Super tender and flavorful, you need only 5 ingredients and minutes of prep for a tender and juicy shredded chicken with a zesty gravy! This recipe is a twist on our popular Mississippi pot roast. Legend has it: a Southern home cook added a packet of ranch and gravy mix plus a handful of pepperoncini peppers to her roast to make it less spicy for her children, and a star (recipe) was born!
Ingredients for Mississippi Chicken
Chicken – I use boneless skinless chicken breasts; however, boneless, skinless chicken thighs work too. Pepperoncini – Pepperoncini peppers are sold in a jar near the pickles. They have a little heat but mellow out once cooked. The acidity from the Pepperoncinis tenderizes the meat and adds lots of flavor to the au jus gravy. Au Just Mix – A packet of au jus mix adds flavor and thickens the gravy slightly. Ranch Seasoning Mix – This is the seasoning for this recipe. If you don’t have ranch dressing mix, I’ve included a seasoning blend you can use in the notes. Butter – Use salted or unsalted butter in this recipe.
How to Make Mississippi Chicken
Crockpot Mississippi Chicken is so easy to make.
Leftover Chicken?
There are endless ways to use leftover Mississippi chicken!
Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months. Before reheating in the microwave or stovetop, add a little chicken broth to get the tasty juices flowing again! Use leftovers in sandwiches, wraps, or over a salad for a hearty workday lunch!
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