Mississippi Chicken Crockpot Recipe

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Tender shredded Mississippi chicken crockpot recipe; simmered on the stovetop with au jus mix, ranch seasoning, butter, and pepperoncini, then coated in thick gravy.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 279kcal

Author: Val

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.

Nutrition