If you love quick and easy dinner recipes that are full of flavor, this crock pot Mississippi chicken is for you! It’s great because you do 5 minutes of prep in the morning and have amazing dinner come evening. Let me show you how to make this Mississippi chicken recipe!
Y’all. I know I talk about food a lot and I test new recipes all the time, but this is legit my favorite quick and easy dinner of all time. I’m not being dramatic or trying to sell you on this recipe. It’s my favorite.
I thought that my original Mississippi pot roast recipe was the best for awhile. And then a friend suggested trying it with chicken instead of beef, so I did. HOLY MOLY. It’s good.
Crock pot Mississippi chicken
Now that I have unintentionally hyped up this chicken recipe, let me tell you what it’s all about. The original Mississippi recipe calls for a pot roast, butter, ranch seasoning packet, au jus seasoning packet and pepperoncinis . You put it all in a crock pot and let it simmer to perfect.
Now take that idea and replace is with chicken instead of pot roast. Whoa. Such amazing flavor and so easy to make! And no, I’m not sure why they call it “Mississippi” roast or chicken. I don’t question deliciousness.
Mississippi chicken ingredients
The one of the many great things about this recipe is that the ingredient list is very simple and small. It’s crazy to me that you get so much flavor out of 5 ingredients tossed in a crock pot.
To make this Mississippi chicken you will need:
- ranch seasoning packet
- au jus seasoning packet
- jarred pepperoncinis
Yes, you can use any type of chicken here that you like. I know that’s a big question, but feel free to use breasts, thighs or even tenders. I do suggest boneless/skinless chicken here though.
You need two seasoning packets for this recipe – a ranch and an au jus one. If you want to keep this recipe gluten free, double check your seasoning packets. I like the Simply Organic ranch seasoning and the McCormick brown gravy mix. And yes, you can sub a brown gravy seasoning packet for au jus. You can also try this homemade ranch mix as well!
One stick of butter is needed for this Mississippi chicken. I do not suggest subbing margarine for this recipe.
Last, you will need a jar of pepperoncinis. Pepperoncinis are similar to banana peppers can be found in the same aisle. They give this chicken amazing flavor and the vinegar helps tenderize the meat. I like the Jeff’s natural pepperoncinis because they are gluten free and do not contain any food dye.
How to make Mississippi chicken
Ok here is the absolute best part of this recipe – it takes 5 minutes of prep! That’s right. No chopping, prepping, marinating. None of that. Simply grab your crock pot and get started.
Start by placing your chicken in the bottom of your crock pot. Sprinkle both of the packets over the chicken. Place the pepperoncinis around the chicken and add a splash of juice from the jar. Add your stick of butter on top and place the lid on.
Cook on low for 6+ hours or high for 3+ hours. When the chicken is done, use two forks to shred. Pair it with your favorite side dishes and you are all set!
Tips and tricks
- You can use frozen chicken in this recipe. I normally cook it on high for 5 or so hours and then switch it to low. You can do it that way as well or cook it on high the whole time.
- You do not need to grease your crock pot, but you can use a crock pot liner if you’d like. They make crock pot clean up super easy!
- Feel free to top your chicken with fresh herbs or spices. I love using chives on top on mine!
- This would make a great meal prep dinner. Make it one day and use the extra chicken for tacos, nachos, or even enchiladas! (Or whatever else you like.)
Side dish ideas
Some of my favorite side dishes for this Mississippi chicken are:
- 2-3 pounds chicken
- 1 ranch seasoning packet
- 1 au jus or brown gravy packet
- 5-6 pepperoncinis
- 1/4 cup pepperoncini juice
- stick of butter
- Place the chicken at the bottom of your crock pot.
- Sprinkle the ranch and au jus seasoning packets over the meat.
- Add the pepperoncinis around the meat and pour in the juice.
- Place the stick of butter on top of the meat.
- Cover and cook on high for 4-6 hours or low for 8+ hours.
- Shred with two forks and enjoy over potatoes, rice or mashed cauliflower!
Nutrition Information:Yield: 10 Serving Size: 8 ounces
Amount Per Serving: Calories: 429 Total Fat: 28g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 154mg Sodium: 1137mg Carbohydrates: 8g Fiber: 1g Sugar: 5g Protein: 35g
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