Crockpot Mississippi Chicken
If you love bold flavor with almost zero effort, crockpot Mississippi chicken is about to become a favorite. This slow cooker dinner combines ranch seasoning, au jus mix, butter, and pepperoncini peppers for a rich, savory meal that practically cooks itself.
Ingredients
2 lbs boneless skinless chicken breasts (or 2lbs London Broil/Chuck Roast!)
1 packet ranch seasoning
1 packet au jus gravy mix (or brown gravy mix)
6 pepperoncini peppers
½ cup pepperoncini juice (you can add more peppers and juice- measure with your heart)
4 tablespoons butter
Measure with heart or 1 TBSP if you’re unsure
Salt and Pepper
1.5 tsp (if you love big flavor, measure with your heart
Garlic Powder
Onion Powder
TOOLS TO MAKE CROCKPOT RECIPES EASIER
Slow Cooker (Crockpot)
Your foundation for this recipe - low, slow cooking = tender, flavorful chicken every time.
Glass Mixing Bowls
Perfect for prepping sauces, mixing ingredients, and keeping everything organized before it hits the crockpot.
👉 Check out my go-to mixing bowls
Sharp Knife Set
Makes cutting chicken, herbs, and any add-ins faster, safer, and way less frustrating.
Garlic Press
If your recipe uses fresh garlic (which it should 😏), this saves time and boosts flavor instantly.
Olive Oil Dispenser
Makes it super easy to control how much oil you’re using — no over-pouring.
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Instructions
Place chicken breasts in the crockpot.
Sprinkle ranch seasoning and au jus gravy mix over the chicken.
Add pepperoncini peppers and pour the pepperoncini juice over the top.
Place butter slices on top of the chicken.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Once cooked, shred the chicken with two forks.
Stir the shredded chicken into the juices to coat it with the flavorful sauce.
Serve over mashed potatoes, rice, pasta, or on sandwich buns.
Rich, savory, and ridiculously easy. The crockpot handled dinner while you handled life — boom, dinner basically sorted itself out.