This Mississippi Chicken is one of those comforting, no-fuss meals I love to keep in regular rotation. I put everything into the slow cooker with minimal prep and let it simmer into tender, flavorful perfection. The chicken turns incredibly juicy, soaking up the savory, tangy sauce, and by the time it’s done, dinner feels both hearty and effortless.
Why You’ll Love This Recipe
I love this recipe because it gives me maximum flavor with almost no effort. I can toss everything into the crock pot, walk away, and come back to a meal that tastes like I spent hours in the kitchen. I also appreciate that it uses simple, budget-friendly ingredients that I usually already have on hand. It’s comforting, versatile, and perfect for busy days when I still want a satisfying homemade dinner.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3–4 boneless, skinless chicken breasts
1 medium onion, diced
1 packet au jus gravy mix
1 packet ranch dressing mix
8–10 pepperoncini peppers
¾ cup pepperoncini juice
½ cup butter, sliced
Directions
I start by spraying my slow cooker with nonstick cooking spray to make cleanup easy. I add the diced onion to the bottom, then place the chicken breasts on top. I sprinkle the au jus mix and ranch seasoning evenly over the chicken. After that, I scatter the pepperoncini peppers and butter slices across the top and pour the pepperoncini juice over everything. I cover the slow cooker and let it cook until the chicken is tender and full of flavor.
Servings And Timing
I usually get about 4 servings from this recipe.
Prep time takes around 10 minutes.
Cook time is 4–5 hours on high or 6–7 hours on low.
Variations
When I want to switch things up, I sometimes use chicken thighs instead of breasts for an even richer result. If I’m craving a bit more heat, I add sliced jalapeños. For a complete one-pot meal, I like tossing in potatoes and carrots so everything cooks together in the slow cooker.
Storage/Reheating
I store leftover Mississippi Chicken in an airtight container in the refrigerator for up to 3 days. If I want to keep it longer, I freeze it for up to 3 months. When reheating, I place the chicken with some of the sauce in a covered baking dish and warm it in the oven at 350°F until heated through, or gently reheat it on the stovetop.
FAQs
What Is Mississippi Chicken?
I think of Mississippi Chicken as a chicken-based twist on Mississippi pot roast, using ranch seasoning, au jus, butter, and pepperoncini for bold flavor.
Can I Shred The Chicken?
I often shred the chicken after cooking because it absorbs the sauce beautifully, but I also enjoy serving the breasts whole with mashed potatoes or rice.
Is Mississippi Chicken Spicy?
I don’t find it very spicy at all. The pepperoncini add tang more than heat, making it mild and family-friendly.
What Can I Serve With Mississippi Chicken?
I like serving it with mashed potatoes, rice, green beans, or roasted vegetables. It also works great on sandwich buns if I shred the chicken.
Can I Freeze Mississippi Chicken?
Yes, I freeze it regularly. I just make sure it’s stored in a freezer-safe container, and it reheats well when I’m ready to use it.
Conclusion
Mississippi Chicken is one of those recipes I rely on when I want something comforting, flavorful, and incredibly easy. I love how little effort it takes and how versatile it is for different meals and leftovers. Every time I make it, it reminds me why slow cooker recipes have such a permanent place in my kitchen.
Mississippi Chicken is a flavorful, no-fuss slow cooker meal made with tender chicken breasts, ranch seasoning, au jus mix, butter, and tangy pepperoncini peppers. It’s a comforting, hands-off recipe perfect for busy days and versatile enough for sandwiches, rice, or mashed potatoes.
Ingredients
3–4 boneless, skinless chicken breasts
1 medium onion, diced
1 packet au jus gravy mix
1 packet ranch dressing mix
8–10 pepperoncini peppers
¾ cup pepperoncini juice
½ cup butter, sliced
Instructions
Spray the inside of a slow cooker with nonstick cooking spray.
Place the diced onion in the bottom of the slow cooker.
Lay the chicken breasts on top of the onions.
Sprinkle the au jus gravy mix and ranch dressing mix evenly over the chicken.
Add the pepperoncini peppers and butter slices on top.
Pour the pepperoncini juice over everything.
Cover and cook on high for 4–5 hours or on low for 6–7 hours, until the chicken is tender and cooked through.
Optional: Shred the chicken and stir it into the sauce before serving.
Notes
Use chicken thighs instead of breasts for a richer texture.
Add sliced jalapeños if you want more heat.
Include potatoes and carrots for a complete one-pot meal.
Serve over mashed potatoes, rice, or sandwich buns.
Shred for easier serving or to stretch the dish further.
