Slow Cooker Mississippi Chicken

Why You’ll Love This Recipe

You’ll love this Slow Cooker Mississippi Chicken because it’s effortless, flavorful, and incredibly versatile. With only a few ingredients and no complicated steps, this dish delivers restaurant-quality taste with practically no effort. It’s tangy, buttery, and slightly spicy, and it can be served over mashed potatoes, rice, pasta, or even in sandwiches for a delicious twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Dry ranch seasoning mix
• Dry au jus gravy mix (or brown gravy mix)
• Butter
• Pepperoncini peppers (whole or sliced)
• Pepperoncini juice (from the jar)
• Fresh parsley for garnish (optional)

Directions

1. Prepare the slow cooker: Lightly grease the inside of your slow cooker or spray it with nonstick cooking spray.
2. Add the chicken: Place chicken breasts or thighs in the bottom of the slow cooker.
3. Add seasonings: Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken.
4. Add butter and peppers: Place the butter on top of the chicken and scatter pepperoncini peppers over and around the meat. Add a splash (about 2 tablespoons) of pepperoncini juice for extra tang.
5. Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shredded.
6. Shred and serve: Shred the chicken directly in the slow cooker and mix it with the juices. Serve warm over mashed potatoes, rice, or in sandwiches.

Servings and timing

This recipe serves 6 people and takes about 6½ hours total—10 minutes for prep and 6 hours of slow cooking.

Variations

• Spicy Mississippi Chicken: Add a few extra pepperoncini peppers or a pinch of red pepper flakes for heat.
• Creamy Version: Stir in a bit of cream cheese at the end of cooking for a rich, creamy sauce.
• Mississippi Chicken Sandwiches: Pile the shredded chicken onto toasted buns with provolone cheese.
• Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of regular rice or pasta.
• BBQ Twist: Stir in a few tablespoons of barbecue sauce for a tangy, smoky flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth or butter to maintain moisture. To freeze, store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen chicken?

Yes, but it’s best to thaw it first for even cooking and better texture.

Can I use ranch dressing instead of dry mix?

It’s not recommended. The dry mix gives a more concentrated flavor without extra liquid.

Can I use chicken thighs instead of breasts?

Absolutely—thighs are juicy and flavorful, making them perfect for slow cooking.

What can I substitute for au jus mix?

You can use brown gravy mix or a combination of beef broth and onion powder.

Do I need to add any liquid?

No extra liquid is needed—the butter and pepperoncini juice create plenty of flavorful sauce.

Can I make this in the oven?

Yes, bake covered at 350°F (175°C) for 1 hour or until the chicken is tender.

How do I make it less salty?

Use unsalted butter and low-sodium gravy mix or ranch seasoning.

What sides go best with Mississippi Chicken?

Mashed potatoes, rice, egg noodles, or roasted vegetables pair perfectly.

Can I double the recipe?

Yes, just make sure not to overfill the slow cooker—use a larger one if needed and slightly extend cooking time.

Conclusion

Slow Cooker Mississippi Chicken is a simple yet bold-flavored dish that turns everyday ingredients into something extraordinary. With its buttery, tangy, and savory sauce, it’s a versatile recipe that works for any occasion. Whether served over rice, mashed potatoes, or tucked into sandwiches, this easy comfort meal is sure to become a staple in your dinner rotation.

Slow Cooker Mississippi Chicken

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Slow Cooker Mississippi Chicken is a flavorful, tender, and buttery dish made with ranch seasoning, au jus mix, butter, and tangy pepperoncini peppers. With just a few ingredients and minimal prep, this slow-cooked meal delivers bold, comforting flavor perfect for busy weeknights or family dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1 packet dry ranch seasoning mix
• 1 packet dry au jus gravy mix (or brown gravy mix)
• 1/2 cup (1 stick) unsalted butter
• 6–8 pepperoncini peppers (whole or sliced)
• 2 tbsp pepperoncini juice (from the jar)
• Fresh parsley, for garnish (optional)

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Instructions

1. Lightly grease the inside of your slow cooker.
2. Place chicken breasts or thighs in the bottom of the slow cooker.
3. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken.
4. Top with butter and scatter the pepperoncini peppers over and around the chicken. Add the pepperoncini juice for extra flavor.
5. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shredded.
6. Shred the chicken directly in the slow cooker and mix it with the juices.
7. Serve warm over mashed potatoes, rice, pasta, or on sandwich buns.

Notes

• Use unsalted butter and low-sodium mixes to control saltiness.
• For extra creaminess, stir in cream cheese before serving.
• Try using chicken thighs for a juicier, more flavorful result.
• Great for meal prep—store in portions for quick lunches or dinners.

Nutrition

• Serving Size: 1 cup
• Calories: 385
• Sugar: 1g
• Sodium: 780mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 33g
• Cholesterol: 145mg