This Mississippi chicken crockpot recipe takes the classic pot roast combination of au jus gravy mix, ranch seasoning, butter, and pepperoncini peppers and uses chicken breasts instead of beef. Everything simmers in one covered pot, then the chicken is shredded back into a thick, savory gravy.
This crock pot roast recipe is savory, a little tangy, and rich enough to spoon over mashed potatoes or pile into a soft bun. If you enjoyed my 33 Easy and Healthy Chicken Slow Cooker Recipes, this is another hands-off chicken dinner worth adding to your crockpot meals for any day of the week. Keep reading to see how simple the stovetop version is.
Try This Slow Cooker Mississippi Chicken
I make this Mississippi chicken recipe on nights when I want flavorful chicken that tastes slow-cooked without planning ahead. The chicken goes into the pot with a cup of water and two seasoning packets, the butter and peppers go on top, and the lid does the rest while I boil potatoes.
The pepperoncini are the part I would never leave out. Their brine and gentle heat keep the butter and gravy from losing flavor and tasting flat, and once the chicken is shredded back in, every strand of juicy chicken is coated.
Why You'll Love It
- One pot: The Mississippi chicken slow cooker recipe cooks and the gravy is thickened in the same pot, so cleanup is quick.
- Five main, simple ingredients: Two seasoning packets, butter, peppers, and chicken do all of the work.
- Gentle on chicken breast: A low covered simmer keeps lean breast meat moist enough to shred.
- Serve it any way you like: Spoon the crockpot chicken over potatoes or rice, or pile it into rolls for sandwiches.
- Better the next day: The shredded chicken keeps soaking up gravy in the fridge.
Ingredients
- Skinless chicken breasts: Halving the breasts through the thickest part lets them cook evenly and shred cleanly. Whole uncut breasts take much longer, and the thin ends dry out first.
- Water: One cup is enough because a covered pot traps steam and the chicken releases its own juices. More liquid gives you a thin broth instead of gravy that clings.
- Au jus gravy mix: These packets of Au jus gravy mix carry the beefy, salty backbone that makes the dish taste like pot roast. Plain bouillon would be salty without the same roasted depth.
- Ranch dressing mix: The dry packet brings buttermilk powder, dill, garlic, and onion, which gives the gravy its tang. Bottled ranch is not a swap, as the oil and vinegar can break in hot liquid.
- Cubed unsalted butter: Butter turns the seasoned water into a glossy, rich gravy, and cubes melt evenly over the chicken. I use unsalted because both seasoning packets are already salty.
- All-purpose flour: Whisked with a little water or hot broth, it thickens the cooking liquid in about a minute. Dry flour stirred straight into the pot leaves lumps that never smooth out.
How to Make Crockpot Mississippi Chicken
1. Cut the chicken breasts in half around the thickest part so the pieces are a similar thickness and cook at the same rate.
2. Pour the water into a Dutch oven or other heavy pot with a tight lid. Add the au jus mix and the ranch dressing mix and whisk until no dry clumps are left.
3. Place the chicken pieces in the seasoned liquid in a single layer and turn them once so both sides are coated.
4. Scatter the cubed butter and the pepperoncini peppers on top of the chicken, including a few whole peppers if you have small ones.
5. Set the pot over medium heat and bring the liquid to a gentle simmer, which takes about 5 minutes. You should see small bubbles around the edge, not a rolling boil.
6. Reduce the heat to low and cover the pot. Simmer the chicken for 20 to 25 minutes, turning the pieces once halfway through.
7. Check the thickest piece with an instant-read thermometer. It should reach 165°F (74°C) and feel soft when pressed with a fork. Add a splash of water if the pot looks close to dry.
8. Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred it into strips with two forks. Leave all of the cooking liquid and peppers in the pot.
9. Bring the cooking liquid back to a simmer over medium heat while you mix the thickener.
10. Put the flour in a small bowl and whisk in the water or hot cooking broth a spoonful at a time until the slurry is smooth and pourable.
11. Pour the slurry into the simmering liquid while whisking and cook for 1 to 2 minutes, until the gravy coats the back of a spoon.
12. Return the shredded chicken to the gravy and stir until every piece is coated. Taste for salt, then let it stand off the heat for a few minutes before serving.
Cooking Tips
- Use a heavy pot with a lid that fits tightly, because the steam trapped inside is part of your cooking liquid.
- Keep the heat low once the pot is covered, since a hard boil makes breast meat stringy.
- Cut the breasts in half even if they look thin, so the pieces cook through in the same time.
- Go by an instant-read thermometer rather than the clock, and look for 165°F (74°C) at the thickest point.
- Let the chicken rest 5 minutes before shredding, so the juices stay in the meat.
- Whisk the flour slurry until it is completely smooth before it goes anywhere near the pot.
- Taste only at the end, because both seasoning packets are salty and the gravy concentrates as it reduces.
