Mississippi Chicken is a lighter version of a classic Mississippi pot roast, with all of the tangy, rich flavors you’d expect. We’re making this shredded chicken in the crockpot, so it’s fast and easy too!
The flavor of Mississippi Chicken is rich, tangy, and savory, with a hint of spice from pickled pepperoncini peppers cooked into the mix. It’s a chicken version of the popular Mississippi pot roast recipe, and just as delicious and easy to make.
The great thing about this recipe is that it’s made in the crockpot. This means that it’s mostly a hands-off recipe that you can throw in and forget about for a few hours!
If you like this Mississippi recipe, you will want to try my Mississippi Pot Roast recipe made in the Instant Pot.
Why You’ll Love This Recipe
- Crockpot Chicken Meal– Make your day a bit easier by making dinner in the crockpot. Slow cooker meals like White Chicken Chili, Butter Chicken, and this recipe are delicious and fail-proof.
- 5 Ingredients – Tons of flavor come from each ingredient, and you might even already have all of them on hand.
- Versatile Recipe – You can use Mississippi chicken as a dinner entree, served with potatoes, or put it on rolls to make sandwiches. It’s also excellent for meal prep lunches.
Ingredients In Mississippi Chicken
Here’s what you need to make this tasty shredded chicken crockpot meal!
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Breasts: Boneless, skinless chicken breasts are perfect. You will need about 2 pounds. Chicken thighs can be used as well, just trim any excess fat before adding them to the slow cooker.
- Au Jus Mix: A packet of this beefy gravy mix adds tons of flavor. Dry onion soup mix can be used if you prefer to.
- Ranch Seasoning. You want to use 1 packet of ranch seasoning, or try my homemade ranch dressing mix!
- Butter: Cubes of butter on top of the chicken make it moist and juicy.
- Pepperoncini Peppers: These pickled peppers add a tangy, slightly spicy flavor to Mississippi chicken. Banana peppers can also be used.
Tip!
Using sliced peppers can make them easier to eat! Buy sliced banana peppers or just slice the pepperoncini by hand.
How To Make Crockpot Mississippi Chicken
- Fill the Slow Cooker: Start by adding the chicken to the crock pot insert. Sprinkle the au jus mix and ranch seasoning on top of the chicken, and top with sliced butter and pepperoncini.
- Cook: Cook on low for 3 hours, or on high for 1.5 or 2 hours. When the chicken is ready, check for doneness by inserting the thermometer in the center of the chicken, and the internal temperature of the chicken should read 165°F or 75°C.
- Shred: Let the chicken rest for 5 minutes, then shred it while it’s still warm using a hand mixer, two forks, or your hands.
Tip!
Shredding the chicken allows it to soak up all of the delicious flavor. You can feel free to slice or dice it if you prefer though.
Recipe Tips
- Use the Instant Pot: This recipe converts easily to an Instant Pot Mississippi Chicken recipe. Just add the ingredients to the pot, and add enough chicken broth or water (½ cup for a 6-quart, 1 cup for an 8-quart) to avoid a burn message. Cook at Manual, high pressure for 10 minutes. Allow 5 minutes for natural release, and then quick release the remaining pressure. It’s the same method that I use for my Easy Creamy Salsa Chicken.
- Use what you have: This recipe is very forgiving! Instead of au jus mix, you can use onion soup mix or beef bouillon and a bit of onion powder.
- Make more: If you have a large enough slow cooker, feel free to double this Mississippi Chicken recipe to serve a crowd.
- For easy cleanup: Use a disposable crock pot liner!
Storing Tips
Mississippi Chicken tastes even better leftover, once the flavors have set for a bit longer. Store in the fridge in an airtight container for up to three days.
Freeze Mississippi chicken for up to three months. Allow it to thaw overnight in the fridge before reheating in the crockpot or on the stove.
How to Shred Chicken
- Using 2 forks – Great when you don’t want to wash a mixer or an extra bowl. Works for smaller amounts.
- With your hands! Probably the easiest way to do it.
- Using a hand or stand mixer – A timesaver when you’re working with large amounts of chicken and works really well. Use low-medium speed to do this.
What To Serve With Mississippi Chicken
A plate of shredded Mississippi Chicken with a heap of buttery mashed potatoes is my absolute favorite! This shredded chicken is equally good served over rice or buttered noodles too.
To complete the meal, add a veggie like roasted broccolini, green beans, or a Strawberry Spinach Salad.
Serve the shredded chicken on toasted buns with provolone cheese to create tasty sandwiches, or wrap in tortillas or Naan for an interesting twist on chicken tacos.
More Slow Cooker Recipes To Try
Crockpot Mashed Potatoes
Creamy Crockpot White Chicken Chili
Slow Cooker Pork Chops (with Gravy)
Slow Cooker Whole Chicken
FAQs
Fresh or thawed frozen chicken should be used. Adding frozen chicken to the crockpot has the potential to create food safety issues as the temperature will be too low for too long.
The handful of peppers added to this recipe make it tangy, but not spicy. If you want it spicy, consider using hot pickled peppers instead of pepperoncini.
Since we’re using white meat chicken breasts to make this, adding butter is important for keeping the chicken from getting dry. If you’re using dark meat, you may want to leave the butter out to keep it from being too oily.
Use your trusty slow cooker to make this tasty Mississippi Chicken any day of the week! Be sure to Pin the recipe for later.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mississippi Chicken
Recipe Video
Equipment
- Slow cooker
Ingredients
- 2 pounds chicken breasts boneless and skinless, Note 1
- 1 1-ounce packet au jus mix Note 2
- 1 1-ounce packet ranch seasoning
- 2 tablespoons butter sliced into pats
- 6 pepperoncini peppers or sliced banana peppers, Note 3
Instructions
- Add the chicken to the slow cooker.
- Sprinkle on the au jus mix, and ranch seasoning, then top with butter and pepperoncini.
- Cook on LOW for 3 hours, or on HIGH for 1.5 or 2 hours. When the chicken is ready, check for doneness by inserting the thermometer in the center of the chicken, and the internal temperature of the chicken should read 165°F or 75°C.
- Let the chicken rest for 5 minutes, then shred it while it's still warm using a hand mixer, 2 forks, or your hands.
- Serve over mashed potatoes, pasta, or rice. To make sandwiches, serve on rolls or toasted buns with provolone cheese.
Notes:
- Boneless, skinless chicken thighs can be used in this recipe too. Remove any excess fat from the meat. You may want to omit the butter if you use dark meat chicken since the broth will be fattier already.
- In place of au jus, you can use dry onion soup mix, or a beef bouillon cube plus a ½ teaspoon of onion powder.
- Pepperoncini give this chicken a tangy flavor, but it won’t be spicy. To make it spicy, try using a hotter variety of pickled peppers instead.
- To Store: Store in an airtight container in the fridge for up to three days, or in the freezer for up to 3 months.
- Instant Pot Instructions:Add all of the ingredients to the pot, and add enough chicken broth or water (½ cup for a 6-quart, 1 cup for an 8-quart IP) to avoid a burn message. Cook at Manual, high pressure for 10 minutes. Allow 5 minutes for natural release, and then quick release the remaining pressure.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Morgan Forbes says
So good! Even the kids loved it. They had it on a roll with ketchup but they’re picky eaters and they approved and even requested the leftovers for lunch! Delicious and easy family dinner
Little Sunny Kitchen says
It’s always great to find recipes that picky eaters love! I’m glad you tried mine and that the kids enjoyed.