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This Mississippi Chicken is one of those set-it-and-forget-it dinners that delivers huge comfort-food flavor with very little effort. Chicken cooks low and slow with ranch seasoning, au jus gravy mix, butter, and pepperoncini until itās fall-apart tender and coated in a rich, savory, slightly tangy gravy.
Everything goes right into the crockpot with no browning or extra prep, making this a great dinner for busy days. Serve the tender shredded chicken over mashed potatoes, rice, or noodles to soak up all that flavorful gravy, or pile it onto toasted rolls for seriously delicious Mississippi chicken sandwiches.
If you love hearty, hands-off chicken dinners, try my Crockpot Fiesta Chicken, Crack Chicken, and Crockpot Chicken and GravyĀ next, or browse my complete collection of Chicken Recipes.
āØ Before You Begin
āØ No need to brown the chicken: The chicken goes straight into the slow cooker, so thereās no extra skillet or prep step.
āØ Donāt prepare the seasoning packets: Add the dry ranch seasoning and au jus gravy mix directly to the crockpot. Donāt mix them according to the package directions first.
āØ Use the pepperoncini: They add the signature tangy flavor that balances the rich butter and savory seasonings. The finished chicken isnāt particularly spicy.
āØ Plan on plenty of gravy: The chicken releases juices as it cooks, which combine with the butter and seasonings to make a rich, flavorful gravy thatās perfect over mashed potatoes, rice, or noodles.
āØ Cook until shreddable: Slow cookers vary, so use the cooking time as a guide. The chicken is ready when itās fully cooked and tender enough to shred easily with two forks.
Mississippi Chicken Recipe Ingredients + Key Notes
Chicken breasts: I use 3 large boneless, skinless chicken breasts, about 7ā8 ounces each. My family prefers white meat, but boneless, skinless chicken thighs work well too. Since thighs contain more fat, reduce the butter by half if you substitute them.
Ranch seasoning: Use the dry seasoning mix straight from the packetādonāt prepare it according to the package directions. It adds the signature herby, savory flavor to Mississippi chicken.
Au jus gravy mix: Add the dry mix directly to the crockpot. It gives the cooking juices a deep, beefy, savory flavor and helps create that rich gravy.
Butter: Adds richness and combines with the chicken juices and seasonings as everything slow cooks. If you substitute chicken thighs, reduce the butter by half.
Pepperoncini peppers: These are essential to the classic Mississippi flavor. They add a bright, tangy bite that cuts through the richness without making the chicken particularly spicy.
Pepperoncini juice: A little brine from the jar boosts the tangy pepperoncini flavor throughout the chicken and gravy.
Chicken broth: Adds enough liquid to help create plenty of savory gravy without watering down the seasonings.
š„£ How to Make Mississippi Chicken
Add the chicken. Arrange the chicken breasts in a single layer in the bottom of your slow cooker.
Add the seasonings. Sprinkle the dry ranch seasoning and au jus gravy mix evenly over the chicken.
Add the remaining ingredients. Place the butter and pepperoncini over the chicken, then add the pepperoncini juice and chicken broth.
Slow cook. Cover and cook on low according to the recipe card, until the chicken is fully cooked and tender enough to shred easily.
Shred the chicken. Transfer the chicken to a cutting board or shallow dish and shred it with two forks.
Finish in the gravy. Return the shredded chicken to the slow cooker and toss it with the buttery, savory cooking juices. Let it sit for a few minutes so the chicken can soak up all that flavor, then serve warm.
ā Pro Tips
ā Cook on low: Low, gentle heat gives the chicken time to become tender and shreddable without drying out. For the best texture, I prefer low rather than high for this recipe.
ā Donāt add extra salt: Ranch seasoning and au jus mix already contain plenty of salt, and the pepperoncini brine adds more. Taste the finished chicken before adding any additional seasoning.
ā Donāt skip the pepperoncini: Theyāre a defining part of Mississippi chicken. They balance the buttery, savory gravy with just the right amount of tang without making the dish especially spicy.
ā Add potatoes: Turn this into a complete crockpot meal by placing 3ā4 medium russet potatoes, peeled and cubed, in an even layer on the bottom of the slow cooker before adding the chicken. Proceed with the recipe as directed.
