Tender & Juicy Crockpot Mississippi Chicken Recipe

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Imagine tender chicken so succulent it falls apart at the touch of a fork, bathed in a zesty, buttery gravy that’s both tangy and savory. This Crockpot Mississippi Chicken takes comfort food to a whole new level with minimal effort and maximum flavor. With its roots in Southern-style home cooking, this dish has become a household favorite across the country — and for good reason.

Whether you’re planning a busy weeknight dinner or prepping for guests, this slow cooker wonder delivers every time. Just toss everything into your crockpot and let the magic happen while you go about your day. Pair it with creamy mashed potatoes, rice, or a pile of buttery noodles for a meal that’s as comforting as it is delicious.

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What Cut of Chicken Works Best for Mississippi Chicken?

For the best flavor and texture, boneless, skinless chicken thighs or breasts are ideal for Crockpot Mississippi Chicken. Chicken thighs bring extra richness and juiciness due to their higher fat content, while chicken breasts offer a leaner option that still turns out tender when slow cooked.

Avoid bone-in cuts, as they can affect the consistency of the sauce and make shredding more difficult. If you like a blend of textures, consider using both!

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Ingredients for the Tender & Juicy Crockpot Mississippi Chicken

• Chicken breasts or thighs – The base protein that becomes tender and flavorful from slow cooking.
• Ranch seasoning mix – Adds creamy, herby depth that balances the tanginess of the dish.
• Au jus gravy mix – Brings rich, meaty umami that elevates the overall sauce.
• Pepperoncini peppers – Deliver a tangy kick and slight heat that make this recipe unmistakable.
• Butter – Melts into the sauce for that luxurious mouthfeel and buttery finish.
• Optional: Pepperoncini juice – For an extra punch of flavor.

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How To Make the Tender & Juicy Crockpot Mississippi Chicken Recipe

Step 1: Prep the Crockpot

Spray the inside of your crockpot with a non-stick cooking spray or lightly grease with oil. This helps prevent sticking and makes cleanup easier.

Step 2: Layer the Ingredients

Place the chicken breasts or thighs in an even layer at the bottom. Sprinkle the ranch seasoning mix and au jus gravy mix directly over the chicken. No need to stir — the flavors will meld as it cooks.

Step 3: Add the Kick

Layer the pepperoncini peppers on top of the seasoning. Add a few tablespoons of pepper juice for an extra flavor boost, if desired.

Step 4: Butter It Up

Cut the butter into pieces and distribute over the top. This creates a rich, buttery sauce as it melts down through the chicken and seasonings.

Step 5: Slow Cook to Perfection

Cover and cook on low for 6-7 hours or on high for 4 hours. The chicken should be fork-tender and infused with savory, tangy flavors.

Step 6: Shred and Serve

Use two forks to shred the chicken directly in the crockpot. Mix well so the chicken soaks up every bit of the buttery, peppery gravy. Serve over mashed potatoes, rice, or noodles.

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How to Serve and Store Your Mississippi Chicken

This Crockpot Mississippi Chicken pairs perfectly with creamy mashed potatoes, fluffy rice, or even buttery egg noodles. For a low-carb twist, try it over cauliflower mash or roasted veggies. Garnish with fresh parsley or chopped green onions for a pop of color and brightness.

To store, let the chicken cool completely before transferring to an airtight container. It will keep in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating in the microwave or on the stovetop.

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Frequently Asked Questions

What if I don’t have au jus mix?

You can substitute it with brown gravy mix or onion soup mix in a pinch, but the flavor will differ slightly.

Can I use frozen chicken?

Yes, but be sure to adjust the cooking time and ensure the internal temperature reaches 165°F for food safety.

Is it spicy from the pepperoncini?

Not really — the peppers add tang more than heat. If you like spice, you can add a few sliced jalapeños.

Can I make this in the Instant Pot?

Absolutely! Use the pressure cook setting for 15 minutes with a quick release. Shred and stir afterward just like the slow cooker method.

What’s the best way to reheat leftovers?

Warm on the stovetop over medium heat or in the microwave in 30-second bursts, adding a splash of water or broth to loosen the sauce if needed.

Can I make this dairy-free?

Yes, you can use a dairy-free butter substitute, though it may alter the flavor slightly.

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