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Crockpot Mississippi Chicken is all about fork-tender, juicy chicken that’s bursting with flavor. You’ve got zesty pepperoncini peppers, ranch seasoning, au jus mix, and butter that slow cooks with it for some seriously amazing flavor. It’s the perfect Southern comfort meal!
This slow cooker Mississippi pot roast is a reader-favorite recipe, so naturally I decided to make a version with tender and juicy chicken! It’s super easy to prepare (just set it and forget it!) and your family will love its flavor. Serve it up with some buttery mashed potatoes for a meal they’ll go crazy over!
Slow Cooker Mississippi Chicken (Tender and Juicy!)
Just like its pork counterpart, this Crockpot Mississippi Chicken has quickly become a family favorite, and I couldn’t resist creating a chicken version that’s just as tender and juicy! The best part? It’s a breeze to whip up. Simply set it and let the slow cooker do the rest. Your family is in for a treat with this dish. The chicken is loaded with mouthwatering flavors, thanks to the tangy pepperoncini peppers, ranch seasoning, and au jus mix. Serve it over some creamy mashed potatoes or steamed rice, and you’ve got a meal that’ll have everyone singing its praises. You could also do cauliflower rice or zucchini noodles for a low carb, keto version of this dish.
Picture this: it’s a hectic weeknight, and you’re craving a hearty, satisfying dinner without all the fuss. That’s where this Crockpot Mississippi Chicken comes to the rescue! It’s the ultimate comfort food that practically cooks itself, putting more time back into your day. So, toss those ingredients in the slow cooker, and get ready for a tasty meal that everyone will want seconds of!
This recipe is Picky Eater Approved!
This Mississippi chicken recipe is great because it only uses a handful of simple ingredients. I know you’ll love this flavor combination just as much as I do! It’s zesty, savory, and rich! Note: exact measurements are in the recipe card at the end of the post.
- Boneless and Skinless Chicken Breasts: This is the main ingredient which becomes super tender and tasty as it cooks slowly. Chicken thighs will also work.
- Pepperoncini Peppers: These peppers add a tangy and slightly spicy flavor. If you don’t like a lot of heat, don’t worry! They only add a very mild spice. About the same as a bell pepper.
- Pepperoncini Juice From the Jar: The juice from the pepperoncini peppers makes the dish tangy and flavorful.
- Ranch Seasoning Powder: Add some ranch dressing mix so the chicken has delicious, savory flavor.
- Au Jus Mix: The au jus brown gravy mix adds extra savory flavor and richness to the Crockpot Mississippi chicken.
- Unsalted Butter, Cut Into Pieces: The butter makes the dish rich and buttery, ensuring the chicken stays moist and tasty as it slow cooks.
Making Mississippi Chicken in the Crockpot
It doesn’t get any simpler than this! Crockpot Mississippi chicken doesn’t require any extra prep, just throw everything in the slow cooker and let it work its magic!
- Spray With Cooking Spray: Spray the bottom of the crockpot with nonstick cooking spray.
- Add Chicken: Add the chicken breasts to the crockpot.
- Add Peppers and Juice: Pour in the pepperoncini juice and then add the peppers on/around the chicken.
- Sprinkle With Seasonings: Sprinkle the chicken with the ranch and au jus seasonings then place the pieces of butter on top.
- Slow Cook: Cover and cook for 3-4 hours on high or 6-8 hours on low.
- Shred and Serve: Shred the chicken then stir into the sauce. Then serve over mashed potatoes and enjoy!
Mississippi Chicken for Sandwiches
Once your Crockpot Mississippi chicken is shredded, it’s great for adding to a bun with some provolone cheese! This makes for a hearty and flavorful sandwich. You’ll love it!
Can I Cook Mississippi Chicken in an Instant Pot?
Yes! Although slow cooking your chicken makes it extra tender, using an Instant Pot is a great option if you’re short on time.
- Sear: (Optional) Grab your Instant Pot and set it to “Sauté.” Put a little oil in there and give your chicken breasts a quick sear on both sides to lock in the tasty juices. Then take the chicken out and set it aside.
- Sauce Mixture: Throw in the pepperoncini peppers, pepperoncini juice, ranch seasoning powder, au jus mix, and the butter. Stir until combined.
- Add Chicken Back In: Put the chicken back into the mix.
- Pressure Cook: Close the Instant Pot with the lid, set the valve to “Sealing,” and switch it to “Manual” or “Pressure Cook.” Then set the timer for about 20 minutes at high pressure.
- Release Pressure: When the timer’s done, wait for about 10-15 minutes for the pressure to naturally go down a bit. Then, carefully let out any leftover steam with a quick release.
- Serve: Open the Instant Pot, and you’ve got yourself some tasty Mississippi Chicken ready to enjoy!
If you have leftover Mississippi chicken, just pop it in an airtight container and save it for later. It will stay good for 3-4 days in the fridge. When you’re ready to enjoy it again, just pop it in the microwave or warm in a skillet on medium heat!
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Spray the bottom of the crockpot with nonstick cooking spray.
Add the chicken breasts to the crockpot.
Pour in the pepperoncini juice and then add the peppers on/around the chicken.
Sprinkle the chicken with the ranch and au jus seasonings then place the pieces of butter on top.
Cover and cook for 3-4 hours on high or 6-8 hours on low.
Shred the chicken then stir into the sauce. Serve over mashed potatoes and enjoy!
Serving: 1cupCalories: 313kcalCarbohydrates: 1gProtein: 33gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 137mgSodium: 193mgPotassium: 607mgFiber: 1gSugar: 0.3gVitamin A: 575IUVitamin C: 16mgCalcium: 14mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.