- Keep leftovers for 3-4 days in an airtight container in the fridge. It will last in the freezer for up to 3 months.
- You can use this recipe for beef, chicken, or pork.
What Can You Serve With This?
- Mashed potatoes
- Buttered rice
- Egg noodles
- Soft bread rolls
- Roasted broccoli
- Green salad
- Green beans
- Cauliflower
FAQs
Yes. Boneless thighs work well and stay very moist, and they need about the same 20 to 25 minutes at a low covered simmer. Check that they reach 165°F (74°C) before shredding.
It has a mild warmth from the pepperoncini rather than real heat. For a milder pot, use only the sliced peppers and leave out the whole ones, or add the peppers in the last 10 minutes of simmering.
Yes, but keep the pieces whole and plan on 40 to 50 minutes at a low covered simmer. Check with a thermometer and add a splash of water if the liquid reduces too much.
Whisk 1 tablespoon of cornstarch with the 4 to 5 tablespoons of cold water instead, then stir it into the simmering liquid. It thickens in under a minute and keeps the dish gluten free if your seasoning packets are too.
Recipe
Mississippi Chicken Crockpot Recipe
Ingredients
- 3 large skinless chicken breasts cut in halves
- 1 cup water
- 1 packet au jus gravy mix 1 oz / 28 g
- 1 packet ranch dressing mix 1 oz / 28 g
- ½ cup cubed unsalted butter 1 stick
- ½ cup sliced pepperoncini peppers + a few whole ones especially if they are small ones
To thicken
- 2 tablespoon all-purpose flour
- 4-5 tablespoons water or cooking broth you can use a combination of both
Instructions
- Cut the chicken breasts in half around the thickest part.
- Pour the water into a Dutch oven or heavy pot with a tight lid. Whisk in the au jus gravy mix and ranch dressing mix until smooth.
- Add the chicken in a single layer and turn to coat. Scatter the cubed butter and the pepperoncini peppers over the top.
- Bring to a gentle simmer over medium heat, about 5 minutes. Reduce the heat to low, cover, and simmer 20 to 25 minutes, turning the pieces once, until the thickest part reaches 165°F (74°C). Add a splash of water if the pot looks dry.
- Transfer the chicken to a cutting board and rest 5 minutes, then shred into strips. Leave the cooking liquid and peppers in the pot.
- Bring the cooking liquid back to a simmer over medium heat.
- Whisk the flour with the 4 to 5 tablespoons of water or hot cooking broth in a small bowl until smooth. Pour into the simmering liquid while whisking and cook 1 to 2 minutes, until thickened.
- Return the shredded chicken to the gravy and stir to coat. Taste for seasoning, let stand a few minutes off the heat, and serve.
Notes
Cooking Time and Temperature
Simmer the covered pot over low heat for 20 to 25 minutes, until the thickest part of the chicken reaches 165°F (74°C). Thinner halves are usually done at 20 minutes, while thicker pieces take closer to 25. Frozen chicken breasts that cannot be cut in half need 40 to 50 minutes at the same low covered simmer. Check with a thermometer and top up with a splash of water if the liquid reduces too far.Taste & Texture
This stovetop Mississippi chicken is savory and buttery with a clear tang from the pepperoncini. The shredded chicken stays soft and juicy, and the thickened cooking liquid turns into a glossy gravy that clings to every strand.Recipe Variations and Substitutions
- Seasoning: Dry onion soup mix or brown gravy mix can stand in for the au jus gravy mix.
- Chicken: Boneless chicken thighs work in the same cooking time and stay even juicier.
- Peppers: Sliced banana peppers can replace the pepperoncini for a milder result.
- Thickener: Use 1 tablespoon of cornstarch whisked with the cold water instead of flour for a gluten-free gravy.
Storage, Freezing & Reheating
- Fridge: Store the chicken and gravy together in an airtight container for up to 3 to 4 days.
- Freezer: Freeze in portions with plenty of gravy for up to 3 months.
- To Reheat: Warm gently on the stovetop over medium-low heat, stirring often, and add a splash of water if the gravy has thickened too much.
Serving Recommendations
I serve this over mashed potatoes most often, because the gravy needs something to soak into. Buttered egg noodles or rice work just as well, and leftovers make very good sandwiches on soft rolls with a slice of melting cheese.Proper Storage Tips
- Let the chicken cool before transferring it to an airtight container.
- Keep the gravy with the chicken so the meat does not dry out.
- Refrigerate within 2 hours of cooking.
- Reheat until hot throughout before serving.
Pro Tips
- Use a heavy pot with a tight lid so you keep the steam and do not need extra liquid.
- Cut the breasts in half so they cook evenly and shred easily.
- Keep the simmer low, since boiling makes chicken breast stringy.
- Whisk the flour slurry completely smooth before adding it to the pot.
- Spoon in a little pepperoncini brine from the jar at the end if you want more tang.
- Taste for salt only at the end, because both seasoning packets are salty.
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