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A mouthwatering plate of Crockpot Mississippi Chicken, slow-cooked to perfection with juicy shredded chicken, butter, ranch seasoning, and tangy pepperoncini peppers.

Crockpot Mississippi Chicken

This effortless Crockpot Mississippi Chicken is juicy, buttery, and full of bold flavors. Perfect for busy weeknights or lazy Sundays!
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Course Dinner
Cuisine American
Servings 4 people
Calories 400 kcal

Equipment

  • Crockpot
  • Mixing Bowl
  • Knife
  • Cutting board
  • Tongs

Ingredients
  

Main Ingredients

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix (or brown gravy mix)
  • ½ cup unsalted butter, cut into slices
  • 5-6 whole pepperoncini peppers
  • ½ cup pepperoncini juice (optional, for extra tang)

Instructions
 

  • Step 1: Prep the Ingredients
    Place the chicken breasts (or thighs) at the bottom of your crockpot.
  • Sprinkle the ranch seasoning and au jus mix evenly over the chicken.
  • Step 2: Add the Butter & Peppers
    Slice the butter into even pieces and distribute them on top of the chicken.
  • Place the whole pepperoncini peppers around the chicken for a hint of heat and tang.
  • Step 3: Slow Cook to Perfection
    Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender.
  • Avoid opening the lid too often—it slows down cooking!
  • Step 4: Shred and Serve
    Once the chicken is fall-apart tender, use two forks to shred it directly in the crockpot.
  • Stir the shredded chicken into the flavorful juices to soak up all that buttery, tangy goodness.
Keyword Crockpot Mississippi Chicken, Easy Dinner, Slow Cooker Chicken