All you need to make this flavorful and tender chicken Crock Pot Mississippi Chicken is a slow cooker and 4 ingredients! Did I mention there's only 5 minutes of prep time?!?
For all of you who have been singing the praises of Mississippi (fill-in-the-blank) recipes, I'm here for the party!
We've seen the Mississippi Pot Roast, there's Mississippi Pork Roast, and now, we are gobbling up this chicken version that packs a punch of incredible, bright flavors!
Simple ingredients cooks up flavorful chicken that can be used in sooooo many ways!
This may just be one of my new favorite recipes when it comes to on the go meals! And of course, crockpot recipes are perfect here on the farm, especially when I'm in the field all day!
And when it comes to prep time, we're talking about 5 minutes. Winner, winner, chicken's for dinner!!
Ingredients in this slow cooker Mississippi Chicken recipe
Skinless and boneless chicken breast - you can also use boneless, skinless chicken thighs if you prefer dark meat. Either kind of chicken is delicious!
Packet of Ranch seasoning mix - you know, the little packets you find in the salad dressing aisle. You can also substitute homemade ranch mix for a cleaner version.
Butter - the recipe calls for salted butter, but you could use unsalted butter if you prefer
Pepperoncini peppers - buy jarred, whole pepperoncinis at the grocery store. Sometimes you'll see these called banana peppers.
How to Make Crock Pot Mississippi Chicken
Step 1: Place the chicken in the bottom of the slow cooker.
Step 2: Pour the ranch dressing over the top of the chicken and place the butter on top.Add the peppers and pepper juice.
Step 3: Place the lid on the crockpot and cook on high for 4 hours.
Step 4: Remove the lid and shred the chicken.
See how easy that is? It's almost embarrassingly easy....almost.
Tips for crockpot Mississippi chicken:
- This is a super easy recipe and comes together in minutes. It cooks in just 4 hours.
- If adding a full stick of butter gives you major (I'm here raising my hand some times), you can reduce the amount. Added bonus: If you use boneless, skinless chicken thighs, you don’t need to use butter at all.
- I used frozen chicken breast and it cooked for the same amount of time and it turned out great!
- Store in an airtight container in the refrigerator for up to 5 days.
- This can be cooked and frozen in an airtight container for up to 3 months.
How to heat leftovers
Leftovers can be headed over medium low heat on the stovetop or in the microwave while placed in a microwave safe dhs.
Mississippi Chicken for Two
This recipe as written makes 4 servings. You can make a full batch and freeze half for later as an easy meal. You can also makes this in a mini-crockpot and halve the ingredients.
Just use half a packet of the seasoning and save the remainder for another use. The cooking time will be less, depending on the crockpot model you use.
What to serve with Mississippi Chicken
A great thing about this chicken recipe is that it can be customized for everyone from picky eaters to those following a keto diet. Our family loves that we can all eat a delicious meal with just a few modifications!
Looking for the ultimate comfort food? If you aren't making this chicken as a sandwich recipe, you can serve it up over a pile of creamy mashed potatoes or cooked egg noodles
Watching carbs? Keep it low carb by serving with a spoonful of its own juices and a bed of cauliflower rice or mashed cauliflower.
More slow cooker recipes
Crockpot Italian Beef Sandwiches
If you make this crock pot Mississippi chicken, leave a recipe review or comment below. I'd love to hear from you!
Crock Pot Mississippi Chicken
All you need to make this flavorful and tender chicken Crock Pot Mississippi Chicken is a slow cooker and 4 ingredients!
- 2 pounds boneless skinless chicken breasts
- 1 packet ranch dressing mix
- ⅓ cup salted butter
- 10 whole peperoncini peppers
- 3 tablespoons pepperoncini juice
- sliced provolone cheese (optional, not pictured)
- Place the chicken in the bottom of the slow cooker.
- Pour the ranch dressing over the top of the chicken and place the butter on top.
- Add the peppers and pepper juice.
- Place the lid on the crockpot and cook on high for 4 hours.
- Remove the lid and shred the chicken with 2 forks and serve with hoagie rolls
Amount Per Serving: Calories: 633Total Fat: 25gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 238mgSodium: 3159mgCarbohydrates: 23gFiber: 3gSugar: 15gProtein: 76g
Deanne, the Required Time says 5 hours, but in the details it says to cook on HIGH for 4 hours. I've seen other similar recipes saying to cook on low for times ranging from 6 to 8 hours. Wondering if maybe the 4 hours is good for HIGH Temp?
I made this for dinner tonight. It is sooooo good!