ā Watch the chicken, not just the clock: Chicken breasts vary in size and slow cookers run differently. Start checking when you approach the recipe cardās cooking time and remove the chicken from prolonged heat once itās tender enough to shred.
ā Shred, then return it to the gravy: After shredding, put the chicken back into the slow cooker and toss it thoroughly with the cooking juices. Giving it a few minutes to soak them up makes every bite more flavorful.
ā For chicken thighs: Boneless, skinless thighs work beautifully, but because they contain more fat than breasts, reduce the butter by half.
ā For Mississippi chicken sandwiches: Pile the shredded chicken onto toasted rolls and spoon just enough gravy over the top to keep it juicy without making the bread soggy. Provolone is delicious melted over the chicken.
Serving Suggestions
Over something creamy: Spoon Mississippi chicken and plenty of its savory gravy over Mashed Potatoes for classic comfort food. Itās also delicious over rice, Buttered Noodles, or creamy polenta.
Something green: Balance the rich chicken with Southern Green Beans, Roasted Broccoli, or Fried Cabbage with Bacon.
A fresh salad: A crisp House Salad, KFC Coleslaw,Ā or simple green salad adds a fresh contrast to the buttery, tangy gravy.
Make Mississippi chicken sandwiches: Pile the shredded chicken onto toasted hoagie rolls and top with melted provolone. Add a few extra pepperoncini for even more tang and crunch.
Donāt forget the bread: Serve with Bisquick Biscuits, Quick Dinner Rolls, or crusty bread for soaking up every bit of gravy.
Storing + Reheating + Freezing + Make-Ahead
In the refrigerator: Store leftover Mississippi chicken with its gravy in an airtight container in the refrigerator for up to 4 days. Keeping the chicken in the cooking juices helps it stay moist.
To reheat: Reheat gently on the stovetop over medium-low heat or in the microwave until heated through. Add a splash of chicken broth if the gravy has thickened too much in the refrigerator.
To freeze: Let the chicken cool completely, then freeze it with the gravy in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-ahead: Mississippi chicken is a great make-ahead dinner because the shredded chicken reheats beautifully in its gravy. You can make it 1ā2 days ahead, refrigerate it, then gently reheat before serving.
For sandwiches: If you’re saving leftovers specifically for Mississippi chicken sandwiches, store the chicken separately from the rolls and assemble just before serving so the bread doesn’t get soggy.
Frequently Asked Questions
ā What is Mississippi chicken?
Mississippi chicken is a slow-cooked shredded chicken dish made with ranch seasoning, au jus gravy mix, butter, and pepperoncini. Itās a chicken variation of the famous Mississippi pot roast and has the same rich, savory, tangy flavor.
ā Why is it called Mississippi chicken?
Mississippi chicken is based on Mississippi pot roast, which was created by Mississippi home cook Robin Chapman. The chicken version uses the same signature combination of ranch seasoning, au jus gravy mix, butter, and pepperoncini.
ā Do I prepare the ranch and au jus packets first?
No. Sprinkle both seasoning mixes over the chicken straight from the packets. Donāt prepare either one according to the package directions.
ā Can I make Mississippi chicken with chicken thighs?
Yes. Boneless, skinless chicken thighs work very well and stay especially tender in the slow cooker. Since thighs naturally contain more fat than chicken breasts, I reduce the butter by half when using them.
ā Is Mississippi chicken spicy?
No. Pepperoncini have a mild tang and gentle heat, so they add lots of flavor without making the chicken particularly spicy. If you enjoy more heat, serve it with extra pepperoncini.
ā Can I make Mississippi chicken with cream cheese?
Yes. For creamy Mississippi chicken, omit the butter and add an 8-ounce block of cream cheese, cut into cubes, after the chicken has cooked and been shredded. Stir the cream cheese into the hot chicken and cooking juices until creamy and well combined.
ā How do I know when Mississippi chicken is done?
The chicken is done when it has reached a safe internal temperature of 165Ā°F and is tender enough to shred easily with two forks. Since chicken breasts and slow cookers vary, use the recipe’s cooking time as a guide and check the chicken for doneness and tenderness.
ā What can I do with leftover Mississippi chicken?
