I can’t wait to share the little trick that turns simple pantry staples into a lighter Mississippi Chicken that still echoes the classic pot roast.
I never meant to be this obsessed with Mississippi Chicken, but it keeps pulling me back. The flavor comes from ranch dressing mix and pepperoncini peppers, simple things that somehow turn plain chicken into something tangy and oddly addictive.
I toss this onto my Crockpot Recipes Slow Cooker list for nights I want dinner done without fuss, yet still worth talking about. It’s not fancy, and i dont pretend it is, but there’s a sneaky magic to it that makes me curious which other comfort classics could be reimagined lighter.
I always test it with company and they never guess how easy.
Ingredients
- Lean protein, high in protein, low carb, filling, versatile, cooks tender in crock pot.
- Dry seasoning blend, adds savory herby flavor, contains sodium and some MSG or additives.
- Brown savory boost, gives umami and salt, often adds carbs from starch thickeners.
- Adds richness and fat, makes sauce silky, increases calories but improves mouthfeel.
- Tangy mild peppers, bring briny sour heat, low calorie, good for flavoring.
- Adds savory liquid, low sodium helps balance salt, supplies small minerals and flavor.
- Freshly ground, gives bright peppery bite, no calories, enhances overall flavor.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs
- 1 packet ranch dressing mix about 1 ounce
- 1 packet au jus gravy mix about 1 ounce
- 2 tablespoons unsalted butter or light butter
- 6 pepperoncini peppers plus 1 to 2 tablespoons pepperoncini juice
- 1/4 cup low sodium chicken broth
- Freshly ground black pepper to taste
How to Make this
1. Place 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs in the crock pot in an even layer.
2. Sprinkle both packets, the ranch dressing mix and the au jus gravy mix, evenly over the chicken so every piece gets some seasoning.
3. Cut the 2 tablespoons of butter into a few pieces and place them on top of the seasoned chicken so they melt over everything.
4. Nestle 6 whole pepperoncini peppers around and on top of the chicken, then pour in 1 to 2 tablespoons of the pepperoncini juice (or more if you like tang), and add 1/4 cup low sodium chicken broth.
5. Grind a few turns of freshly ground black pepper over the top, no need for extra salt because the mixes and peppers add plenty.
6. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until chicken is cooked through and tender. Don’t overcook or it will dry out.
7. Remove the chicken to a cutting board or plate and shred with two forks; if you want bigger chunks just cut instead. While shredding, skim out and discard any large pieces of butter if you prefer a leaner sauce.
8. Return the shredded chicken to the crock pot and stir it into the cooking juices and peppers so it soaks up the flavor. Taste and add a little more pepperoncini juice if you want more zip.
9. If the sauce is too thin, remove the lid and cook on HIGH for 15 to 30 minutes to reduce and thicken slightly, stirring once or twice. If it looks fine, just keep warm until serving.
10. Serve warm over rice, mashed potatoes, or in sandwiches, with extra pepperoncini on the side for anyone who wants more tang.
Equipment Needed
1. Crock pot / slow cooker (4 to 6 quart)
2. Cutting board
3. Chef’s knife
4. Two forks for shredding (or a fork and a sturdy spoon)
5. Measuring spoons (for the ranch and au jus packets and pepperoncini juice)
6. 1/4 cup measuring cup (for the chicken broth)
7. Heatproof spoon or spatula for stirring
8. Plate or shallow bowl to rest and shred the chicken
FAQ
Easy Crock Pot Mississippi Chicken Recipe Substitutions and Variations
- Chicken (1 1/2 to 2 pounds boneless): Pork shoulder or pork tenderloin work fine, or swap for turkey breast or thighs. Rotisserie chicken also works great, just shred it and add near the end so it doesnt dry out.
- Ranch dressing mix (1 packet): Make a quick mix with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley, 1/2 tsp dried dill, 1/2 tsp salt and 1/4 tsp black pepper. Or use 2 tbsp store bought ranch seasoning or 1 tbsp buttermilk powder plus spices.
- Au jus gravy mix (1 packet): Use 1 tbsp beef bouillon or beef base dissolved in 1/4 cup hot water, or 1 tbsp Worcestershire sauce plus 1 tsp soy sauce for that savory brown taste. A packet of brown gravy mix can also work.
