Slow Cooker Mississippi Chicken

Slow Cooker Mississippi Chicken Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken breasts: I used boneless skinless chicken breasts. You can use chicken thighs instead if you prefer them. If you’re going out for the day, leaving the slow cooker to cook, I recommend thighs because they’re less likely to dry out if you end up coming home a little later.
Au jus gravy mix: I used one packet of McCormick au jus, which was enough to flavor the chicken and the juices it cooks in.
Ranch dressing mix: I used a packet of dry ranch seasoning. Any brand works; I prefer Hidden Valley ranch seasoning.
Unsalted butter: I used unsalted because the seasoning packets already contain salt. If you only have salted, that should be okay too, as it won’t add much more saltiness to the dish.
Pepperoncini peppers: These pickled peppers are quite mild. Don’t forget to save ¼ cup of juice from the jar to add to the slow cooker.
Garlic powder: There’s no need to chop fresh garlic for this recipe.
Fresh parsley: An optional garnish I sometimes add just before serving.

How to Make Crockpot Mississippi Chicken

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Add the chicken: Add your chicken breasts to the bottom of the slow cooker.
Season it: Sprinkle the au jus mix, ranch seasoning and garlic powder over the chicken.
Add the pepperoncini: Pour the pepperoncini juice around the chicken and add the peppers.
Add the butter: Dot butter slices on top of the chicken. I like to space them out so they melt evenly over the chicken.
Cook the chicken: Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours. I’ve had success with both High and Low although I typically choose Low because I can go out and leave it cooking all day.
Shred it: Once the chicken’s tender enough, shred it with meat claws or a couple of forks.
The finishing touches: Stir the shredded chicken back into the juices and cook for another 10 to 15 minutes. You can sprinkle on a little fresh parsley before serving if you like.     

Substitutions and Variations

Use chicken thighs: Swap the breasts for boneless skinless chicken thighs.
Make it creamy: Stir in 4 ounces of softened cream cheese during the last 20 minutes.
Add more pepperoncini: Slice a few extra peppers and add them to each serving if you like more of the pickled flavor.
Make it gluten-free: Use a certified gluten-free au jus gravy mix and check the ranch seasoning too, since I’ve found that some packets contain wheat or are processed with gluten-containing ingredients.
Make it dairy-free: Replace the butter with dairy-free butter and use a dairy-free ranch seasoning mix. Skip the cream cheese variation or use dairy-free cream cheese instead.

Serving Suggestions

With potatoes: Garlic mashed potatoes would be really good with this dish, or you could try one of these potato recipes.
With rice: Enjoy cheesy rice, stick of butter rice or plain rice on the side.
Make a sandwich: Fill toasted buns or crusty rolls with the shredded Mississippi chicken and spoon a little of the cooking juice over the meat. Add some sliced pepperoncini if you like. You could also use the Mississippi chicken in quesadillas or make sliders.
With veggies: I like to add a simple vegetable side to make it a full meal. Roasted Brussels sprouts, maple roasted rainbow carrots or garlic green beans all work.

How to Store

Store: Keep leftover chicken with some of its cooking juices in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze the cooled chicken with some of the juices for up to 3 months.
Thaw: Defrost it overnight in the refrigerator.
Reheat: Warm it on the stove or in the microwave. You can also use the Warm setting on your slow cooker.