepperoncini Peppers:

Crock Pot Mississippi Chicken

Crock Pot Mississippi Chicken

Crock Pot Mississippi Chicken has just 5 ingredients and plenty of spicy kick. I love to serve it on toasted buns with melted provolone cheese for an easy meal.

PREP: 5 minutes
COOK: 5 hours


  • 4 boneless, skinless chicken breast
  • 1 packet Ranch seasoning
  • 1 packet Au Jus gravy mix
  • 1 stick unsalted butter
  • 10-12 pepperoncini peppers


  • Place chicken breasts in a lightly greased 6-quart slow cooker.
  • Sprinkle Au Jus gravy mix and Ranch seasoning on chicken.
  • Place stick of butter on top. Scatter pepperoncini around chicken.
  • Cover and cook on LOW 5 to 6 hours.
  • Shred chicken with a fork. 


You can use salted butter, but you might find the finished dish to be a little salty.
If you want to thicken the juices into more of a gravy, add 2 teaspoons of cornstarch mixed with an equal part of cold water. Stir into the juices and cook on HIGH with the lid on for 10 minutes or so to thicken.
You can use frozen chicken breasts. Cook on LOW for 8 hours.


Calories: 418kcal
Course: Main Dish
Cuisine: Southern
Keyword: crockpot chicken

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Crockpot Mississippi Chicken

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19 thoughts on “Crock Pot Mississippi Chicken”

  1. I just made this for dinner tonight. We loved it. As my son said, this s is definitely a do over. The only issue I had was I was expecting more gravy. I thickened it per the instructions and returned the meat to the pot. The next time I think I’ll keep the meat and gravy separate. Any pointers on getting more gravy?

  2. Denice D. Frazier

    I currently have all the ingredients except the ranch packet; I used whatever seasoning made locally where I live. I am kind of hesitant without putting water in the crock pot. But going with your recipe. Great for a different meal for chicken. Thanks for sharing.

  3. I made this for the first time today and am eager to get home and try it! I plan on serving with homemade mashed potatoes and a salad. This is a new recipe to my family in Texas 🙂 Feeding a family of 5 (3 boys age 3,9 & 12)

  4. Any thoughts on using yellow banana peppers instead of pepperoncinis? No spice at all would good for the kiddos!

  5. Kathy Wright

    I’ve made this dish several times and it is really easy and delicious. I removed the stems from the peppers, but I noticed they weren’t removed in the picture. Does it make a difference?

  6. Do you think it would be an issue to prep all of these ingredients as is the night before cooking or would you recommend prepping and cooking immediately after?

  7. Before serving, I remove the pepperocini, take off the stems, put them in the food processor & then add them back to the sauce.

  8. I made this a few months ago and it was sooo delicious! The juice was amazing and chicken tender. Planning on making it again in a day or 2. Thank you!

    1. I just made it. No need to add liquid. I used 2 breasts and 3 thighs. Tortillas and provolone…….delicious.

  9. Diane Sterling

    This sounds good. I want to cook in my Instant pot. Any advice on added liquid and cook time? Always appreciate IP instructions for your recipes. Thanx!

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