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The Easiest Crock Pot Mississippi Chicken! Just let it hang out and do its thing, then serve it over butter noodles, easy mashed potatoes, or in butter buns as a sandwich!
M-I-SS-I-SS-I-PP-I CHICKEN.
We’re talking simple ingredients, tossed into a crock pot and out comes perfectly flavorful boneless skinless chicken breasts or thighs flavored with homemade ranch seasoning and pepperoncini peppers.
The shredded chicken is ideal to serve over egg noodles, in between brioche buns as a pulled chicken sandwich, over fluffy rice, or my personal favorite on a bed of easy mashed potatoes that took no time to prepare and are perfectly from scratch.
Ingredients for Crockpot Mississippi Chicken
- Chicken: use chicken breasts or boneless skinless chicken thighs for this recipe. Whatever your family typically prefers works here. Just keep in mind that chicken thighs can withstand a full 6-8 hours in the slow cooker while chicken breasts tend to take around 2-3 hours on high depending on the size.
- Sliced onion: adds depth and creates a delicious dish.
- Seasonings: instead of using sodium-filled ranch seasoning and packet of au jus gravy mix, I opted to make my own spice blend using dried parsley, chicken bouillon, onion powder, garlic power, dried dill, and white pepper. Of course using prepackaged seasoning makes this an easy recipe, but it also contains plenty of salt. Scratch seasonings gives you opportunity to cut back on excess sodium.
- Low Sodium Soy Sauce: adds umami to the recipe. This isn’t something you typically see in an easy Mississippi Chicken recipe but I opted for a splash to help create some of the flavors in an au jus gravy mix.
- Worcestershire Sauce: again the umami here helps mimic an au jus mix.
- Buttermilk: gives it tanginess and that authentic ranch seasoning flavor.
- Unsalted Butter: I use pats of butter at the end to give this plenty of moisture and fat. This will also help mellow out the heat from the pepperoncini juice and peppers.
- Whole Pepperoncini Peppers: you’ll need a handful of peppers from a pickled jar and some of the pepperoncini juice. To make this even spicier or if you prefer more peppers feel free to add more!
Recipe Tip
- Use chicken thighs instead of chicken breasts to create a recipe that will withstand a full 8 hours in the slow cooker without leaving you with dry chicken! Just swap the boneless, skinless chicken breasts for the same amount of thighs by weight.
- If you’re using chicken from the freezer, thaw it first. I haven’t tested this from frozen and it may alter the taste or texture of the recipe.
- You can braise the chicken in the oven if you don’t want to use a slow cooker or have this ready quicker without compromising the flavor.
- Place the liquid ingredients in the bottom of the slow cooker and then place the chicken breast, butter pats, sliced onions, and peppers on top. As the chicken cooks, the butter melts right over it creating a sauce with the onions that’s perfect to spoon over rice or potatoes.
- Adjust the sauce consistency: if you plan on serving this Mississippi Chicken in buns, I suggest creating a cornstarch slurry towards the end with a bit of water and allowing the chicken to sit in it until it thickens. Start with 1 tablespoon of cornstarch and 1-2 tablespoons of water. Shred the chicken then add this to the slow cooker and let cook for 30-40 minutes or until thickens.
- Though I haven’t tried it, I’m confident you can make this in the instant pot as well because it’s very similar my Pepperoncini Chicken recipe. This does pack a more flavorful punch, but you really couldn’t go wrong with either!
Favorite Sides and Serving Suggestions
Crockpot Mississippi Chicken would be delicious a few different ways. Its the most flavorful chicken recipe, so really keep the sides simple.
- You can serve this in buttered and toasted brioche buns with some potato wedges on the side for a pulled chicken sandwich situation.
- Serve in focaccia bread for a delicious crisp exterior and tender center.
- Over garlic and herb mashed potatoes with green beans, air fryer broccoli, corn and zucchini saute, or other veggies on the side.
- On top of vermicelli rice pilaf with a house salad.
Other Slow Cooker Recipes
Mississippi Chicken
The Easiest Crock Pot Mississippi Chicken! Just let it hang out and do its thing, then serve it over butter noodles, easy mashed potatoes, or in butter buns as a sandwich!
Equipment
Ingredients
- 2-3 pounds chicken breasts boneless and skinless (or thighs)
- ½ medium white onion thinly sliced
- 2 teaspoons cornstarch
- 2 teaspoons dried parsley
- 1 teaspoon chicken bouillon
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoons dried dill
- ⅛ teaspoons white pepper
- 1 tablespoon low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons buttermilk
- 6 tablespoons unsalted butter divided
- 10-15 pepperoncini peppers drained with ¼ cup liquid reserved
Instructions
- SEASONING: In a bowl, combine the cornstarch, dried parsley, chicken bouillon, onion powder, garlic powder, dried dill, and white pepper.
- SEASON: Sprinkle the seasoning over the chicken breasts evenly on both sides.
- OPTIONAL: Heat a large non-stick or cast iron skillet over medium heat. Melt 1 tablespoon of butter in the skillet. Place the chicken in the skillet and allow it to sear for 1-2 minutes on each side.
- FILL: Pour the soy sauce, Worcestershire, buttermilk, and the reserved pickling liquid in the bowl of a slow cooker and whisk to combine. Place the chicken breasts on top. Sprinkle with the sliced onions, speckle with cubes of butter over the chicken, then add the pepperoncini peppers on top.
- SLOW COOK: Cover the slow cooker with the lid and cook on high for 2½-4 hours, or low for 4-7 hours. I cook chicken breasts on low and find that they are typically done closer to 4 hours, thighs will take closer to 7. Ultimately, it depends on the size of the chicken thighs/breasts.
- SHRED: When the chicken is done, shred using two forks or in this chicken shredder and serve with prepared mashed potatoes, no knead bread, on focaccia bread or in tacos, or with a house salad.
Notes
- Oven Braising: Follow steps 1-2. Then brown the chicken in a cast iron braiser with a tight fitting lid. Place all the ingredients in the same pot for step #4 along with ¼ cup of water. Allow the chicken to bake in a preheated oven at 325ºF for 60-75 minutes or until the internal temperature reaches 165ºF. Add another ¼ cup water if it feels like the liquid is drying out towards the halfway mark.
- Stovetop: I haven’t tested this recipe on the stovetop yet, but would love to know how it went if you decide to do so. I suspect you’ll need more braising liquid because of evaporation.
- Leftovers: Store leftovers in an airtight container for up to 3-4 days in the fridge. Feel free to make sandwiches on day 2 for lunch if you need to change it up! Reheating can be done on the stove or the microwave.
Nutrition
Calories: 220kcal | Carbohydrates: 3g | Protein: 25g | Fat: 12g | Fiber: 1g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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