Easy Crock Pot Mississippi Chicken Recipe

I reinvented the classic pot roast as a lighter Mississippi Chicken in the crockpot, keeping the ranch and pepperoncini notes that define the original.

I never meant to get obsessed with a crockpot, but this Easy Crock Pot Mississippi Chicken has me hooked. It’s weird how just boneless skinless chicken breasts and a little ranch dressing mix can turn into something that tastes way more complicated than it is.

The peppers add a tang that makes you keep guessing what’s in it, and somehow every forkful feels like a small win. Call it Mississippi Chicken if you want, but I promise it won’t act like a fancy dinner, it sneaks up on you and leaves you wanting to know the secret.

You’ll think of it all week.

Ingredients

• Chicken breasts: lean protein, builds muscle, mild flavor that soaks up spices real good.
• Ranch dressing mix: creamy, savory seasoning, adds herbs and tang without extra fat.
• Pepperoncini peppers: bright, slightly sour heat, low calories, gives tangy zip to sauce.
• Unsalted butter: adds richness and silkiness, use sparingly for flavor not heaviness.
• Garlic: pungent flavor, some immune boosting compounds, keeps the dish savory and warm.
• Chicken broth: thins the sauce, adds savory depth, choose low sodium for lighter taste.
• Au jus gravy mix: concentrated beefy flavor, boosts umami and balances those tangy peppers.
• Parsley: fresh green herb, brightens appearance and adds a mild fresh flavor, optional garnish.

Ingredient Quantities

• 2 to 3 boneless skinless chicken breasts about 2 pounds
• 1 (1 oz) packet ranch dressing mix
• 1 (1 oz) envelope au jus gravy mix
• 2 tablespoons unsalted butter cut into pieces
• 8 to 10 pepperoncini peppers plus 2 tablespoons of their juice
• 1/4 cup low sodium chicken broth
• 2 cloves garlic minced
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried parsley flakes or a little fresh parsley for garnish optional
• salt to taste optional

How to Make this

1. Pat the chicken breasts dry and place them in the bottom of the crock pot in a single layer.

2. Sprinkle the 1 oz ranch dressing mix and 1 oz au jus gravy mix evenly over the chicken, then sprinkle the 1/4 teaspoon black pepper (and a little salt if you like) on top.

3. Add the 2 cloves minced garlic, 8 to 10 pepperoncini peppers and the 2 tablespoons of pepperoncini juice over the chicken. Pour the 1/4 cup low sodium chicken broth around the edges so you don’t wash the seasoning off.

4. Cut the 2 tablespoons unsalted butter into pieces and scatter them over the chicken so they melt into the sauce as it cooks.

5. If you want extra flavor, quickly sear the chicken 1 to 2 minutes per side in a hot skillet before putting it in the crock pot, but this step is optional.

6. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until chicken registers 165 degrees F and is very tender.

7. Remove the chicken to a cutting board, shred it with two forks, then return the shredded chicken to the crock pot and stir to coat in the sauce. Taste and add salt if needed.

8. If the sauce seems thin, uncover and cook on high 15 to 30 minutes to reduce, or leave as-is for a saucier finish. Sprinkle 1/2 teaspoon dried parsley flakes or a little fresh parsley for garnish before serving.

Equipment Needed

1. Crock pot or slow cooker (4 to 6 quart), main cooking vessel
2. Skillet for optional searing (cast iron or nonstick), dont skip if you want extra flavor
3. Cutting board for prep and to rest the chicken
4. Chef’s knife, sharp
5. Meat thermometer to verify 165 F
6. Measuring spoons and a 1/4 cup measuring cup for the mixes and broth
7. Two forks or tongs for shredding and handling the chicken
8. Small bowl and spoon to hold minced garlic, pepperoncini juice or butter pieces

FAQ

Easy Crock Pot Mississippi Chicken Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs, about the same weight, they stay juicier and wont dry out as easy so the crock pot magic works better
• Ranch dressing mix: use a quick homemade ranch seasoning, 1 tablespoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried dill, 1 teaspoon salt and 1 4 teaspoon black pepper, or use 1 3 cup bottled ranch but cut the broth a bit
• Au jus gravy mix: replace with 1 2 cup low sodium beef broth plus 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce for that beefy depth, add a tablespoon cornstarch slurry if you want it thicker
• Pepperoncini peppers: use pickled banana pepper rings for similar tang, or about 6 sliced pickled jalapeños if you like more heat, keep roughly 2 tablespoons of the pickling juice for the tang

Pro Tips

1) If you got the time, sear the breasts quick in a hot pan with a little oil first. It makes a browned crust and way more flavor but dont cook them through, just 1 to 2 minutes a side and //boom// into the crock pot.

2) Want a thicker, stickier sauce? Take the chicken out when its done and let the sauce reduce on high for 15 to 30 minutes, or stir in a tiny cornstarch slurry (1 tsp cornstarch + cold water) and cook a few minutes till it thickens. For a creamier finish try a couple tablespoons of cream cheese or sour cream at the end, it turns into a more taco-y ranch vibe.

3) Control the heat and tang by using fewer pepperoncini or saving a few and adding their juice slowly, taste as you go. If it gets too sharp a pinch of sugar or a splash of honey calms it down, if it needs depth add a dash of Worcestershire or soy.

4) Let the chicken rest a few minutes before shredding so it stays juicy, or use a stand mixer on low for 20 to 30 seconds if you want fast even shreds. Return the shredded meat to the sauce so it soaks up flavor, taste for salt last since the mixes already have salt.