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–+ servings
Crockpot Mississippi Chicken 1

Crockpot Mississippi Chicken

This tangy, savory Crockpot Mississippi Chicken requires just 10 minutes of prep time and delivers fall-apart tender chicken with the perfect balance of zesty pepperoncini peppers and rich gravy. A revolutionary weeknight dinner with an incredible flavor-to-effort ratio.
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Prep Time 10 minutes
Cook Time 4 hours
Slow Cook Time (Low) 8 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine American, Southern
Servings 6 servings
Calories 385 kcal

Equipment

  • Slow Cooker/Crockpot
  • Measuring Spoons
  • Cutting Board
  • Knife
  • Forks for Shredding

Ingredients
  

  • 3-4 pounds boneless, skinless chicken breasts or thighs for juicier results
  • 1 packet ranch dressing mix 1 oz
  • 1 packet au jus gravy mix 1 oz, can substitute onion soup mix
  • 1/2 cup unsalted butter 1 stick, cut into tablespoon-sized pieces
  • 8-10 pepperoncini peppers
  • 1/4 cup pepperoncini brine from the pepper jar
  • 1/2 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp cornstarch optional, for thickening
  • 2 tbsp water optional, for mixing with cornstarch

Instructions
 

  • Place the chicken breasts in a single layer at the bottom of your slow cooker. For even cooking, avoid stacking the chicken too high – spread them out so each piece can be surrounded by the flavorful liquid.
  • Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken. Make sure to distribute the seasonings evenly for consistent flavor throughout.
  • Scatter the sliced onions, minced garlic, and pepperoncini peppers around and on top of the chicken.
  • Place the butter pieces evenly around the crockpot and pour the pepperoncini brine over the chicken.
  • Cover and cook on low for 7-8 hours or on high for 4 hours, until the chicken easily shreds with a fork.
  • Once cooked, gently shred the chicken using two forks while it's still in the crockpot. This allows the meat to absorb even more of the sauce.
  • If you prefer a thicker gravy, stir in the cornstarch mixed with water and cook on high for an additional 15-20 minutes, stirring occasionally.

Notes

Substitution Tips:
  • For a lighter version, use 1/4 cup butter and 1/4 cup chicken broth
  • Dairy-free? Replace butter with ghee or olive oil
  • Watching sodium? Look for low-sodium gravy and ranch packets
Serving Suggestions:
  • Serve over cauliflower mash for a low-carb option
  • Pile onto toasted whole grain bread with provolone cheese for a Mississippi Chicken melt
  • Create a grain bowl with quinoa and roasted vegetables
  • Use as filling for lettuce wraps with sliced avocado
Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 385kcalCarbohydrates: 3gProtein: 42gFat: 21gSaturated Fat: 11gSodium: 890mgPotassium: 520mgSugar: 1gVitamin A: 10IUCalcium: 4mgIron: 12mg
Keyword Crockpot, Mississippi Chicken, Slow Cooker, Easy Dinner, Low Carb
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