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Crock pot Mississippi Chicken Recipe

I’m a big fan of slow cookers! They’re great for meal prep, feeding a small army, and stretching leftovers, so you better believe I’ve put this Mississippi chicken into my regular rotation. It’s inspired by the classic Mississippi pot roast, but made even MORE budget-friendly by swapping the beef for chicken!

For my recipe, I arrange chicken breasts in one layer in my slow cooker, sprinkle them with ranch seasoning and au jus gravy mix, then add a stick of unsalted butter and some tangy pepperoncini peppers. I like to use unsalted butter here because both seasoning packets already contain plenty of sodium. And guess what? There’s no searing, stirring, water, or stock needed. The chicken releases liquid as it cooks, which combines with the melted butter and seasonings to make a rich, savory sauce. The chicken shreds easily right in the crockpot, and cleanup couldn’t be simpler! I like to pile this juicy chicken high on sandwiches, or spoon it over tortilla chips with plenty of cheese (they’re the best nachos I’ve ever had!)

1. Arrange the chicken in one even layer. Place 3 lbs. chicken breasts in a single layer in a 6-quart slow cooker rather than stacking them. This helps them cook more evenly. If your chicken breasts are smaller or you’re using a different-sized slow cooker, start checking them earlier (the internal temperature should reach 165°F). If your chicken is frozen, thaw it completely in the refrigerator before adding it to the slow cooker.
2. There’s no need to add extra liquid! I let the chicken create its own broth as it cooks, which combines with the melted butter and seasoning packets to make the savory sauce. Adding water or stock would dilute all that flavor!
3. Adjust the spice level. Jarred pepperoncini are mild, tangy pickled peppers usually found near the pickles and olives at the grocery store. To some, pepperoncini peppers can be spicy. If you’re worried about the spice level, you can reduce the number of peppers. (Or add more if you love pepperoncini peppers like me!)
4. Keep the lid closed. There’s no need to stir or flip this Mississippi chicken as it cooks. Opening the slow cooker releases heat and can extend the cooking time, so let it do its thing!
5. Check the temperature and texture. Before shredding, I check that the thickest part has reached 165°F and that the chicken separates easily with two forks. Chicken size and slow cookers can vary, so if it isn’t ready after 6 hours on LOW (or HIGH for 3-4 hours), cook it for another 20 minutes before checking again.
6. Add vegetables to make it a complete meal. You can add potatoes, carrots, or onions to the slow cooker with the chicken. Using our pot roast recipe as a guide, try 2 large carrots peeled and cut into large chunks, 1 large yellow onion peeled and quartered, or 1-1½ lbs. of mini potatoes (kept whole). Keep the chicken in one layer, then arrange the vegetables around and over it.

Save money by using 3 lbs. of boneless, skinless chicken thighs if they’re cheaper than breasts. They work just as well, especially if you prefer dark meat or already have some on hand! Arrange the thighs evenly in the slow cooker and cook until they reach at least 165°F and shred easily. Chicken thighs release more fat than breasts, so I usually trim large pieces of visible fat first and spoon off any excess from the cooking liquid before shredding.

Also, watch your pennies and go for store-brand seasoning packets! Store-brand ranch and au jus seasoning work just as well as the name-brand options, so save some money and grab whichever is cheaper. You can also use our homemade ranch seasoning mix if you already have the ingredients in your pantry.

And on that note, if you can’t find au jus mix or regular brown gravy mix is cheaper at your store, use a packet of that instead! Jess uses a brown gravy mix in her Mississippi pot roast, and it still adds plenty of savory flavor!

Cost $10.44 recipe / $1.74 serving

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This easy Mississippi Chicken is made in the slow cooker with five ingredients for tender, juicy shredded chicken in a tangy, buttery, savory sauce.

• ▢ 3 lbs. chicken breasts (3 large chicken breasts, $7.71*)
• ▢ 1 oz. ranch seasoning packet ($0.57)
• ▢ 1 oz. au jus gravy mix packet ($0.98)
• ▢ 1 stick unsalted butter (½ cup, (8 Tbsp) $0.77**)
• ▢ 8 pepperoncini peppers (about 2oz., $0.41)

• Gather and prepare all ingredients.

• Place the chicken breasts in an even layer on the bottom of the slow cooker.

• Sprinkle the au jus gravy mix and ranch seasoning on top of the chicken breasts.

• Place the stick of butter in the middle of the slow cooker.

• Evenly top with pepperoncini peppers.

• Cook on LOW for 6 hours. Or if you’re in a pinch, you can cook it on HIGH for 3-4 hours.

• After 6 hours (or 3-4 if cooking on high), using two forks, shred the chicken, then enjoy.

See how we calculate recipe costs here.

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*Use 3 lbs. of boneless, skinless chicken breasts, which was about three very large breasts for me. Weight is more reliable than the number of breasts, so you may need more than three if your store sells smaller pieces. You can also use 3 lbs. skinless, boneless chicken thighs. Make sure frozen chicken is fully thawed before adding it to the slow cooker and it reaches a safe internal temperature of at least 165°F once cooked.

**I recommend using unsalted butter, so this dish isn’t too salty. You can always add more salt after it’s cooked, if needed.

Salt levels can vary: Seasoning packet brands vary in sodium, so check the labels and choose lower-sodium options if needed. Stick with unsalted butter, then taste the finished chicken before adding any extra salt.

Serving: 1serving (~1 cup)Calories: 420kcal (21%)Carbohydrates: 5g (2%)Protein: 49g (98%)Fat: 21g (32%)Sodium: 1281mg (56%)Fiber: 0.5g (2%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Mississippi Chicken Step-by-Step Photos

Gather all of your ingredients.

