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Mississippi Chicken in slow cooker.
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Mississippi Chicken

This 5-ingredient Mississippi Chicken is the ultimate dump-and-go slow cooker dinner! Tender chicken breasts simmer all day with savory ranch, rich au jus gravy mix, real butter, and zesty peperoncini peppers. It creates its own rich, glossy gravy right in the pot — perfect for spooning over hot mashed potatoes or buttery egg noodles on busy weeknights!
Prep Time5 minutes
Cook Time4 hours
Resting10 minutes
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 6 servings
Calories: 371kcal
Author: Nora from Savory Nothings

Ingredients

  • 2 to 3 pounds boneless, skinless chicken breast
  • 6 to 12 peperoncini peppers plus optionally 3-6 tablespoons liquid from the jar
  • 1 (1-oz) packet au jus gravy mix use low sodium if preferred
  • 1 (1-oz) packet ranch dressing mix
  • 5 tablespoons unsalted butter

Instructions

  • Prep:

    Spray a 5 or 6 quart slow cooker with cooking spray. Get your ingredients ready.
    Ingredients for Mississippi Chicken on a marble surface.
  • Chicken:

    Pat the chicken dry with paper towels and place in the bottom of your slow cooker.
    2 to 3 pounds boneless, skinless chicken breast
    Chicken in slow cooker.
  • Season:
    
Place as many peperoncini peppers as you like around the chicken, and pour a few tablespoons of liquid from the jar around as well. Sprinkle the gravy mix and ranch dressing mix evenly over the chicken.
    6 to 12 peperoncini peppers, 1 (1-oz) packet au jus gravy mix, 1 (1-oz) packet ranch dressing mix
    Chicken in slow cooker with peperoncini peppers.
  • Butter:

    Cut the butter into tablespoons and arrange evenly on top of the seasoned chicken.
    5 tablespoons unsalted butter
    Uncooked Mississippi Chicken in slow cooker.
  • Slow cook:
    
Cover and cook for 2.5 to 4 hours on HIGH or for 6-8 hours on LOW. The exact cooking time depends on the thickness of your chicken and the exact size and model of your slow cooker! The chicken is done once it reaches 165°F internal temperature.
  • Shred:

    Remove the chicken to a cutting board. Let it rest for 10 minutes, then use two forks to pull it into chunks (don’t shred it into stringy itty bits, it’s better in chunks.)
    Shredding chicken on a wooden board.
  • Serve:

    Stir the chicken back into the sauce and let it soak some of it up, then serve with your favorite side dishes.
    Serving Mississippi Chicken from a slow cooker.

Notes

  • Pot Size: Use a 5- or 6-quart slow cooker. If your pot is too large, the juices will spread thin and burn; if it is too small, the chicken will crowd and cook unevenly.
  • Don't Add Water: Do not add liquid to the pot, even if the dry seasoning packets make you nervous. The chicken releases plenty of natural moisture to dissolve the powders and form a rich gravy.
  • Chunk, Don't Shred: Cut the chicken into thick, bite-sized chunks with forks instead of shredding it into fine, stringy bits. Chunks hold onto the rich gravy much better and stay juicy.

Nutrition

Serving: 1 serving (using 3lbs of chicken) | Calories: 371kcal | Carbohydrates: 6g | Protein: 48g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 170mg | Sodium: 974mg | Potassium: 868mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 394IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg