Slow Cooker Mississippi Chicken Recipe

Mississippi chicken in a white serving bowl.

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Slow Cooker Mississippi Chicken Recipe

Slow Cooker Mississippi Chicken is an easy dinner that combines chicken with ranch and au jus seasonings, butter, and pepperoncini peppers.

Prep Time5

Cook Time6

Total Time6 5

Course: Main Course

Cuisine: American

Servings:

Calories: 212kcal

Author: Judy Wilson

Ingredients

1½ pounds boneless, skinless chicken breasts
1 ounce packet of au jus gravy mix (I used McCormick brand)
1 ounce packet of ranch seasoning mix (I used Hidden Valley brand)
4 Tablespoons unsalted butter
½ cup sliced pepperoncini peppers
½ cup water

Instructions

Place boneless skinless chicken breasts in the bottom of the crock pot in a single layer. Make sure they do not overlap.
Sprinkle au jus gravy mix and ranch dressing mix over the chicken breasts.
Slice the butter into thin slices, and place it on top of the seasoned chicken breasts along with the sliced pepperoncini peppers.
Pour ½ cup of water into the bottom of the crockpot, evenly surrounding the chicken breasts.
Turn the crock pot on low and cook for 6-8 hours. When the chicken is fully cooked (reaches an internal temperature of 165°F), then shred it with two forks and stir well to combine the chicken with the gravy.

Notes

Make sure you use au jus gravy for this recipe. Chicken gravy or regular brown gravy packets may not turn out, as they have different levels of thickeners in them.

I suggest unsalted butter for this recipe. The gravy packet and ranch seasoning both contain a lot of salt, and salted butter may cause the recipe to be too salty. If you don’t have unsalted butter, just skip it! I have made this recipe without butter, and it was great.

Store leftover Mississippi Chicken in an airtight container in the refrigerator for up to 3 days.

Nutrition