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A green bowl filled with Crockpot Mississippi Chicken and sliced green bell peppers, placed on a table beside a black pepper grinder and fresh greens.

Crockpot Mississippi Chicken

Mandy Applegate
Crockpot Mississippi Chicken makes everything feel easier without giving up that satisfying, home-cooked feel. It’s simple to prep, uses pantry staples, and works just as well for a casual weeknight as it does for a game day crowd. I like knowing it can be made ahead, kept warm in the slow cooker, or frozen for later. There’s comfort in having something this dependable ready whenever it’s needed.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Course
Cuisine American
Servings 4
Calories 263 kcal

Equipment

Ingredients
  

  • 1 pound chicken breasts boneless and skinless
  • 1 packet au jus mix
  • 2 tablespoons ranch seasoning mix
  • ½ cup pepperoncini juice
  • 8-10 pepperoncinis chopped
  • ¼ cup unsalted butter cubed

Instructions
 

  • Trim any extra fat from the chicken and place it in the bottom of your 6–8 quart slow cooker.
    1 pound chicken breasts
  • Sprinkle the au jus and ranch seasoning evenly over the chicken, then add the chopped pepperoncini peppers.
    1 packet au jus mix, 2 tablespoons ranch seasoning mix, 8-10 pepperoncinis
  • Pour the pepperoncini juice over the chicken. Top everything with the cubed butter.
    ½ cup pepperoncini juice, ¼ cup unsalted butter
  • Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is fork-tender and reaches 165°F (70°C) internally.
  • Shred the chicken in the crockpot and stir to mix with the juices.
  • Serve warm over mashed potatoes, rice, or on toasted buns for sandwiches.

Notes

  • Try Chicken Thighs: Boneless, skinless chicken thighs work just as well as breasts and stay extra juicy after slow cooking.
  • Easy Cleanup Options: Line your crockpot with a slow cooker liner for the simplest cleanup, or lightly coat the insert with cooking spray if you prefer not to use a liner.
  • Don’t Skip the Juice: The pepperoncini juice in a jar is key to getting that tangy signature flavor; it balances out the richness.
  • Butter on Top: Adding the butter cubes last ensures they melt evenly and infuse the whole dish.
  • Shred Gently: Once the chicken is cooked, shred it while it’s still warm, allowing it to mix easily with the juices.
  • Double Up for Meal Prep: This recipe scales well; just use a larger slow cooker and keep everything layered.
  • Serve Right Away or Store: The shredded chicken stays flavorful even after reheating, so don’t be afraid to make it ahead.

Nutrition

Calories: 263kcalCarbohydrates: 7gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 103mgSodium: 701mgPotassium: 530mgFiber: 1gSugar: 1gVitamin A: 531IUVitamin C: 35mgCalcium: 19mgIron: 1mg
Keyword Crockpot Mississippi Chicken
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