This Mississippi Chicken is one of those dump-and-go meals that feels almost too easy. You toss everything in the crockpot, walk away, and come back to tender, juicy chicken that falls apart with a fork. The sauce is rich, buttery, and a little tangy with just the right kick.
It makes about 6 servings and takes 5 minutes to prep and 6–8 hours on low (or 4–5 hours on high) to cook.
Why I Love This Recipe
The first time I made this, I honestly didn’t expect much. Just a few simple ingredients in a crockpot? But when I lifted the lid hours later, the smell alone won me over. The chicken was so tender it practically shredded itself.
Now it’s one of my go-to meals when I want something comforting without a lot of work.
Here’s why I keep coming back to it:
- It only takes 5 minutes to prep.
- The chicken turns out super tender every time.
- The flavor is rich, buttery, tangy, and just a little spicy.
- It works for sandwiches, rice bowls, or even on its own.
- Leftovers taste even better the next day.
Why This Recipe Works (Quick Science)
Slow cooking works magic here. Chicken breasts have lean protein that can dry out fast in high heat. But in the crockpot, the low and steady heat gently breaks down the muscle fibers. That’s why the chicken turns so tender.
The ranch seasoning and au jus mix add salt and flavor, which helps the chicken stay juicy. The butter melts slowly and mixes with the juices to create a rich sauce. Pepperoncini peppers add acid, and that little bit of tang helps balance the richness.
Simple ingredients. Smart chemistry.
What You’ll Need
- 2 pounds boneless, skinless chicken breasts
- 1 packet (1 ounce) ranch seasoning mix
- 1 packet (1 ounce) au jus gravy mix
- ½ cup (1 stick) unsalted butter
- 6–8 pepperoncini peppers
- ¼ cup pepperoncini juice (from the jar)
- ½ onion, thinly sliced
Tools You’ll Need
- Black oval crockpot
- Measuring cup
- Knife
- Cutting board
- Forks for shredding
- Tongs
The Recipe & Instructions
Step 1: Add the Chicken
Place 2 pounds raw boneless, skinless chicken breasts in the black oval crockpot in an even layer.
Step 2: Add Seasonings and Onion
Sprinkle 1 packet ranch seasoning mix and 1 packet au jus gravy mix evenly over the chicken. Add ½ thinly sliced onion, spreading the slices over the top.
Step 3: Add Butter and Peppers
Place ½ cup (1 stick) unsalted butter directly on top. Add 6–8 whole pepperoncini peppers and pour in ¼ cup pepperoncini juice over everything.
Step 4: Slow Cook
Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours. The chicken is done when it easily shreds with a fork and is fully cooked through.
Step 5: Shred the Chicken
Use two forks to shred the chicken directly in the crockpot. Mix it well with the melted butter sauce, softened onion, and pepperoncini.
Macros Information (Per Serving – Approximate)
- Calories: 410
- Protein: 36g
- Fat: 28g
- Carbohydrates: 3g
- Fiber: 0g
- Sugar: 1g
Values may vary depending on exact ingredients used.
What to Serve With
This chicken is super flexible. Try it with:
- Mashed potatoes
- White rice
- Buttered egg noodles
- Toasted sandwich buns
- Over a baked potato
- With roasted green beans or broccoli
Substitutions and Variations
- Use chicken thighs instead of breasts for even more flavor.
- Add sliced red onion for a slightly sweeter taste.
- Use salted butter if that’s what you have (just know it’ll be a bit saltier).
- Add a slice of provolone cheese on top for sandwiches.
- For less spice, use fewer pepperoncini peppers.
Make Ahead Tips
You can add everything to the crockpot insert the night before. Cover and store it in the fridge. In the morning, place it into the crockpot base and start cooking.
You can also shred the chicken and store it in the sauce for easy reheating.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm it gently in a pan or microwave with a spoonful of the sauce to keep it moist.
It also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Common Mistakes
- Overcooking on high too long. This can dry it out.
- Not shredding it in the sauce. The sauce keeps it juicy.
- Skipping the pepperoncini juice. That tangy flavor really matters.
- Using frozen chicken without adjusting cook time. It may cook unevenly.
FAQ
Is it very spicy?
No, it’s more tangy than spicy. You can reduce the peppers if you want it milder.
Can I use frozen chicken?
It’s better to thaw it first for even cooking.
Can I make this in the oven?
Yes, bake covered at 325°F for about 2 hours, or until tender.
Can I double the recipe?
Yes, as long as your crockpot is large enough and not overfilled.
Final Thoughts
This Mississippi Chicken is proof that simple food can be seriously good. Just a handful of ingredients turns into something rich, comforting, and full of flavor. Give it a try, serve it your favorite way, and come back and tell me how you liked it. I’d love to hear how you made it your own.