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 |
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- 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
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Rate this recipe!
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- 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.
Want more flavorful Slow Cooker Recipes?
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… Read more »
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.
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!
I made this today and it turned out great!
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
Can you us margarine instead of butter. I don’t have any butter. Thanks in advance.
Can I use rings instead of whole peppers?
This recipe is way too salty. Both my son and husband, who are frequent salt users felt the same way. We keep looking to add something to cut the saltiness out as I tripled the recipe hoping for leftovers, but we haven’t found anything to help doctor this stuff up. Won’t be making again. I feel like I totally wasted good chicken.
Use unsalted butter.
If this happens stick a potato in it, heat until the potato is cooked, and walla. The potato sucks up the excess salty flavor. Im wondering did you drain the peppers? Try it again draining them, give a taste test before you serve. If you feel its still too salty throw it in a microwave dish and nuke it till the potatoes are done. That should take care of it, I would think. Good Luck. This sounds too good to give up on. Miss Gigi.
You can use the low sodium brown gravy instead of the Au Jus and use unsalted butter.