Season the chicken: Place 3 lbs. of chicken breasts in an even layer across the bottom of a 6-quart slow cooker with as little overlap as possible. This helps the thick breasts cook at a similar rate. Evenly sprinkle the chicken with a 1-oz. packet of au jus gravy mix.

Now sprinkle 1-oz. packet of ranch seasoning evenly over the chicken, making sure there aren’t any large piles of either seasoning. The surface will look dry at this stage, but that’s expected. There’s no need to add water or stock because the chicken will release plenty of liquid as it cooks.

Add the butter and peppers: Place 1 stick of unsalted butter (½ cup or 8 Tbsp) in the center of the chicken. Arrange 8 pepperoncini peppers evenly around the slow cooker.

Cook the chicken: Cover and cook on LOW for 6 hours, keeping the lid closed so the slow cooker doesn’t lose heat. If you’re short on time, cook it on HIGH for 3-4 hours and begin checking it at the 3-hour mark. When ready, the butter will be completely melted, the pepperoncini will look softened, and the chicken will be surrounded by plenty of savory cooking liquid. Check that the thickest part of each breast has reached at least 165°F.

If the chicken hasn’t reached 165°F, replace the lid and cook for another 20 minutes before checking again.

Shred and serve: Use two forks to shred the chicken directly in the slow cooker. It should separate easily without much resistance. Stir the shredded chicken into the buttery cooking liquid until it’s evenly coated.

Taste your Mississippi chicken before adding any salt because the seasoning packets are already well seasoned. Serve hot and enjoy!

Serving Suggestions

I love serving Mississippi chicken straight from the slow cooker over mashed potatoes with steamed frozen peas on the side. Add a pepper or two from the slow cooker, then spoon plenty of that savory sauce over the chicken and potatoes. It’s delicious as-is, but a dollop of sour cream on each serving makes it creamy and helps mellow the heat from the peppers. You can also stir some softened cream cheese into the hot sauce until smooth, or finish each plate with crumbled cooked bacon for smoky, salty flavor and a little crunch.

For something different, spoon the chicken and plenty of sauce over seasoned rice so the rice can soak up all those buttery juices. It also makes a delicious slider filling piled onto split Hawaiian rolls, where the soft, slightly sweet bread pairs perfectly with the tangy chicken. Or scatter the shredded chicken over our black bean nachos with the beans and cheese, using just enough sauce to add flavor without making the chips soggy (these are so, so good!). And for dessert? It has to be a slice of Mississippi mud pie, of course!

This Mississippi chicken is great for meal prep because it makes six generous servings (about 1 cup each). I portion the leftovers into split meal prep containers, as shown in the photo below, and usually pair the chicken with something fresh, like a crisp green salad made with whatever vegetables I have on hand or what’s in season. The separate compartments help the salad leaves stay crisp. Keep everything refrigerated and use it within 3-4 days.

I also love this chicken in sandwiches and wraps, but I store the bread separately until serving so it doesn’t turn soggy. A baked potato topped with this chicken and served with coleslaw is another delicious option! I’d keep the coleslaw separate so I can reheat the potato and chicken together.

Storage & Reheating

After the leftovers have cooled, you can store them in an airtight container in your refrigerator for up to 3-4 days. Store the chicken with some of the cooking sauce to help keep it moist.

Reheating

Reheat individual portions in the microwave, covered, in short intervals, stirring between each one until the chicken is heated evenly. You can also warm it in a covered saucepan over low heat, stirring occasionally. Add a small splash of water or broth if the sauce has thickened, and heat the chicken to 165°F.

Freezing

Freeze the cooled Mississippi chicken with some of its sauce in meal-sized freezer-safe containers or bags for up to 3 months. Press out as much air as possible to help prevent freezer burn. Thaw it in the refrigerator overnight, then reheat it using one of the methods above.

Try These Crockpot Shredded Chicken Recipes:

• Our Pulled Chicken has a simple, versatile seasoning, making it perfect for meal prep, chicken salad, tacos, pasta, and more!
• When I’m craving Tex-Mex flavors, this no-chop Crock Pot Salsa Chicken gives me a saucy filling for tacos, burritos, nachos, and bowls.
• This Slow Cooker Buffalo Chicken uses similar ingredients to my recipe here, with chicken breasts, ranch seasoning, and butter, but mixes in tangy hot sauce for a buffalo finish. SO GOOD.
• Our Slow Cooker BBQ Chicken is coated in smoky seasonings and plenty of tangy BBQ sauce, then shredded for sandwiches, nachos, baked potatoes, or pizza.

Posted in: Budget Friendly Meal Prep Ideas, Chicken Breast Recipes, Chicken Meal Prep, Chicken Recipes, Chicken Slow Cooker Recipes, Egg Free Recipes, Main Dish Recipes, Meat Recipes, Recipes, Recipes under $15, Slow Cooker Recipes, Under $3 per serving

Melissa NolanMelissa is a proud Jacksonville native who attended FSU earning a business hospitality degree and a minor in anthropology. She then went to Johnson and Wales University to fulfill her dream of becoming a chef. Melissa’s culinary experience includes interning at Thomas Keller’s famed Per Se Restaurant in NYC and working at many of Northeast Florida’s finest restaurants. The past 5 years she has been able to share her knowledge and fallen in love with teaching at JAX Cooking Studio as a Chef Instructor. She’s excited for the next step in her career at Budget Bytes as a Recipe Developer. Her favorite things include coffee, dogs, and of course, FOOD!More About Melissa