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.
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.
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.
More recipes with the kick of Pepperoncini Peppers:
Crock Pot Mississippi Chicken
- 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.
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17 thoughts on “Crock Pot Mississippi Chicken”
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.
Absolutely delicious. Not too spicy, just enough kick. Will make this often! Thank You !
So happy you enjoyed it Linda!
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)
Any thoughts on using yellow banana peppers instead of pepperoncinis? No spice at all would good for the kiddos!
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?
thoughts on switching out pepperchinis with chipolte peppers?
Can we use onion Lipton soup instead of aus gravy
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?
Before serving, I remove the pepperocini, take off the stems, put them in the food processor & then add them back to the sauce.
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!
Holy cow. This is yummy. No liquid necessary. Great recipe for the SuperBowl! Thank you!
Anybody substitute the ranch for another mix? Im not really keen on ranch
I have a friend who uses Italian dressing mix, or Italian blend seasoning.
Do I need to put any liquid in it while it’s cooking?
I just made it. No need to add liquid. I used 2 breasts and 3 thighs. Tortillas and provolone…….delicious.
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!