Easy Crock Pot Mississippi Chicken: A Flavorful, Hands-Off Dinner Recipe
A delicious, low-effort meal with BIG flavor! This Southern-inspired shredded chicken is tangy, buttery, and savory—with just 5 ingredients and a slow cooker doing all the work. Serve it over mashed potatoes, rice, in sandwiches, or even as tacos!
- Prep Time: 5 minutes
- Cook Time: Low: 6–7 hours High: 3–4 hours
- Total Time: Up to 7 hours
Ingredients
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2 lbs boneless, skinless chicken breasts (or thighs)
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1 packet ranch seasoning mix
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1 packet au jus gravy mix (or brown gravy mix)
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1/2 cup unsalted butter (1 stick), sliced
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6–8 pepperoncini peppers (plus 1–2 tbsp juice, optional)
Instructions
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Layer in the Crock Pot: Place the chicken breasts in the bottom. Sprinkle the ranch and au jus seasoning evenly over the top.
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Add Butter & Peppers: Place sliced butter over the chicken. Add pepperoncinis and a spoonful of juice for extra tang (optional but recommended).
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Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Shred & Mix: Once tender, shred the chicken with two forks right in the slow cooker. Stir to mix with the buttery juices.
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Serve: Spoon over mashed potatoes, rice, noodles, or pile onto sandwich buns.
Notes
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Too salty? Use unsalted butter and low-sodium seasoning packets.
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Make it creamy: Add a few tablespoons of cream cheese during the last hour of cooking.
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Leftovers: Store in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition
- Calories: 320kcal per serving
- Sodium: 700mg
- Fat: 22g
- Carbohydrates: 2g
- Protein: 28g