With just five ingredients, this crock pot Mississippi chicken is a go-to weeknight meal. Place chicken, ranch seasoning, onion soup mix, pepperoncini with their juices, and slices of butter in the slow cooker. After a few hours you’ll have juicy, tender chicken in a tangy, savory sauce that’s perfect over mashed potatoes, rice, or pasta.
Easy Crockpot Chicken Recipe
Mississippi chicken is classic Southern comfort made simple in the slow cooker. This recipe delivers moist, flavorful shredded chicken bathed in a zesty pepperoncini and ranch sauce — ideal served over buttermilk mashed potatoes or your favorite grain.
What Is Mississippi Chicken?
Mississippi chicken is a chicken variation of the popular Mississippi pot roast. The pot roast was created with ranch dressing mix, dry gravy or onion soup mix, pepperoncini, and butter for an easy, bold-flavored dish. The chicken version uses the same flavor profile but swaps beef for chicken, producing a tangy, savory shredded chicken that’s perfect for quick family dinners.
Why You’ll Love This Recipe
- One pot: No searing or chopping required. Layer ingredients in the crock pot and walk away.
- Comforting flavor: Ranch and onion soup mix create a rich, savory sauce while pepperoncini add bright, tangy heat.
- Fast prep: It takes minutes to assemble, making it ideal for busy days when you want dinner ready with minimal effort.
What You’ll Need
- Boneless chicken thighs: They stay juicy during slow cooking; chicken breasts can be used if preferred.
- Ranch dressing mix: A packet adds instant seasoning.
- Onion soup mix: Adds savory depth and body to the sauce.
- Pepperoncini (with juices): Pickled, mildly spicy peppers that provide tang and a touch of heat.
- Butter: Adds richness to the sauce; use salted or unsalted as you like.
Serving Suggestions
- Mashed potatoes: This is a classic pairing — the sauce soaks into fluffy mashed potatoes beautifully.
- Rice or pasta: Serve the shredded chicken over jasmine rice, egg noodles, or your favorite pasta.
- Veggies and bread: Round out the meal with roasted or steamed vegetables and warm bread to mop up the sauce.
- Dessert: Finish with a simple dessert to balance the savory main course.
Mississippi Chicken
Ingredients
- 2½ pounds boneless, skinless chicken thighs
- 1 ounce ranch seasoning (one packet)
- 1 ounce onion soup mix (one packet)
- 16 ounces jar of pepperoncini, juices included
- 4 tablespoons unsalted butter, sliced
Instructions
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Load the slow cooker. Add the chicken, ranch mix, onion soup mix, and pepperoncini with their juices to the crockpot. Stir gently to combine and place the slices of butter on top of the chicken.
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Cook. Cook on Low for 7 hours or on High for 4 hours, until the chicken is tender and easily pulls apart.
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Shred. Shred the chicken using two forks or shredding tools, right in the slow cooker or on a plate.
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Mix and serve. Stir the shredded chicken into the sauce and serve warm over mashed potatoes, rice, or pasta.
Equipment
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Slow cooker
Nutrition
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Carbohydrates: 4 g
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Protein: 28 g
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Fat: 6 g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and portion sizes.
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How to Make Mississippi Chicken
Slow cooking allows the flavors to meld and the chicken to become fork-tender. The method is straightforward and the active time is short. Follow these steps for an effortless dinner:
- Load the crockpot: Combine chicken, ranch mix, onion soup mix, and pepperoncini with their juices. Stir gently and top with butter slices.
- Cook: Low for 7 hours or High for 4 hours, until the chicken pulls apart easily.
- Shred: Use two forks or shredding tools to pull the meat into pieces.
- Mix: Stir the shredded chicken back into the sauce so it soaks up the flavors.
- Serve: Spoon over mashed potatoes, rice, or pasta and enjoy.
Instant Pot Method
To make this in an Instant Pot, add all ingredients to the pot and use the Poultry setting (high pressure) for 15 minutes. Allow a natural pressure release (about 10–15 minutes), then shred the chicken and serve.
How to Store and Reheat Leftovers
- Fridge: Transfer leftovers to an airtight container within two hours and refrigerate. Use within four days.
- Reheat: Warm single servings in the microwave or reheat larger portions on the stovetop until the internal temperature reaches 165°F (74°C).
- Freeze: Freeze in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
More Slow Cooker Chicken Dinner Ideas
- Crock Pot Chicken Drumsticks
- Chicken Quinoa Casserole
- Slow Cooker Buffalo Chicken
- Slow Cooker Coq au Vin
- Salsa Verde Chicken