- Pepperoncini peppers and juice (6 peppers plus 1 to 2 tbsp juice): Substitute banana peppers or mild pickled jalapenos, and swap the juice with 1 to 2 tbsp white vinegar plus 1 tsp sugar, or just use 1 to 2 tbsp pickle brine from any jarred peppers.
Pro Tips
– Use thighs if you can, they forgive overcooking way more than breasts. If you only got breasts, cut them into even pieces or lightly pound them so they cook the same, and pull them as soon as they hit 165F or they’ll dry out.
– Taste the pepperoncini juice before you dump it all in, it’s powerful. Add it little by little so you control the tang, and if you want less heat pull out the seeds from some peppers they really kick it up.
– Want a thicker sauce? Take the lid off and let it reduce on high for 15 to 30 minutes, or mix 1 teaspoon cornstarch with a little cold water and stir that in until it thickens, dont add too much or it gets gluey.
– Shred while warm so the meat soaks up the juices, and save some of the cooking liquid for sandwiches or rice. Leftovers actually taste better the next day so make extra and freeze in portions for quick meals.
Easy Crock Pot Mississippi Chicken Recipe
I can't wait to share the little trick that turns simple pantry staples into a lighter Mississippi Chicken that still echoes the classic pot roast.
6
servings
289
kcal
Equipment: 1. Crock pot / slow cooker (4 to 6 quart)
2. Cutting board
3. Chef’s knife
4. Two forks for shredding (or a fork and a sturdy spoon)
5. Measuring spoons (for the ranch and au jus packets and pepperoncini juice)
6. 1/4 cup measuring cup (for the chicken broth)
7. Heatproof spoon or spatula for stirring
8. Plate or shallow bowl to rest and shred the chicken
Ingredients
1 1/2 to 2 pounds boneless skinless chicken breasts or thighs
1 packet ranch dressing mix about 1 ounce
1 packet au jus gravy mix about 1 ounce
2 tablespoons unsalted butter or light butter
6 pepperoncini peppers plus 1 to 2 tablespoons pepperoncini juice
1/4 cup low sodium chicken broth
Freshly ground black pepper to taste
Directions
- Place 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs in the crock pot in an even layer.
- Sprinkle both packets, the ranch dressing mix and the au jus gravy mix, evenly over the chicken so every piece gets some seasoning.
- Cut the 2 tablespoons of butter into a few pieces and place them on top of the seasoned chicken so they melt over everything.
- Nestle 6 whole pepperoncini peppers around and on top of the chicken, then pour in 1 to 2 tablespoons of the pepperoncini juice (or more if you like tang), and add 1/4 cup low sodium chicken broth.
- Grind a few turns of freshly ground black pepper over the top, no need for extra salt because the mixes and peppers add plenty.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until chicken is cooked through and tender. Don’t overcook or it will dry out.
- Remove the chicken to a cutting board or plate and shred with two forks; if you want bigger chunks just cut instead. While shredding, skim out and discard any large pieces of butter if you prefer a leaner sauce.
- Return the shredded chicken to the crock pot and stir it into the cooking juices and peppers so it soaks up the flavor. Taste and add a little more pepperoncini juice if you want more zip.
- If the sauce is too thin, remove the lid and cook on HIGH for 15 to 30 minutes to reduce and thicken slightly, stirring once or twice. If it looks fine, just keep warm until serving.
- Serve warm over rice, mashed potatoes, or in sandwiches, with extra pepperoncini on the side for anyone who wants more tang.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 156g
- Total number of serves: 6
- Calories: 289kcal
- Fat: 9.8g
- Saturated Fat: 2.8g
- Trans Fat: 0.03g
- Polyunsaturated: 1g
- Monounsaturated: 4.17g
- Cholesterol: 122.5mg
- Sodium: 533mg
- Potassium: 361mg
- Carbohydrates: 3.8g
- Fiber: 0.25g
- Sugar: 0.33g
- Protein: 41g
- Vitamin A: 120IU
- Vitamin C: 1.3mg
- Calcium: 40mg
- Iron: 0.4mg
