Easy Crock Pot Mississippi Chicken
Slow-cooked to perfection, this Crock Pot Mississippi Chicken is tender, tangy, and buttery. Made with ranch seasoning, au jus mix, and pepperoncini, it’s the ultimate no-fuss comfort food!
Ingredients
Main Ingredients:
- 3 lbs boneless skinless chicken thighs (or chicken breasts)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter sliced
- 8-10 pepperoncini peppers
- 1 cup low-sodium chicken broth
Optional Add-Ins:
- 1 onion sliced
- 4 garlic cloves minced
- 1 tbsp hot sauce
- ¼ cup pepperoncini brine for extra tang
- Fresh parsley or chives for garnish
Dietary Swaps:
- Keto/Paleo: Use sugar-free ranch seasoning and ghee instead of butter.
- Low-Sodium: Skip the au jus mix and use 1 tsp smoked paprika + 1 tsp Worcestershire sauce.
- Vegan: Replace chicken with jackfruit or chickpeas and use plant-based butter.
Instructions
Prepare the Chicken:
- Pat the chicken dry with paper towels to help the seasoning stick.
- (Optional) Sear the chicken in a hot skillet for 2 minutes per side for added flavor.
Layer Ingredients in the Crock Pot:
- Place chicken in the bottom of the slow cooker.
- Sprinkle the ranch seasoning and au jus mix evenly over the chicken.
- Add the pepperoncini, onions, and garlic (if using). Pour in ¼ cup of pepperoncini brine for extra flavor.
- Lay the butter slices on top.
- Pour in the chicken broth.
Slow Cook to Perfection:
- Cook on low for 6-7 hours (preferred for best texture) or high for 3-4 hours.
Shred & Soak:
- Use two forks to shred the chicken in the pot.
- Let it sit in the sauce for 10 minutes to absorb more flavor.
Notes
- Over mashed potatoes (classic comfort food!)
- With cauliflower rice for a low-carb option
- As sliders on Hawaiian rolls with melted provolone
- Stuffed into quesadillas, tacos, or baked potatoes
- Meal prep with quinoa and roasted veggies