Crock Pot Mississippi Chicken

A plate with slow cooker mississippi chicken over mashed potatoes served with green beans. A slow cooker and a plate of green beans are in the background with a fork laying aside.

This Slow Cooker Mississippi Chicken is an easy, no-fuss dinner packed with bold flavors from just a few simple ingredients of ranch seasoning mix, gravy mix, butter and pepperoncini peppers.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 299kcal

Author Sherri Hagymas

Ingredients

2 ½ pounds chicken breasts boneless and skinless
1 packet ranch dressing mix
1 packet u jus gravy mix
¼ cup peperoncini juice
4 tablespoons butter ½ stick, sliced
7-8 peperoncini peppers

Instructions

Place the chicken breasts on the bottom of the crock pot.
2 ½ pounds chicken breasts
Sprinkle the entire packet of ranch dressing mix and entire packet of au jus gravy mix over top of the chicken.
1 packet ranch dressing mix, 1 packet u jus gravy mix, ¼ cup peperoncini juice, 4 tablespoons butter, 7-8 peperoncini peppers
Then add the peperoncini juice, slices of butter and peperoncini peppers.
Place the lid on and cook on low for 6-7 hours.
After cooking, shred the chicken with forks and mix into the juices.
Serve over mashed potatoes, rice or pasta like penne, rotini or egg noodles.

Notes

Use whole or diced pepperoncini peppers.

Use ¼ cup of chicken broth instead of pepperoncini juice.

Add a ½ block of cream cheese, sliced into pieces after cooking the chicken. Let it sit for about 5 more minutes until it has softened completely then stir it in.

Add in other veggies like sliced mushrooms, red bell pepper slices or diced onions.

Leftover Storage

Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months.
Reheat in the microwave in a microwave safe dish for 30 seconds, then stir and repeat. Or heat in a pot on the stove on medium heat until heated through.

Nutrition