Mississippi Chicken {Easy Crockpot Recipe}
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
6 servings
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Calories
324 kcal
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Course
Main Course
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Cuisine
American
Mississippi Chicken {Easy Crockpot Recipe}
Description
This Mississippi Chicken recipe layers chicken breasts in a slow cooker with dry ranch seasoning, au jus gravy mix, a stick of unsalted butter, and jarred peperoncini peppers. The ingredients slowly cook together on low or high heat until the chicken is tender and shreddable. The melted butter and seasoning mixes create a rich, tangy sauce, while the peppers add mild heat and acidity to balance the dish.
The shredded chicken is evenly coated in this flavorful sauce, which can be spooned over sides like mashed potatoes or rice. The simple assembly and long slow cook time make it a convenient recipe with satisfying results.
For variation, chicken thighs can be used instead of breasts, though bone-in is not recommended. Peperoncini peppers may be substituted with banana peppers with little impact on flavor. There's also a stovetop option for this recipe using chicken broth and low heat, slowing cooking the ingredients together until tender.
Leftovers keep well refrigerated in an airtight container for several days and can be reheated gently for continued enjoyment.
Ingredients
- 2 pounds chicken breast boneless skinless
- 1 oz Ranch dressing mix dry packet
- 1 oz au jus gravy mix dry packet
- 1/2 cup butter 1 stick, unsalted
- 5-6 peperoncini peppers jarred
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Sprinkle both the ranch dressing mix and the packet of au jus gravy mix on top of the chicken. Place the stick of butter on top, followed by the peperoncini peppers.
- Cook on high heat for up to four hours or low heat for 6-8 hours. Shred the cooked chicken with two forks and mix well.
- Serve over mashed potatoes, rice, or egg noodles.
Notes
- Boneless skinless chicken breasts are preferred, but thighs can be used; avoid bone-in chicken for this recipe.
- Banana peppers may replace peperoncini with minimal flavor change.
- Dry ranch and au jus gravy packets are essential; avoid using prepared ranch dressing.
- The dish can also be cooked on the stovetop with added chicken broth, simmering on low for up to four hours before shredding.
- Store leftovers in an airtight container in the fridge for up to 3-4 days, reheating gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 32g | 64% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 137mg | 46% |
| Sodium | 551mg | 23% |
| Potassium | 581mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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