Crockpot Mississippi Chicken

Isabella

This Crockpot Mississippi Chicken is a tender, flavorful, and effortless comfort food classic. Juicy chicken slow-cooked with ranch seasoning, au jus gravy, butter, and tangy pepperoncini creates a rich, savory sauce perfect for busy weeknights, meal prep, or cozy family dinners.

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Prep Time 10

Cook Time 7

Total Time 7 10

Servings: 4 servings

Course: Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

For the Chicken Base:
3 –4 boneless skinless chicken breasts – can substitute with thighs if preferred
1 medium onion diced – adds sweetness and depth
For the Flavor Mix:
1 packet ranch dressing mix – provides savory seasoning
1 packet au jus gravy mix – adds rich beefy depth
8 –10 pepperoncini peppers – for a subtle tang and mild heat
¾ cup pepperoncini juice – intensifies flavor
½ cup butter sliced – adds richness and moisture
Tip: Use a mix of green and red pepperoncini if you like a more colorful presentation.

Method

Lightly spray the crockpot with non-stick cooking spray or line it with a slow cooker liner for easy cleanup.
Spread the diced onion evenly across the bottom of the crockpot to create a flavorful base.
Place the chicken breasts on top of the onions in a single layer if possible.
Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.
Arrange the pepperoncini peppers over the chicken, then dot the top with slices of butter.
Pour the pepperoncini juice over everything. Do not stir.
Cover and cook on Low for 6–7 hours or on High for 4–5 hours, until the chicken is tender and easily shredded.
For shredded chicken, remove the chicken, shred with two forks, and return it to the sauce before serving.

Notes

For extra juiciness, chicken thighs can be used instead of breasts. Mild banana peppers can replace pepperoncini for a less tangy flavor. Serve over mashed potatoes, rice, pasta, or on sandwich buns to soak up the delicious sauce.