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Crockpot Mississippi Chicken

This Crockpot Mississippi Chicken is an easy, flavorful slow cooker meal made with tender chicken, ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. It is one of the best dump and go crockpot dinners for busy weeknights because everything cooks together with minimal preparation. Serve this Mississippi chicken slow cooker recipe over mashed potatoes, rice, noodles, or toasted rolls for a comforting family dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • ½ cup unsalted butter sliced
  • 6 –8 pepperoncini peppers
  • ¼ cup pepperoncini juice
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder optional
  • 2 tablespoons fresh parsley chopped, optional

Method
 

  1. Place the chicken in an even layer in the bottom of a 6-quart slow cooker.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken.
  3. Add the black pepper and optional garlic powder.
  4. Place the pepperoncini peppers around and on top of the chicken.
  5. Pour the pepperoncini juice over the chicken.
  6. Arrange the sliced butter evenly over the top.
  7. Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
  8. Check the chicken with a meat thermometer. It should reach 165°F (74°C) in the thickest part.
  9. Remove the cooked chicken and shred it with two forks.
  10. Return the shredded chicken to the slow cooker and stir it into the buttery sauce.
  11. Let the chicken sit in the sauce for about 5 minutes.
  12. Garnish with fresh parsley if desired and serve warm.

Notes

 
Boneless chicken thighs can be used instead of chicken breasts for extra tenderness.
Use unsalted butter because the seasoning mixes already contain salt.
Adjust the number of pepperoncini peppers according to your preferred level of tanginess.
Do not use frozen chicken directly in the slow cooker; thaw it safely in the refrigerator first.
Avoid overcooking chicken breasts because they can become dry.
Serve over mashed potatoes, rice, egg noodles, pasta, or baked potatoes.
Leftover chicken can be used for sandwiches, wraps, salads, and meal prep.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently with some of the leftover sauce to keep the chicken moist.