Mississippi chicken made in the crock-pot is a delicious combination of boneless skinless chicken breasts, Ranch dressing mix, Au Jus mix, pepperoncini peppers and juice and butter cooked to tender perfection.
Shred the chicken or leave the boneless breasts whole, there are so many ways to enjoy this easy crockpot chicken recipe. Serve with a side of green beans from my green bean recipes collection or maybe one of the baby potatoes recipes.
Be sure to leave enough time to allow a tray of Rodes rolls to fully proof because you are going to be wanting to mop up every drop of the amazing sauce this Mississippi Chicken makes. Be sure to check out my chicken quarters recipes collection.
Here is why I think this recipe is amazing:
- Set it and forget it!
- My son will ask for this recipe and I am thankful!
- Everyone loves this chicken crockpot recipe.
- The leftovers are even better than the first!
Ingredients needed:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
Instead of using boneless, skinless chicken breasts, split chicken breasts, chicken thighs or boneless chicken thighs can be substituted. The reason I use boneless skinless chicken breasts is for the ease of shredding the meat at the end of the cook. The breast bone and the thigh bones will give added flavor to the dish but will add a few minutes of extra work when shredding the meat.
How to make Mississippi Chicken
- Add all the ingredients to the Crock Pot..
- Cover and cook on low for 6-8 hours or on high for 3-5 or until the chicken falls apart.
- Serve with rice, potatoes or pasta.
- See Chef's tip for how to thicken the sauce, if desired.
Crock Pot Mississippi Chicken Recipe
- Add the chicken breasts to the Crock-Pot and sprinkle with the packet of Hidden Valley Ranch Dressing powder.
- Sprinkle the Au Jus packet next.
- Add the stick of butter on top. I like to put it in the center so that it slowly melts and bastes the chicken.
- Add the pepperoncini and a splash of the pepperoncini juice. Cover and cook on low for 6-8 hours or on high for 3-5 hours.
- Shred the chicken if desired, or serve as a whole piece of chicken. Serve with Rice, potatoes or pasta.
Sarah's recommendation
7 qt. Crock-Pot
Perfect for Chicken, Roasts and Meals for 8+ people.
Storage Tip
Once the chicken and sauce have cooled, store the leftovers in a closed container and store in the refrigerator for up to 5 days.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Reheating Instructions
I will warm leftovers in the microwave on 50% power in 30-second increments until it is heated through.
Thickening Tip
To thicken the sauce, whisk together 2 tablespoons of cornstarch with ¼ cup of water. Add the slurry to the slow cooker for the last 10 minutes of the cook. Thickening is not necessary but it is an option.
Ingredients
- 4 (4) Chicken Breasts
- 1 packet (1 packet) Hidden Valley Ranch Dressing Packet
- 1 packet (1 packet) Au Jus
- 1 Jar (1 Jar) Pepperoncini with liquid
- 1 stick (1 stick) Butter
Optional
- 2 Tablespoon (2 Tablespoon) Cornstarch
Instructions
- Add the chicken breasts to the Crock-Pot and sprinkle with the packet of Hidden Valley Ranch Dressing powder.4 Chicken Breasts, 1 packet Hidden Valley Ranch Dressing Packet
- Sprinkle the Au Jus packet next.1 packet Au Jus
- Add the stick of butter on top. I like to put it in the center so that it slowly melts and bastes the chicken.1 stick Butter
- Add the pepperoncini and a splash of the pepperoncini juice. Cover and cook on low for 6-8 hours or on high for 3-5 hours.1 Jar Pepperoncini
- Shred the chicken if desired, or serve as a whole piece of chicken. Serve with Rice, potatoes or pasta.
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