Try this slow cooker Mississippi Chicken recipe and you won't be disappointed. You'll come back to make it again and again, it's just that good!
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Try this slow cooker Mississippi Chicken recipe and you won't be disappointed. While other versions of this recipe can come out on the salty side, this one cuts back on the salt content and remains just as delicious with the right amount of heat from the pepperoncini. It amazes me how easy it is to throw this crockpot recipe together. Except for shredding the chicken half-way through the cooking process, it's a set-it-and-forget-it meal. You'll come back and make this slow cooker Mississippi Chicken recipe again and again, it's just that good!
What is Slow Cooker Mississippi Chicken?
Mississippi Chicken is a spin-off of Mississippi Beef, also called Mississippi Pot Roast. The original recipe called for all the same ingredients, using a beef roast instead of chicken - with the most popular cut being chuck roast. Somewhere along the line, a creative cook swapped out the beef for chicken, and the rest is history.
How to serve Mississippi Chicken
Serve it up with mashed potatoes and spoon the juice over the whole plate. You can also serve it on a hearty bun for a tasty hot sandwich - make sure to add the juice to the sandwich, too.
This Cheesy Broccoli Cauliflower Casserole makes a great side dish! Green beans are a traditional and easy side, and collard or mustard greens would make tasty complements to this Southern dish.
Slow Cooker Mississippi Chicken Ingredients
- Chicken breasts - boneless and skinless
- Ranch Dip and Dressing Mix (you can make your own with this recipe)
- Au Jus gravy mix (sold at supermarkets, can substitute brown gravy mix if necessary, but the sauce will be more like gravy)
- Pepperoncini peppers
How to make Slow Cooker Mississippi Chicken
- Place the butter in a slow cooker, then place the whole chicken breasts evenly spaced.
- Sprinkle the Ranch and Au Jus mixes on top.
- Add sliced pepperoncini and ½ cup of the pepperoncini juice. You can use the pepperoncini whole, but personally I think sliced is better for serving, so you don't have to bite into an entire pepper while eating the dish.
- Cook on high for 3 to 4 hours. Remove the lid and shred the chicken using a couple forks (or remove it to shred it and place it in the pot), then mix everything together in the pot.
- Test for heat. If you want more, add more pepperoncini and/or pepperoncini juice.
- Replace the lid and continue cooking for 4 hours or so.
More Chicken Recipes to try
More Southern and Cajun/Creole Recipes to try
Want more favorite chicken recipes? Try these...
- Lemon Chicken Orzo Soup
- California Wrap with Crispy Chicken and Spicy Sour Cream Sauce
- Nicaragua-Style Creamy Jalapeno Chicken
- Place the stick of butter in a crock-pot slow cooker, then place the chicken breasts (whole) over the butter, evenly spaced in the pot. On top of the chicken, sprinkle evenly the contents of the Ranch and Au Jus mixes. Finally, add the pepperoncini (sliced is best, vs whole) to the slow cooker, and about ½ cup of the pepperoncini juice.
- Cook on High for 6-8 hours. About halfway through the process, use two forks to shred the chicken in the pot and mix everything together so any spices from the Ranch and Au Jus are mixed into the buttery broth. At this point, test the broth for spiciness, and if you want more heat, add more pepperoncini or their juice from the jar. If you feel the chicken looks like it needs more moisture, add some chicken broth - add sparingly, because the chicken shouldn't be swimming in liquid, no more than ⅓ to ½ the depth of the chicken itself.
- Serve hot with mashed potatoes or on a hearty bun, spooning plenty of broth on both the spuds or the bun.