Let me tell you about the first time I made Crockpot Mississippi Chicken. It was one of those chaotic weeknights where I had zero energy to cook but needed something hearty and delicious. I threw a few ingredients into my slow cooker, and a few hours later? OH. WOW. The tangy, savory aroma filled my kitchen, and the first bite was pure magic. This recipe is DA BOMB!!! It’s ridiculously easy, packed with flavor, and perfect for busy days. If you’re looking for a no-fuss, crowd-pleasing meal, this is it.
In this post, I’ll walk you through everything you need to know about Crockpot Mississippi Chicken—what it is, why it works, and how to make the BEST version of it. Plus, I’ll share tips, variations, and answers to all your burning questions. Let’s dive in!
What IS Mississippi Chicken?
A Brief History
Mississippi Chicken is a Southern-inspired dish that’s gained a cult following for its bold flavors and simplicity. While its exact origins are a bit murky, it’s believed to have roots in the Mississippi Pot Roast, a dish made famous by home cooks in the South. The chicken version takes the same irresistible flavor profile—tangy, savory, and slightly spicy—and makes it even easier to prepare.
Flavor Profile
Imagine tender, juicy chicken smothered in a rich, tangy sauce with a hint of heat. The secret? A combination of ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers. It’s savory, tangy, and just a little spicy—a flavor combo that’s absolutely addictive.
Why It Works
The magic of this recipe lies in its simplicity. The slow cooker does all the work, breaking down the chicken into melt-in-your-mouth perfection while the ingredients meld into a sauce that’s pure liquid gold. It’s comfort food at its finest.
The BEST Crockpot Mississippi Chicken Recipe
Ingredients
Here’s what you’ll need (serves 6-8):
- 2 lbs boneless, skinless chicken thighs (or breasts, if you prefer)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 8-10 pepperoncini peppers (plus 1/4 cup of the brine)
- Optional: 1 tsp red pepper flakes (for extra heat)
Ingredient Notes:
- Chicken thighs are my go-to because they stay juicier, but breasts work too.
- If you’re watching sodium, use low-sodium ranch and au jus mixes.
- Don’t skip the pepperoncini brine—it’s the secret to that tangy flavor!
Step-by-Step Instructions
- Prep the Chicken: Place the chicken in the bottom of your slow cooker.
- Add the Mixes: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.
- Top with Butter and Peppers: Place the stick of butter on top and scatter the pepperoncini peppers around the chicken. Pour in the pepperoncini brine.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred and Serve: Once the chicken is tender, shred it with two forks and mix it into the sauce.
Pro Tip: If you’re short on time, you can make this in the Instant Pot! Cook on high pressure for 15 minutes, then do a quick release.
Recipe Card
| Prep Time | Cook Time | Total Time | Yield |
|---|---|---|---|
| 5 minutes | 6-8 hours | 6-8 hours | 6-8 servings |
Nutrition (per serving):
- Calories: 320
- Fat: 18g
- Protein: 28g
- Carbs: 8g
Variations & Customizations
1. Spicy Mississippi Chicken
Add 1 tsp red pepper flakes or a few dashes of hot sauce for an extra kick.
2. Creamy Mississippi Chicken
Stir in 4 oz of cream cheese or 1/2 cup heavy cream during the last 30 minutes of cooking for a richer, creamier sauce.
3. Cheesy Mississippi Chicken
Top the chicken with shredded cheddar or mozzarella during the last 30 minutes of cooking. Let it melt into gooey perfection.
4. Healthier Mississippi Chicken
Use light ranch dressing mix, reduced-sodium au jus, and half the butter. You can also swap in cauliflower rice as a low-carb side.
Serving Suggestions
- Over mashed potatoes, rice, or cauliflower rice
- In sandwiches or sliders (perfect for leftovers!)
- On top of a green salad for a hearty meal
- As a filling for tacos or burritos
Tips & Tricks for Success
- Preventing Dry Chicken: Stick with thighs for the juiciest results. If using breasts, don’t overcook them.
- Adjusting the Tanginess: Add more or less pepperoncini brine to suit your taste.
- Using Frozen Chicken: Yes, you can! Just add 1-2 hours to the cooking time.
- Slow Cooker Size: This recipe works in a 4-6 quart slow cooker. For larger cookers, double the recipe.
- Storage & Reheating: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
Frequently Asked Questions
Is Mississippi Chicken spicy?
It has a mild kick from the pepperoncini peppers, but it’s not overly spicy. Add red pepper flakes if you want more heat.
Can I use chicken breasts or thighs?
Both work! Thighs are juicier, but breasts are leaner.
Can I make this in the Instant Pot?
Absolutely! Cook on high pressure for 15 minutes, then do a quick release.
How long does it last in the fridge?
Up to 4 days in an airtight container.
What sides go well with it?
Mashed potatoes, roasted veggies, or a simple green salad are all great options.
Call to Action
Alright, friends, it’s your turn! Give this Crockpot Mississippi Chicken recipe a try and let me know how it turns out. Did you add your own twist? Share it in the comments below! Don’t forget to rate the recipe and share it on social media—I’d love to see your creations.
And if you’re hungry for more, check out my other favorite slow cooker recipes [here]. Happy cooking! 🥘✨
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