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Mississippi Crockpot Chicken

Mississippi crockpot chicken is a simple slow-cooker main dish where chicken turns tender and shreddable under ranch seasoning, au jus gravy mix, pepperoncini, and a layer of butter. Serve it over mashed potatoes, egg noodles, or rolls for a buttery pepperoncini au jus.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 2 lb bone-in chicken thighs (or boneless chicken breasts)
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 1 stick butter
  • 9 pepperoncini peppers Use enough to scatter around the chicken; 8–10 total.
For serving
  • 1 mashed potatoes For serving.
  • 1 egg noodles For serving.
  • 1 sandwich rolls For serving.

Equipment

  • 1 Dutch oven

Method
 

Crockpot setup
  1. Place the chicken in the slow cooker in an even layer.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix directly over the chicken.
  3. Scatter the pepperoncini peppers around the chicken and lay the full stick of butter on top.
  4. Do not add any additional liquid.
Slow cook
  1. Cook on low for 6–8 hours until the chicken is very tender and easy to shred.
  2. Alternatively, cook on high for 3–4 hours until the chicken is very tender and falling off the bone.
Shred and serve
  1. Remove the chicken, shred it with two forks, and return it to the slow cooker juices.
  2. Serve the shredded Mississippi chicken over mashed potatoes, egg noodles, or in sandwich rolls.

Notes

Pro tip: keep the butter on top—don’t stir during cooking—so it melts into a rich pepperoncini au jus. Store leftovers in the refrigerator up to 3–4 days; reheat gently with a splash of the juices. Freezing is yes: freeze portions up to 2–3 months and thaw in the fridge. For a lower-carb swap, serve over cauliflower mash or roasted vegetables instead of potatoes, noodles, or rolls.