Mississippi Chicken
62 Comments Mar 14, 2024
Updated May 28, 2025
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This Mississippi Chicken is a spin-off of the infamous Mississippi Pot Roast recipe which combines tangy peppers, butter and more for a very unique meal.
This has been our go-to dinner when we need something easy but still full of flavor (my daughter especially loves it!). The chicken turns out very moist with a buttery, tangy kick thanks to a handful of pantry staples. If you love Mississippi-style pot roast or pork, this chicken version will hit the spot.
What you’ll Need
- Chicken Breasts – Boneless and skinless make it easy to cook and shred. Chicken thighs work too if that’s what you have.
- Ranch Seasoning – Grab a packet of Hidden Valley or any ranch mix (dressing or dip style both work great).
- Chicken Gravy Mix – One packet adds savory flavor and helps create that delicious sauce.
- Butter – A few slices of unsalted butter melt right into the chicken—rich but not greasy.
- Pepperoncini Peppers + Juice – Use the jarred kind and don’t forget a splash of the tangy juice—it brings the whole dish to life!
- A Large Slow Cooker
How to Make Mississippi Chicken
Everything goes right into the slow cooker. Layer the ingredients and let the slow heat do the work. After a few hours, the chicken becomes melt-in-your-mouth tender and soaks up all that vinegary, butter flavor. It’s an effortless dinner that’s a family pleaser. Find the full recipe in the recipe card below the images.
Cook’s Tips
Not a fan of pepper flavor? The vinegar from the peppers is key to this recipe’s taste, so it can’t be swapped. If you’re unsure, try my Dill Pickle Chicken instead.
Au Jus can be used instead of chicken gravy mix, but the color will be more brown and the gravy will be thinner.
If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of water and add it to the slow cooker during the last 30 minutes of cooking. This will help thicken the sauce.
My Serving Suggestions
However you serve this chicken, you will love it! Here is how my family enjoys it:
Easily make delicious sandwiches by putting a nice helping of shredded chicken onto toasted crusty bread. Top with provolone cheese and melt under the broiler for a gooey finish.
Spoon the tender chicken over creamy mashed potatoes and drizzle some of the flavorful cooking juices for added richness. Steamed white rice is another great option, for it counteracts the saltiness of the recipe.
You can also serve this tangy buttery chicken over egg noodles – also a great idea for leftovers!
Reader Serving Idea: Shred it and use it for tacos with white corn tortillas. SO flavorful and SO good. Great with pickled veggies and Monterey cheese
Featured Comment
My husband and I can’t get enough of this delicious recipe. We LOVE to shred it and use it for tacos w/white corn tortillas. SO flavorful and SO good. Great with pickled veggies and Monterey cheese
– Megan
Mississippi Chicken Recipe
How to Video
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 1 oz. packet ranch dressing mix
- .87 oz. packet chicken gravy mix
- ½ cup unsalted butter, sliced
- ¼ Cup pepperoncini juice
- 10-12 pepperoncini peppers
Instructions
- Place the chicken breast in the slow cooker.
- Sprinkle on the ranch dressing mix and chicken gravy mix over the chicken.
- Add the sliced butter on top of the chicken.
- Pour the pepperoncini juice around the chicken.
- Place the pepperoncini peppers on and around the chicken.
- Cover the slow cooker and cook on LOW heat for 6-8 hours or HIGH heat for 4 hours, until the chicken is tender and fully cooked.
- Once cooked, use two forks to shred the chicken into bite-sized pieces.
- Serve the shredded chicken with the flavorful sauce from the slow cooker. Enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More slow cooker chicken recipes:
Crack Chicken and Slow Cooker Marry Me Chicken are both creamy, flavorful dishes that turn everyday ingredients into something special.
For a sweet and savory twist, Root Beer Chicken slow cooks in soda and BBQ sauce for a unique glaze.
Slow Cooker Chicken Marsala and Crockpot Chicken Thighs are both simple, comforting meals with tender chicken and rich, savory flavor.
How can I convert this to a stove top or oven recipe?
Oh my gosh!!! I cannot get enough of this dish. I keep the ingredients in my pantry for this at all times!! I have made it a gazillion times and will never get tired of it! I am from MS and have never heard of this! It’s is def on my favorites list, served over rice!!!
Oh my gosh!
I made this exactly like the recipe said, and it’s SO SPICY!!! Wow!!
Great flavor!
Why couldn’t you add a packet of chicken gravy? I think I’m going to try that, to take the place of the AuJus that you use for the pot roast. I’m also going to add 1/2 onion and no peppercinis.
I use a packet of lipton onion dip instead of au jus since I don’t eat red meat. Yum!
that’s literally an entirely different recipe…
I love this recipe but I substituted the ranch dressing packet with Good Seasons Italian Dressing packets. Very flavorful!
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