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Square overhead shot of a bowl of crock pot mississippi chicken.
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5 from 3 votes

Crock Pot Mississippi Chicken

Tender, zesty, and tangy pulled chicken is ready for the slow cooker with just 10 minutes of prep!
Course Dinner
Cuisine American, Southern
Keyword chicken mississippi, crock pot mississippi chicken, mississippi chicken, mississippi chicken crock pot, mississippi chicken recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 people
Calories 347kcal
Author Blair Lonergan

Ingredients

  • 1 large sweet onion, thinly sliced
  • ½ cup low-sodium chicken broth or water
  • 3 lbs. boneless skinless chicken breasts or boneless skinless chicken thighs
  • 1 (1-ounce) packet au jus gravy mix (such as McCormick brand)
  • 1 (1-ounce) packet dry ranch dressing and seasoning mix (such as Hidden Valley brand)
  • ¼ cup (half of a stick) unsalted butter, cubed
  • 6 pepperoncini peppers, plus 2 tablespoons of juice from the jar
  • Optional, for serving: chopped fresh parsley; cooked rice, noodles, mashed potatoes, baked potatoes, cornbread, biscuits, or sandwich rolls

Instructions

  • Place onion in the bottom of a slow cooker. Add the chicken broth (or water). Arrange chicken on top of the onion.
    Adding chicken and broth to a slow cooker.
  • Sprinkle au jus mix and ranch seasoning mix over the ingredients in the pot. Place butter pieces on top of chicken.
    Sprinkling au jus gravy mix into a Crock Pot.
  • Add pepperoncini and 2 tablespoons of juice around the chicken.
    Adding pepperoncini to a slow cooker.
  • Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Shred the chicken with two forks. Stir the meat back into the sauce. Garnish with chopped fresh parsley, and serve over rice, noodles, or mashed potatoes, tucked inside baked potatoes or sandwiches, or with a loaf of crusty bread, biscuits, or cornbread.
    Horizontal shot of slow cooker Mississippi chicken on a dinner table with rice, salad, and cornbread.

Notes

  • Make it a Freezer Meal: Freeze the raw ingredients together in a large Ziploc freezer bag. Thaw the bag in the refrigerator overnight, and then dump everything from the bag into a slow cooker when you're ready to cook the meat.
  • The pulled chicken and sauce are delicious served over rice, noodles, or mashed potatoes. The meat is also great tucked inside sandwiches.

Nutrition

Serving: 1/6 of the recipe | Calories: 347kcal | Carbohydrates: 4g | Protein: 49g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 639mg | Potassium: 868mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg