You know those recipes that just kinda become part of your regular rotation without you even planning it? That’s what happened with this Mississippi Chicken at my house. I first made it a couple years ago when I was looking for something different than the usual weeknight chicken dinners, and honestly? I haven’t looked back.
It’s one of those meals that feels like you spent hours on it, but really you just tossed stuff in the crockpot and went about your day. My kind of cooking, for sure.
The first time I made this, I’ll admit I was a little skeptical. Ranch and au jus and pepperoncinis together? Seemed like a weird combination. But after trying the Mississippi Pot Roast that everyone was talking about a while back, I figured the chicken version had to be good too. And man, was I right.
This thing is packed with flavor, the chicken comes out so tender it basically falls apart when you look at it, and the gravy it creates is ridiculous good. I’m getting hungry just thinking about it.
So What Exactly Is Mississippi Chicken?
If you haven’t had it before, Mississippi Chicken is basically the easier, quicker cousin of that famous Mississippi Pot Roast. Instead of beef, you’re using chicken breasts, but the magic happens with the same simple ingredients – ranch seasoning, au jus mix, butter, and those tangy pepperoncini peppers.
The peppers might sound odd if you’ve never cooked with them, but they don’t make the dish spicy or anything. They just add this little tangy kick that cuts through the richness of the butter and the savory flavors from the seasoning packets. It all works together somehow.
What I love most is that it’s a total dump-and-go situation. No browning meat first, no chopping a bunch of veggies, no complicated steps. Just throw it all in and let the crockpot do its thing. On those days when I’m running around like crazy, knowing dinner’s already handled is such a relief.
And the smell when you walk in the door later? Absolutely incredible. The whole house smells like someone’s been cooking all day, even though it was really just the crockpot working its magic.
Ingredients I Used for the Recipe
Here’s what you’ll need to grab at the store. Nothing fancy, I promise. Most of this stuff I actually keep on hand now because we make this so often.
- 2 pounds boneless skinless chicken breasts – This is the star, obviously. I’ve used both fresh and frozen, and both work great. If using frozen, just add an extra hour or so to the cook time. Sometimes I’ll use chicken thighs instead, which come out even more tender if you can believe it.
- 1 oz packet dry ranch dressing mix – Not the dip mix, the seasoning mix. This brings all that herby, oniony, garlicky flavor that makes your mouth water.
- 1 oz packet dry au jus gravy mix – This is what gives the gravy that deep, beefy richness even though we’re using chicken. Sounds weird, tastes amazing. Trust me.
- 1/2 cup unsalted butter (1 stick) – Butter makes everything better, right? It melts down and combines with the seasonings to create this incredible sauce. I use unsalted so it doesn’t get too salty with the seasoning packets.
- 5-6 jarred peperoncini peppers – These little guys are the secret weapon. They add brightness and a mild tang that cuts through all the richness. Plus they look pretty on the plate.
That’s literally it. Five ingredients. I remember the first time I made this, I kept checking the recipe thinking I must have missed something. Nope. Just five things and you’re done.
How to make Mississippi Crockpot Chicken?
Alright, so the process couldn’t be simpler. But I’ll walk you through it anyway, including a few little things I’ve learned along the way that make it turn out perfect every time.
Step 1 – Layer the Chicken in the Slow Cooker
Just take your chicken breasts and lay them in the bottom of the crockpot in a single layer as best you can. Doesn’t have to be perfect, but try not to pile them up too much so they cook evenly. I’ve used my 6-quart crockpot for this and it works great, but even a smaller one should be fine.
Sometimes if my chicken breasts are really huge, I’ll cut them in half so they’re more uniform in size. Not required, but helps with even cooking.
Step 2 – Sprinkle on Those Seasonings
Here’s where you just dump the ranch packet and the au jus packet right over the chicken. Don’t mix anything yet, just sprinkle them on top. I tap the packets to get every last bit out because that stuff is liquid gold honestly.
One time I accidentally grabbed the ranch dip mix instead of the seasoning mix. Still worked, but the dip mix has a slightly different texture. So double check you’re getting the right ones. Made that mistake so you don’t have to!
Step 3 – Add the Butter and Peppers
Take your stick of butter and just plop it right on top of the seasoned chicken. I usually cut it into a few pieces so it melts more evenly, but you can throw the whole stick in there if you’re in a hurry.
Then grab 5 or 6 pepperoncinis from the jar and scatter them around. I like to leave them whole, but some people chop them up. Totally up to you. If you’re not sure about the peppers, start with less. You can always add more later, but you can’t take them out.
And here’s a tip I figured out after making this a bunch – add a tablespoon or two of the pepper juice from the jar. It sounds crazy but it adds so much flavor to the gravy. Just a little splash.
Step 4 – Let the Crockpot Work Its Magic
Now you just put the lid on and walk away. That’s it. Cook it on low for 6-8 hours or on high for 3-4 hours. I personally prefer low and slow because the chicken ends up more tender, but if I forget to start it in the morning, high works fine.
Your house is going to start smelling amazing after a couple hours, by the way. That buttery, savory, slightly tangy smell is just unreal.
Step 5 – Shred and Serve
When the chicken is done, it should be so tender that it falls apart easily. Take two forks and shred it right in the crockpot, stirring everything together so the chicken soaks up all that delicious gravy.
Give it a taste and see if you want to add any salt or pepper. I usually don’t need much because the seasoning packets have plenty of sodium already. But you do you.
Then serve it over whatever sounds good. Mashed potatoes are my favorite because they soak up the gravy, but egg noodles or rice are fantastic too.
Tips
After making this Mississippi Chicken more times than I can count, I’ve picked up some tricks that make it even better. Thought I’d share them so your first time turns out amazing.
What kind of chicken works best – I usually use chicken breasts because that’s what I have, but honestly chicken thighs are even better. They stay juicier and have more flavor. Just don’t use bone-in chicken, it gets weird with the shredding and the cook times are different.
If you want to switch things up – You can totally swap the pepperoncinis for banana peppers. Almost the same flavor, maybe a tiny bit milder. And if you can’t find au jus mix, brown gravy mix works in a pinch. Just know the flavor will be a little different, still good though. Oh and ranch dip mix works instead of the seasoning, but don’t use the bottled liquid ranch obviously.
Making it on the stovetop instead – If you don’t have a crockpot or forgot to start it, dump everything in a big pot with a cup of chicken broth. Bring it to a simmer, cover it, and cook on low for a couple hours until the chicken shreds easily. Not quite as hands-off but still pretty easy.
What to do with leftovers – If you have any left, which doesn’t happen often at my house, stick it in an airtight container in the fridge. It’ll keep for 3-4 days. The flavors actually get even better the next day. We love making open-faced sandwiches with leftovers – toast some bread, pile the chicken on top, add a slice of provolone, and broil it until bubbly. So good.
My Instant Pot version – When I’m really short on time, I make this in the Instant Pot. Pour in half a cup of chicken broth or water first (so you don’t get that burn warning), then add everything else. Cook on high pressure for 10 minutes, let it naturally release for 10 minutes, then quick release whatever’s left. Shred and serve. Takes maybe 30 minutes total from start to finish.
The first time I made this for my family, my husband just looked at me and said “where has this been all my life?” Dramatic, I know, but that’s how good it is. My kids clean their plates without me having to ask, which is basically a miracle.
It’s become my go-to for busy nights when I know I won’t have time to cook later, or when I need to bring dinner to a friend who just had a baby or something. Everyone always asks for the recipe, and they can never believe how simple it is.
So yeah, if you’re looking for a new chicken dinner that’s actually easy but doesn’t taste like it, give this Mississippi Chicken a try. I think you’ll be surprised how much flavor comes from just a few ingredients thrown in a crockpot. Let me know if you make it, I’d love to hear what you think!
Crockpot Mississippi Chicken Recipe
Description
Mississippi Chicken is one of the easiest crockpot chicken recipes you can make! It only requires five simple ingredients and is so flavorful and delicious. It's an easy dump and go recipe that gets rave reviews, and tastes great over mashed potatoes, noodles, or rice.
ingredients
Instructions
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Place chicken breasts in the bottom of the slow cooker.
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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.
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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.
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Serve over mashed potatoes, rice, or egg noodles.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 324kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 11g56%
- Cholesterol 137mg46%
- Sodium 551mg23%
- Potassium 581mg17%
- Total Carbohydrate 3g1%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 32g64%
- Calcium 12 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- What kind of chicken to use: I like to use chicken breasts, but you could also make this Mississippi chicken recipe with boneless skinless chicken thighs. I don’t recommend making it with bone-in chicken.
- Substitutions: you can easily swap the peperoncini peppers for banana peppers in this recipe. It really will not alter the flavor much at all. You can also use ranch dip mix in place of the seasoning (but don’t use prepared, liquid ranch.) Another simple swap is using brown gravy mix in place of the au jus.
- Stove top option: Place all of the ingredients in a large stock pot on the stove along with 1 cup of chicken broth. Bring to a simmer over medium low heat and cover with a lid. Cook the chicken low and slow for up to four hours and shred the chicken before serving.
- Store any leftover Mississippi chicken in an airtight container in the fridge for up to 3–4 days.
