Crockpot Mississippi Chicken is a dump-and-go slow cooker meal with tons of flavor. You’ll love the combination of tender shredded chicken, ranch seasoning, butter, and tangy peppers!
Made with just 4 simple ingredients, this Crockpot Mississippi Chicken is one of my favorite easy weeknight dinners! The chicken is slow cooked to tender perfection with zesty ranch, tangy pepperoncinis, and just enough butter to keep it juicy.
Just toss everything in the crockpot and walk away. By dinner time, you’ve got ultra‑tender shredded chicken perfect for sandwiches, serving alongside mashed potatoes, or even over egg noodles.
Whether I’m feeding my hungry family or hosting a game day, this chicken pulls through every time! And if you’re lucky enough to have leftovers, they taste even better the next day.
“I’m always looking for new ways to use chicken breasts, so this recipe was perfect for me. Love that it was super affordable, easy, and spicy! My husband and I both love pepperoncini peppers and they really shine in this Mississippi Chicken recipe. I’ll definitely be making this again! “ — Haley, busy mom of two and passionate home cook and baker.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Chicken: You can use skinless chicken breast or thighs, whichever you prefer. You can even use frozen chicken breasts, but I recommend going with the 8 hours on low cook time option.
- Ranch Seasoning: You need the dry ranch seasoning mix here. They sell it in a packet or in a jar. Since I use it often, I buy the jar to save money. A 1 oz packet of ranch seasoning is equal to 3 tablespoons of seasoning!
- Butter: I use salted butter in this recipe, but you can also use unsalted. You can always add a pinch of salt at the end if it needs it.
- Pepperoncinis: These tangy and flavorful jarred peppers are available near the pickles and olives in most grocery stores. I add a little of the juice and about ten of the actual peppers in my crockpot, but you can use as many as you like.
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Tips For Making Crockpot Mississippi Chicken
This dish is as easy as one, two, three! It is seriously so simple, perfect for busy days when you need to throw everything in your crockpot and let it go. Below are a few tips, scroll down to the printable recipe card for full instructions!
Don’t skip the pepperoncini juice! It gives the chicken that signature tangy zip that sets this recipe apart and adds a nice kick without being too spicy. If you like it spicier, add a few extra peppers or a splash more juice.
Check the chicken around the 4-hour mark on high to make sure it’s not overcooking. Slow cookers can vary, and overcooked chicken can get dry. The chicken is done as soon as it’s cooked through and shreds easily.
Want to prep ahead or make this a freezer meal? Assemble all the ingredients in a zip-top freezer bag and refrigerate for up to 48 hours or freeze it for up to 3 months. Dump it straight into the crockpot when you’re ready to cook it. Keep in mind, you may need to add a little extra cook time if cooking from frozen.
Make it creamier with a packet of chicken gravy. Only add half of the ranch seasoning though, otherwise it will turn out overly salty. Just stir the gravy packet in with the rest of the ingredients!
How To Serve Mississippi Chicken
There are lots of ways to serve Mississippi Chicken, but we love it best served as a sandwich on thick French bread. Some people even like to add a little melted provolone cheese.
However, it is also delicious served over mashed potatoes or egg noodles. When we are trying to watch our carbs, we have also enjoyed it over cauliflower rice or mashed cauliflower. For a green side, you can’t go wrong with sautéed green beans.
Crockpot Mississippi Chicken
Ingredients
- 2 pounds boneless, skinless chicken breasts, or thighs
- 1 (1 oz) packet ranch seasoning mix, the dry mix
- ⅓ cup salted butter, use up to 1 full stick of butter, if you prefer
- 10 pepperoncini peppers
- 3 tablespoons pepperoncini juice, from the jar of peppers
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Instructions
- Place the chicken in a crockpot. Sprinkle the ranch seasoning over the chicken and place the stick of butter on top. Add the pepperoncini peppers and the pepperoncini juice.
- Place the lid on the crockpot and cook on high for 4 hours, or on low for 8 hours.
- Remove the lid, and shred the chicken in the juice with 2 forks. Serve as desired.
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Notes
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Can you use rotisserie chicken for the Mississippi Chicken recipe?
I would go with no, just because the chicken wouldn’t absorb any of the flavors like when you cook the chicken in the crockpot with the ingredients. If you just toss already cooked chicken in the ranch, butter and pepper juice, it won’t really absorb the flavors.