This easy 5-ingredient Mississippi chicken recipe is cooked low and slow in the crockpot. Tangy, zippy pepperoncinis along with ranch seasoning and au jus add plenty of flair to otherwise boring chicken!
Why this recipe works
Simply put, Mississippi chicken is the chicken version of Mississippi Pot Roast. A tangy, shredded concoction of juicy chicken, pepperoncinis, ranch seasoning, au jus gravy, and a few dots of butter. It’s probably one of the easiest crockpot meals to throw together, and it’s a bit more cost effective than it’s beef counterpart.
You essentially layer your 5 ingredients into the crock, then slow cook for 6-8 hours. The most hands-on part about it is shredding the chicken afterwards, though it falls apart easily after being cooked low and slow. Turn that juicy shredded chicken into tacos, burritos, or spoon it over egg noodles, creamy mashed potatoes, or rice. Leftovers can also be tossed into salads! This is such a great dish for meal prepping because you can turn it into multiple different dishes throughout the week.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – While you can use chicken thighs instead of breasts, thighs just don’t shred the same way as boneless skinless chicken breasts do. Be sure to trim your chicken of any excess fat.
PEPPERONCINIS – Pepperoncinis are essential when it comes to Mississippi chicken. Banana peppers are an acceptable substitute if you can’t seem to find pepperoncinis. The peppers add that signature tangy flair. It is not spicy, if you are worried about that.
RANCH – Grab a 1-ounce packet of ranch seasoning mix. This adds tons of flavor to the chicken.
AU JUS – You’ll also need a 1-ounce packet of au jus gravy. The au jus packet helps thicken the mixture while balancing the flavor of the ranch seasoning.
BUTTER – The butter should be placed on top of everything so it can melt down and baste the chicken as it cooks. Use unsalted butter as the ranch seasoning and au jus add plenty of salt as is.
How to Make Mississippi Chicken
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Trim chicken breasts of any excess fat and place into the crockpot.
- Sprinkle with Ranch and Au Jus seasoning packets.
- Pour in pepperoncinis and juice.
- Dot with butter slices.
- Cook on low for 6-8 hours.
- Carefully remove chicken to a plate and drain crockpot juices into a fat separator. Alternatively, you can spoon the fat off the top.
- Smash the pepperoncinis with a fork so the juices fall through the fat separator’s strainer.
- Pour broth from the separator into the crockpot, being careful to keep the fat from going through the pour spout. Add chicken back in and shred with 2 forks.
Frequently Asked Questions & Expert Tips
If you would like your chicken to be a bit spicier, you can take the smashed pepperoncinis and chop them up, then mix them in with the chicken. There are typically two options of pepperoncinis to choose from, mild or spicy. Go with spicy for a little more kick. Feel free to add extra peppers or juice as desired. Otherwise, you can also use a spicy ranch seasoning mix instead of the regular variety.
The two are not the same, and I would not recommend using prepared ranch dressing. Ranch seasoning is ideal for this recipe because it’s there to simply add flavor. Ranch dressing will not act the same and can change the flavor and texture of your Mississippi chicken.
Yes, you can substitute with boneless chicken thighs if that’s what you have on hand, however, they don’t shred as easily as boneless chicken breasts do. It’s ultimately up to you.
Absolutely. Feel free to mix in cream cheese or sour cream at the end of cooking (after shredding your chicken) to make it creamy.
Yes, to freeze, allow the dish to fully cool, then transfer it to an airtight container or large ziptop bag (remove excess air) and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat or in the slow cooker with a splash of broth. You can also microwave it for a quicker alternative. I typically like to add a small amount of water to help rehydrate.
Serving Suggestions
Serve your crockpot Mississippi chicken over or alongside egg noodles, mashed potatoes, or rice. It’s also excellent sandwiched between a tortilla to make Mississippi chicken tacos, the same way we make our Mississippi pot roast tacos! Or, make them into sliders following the same method as our Mississippi pot roast sliders.
You can easily meal prep this dish and switch up what you serve it with throughout the week. I hope you love it as much as we do!
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Mississippi Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 pounds boneless skinless chicken breasts
- 1 ounce ranch seasoning packet
- 1 ounce au jus packet
- ½ jar pepperoncinis plus 1/2 cup juice
- ½ cup unsalted butter 1 stick, cut into slices
Things You’ll Need
Before You Begin
- I use half of a 16 ounce jar of whole pepperoncinis.
- Banana peppers are an acceptable substitute if you can’t seem to find pepperoncinis.
- While you can use chicken thighs instead of breasts, thighs just don’t shred the same way as boneless skinless chicken breasts do.
- The butter should be placed on top of everything so it can melt down and baste the chicken as it cooks. Use unsalted butter as the ranch seasoning and au jus add plenty of salt as is.
- If you would like your chicken to be a bit spicier, you can take the smashed pepperoncinis and chop them up, then mix them in with the chicken. There are typically two options of pepperoncinis to choose from, mild or spicy. Go with spicy for a little more kick. Feel free to add extra peppers or juice as desired. Otherwise, you can also use a spicy ranch seasoning mix instead of the regular variety.
- Feel free to mix in cream cheese or sour cream at the end of cooking (after shredding your chicken) to make it creamy.
Instructions
- Trim chicken breasts of any excess fat and place into the crockpot.2 pounds boneless skinless chicken breasts
- Sprinkle with Ranch and Au Jus seasoning packets.1 ounce ranch seasoning packet, 1 ounce au jus packet
- Pour in pepperoncinis and 1/2 cup of the juice.1/2 jar pepperoncinis
- Dot with butter slices.1/2 cup unsalted butter
- Cook on low for 6-8 hours.
- Carefully remove chicken to a plate and drain crockpot juices into a fat separator. Alternatively, you can spoon the fat off the top.
- Smash the pepperoncinis with a fork so the juices fall through the fat separator’s strainer.
- Pour broth from the separator into the crockpot, being careful to keep the fat from going through the pour spout. Add chicken back in and shred with 2 forks.
Expert Tips & FAQs
- Store fully cooled leftovers in an airtight container kept in the refrigerator for up to 4 days.
- To freeze, allow the dish to fully cool then transfer it to an airtight container or large ziptop bag (remove excess air) and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheat gently on the stovetop over medium-low heat or in the slow cooker with a splash of broth. You can also microwave it for a quicker alternative. I typically like to add a small amount of water to help rehydrate.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Kelly says
Easy and delicious! Will be in regular rotation for us! I also do this with pork loin roasts and beef roasts. Leftovers get a quick saute and used for tacos.