This Slow Cooker Mississippi Chicken is LOADED with incredible flavors. It’s so easy to make right in your crockpot!
Hi, friends! This is Nettie from Moore Or Less Cooking here with a crockpot chicken recipe you’ll love! After I shared the recipe for Slow Cooker Mississippi Pot Roast two years ago, I had a lot of readers asking me about making it with chicken.
I’m excited to bring you this chicken version that’s every bit as delicious as the original!
What I love most about this meal is that it is a true slow cooker recipe — no precooking is required. Simply sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the raw chicken!
I also love that this recipe works well with any kind of meat – beef, chicken or pork. Just place all of the ingredients in the slow cooker, set it on low, and come home to a delicious meal!
Here are the simple ingredients you will need for this Mississippi Chicken:
- Chicken thighs ( I used frozen) but fresh works great too!
- Butter
- Ranch Salad Dressing & Seasoning Mix
- Au Jus Gravy Mix
- Pepperoncini Peppers
The chicken will produce its own juices, so you don’t have to add any other liquid to this. These are the only seasonings that you need. Place the chicken in slow cooker, add Ranch mix, Au Jus mix, pepperoncini, and a stick of butter.
When all ingredients are in the slow cooker, cover with a lid and don’t peek! Set your slow cooker at HIGH for 4 hours. Oopsie, I did peek! Smells amazing!
Just look at all of those delicious juices! Simply shred the chicken with two forks, and serve it over rice, noodles or potatoes. You can even serve it over riced cauliflower or zucchini zoodles to make it low carb! YUM!!
| Prep Time | 3 minutes |
| Cook Time | 4 hours |
| Servings |
|
- 3 pounds boneless, skinless chicken thighs
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- 1 stick salted butter
- 6-8 peperoncini peppers
Ingredients
|
Rate this recipe!
|
- Add chicken thighs to the bottom of the slow cooker. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken. Top with stick of butter.
- Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
- When it's ready, take a couple of forks and shred the chicken.
- Serve over rice, potatoes, or noodles. For a low-carb meal, serve over riced cauliflower.
- Enjoy!
- Heavenly Slow Cooker Mississippi Chicken for the Lazy Days
Add chicken thighs to the bottom of the slow cooker. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken. Top with stick of butter.
Want more flavorful Slow Cooker Recipes?
Betsy says
Could you use chicken breasts instead of the thighs?
Betsy says
Can you use chicken breasts instead?
Kay says
There are only two of us senior citizens and both of us had gastric bypass surgery many years ago. Proteins are an essential part of our diet. However, meats that are intact are sometimes difficult for us to digest. I tried this recipe using just two large boneless skinless Chicken Breast straight from the freezer (we don’t care for dark meat), 1 pkg Au Jus, my HOMEMADE Ranch Dressing Mix and half a stick of unsalted butter. Normally I start this and most other crockpot meals after breakfast before we start our day. I use a small 4-quart crockpot. I always preheat my crockpot on HIGH while assembling the ingredients and reduce the temperature to low for 8 hours allowing us a full day to go about our business. Just before dinner, I Shread the Chicken and crank it up to High while preparing the carbohydrate of choice. Never had a failure and this is so yummy.
Why HOMEMADE Ranch Dressing you ask? After my surgery, I became very sensitive to MSG. The store-bought has MSG and my HOMEMADE does not. :-)
BTW, this recipe works well for beef and pork.
Lee says
Thanks Kay! This is very helpful!
Kathy Standley says
I followed the directions which forgot to tell you to add the peppers, so when I remembered (after going grocery shopping), they went in 2 hours late.
Robin says
To cut back on sodium, I use only 1 tablespoon each of the gravy mix and ranch mix. I also cut back on the unsalted butter. It still comes out delicious!
Katrina says
I made this today and it turned out great!
Arlesha W. says
Love this recipe! Easy to make and so delicious! I halved the recipe and used unsalted butter as this is what I usually cook with. The only thing I’ll do differently next time is to check it at three hours as all the juices cooked out. Thank you for sharing
Cindy says
Can you us margarine instead of butter. I don’t have any butter. Thanks in advance.
Lindsey says
Can I use rings instead of whole peppers?
Garrette Smith says
I do not eat beef and the au jus gravy packet has beef fat as one of its ingredients. What can I use as a substitute???
Jenn says
Its really just a broth. You could use any kind of stock chicken, mushroom, vegetable or buillion powder base.
Sonya Dean says
I substitute with 1 package of Lipton Onion Soup mix. That is what the other version of the original Mississippi Pot Roast (using chuck roast) calls for. It’s delicious with the onion soup mix!
Laura Nadel says
Making this right now. Have you tried making it with a little beer added? Seems like that might add a nice flavour & perhaps take the salt level down a notch. Not sure if I want to add without checking to see if it has been tried?
Desiree says
Would this be kid friendly, I have kids who don’t do well with spicy!
Joseph says
Made the Mississippi chicken. Very salty is there anything I can do to leftovers to reduce the salt. Otherwise very good and easy to make for an amature cook.
Tami says
How do I adapt this to an insta pot?
Mary says
I fixed this last week and it’s absolutely delicious!! My husband is not one to eat left overs but he ate for two more days after. I fixed it according to recipe except only used half of the Ranch and used Smart Balanced Butter. For and easy and delicious recipe, I highly recommend this one.
Lcmccamey says
Directions are missing when to add pepperocini peppers
Brooke says
What is the butter for? Can I leave that out?
Thanks!
Angelika says
Place “frozen” chicken in slow cooker or thawed?