Name: Slow Cooker Mississippi Chicken
Prep time: 5 min
Cook time: PT-488344H19M59S
Total time: PT-488344H19M59S
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs; 1 packet ranch seasoning mix (about 1 oz); 1 packet au jus gravy mix (about 1 oz); 6–8 pepperoncini peppers (whole or sliced); 1/2 stick (1/4 cup) unsalted butter, sliced; 1/4 cup chicken broth (optional); Black pepper, to taste (optional)

Why You’ll Love This Recipe

Just 5 main ingredients and no chopping required
Incredibly tender, juicy, and full of bold flavor
Versatile—serve it over mashed potatoes, rice, noodles, or on sandwiches
Perfect for busy weeknights or meal prep
Family-friendly and easy to customize

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Ranch seasoning mix (dry packet)
Au jus gravy mix (dry packet)
Pepperoncini peppers (whole or sliced)
Unsalted butter
Chicken broth (optional, for extra moisture)
Black pepper (optional, to taste)

Directions

Place the chicken in the bottom of your slow cooker.
Sprinkle ranch seasoning and au jus mix evenly over the chicken.
Top with butter slices and pepperoncini peppers. Add a splash of chicken broth if desired for extra moisture.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is very tender.
Shred the chicken directly in the slow cooker using two forks. Stir well to coat with the juices and peppers.
Serve hot with your favorite sides or on sandwich rolls.

Servings and timing

This recipe serves 6 people.
Prep time: 5 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: About 6.5–7.5 hours

Variations

Make it spicy: Add extra pepperoncini or a splash of the brine for more heat.
Cheesy version: Stir in shredded cheese before serving for a creamy twist.
Swap the protein: Use pork loin or beef roast instead of chicken.
Lighter version: Use chicken breasts and skip the butter for a leaner option.
Low-carb serving: Serve over cauliflower rice or in lettuce wraps.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, place cooled chicken in a freezer-safe container and freeze for up to 2 months.
Reheat in the microwave or on the stovetop until warmed through, adding a bit of broth if needed to keep it moist.

FAQs

Can I use frozen chicken?

Yes, but it’s best to thaw it first for even cooking and food safety. If using from frozen, increase the cooking time slightly.

Is it spicy?

It has a mild tangy flavor. Add more pepperoncini or brine if you want extra heat.

Can I use a homemade ranch seasoning mix?

Absolutely! Just be sure it’s equivalent to one store-bought packet.

What’s the difference between au jus and brown gravy mix?

Au jus is thinner and more savory. If using brown gravy mix, expect a thicker result.

Can I use bone-in chicken?

Yes, just be sure to remove the bones after cooking when shredding.

Do I need to add any salt?

Not usually—ranch and au jus mixes are salty enough. Taste before seasoning further.

What’s the best way to serve it?

Over mashed potatoes, rice, egg noodles, or on sandwich buns or hoagie rolls.

Can I cook it on high?

Yes, cook for about 3–4 hours on high if you’re short on time.

Can I make this in an Instant Pot?

Yes, cook on high pressure for 15 minutes, then natural release for 10 minutes.

Do I need to stir during cooking?

No stirring is necessary—just set it and forget it!

Conclusion

Slow Cooker Mississippi Chicken is a flavor-packed, effortless dish that’s as easy to make as it is delicious. With just a few pantry staples and minimal prep, you’ll have a tender, juicy chicken dish that can be served in countless ways. Whether you’re feeding a crowd or prepping meals for the week, this recipe is a guaranteed hit.