Leftovers are fantastic for Mississippi chicken sandwiches. You can also serve the reheated chicken over mashed potatoes, rice, or noodles, or tuck it into baked potatoes for another easy meal.
Still have questions? Drop them in the comments ā I love helping you cook with confidence! š.
How to Make Mississippi Chicken in the Oven
- Prepare the baking dish. Preheat the oven to 350Ā°F and lightly butter a baking dish. Arrange the chicken breasts in a single layer.
- Season the chicken. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken.
- Add the toppings. Arrange the pepperoncini and butter over the chicken.
- Cover and bake. Cover the baking dish tightly with aluminum foil and bake until the chicken reaches an internal temperature of 165Ā°F when checked in the thickest part with an instant-read thermometer.
- Shred and serve. Let the chicken rest briefly, then shred or slice it and spoon the flavorful cooking juices over the top.
More Mississippi Recipes You’ll Love
- Mississippi Pot Roast ā The classic that inspired Mississippi chicken! Tender beef slow cooks with ranch seasoning, au jus, butter, and pepperoncini until it practically falls apart.
- Instant Pot Mississippi Pot Roast ā All that rich, tangy Mississippi pot roast flavor made in the pressure cooker for a faster take on the comfort-food favorite.
- Crockpot Mississippi Meatballs ā Juicy meatballs slow cooked with the signature ranch, au jus, butter, and pepperoncini flavors that make Mississippi-style recipes so irresistible.
Tried This Recipe?
If you make this Mississippi Chicken, Iād love to hear how it turned out! Leave a āļøāļøāļøāļøāļø rating and a comment below ā your feedback means so much to me and helps other readers too.
Want more cozy, tried-and-true recipes? Subscribe to my free newsletter and Iāll send my latest recipes and family favorites straight to your inbox. Letās stay connected! Follow me on InstagramĀ for new recipes, behind-the-scenes kitchen fun, and plenty of delicious inspiration. And if you make this recipe, tag me @gonna_want_seconds ā I love seeing what youāre cooking!
Thanks for stopping by my kitchen today ā happy cooking, friends! ā¤ļø Kathleen.
Mississippi Chicken
Ingredients
- 3 chicken breast skinless and boneless
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix
- 1/2 cup chicken broth
- 1 stick unsalted butter sliced into 8 pieces
- 6-8 pepperoncini peppers
Serve:
- cooked rice, prepared mashed potatoes, hoagie rolls and slices of provolone
Instructions
- Lay chicken breast (3) in a single layer in a crockpot.
- Evenly sprinkle a packet of au jus gravy mix (1) and ranch seasoning (1 packet) over chicken and pour chicken broth (1/2 cup) over them. Lay pepperoncini peppers (6-8) over chicken. Top each chicken breast with 2 slices of butter.
- Cover and cook on low 5 to 6 hours, or until fork-tender.
- Remove chicken from crockpot and when cool enough to handle, shred with 2 forks. Return shredded chicken to crockpot and toss to coat in the gravy.
- Serve on toasted hoagie rolls with provolone, over rice, or over mashed potatoes.
Fans Also Made:
Notes
- Chicken Breast:Ā I use 3ā7-8 ounce boneless, skinless chicken breasts.
- Au Jus Gravy Mix:Ā In a pinch, you can substitute a packet of brown gravy mix for the au jus mix.
- Ranch Seasoning:Ā This is the same as ranch dressing mix.
- Chicken Broth:Ā Use low sodium!
- Unsalted Butter:Ā This recipe is a bit salty so donāt use regular butter.
Nutrition
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I donāt have a slow cooker, so if I were to throw everything in a Dutch oven, what temperature would you suggest I set the oven to and how long should I bake it?
Marianne, I haven’t made this recipe in the oven. I don’t think there is enough liquid in the recipe, as written, to braise properly in the oven. You will need to play with that. I’d preheat the oven to 275 to 300 degrees. I think it should take about 60 minutes. Let me know how it goes!! Best of luck š
My family will definitely love this!
Wow, thank you, Rosie. Enjoy š
Ive made this and this is chicken at it’s best !!!! Leftovers are just as good. Make sandwiches. šš
Oh, thank you so much, Brenda! I agree, that’s perfect!