There’s something impossibly comforting about a slow cooker that turns a handful of pantry staples into dinner while you run errands or binge a show. Mississippi Chicken is that kind of recipe: four chicken breasts, a packet of ranch, a packet of au jus, pepperoncini, and butter — tossed into a Crock‑Pot and forgotten for the afternoon until you come back to fork‑tender, shred‑ready chicken and a tangy, buttery sauce. If you like easy weeknight meals that taste like they took longer than they did, this is for you; for another simple slow‑cooker favorite with biscuit comfort, check out this take on 30-minute chicken and dumplings with biscuits.
Why you’ll love this dish
Mississippi Chicken is the kind of recipe people search for when they want a few things at once: minimal prep, low cost, and big flavor. It’s perfect for busy families, meal-prep sessions, or bringing to potlucks because the ingredients are cheap, the cook time is hands-off, and the result is universally crowd-pleasing. The pepperoncini add a bright, slightly tangy kick that cuts through the butter and seasoning, so the finished chicken is rich but never cloying.
“I threw this in before work and came home to the best shredded chicken — tangy, buttery, and the whole house smelled amazing.” — a dinner‑time convert
This recipe works great for weeknight dinners, casual game-day spreads, or when you need an easy base to stretch into sandwiches, tacos, or bowls.
The cooking process explained
Quick overview: place raw chicken breasts in the slow cooker, sprinkle with ranch and au jus seasoning, pour a jar of pepperoncini (including a little juice) over them, add half a cup of unsalted butter on top, cover, and cook on low for 6–8 hours. When the chicken is fork‑tender, shred it and toss it in the cooking juices. That’s it — no sautéing or extra liquids required.
What to expect during the cook: juices from the pepperoncini and chicken mix with the powdered seasonings and melted butter to create an intense, briny sauce. The slow, low heat breaks down the breast fibers so a gentle pull with two forks turns each breast into tender shreds that soak up the sauce.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 packet ranch seasoning mix (about 1 oz)
- 1 packet au jus gravy mix (about 1 oz)
- 1 jar pepperoncini peppers (usually ~8–12 oz jar); include some juice
- 1/2 cup unsalted butter (1 stick)
Ingredient notes and swaps:
- Use chicken thighs if you prefer darker meat or a moister finish — cooking time is the same.
- If sodium is a concern, use low‑sodium ranch or reduce the pepperoncini juice you add.
- For a creamier sauce, stir in 4 oz of cream cheese in the last 20–30 minutes of cooking (optional).
Step-by-step instructions
- Pat the chicken breasts dry and arrange them in a single layer in the slow cooker.
- Evenly sprinkle the ranch seasoning and au jus mix over the chicken. Don’t rub — a light dusting is fine.
- Pour the jar of pepperoncini peppers and about 2–3 tablespoons of the pepper juice over the top. The peppers can sit whole or be cut in half.
- Place the 1/2 cup of unsalted butter, in a few pats, on top of the seasoned chicken.
- Cover the slow cooker and cook on LOW for 6–8 hours, or until the chicken easily shreds with two forks.
- Remove the chicken to a cutting board or bowl and shred with two forks. Return shredded chicken to the slow cooker and stir to coat with the juices. Taste and adjust — add a pinch of salt if needed. Serve warm.
Quick safety note: ensure the internal temperature of the thickest part reaches 165°F (74°C) before shredding. If cooking on HIGH, reduce the time to about 3–4 hours but check doneness early.
Best ways to enjoy it
Mississippi Chicken is unusually versatile. Serve it straight over mashed potatoes to soak up the buttery juices, pile it into toasted hoagie rolls for sandwiches, or spoon it over rice or buttered noodles. For lighter meals, shred the chicken over a crisp salad and drizzle a little of the slow‑cooker sauce as dressing. If you want a Tex‑Mex twist, stuff it into warm tortillas with shredded cheese, pickled onions, and cilantro.
If you prefer a fresher, herb-forward pairing, this dish also pairs well with roasted vegetables and a simple green salad — for an Italian‑leaning dinner try it with a side of garlic bread reminiscent of this balsamic baked chicken breast with mozzarella to balance the tang.
Storage and reheating tips
- Refrigerator: Cool the chicken to room temperature within two hours, place in an airtight container and refrigerate for up to 3–4 days.
