This dish relies on a handful of pantry staples and a few minutes of preparation. You place chicken in a slow cooker along with dry seasonings, butter, and pickled peppers. The appliance does the heavy lifting over the next six hours. The result is a savory, tangy shredded chicken dinner.
It works well for days when you want a hot meal without standing over the stove. The combination of ranch and au jus creates a dark sauce that coats the shredded meat. The pepperoncini add a mild tang that balances the butter.
Why will you love Mississippi Chicken Crock Pot?
Using whole chicken breasts means less cutting board cleanup before cooking.
Adding a splash of pepperoncini brine builds extra flavor in the sauce as it reduces.
Shredding the meat at the end allows it to absorb the seasoned cooking liquid.
Mississippi Chicken Crock Pot Ingredients
• Chicken breasts: Boneless and skinless cuts work well here. You can also use boneless chicken thighs if you have them on hand.
• Ranch seasoning: Look for the dry buttermilk ranch dressing mix in the salad dressing aisle.
• Au jus gravy mix: This adds a deep, savory beef flavor to the chicken. Onion soup mix is a common substitute if you cannot find au jus.
• Butter: Unsalted butter allows you to control the sodium, as the seasoning packets already contain salt.
• Pepperoncini: These pickled peppers provide tang and a very mild heat. You can use sliced pepperoncini instead of whole ones.
Exact quantities are in the recipe card below.
How to Make Mississippi Chicken Crock Pot
Step 1: Prepare the slow cooker
Start by lightly greasing your slow cooker insert. This prevents the chicken from sticking to the sides during the long cooking time. Arrange the raw chicken breasts in a single layer so they cook evenly.
Step 2: Add the seasonings
Open the ranch and au jus packets and sprinkle them directly over the meat. There is no need to mix them with liquid first. The moisture from the chicken and the butter will create the sauce.
Step 3: Layer butter and peppers
Slice the unsalted butter and scatter the pieces across the seasoned chicken. Add the whole pepperoncini and a splash of the brine from the jar. Cover the pot and set it to cook.
Step 4: Shred and serve
Once the chicken reaches a safe internal temperature, transfer it to a board. Use two forks to pull the meat apart into shreds. Stir the meat back into the slow cooker juices before serving.
How to Store and Freeze Mississippi Chicken Crock Pot
Keep leftover chicken in an airtight container in the refrigerator for up to four days. Freeze in a sealed container for up to three months. Reheat gently in a saucepan over medium-low heat or in the microwave until it reaches 165°F (74°C).
Expert Tips for Mississippi Chicken Crock Pot
Food safety guidelines state that poultry must reach a safe internal temperature of 165°F (74°C).
If you prefer a milder flavor, use fewer pepperoncini and omit the liquid brine from the jar.
You can substitute boneless, skinless chicken thighs for the breasts. Thighs often remain tender over long cooking times.
What to Serve with Mississippi Chicken Crock Pot?
Serve this shredded chicken over mashed potatoes, white rice, or egg noodles to soak up the savory gravy. It also works well on toasted hamburger buns for a hearty sandwich.
Mississippi Chicken Crock Pot Recipe FAQs
Can I cook this on the high setting?
Yes. You can cook the chicken on high for 3 to 4 hours. Cooking on low usually results in more tender meat that is easier to shred.
Is this dish spicy?
No. Pepperoncini are very mild. They add a tangy vinegar flavor rather than heat.
Can I use frozen chicken breasts?
It is safer to thaw the chicken completely before placing it in the slow cooker. Thawed meat ensures the slow cooker reaches a safe temperature quickly.
Mississippi Chicken Crock Pot
Ingredients
- 4 boneless skinless chicken breasts, about 2 pounds / 900 g
- 1 packet dry ranch seasoning mix 1 oz / 28 g
- 1 packet au jus gravy mix 1 oz / 28 g
- 1/2 cup unsalted butter cut into slices, 113 g
- 10 to 12 whole pepperoncini
- 1/3 cup pepperoncini brine (from the jar) 80 ml
Instructions
- Coat the inside of a 6-quart slow cooker with nonstick cooking spray or use a slow cooker liner.
- Place the chicken breasts in a single layer at the bottom of the slow cooker insert.
- Sprinkle the dry ranch seasoning mix and the au jus gravy mix evenly over the chicken breasts.
- Distribute the sliced butter and whole pepperoncini evenly across the top of the seasoned chicken. Pour the pepperoncini brine over the meat.
- Cover and cook on the low setting for 5 to 6 hours. Check that the internal temperature of the chicken reaches at least 165°F (74°C) using a meat thermometer.
- Remove the chicken breasts to a cutting board and shred the meat using two forks.
- Return the shredded chicken to the slow cooker. Stir the meat into the warm juices and serve.
Notes
