Crockpot Mississippi Chicken

Crockpot Mississippi chicken is boneless skinless chicken breasts cooked in a slow cooker with ranch seasoning, butter, pepperoncini peppers, and pepper juice until it’s fall-apart tender and shreds easily. It’s a twist on Mississippi pot roast but with budget-friendly chicken instead of beef. Perfect for busy weeknights, meal prep, feeding a crowd, or when you want a dump-and-go dinner. Cook on high for 4 hours or low for 6-8 hours, serves 6 people using just 4 ingredients.

This crock pot Mississippi chicken is a fun twist on the classic Mississippi pot roast!

Crockpot recipes are a lifesaver when you have busy weeknights. I love them on weekends when I know I’ll be running errands or spending most of the day cleaning. In my house, we’re running short on time a lot (or I’m in my lazy cooking season), so I’m always searching for new, delicious crockpot recipes to make.

This Mississippi chicken is a family (and tennis team) favorite that’s requested all the time! It combines all the flavors of traditional Mississippi pot roast except made with chicken instead of beef. Chicken breasts, ranch seasoning, butter, and pepperoncini peppers cook together until the chicken is fall-apart tender.

Every time I make this, I hardly have any leftovers. My son’s favorite way to eat it is piled on creamy mashed potatoes. I like mine with baked rice, but you do you!

More Easy Crockpot Dinners

• Crockpot Marry Me Chicken – Creamy sun-dried tomato sauce
• Crockpot Chicken and Stuffing – Dump-and-go comfort food classic
• Crockpot Taco Casserole – Tex-Mex layered with cheese
• Crockpot Shepherd’s Pie – Hands-off with creamy mashed topping

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Chicken Breasts – Use fresh or frozen boneless, skinless chicken breasts. If using frozen, cook on low for 8 hours – no need to thaw first. Chicken thighs work too if you prefer dark meat.

Ranch Seasoning Mix – One 1-ounce packet (or 1.5 tablespoons homemade). Substitute Au jus mix or Italian dressing mix if you need to.

Butter – I almost never use salted butter, but in this case it works. I use a whole stick, but you can cut it back to half if you need to. I use half if cooking chicken thighs since they have enough fat to flavor everything.

Pepperoncini Peppers – Don’t worry, these are not the hot and spicy kind. They have a tangy pickle flavor that isn’t too “in your face” that it’s all you taste. Look for these by the pickles if you aren’t familiar with them. Feel free to substitute banana peppers if that’s what you find.

Pepperoncini Juice – Just save some juice from the pepper jar. It helps to tenderize the chicken and adds extra tangy flavor.

For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.

How To Make Crockpot Mississippi Chicken

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage & Freezing

Refrigerator: Store in an airtight container for up to 3 days. Reheat in microwave or on stovetop until heated through. I prefer in a skillet on the stove so the chicken stays tender.

Freezer: Cook as directed and cool completely. DON’T shred the chicken to keep it from drying out during freezing. Store chicken in a little juice in one container and remaining juice separately. Freeze up to 3 months.

To Reheat from Frozen: Thaw overnight in refrigerator (chicken and extra juice), then reheat in oven, microwave, or on stovetop until internal temperature reaches 165°F. You can even place back in the crockpot on low until heated through. Shred and enjoy!

Other Cooking Methods

Stovetop: Place all ingredients in a large stockpot in the same order. Cover and cook on low heat for 4 hours. Shred and serve!

Instant Pot: Add all ingredients to pot and lock lid. Select pressure cook/manual button for 8 minutes. When finished, do 5 minutes natural release, then vent and serve.

Oven: Preheat to 425°F. Place chicken in prepared baking dish. Sprinkle with ranch seasoning, top with butter, peppers, and juice. Cover with aluminum foil and bake 25-30 minutes until chicken reaches 165°F internal temperature. Check for tenderness. If it’s still too firm, cover with foil and continue to cook. Check every 15 minutes after that.

---

Variations

Chicken Thighs: Use boneless skinless chicken thighs for more flavor. Cut butter in half or skip entirely – thighs have enough fat!

Thicker Gravy: Add a packet of Au jus gravy mix. It will help to thicken the gravy. You can also use a cornstarch slurry. It’s amazing on mashed potatoes!

Different Seasoning: Try Italian dressing mix, Au jus gravy mix, or homemade Cajun seasoning instead of ranch.

Homemade Ranch Mix: Make your own with dried dill, chives, parsley, onion powder, garlic powder, and dry buttermilk.

Pot Roast: Use a 2-3 pound chuck roast, with the rest of the ingredients, to make a crock pot chuck roast!

Serving Suggestions

Over Carbs: Serve over mashed potatoes, fluffy baked rice, or egg noodles.

On Bread: Pile on slider buns or crusty French bread for sandwiches.

Low-Carb: Serve over cauliflower rice with steamed veggies for keto-friendly meal.

In Tacos: Use leftovers in tacos or quesadillas.

Over Greens: Serve over your favorite salad greens and use your favorite dressing for a delicious new salad!

Frequently Asked Questions

Recipe Tips & Tricks

• Use fresh or frozen chicken breasts. Frozen needs 8 hours on low.
• Chicken thighs work great and don’t as much butter since they have more fat.
• Remove large pepper stems before cooking if they bother you. Or remove after (it’s easier!)
• Leave butter in one stick instead of chopping it up.
• Thicken gravy with cornstarch if it’s too thin – amazing on mashed potatoes!
• Use a crockpot liner for easier cleanup.
• Don’t shred chicken before freezing to prevent drying out.
• Leftovers are great in tacos, quesadillas, on slider buns, and over noodles!

---

This Mississippi chicken recipe is a dump-and-go dinner that’s tender, flavorful, and ready when you are! Perfect for busy families.

©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.