Crockpot Mississippi Chicken
Crockpot Mississippi Chicken is the chicken version of the famous Mississippi pot roast, and it is every bit as cozy. Chicken slow cooks on a bed of onions with ranch seasoning, au jus, and tangy pepperoncini until it is fall-apart tender.
It takes 5 minutes of prep and 6 ingredients, which makes it a simple, budget-friendly dinner you will make again and again.
Why You’ll Love This Crockpot Mississippi Chicken
- 5 minutes of prep: the crockpot does the rest.
- 6 ingredients: mostly pantry staples.
- Big flavor: savory, tangy, and a little zippy.
- So versatile: serve over mashed potatoes, rice, or on slider buns.
Crockpot Mississippi Chicken Ingredients
Chicken Breasts or Thighs
Both work. Thighs stay extra juicy, breasts shred beautifully.
Ranch Seasoning and Au Jus
Half a packet of ranch and a packet of low sodium au jus build that classic Mississippi flavor without making it too salty.
Pepperoncini Peppers
They add tang and a mild kick. A splash of the brine brightens everything.
Onion and Olive Oil
The sliced onion makes a flavorful bed for the chicken and melts into the sauce.
Good to Know: Check your ranch and au jus packets if you need this to be gluten-free, since some brands contain wheat.
How to Make Crockpot Mississippi Chicken
Step 1: Prep the Crockpot
Lightly spray your crockpot with oil. Slice the onion and spread it across the bottom.
Step 2: Add the Chicken and Seasoning
Lay the chicken on top of the onions. Sprinkle the ranch seasoning and au jus evenly over the chicken, then drizzle with olive oil.
Step 3: Add the Pepperoncini
Add the pepperoncinis along with a splash of the brine.
Step 4: Slow Cook
Cover and cook on low for 6 hours or high for 3 to 4 hours, until the chicken is fall-apart tender. Shred and stir it into the juices.
Carly’s Expert Tips
- Don’t add extra liquid. The chicken and onions release plenty of juice.
- Use low sodium au jus. It keeps the dish from getting too salty.
- Shred in the pot. Let the shredded chicken soak up the juices for 10 minutes before serving.
- Adjust the heat. Add more pepperoncinis for more kick, or fewer for a milder dish.
Make It Your Own
- Creamy: Stir in a few ounces of cream cheese at the end.
- Buttery: Swap the olive oil for a few pats of butter for the classic Mississippi style.
- Spicy: Add a pinch of red pepper flakes or a sliced jalapeño.
- Instant Pot: Cook on high pressure for 12 to 15 minutes with a natural release.
Make-Ahead and Meal Prep: This dish tastes even better the next day as the flavors meld. Shred, portion with the juices, and refrigerate for easy lunches all week.
What to Serve With Crockpot Mississippi Chicken
Spoon it over mashed potatoes, rice, or egg noodles, or pile it onto slider buns with a slice of provolone. A green salad or roasted green beans keep it balanced.
Storing and Reheating
Fridge: Store in an airtight container with the juices for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm on the stove or in the microwave with a splash of the cooking juices.
What People Ask About Crockpot Mississippi Chicken
Can I use chicken thighs?
Yes. Boneless, skinless thighs stay extra tender and juicy.
Can I use frozen chicken?
For food safety, thaw chicken before slow cooking.
Is Mississippi chicken spicy?
Not really. Pepperoncinis are mild and tangy rather than hot.
How do I serve it?
Over mashed potatoes, rice, noodles, or on slider buns.
Crockpot Mississippi Chicken
Ingredients
Method
- Lightly spray your crockpot with oil.
- Slice the onion and spread it across the bottom of the crockpot.
- Lay the chicken on top of the onions.
- Sprinkle the ranch seasoning and au jus evenly over the chicken.
- Drizzle with olive oil.
- Add the pepperoncinis along with a splash of the brine.
- Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is fall-apart tender.
Nutrition
Notes
- Serve the chicken over mashed potatoes or in slider buns for a complete meal.
- This dish tastes even better the next day as the flavors meld together.