- Freezing: Freeze portions in airtight freezer bags or containers for up to 3 months. Leave a bit of sauce in the container so the chicken doesn’t dry out when thawing.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat with a splash of water or broth, or microwave in short bursts, stirring in between, until heated through. Avoid overheating to keep the chicken tender.
- Safety: Always reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Trim excess fat or large silver skin from chicken breasts for a better texture.
- For deeper flavor, sear the breasts briefly (1–2 minutes per side) in a hot skillet before placing them in the slow cooker, though this is optional.
- Save pepperoncini juice: the juice is where much of the tang lives. Add 2–3 tablespoons to start, then increase if you like more brightness.
- Shred while warm: shredding chicken when it’s still hot yields silkier strands that soak up sauce better.
- Thicken the sauce: if you want a gravy-like finish, remove 1/2 cup of cooking liquid, whisk in 1 teaspoon cornstarch, return to the pot, and simmer on HIGH for 10–15 minutes to thicken.
- Leftovers hack: use the shredded chicken to top pizza, mix into mac and cheese, or fold into a creamy casserole.
Recipe variations
- Creamy Mississippi: add 4 oz cream cheese during the last 20–30 minutes of cooking for a richer sauce.
- Spicy kick: toss in 1–2 chopped jalapeños or use extra pepperoncini juice.
- Low-sodium: opt for low-sodium ranch and au jus mixes and drain most of the pepperoncini juice.
- Sheet-pan finish: after shredding, spread chicken on a rimmed baking sheet, top with shredded cheese, and broil 2–3 minutes for melty, slightly charred edges.
- Paleo/Keto: skip the au jus if it contains starch, use compliant seasonings, and serve over cauliflower rice.
Common questions
Q: How long does this take start to finish?
A: Active hands-on time is about 5–10 minutes. Cook on LOW for 6–8 hours (or HIGH for 3–4 hours). Cooling and shredding add another 5–10 minutes.
Q: Is Mississippi Chicken spicy?
A: Not usually — pepperoncini are mildly tangy rather than hot. If you’re sensitive to heat, reduce the amount of pepper juice or rinse some peppers before adding. For more heat, add jalapeños or extra pepperoncini juice.
Q: Can I use frozen chicken breasts?
A: It’s safer to cook from thawed to ensure even cooking. If you must use frozen, add extra cook time and confirm the internal temperature reaches 165°F (74°C) in the thickest part before shredding.
Q: Can I double the recipe?
A: Yes — double the ingredients in a large slow cooker. Make sure the chicken is in a single layer as much as possible for even cooking.
Q: How can I repurpose the leftovers?
A: Mix shredded chicken into enchiladas, use as a pizza topping, fold into creamy pasta, or make sliders with coleslaw for quick lunches.
If you want more slow‑cooker chicken ideas or serving inspiration, explore other simple recipes in the same family of easy comfort meals.
PrintMississippi Chicken
A comforting slow cooker recipe that turns chicken breasts into a tender, tangy dish with minimal prep time.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Total Time: 490 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 packet ranch seasoning mix (about 1 oz)
- 1 packet au jus gravy mix (about 1 oz)
- 1 jar pepperoncini peppers (about 8–12 oz jar); include some juice
- 1/2 cup unsalted butter (1 stick)
Instructions
- Pat the chicken breasts dry and arrange them in a single layer in the slow cooker.
- Evenly sprinkle the ranch seasoning and au jus mix over the chicken. Don’t rub — a light dusting is fine.
- Pour the jar of pepperoncini peppers and about 2–3 tablespoons of the pepper juice over the top. The peppers can sit whole or be cut in half.
- Place the 1/2 cup of unsalted butter, in a few pats, on top of the seasoned chicken.
- Cover the slow cooker and cook on LOW for 6–8 hours, or until the chicken easily shreds with two forks.
- Remove the chicken to a cutting board or bowl and shred with two forks. Return shredded chicken to the slow cooker and stir to coat with the juices. Taste and adjust — add a pinch of salt if needed. Serve warm.
Notes
Ensure the internal temperature of the chicken reaches 165°F (74°C) before shredding. For creamier sauce, stir in cream cheese in the last 20–30 minutes of cooking.