My version of Slow Cooker Mississippi Chicken doesn’t need butter, chicken thighs have enough buttery flavor!
Slow Cooker Mississippi Chicken is a spin off of the infamous Mississippi Pot Roast. Most versions of this dish have butter in them. Instead I like to use chicken thighs which have plenty of buttery fat instead.
I’m in a lot of Slow Cooker Facebook groups and many people have complained about how greasy the Mississippi recipes can be, that’s what I love about this recipe, no butter!
I also use only the Ranch seasoning packet, peperoncinis and the juice from the peperoncinis. I do not add an au jus packet, I think it’s too beefy flavored for this dish.
How do you make Slow Cooker Mississippi Chicken?
You will need:
- Boneless Skinless Chicken Thighs
- Ranch Seasoning Packet
- Deli sliced Peperoncinis
For this recipe I used the deli sliced pepperoncinis instead of the whole ones like other Mississippi recipes. Works great and easier to eat too. I wonder what this dish would taste with these hot mix peppers that have a mixture of chopped vegetables in a spicy brine.
I let the chicken, ranch seasoning and peppers cook for 7 hours on low. If you are gone for the day this type of meal go an hour or two longer.
Cooking the chicken with the peperoncinis make a tangy and delicious sauce that I love to serve over rice. Some like to do sandwiches with this chicken and peppers but rice is my go to. Next time I make this I plan to serve it with crock pot squash au gratin from my friends website, zucchini season is just around the corner!
You can shred this meat or leave the chicken thighs whole. I left mine whole this time, made serving very easy.
I hope you love this version of Slow Cooker Mississippi Chicken! If you love this recipe you may want to try my Slow Cooker Mississippi Pot Roast or Spicy Mississippi Roast both are great with over rice for an easy dinner.
Slow Cooker Mississippi Chicken
Ingredients:
- 2 lbs. boneless skinless chicken thighs (trim and discard large pieces of fat)
- 1 oz. packet ranch dressing mix
- 16 oz. deli sliced pepperoncini peppers (save 1/2 cup of juices, discard the rest)
Instructions:
- Add the chicken to the slow cooker.
- Sprinkle over the ranch seasoning mix and the pepperoncinis and the half cup of juices from the jar.
- Cover and cook on low for 7 hours or on high for 4 hours.
- Serve the chicken thighs whole or shred them all. Serve over rice, buns or even baked potatoes.
How to Video:
Recipe Notes:
Nutrition:
If you want to convert this recipe to an instant pot recipe, check out this recipe from Simply Happy Foodie.
My mom used to make this but the pot roast one and it is heavenly! She chops up potatoes and carrots and puts them in though. I think it helps it not be too salty! My question is can this be made in a 7 quart crockpot? I hate using it sometimes because it burns or dries out alot of recipes I try making in it, but this looks like it could be fine in it! What do you think?
I think there should be plenty of liquid. You could add a touch of broth or butter to be safe if you’ll be gone all day.
Your Awesome! Thank you for taking the time to post so many great recipes.
i have made this about 3 times since discovering it. ALWAYS EXCITED!!! it is so delicious, easy and a great make-ahead to prepack for work lunches over rice. Seriously one of my favorites! Someone mentioned adding a pack of cream cheese? how and when would you do that? I do love the clear and clean broth but the cc sounds enticing…
I made this tonight myself I made it exactly like it said except I got to thinking at the end just about 2 hours and to 4 hours of cooking I thought if I’m going to do rice I’m going to make this a one pot shot so 2 hours before it was done I threw rice over in there using only the existing liquid and it turned out perfect I shredded the chicken and I’m going to lay down as it was but I’m going to use the leftovers and roll them into a tortilla and make it into a burrito it is really really good so before I heat it up though I’m going to add a little bit of better than bull again with maybe about another half a cup of water it makes it in so it doesn’t the rice doesn’t get too dry and that’ll be great
Can the dry rice be added to the crock pot mixture? If so, would extra broth be needed?
uncooked rice doesn’t do well in the slow cooker, it get’s chalky. You could do instant rice (minute brand rice) and add more liquid, I’d add this the last 30 mins.
Look so easy
This recipe is SO EASY and SO TASTY!! I made it today for my husband and he loved it!! If you are watching your salt intake, this may not be for you. Anytime I can make something in the crock pot that only has 3 ingredients and comes together this quickly, I’ll make it again!! Thanks Sarah!!
Absolutely delicious-made it exactly as per recipe !
Thanks for sharing !
How would I lower the sodium in this dish
Hello, three ways come to mind…Make your own Ranch Dressing, lots of recipes on internet. With the peppers,
empty bottle into sieve giving a quick rinse, Use half the pickling juice called for then remaining liquid is low or no sodium chicken broth. I hope this helps! Happy Fall!raf
This sounds delish and I can’t wait to make it! I love spicy, but someone could use a jar of sliced banana peppers if the pepperoncinis are too hot for them.
Thank you!
Yum! I made it tonight. I love sliced peppers. I eat them on every salad. When I saw this recipe, I was so happy. I used 3 frozen organic chicken breasts, 1/2 packet of the ranch dressing, added 3 T butter, 1/2 onion chopped and one jar of pepperoncini with the 1/2 c of jar liquid. I cooked on high for 4 hrs. I saw the recipe today and knew I had to make it and it was 2pm. It turned out great and was ready by 6! Sooo good. I served it on brown rice. Thank you for this recipe!!
Is it very spicy
no
Would chicken breasts work just as well?
I would add about a half stick of butter to add some fat and flavor to the dish.
Could you carmelize onions on the stove and add them to this? Sounds like a great recipe!
Yes, that would be great in this.