5 Ingredient Crockpot Mississippi Chicken

Note from my kitchen: I don’t usually make super easy recipes, but we all need one that we can pull together with no effort and with what we have on hand. Every day can’t be like that, but some days just are. This has tons of flavor and is delicious served over mashed potatoes or (much easier) buttered egg noodles.

This truly couldn’t get easier. There’s literally ZERO prep work. You just toss everything in and walk away.

Ingredients and Tools You’ll Need

If you don’t like pepperoncini or can’t find them, banana peppers make a great substitute. The chicken can be fresh or frozen, as long as it’s thawed. And you don’t need to chop or pre cook it. The whole point of this recipe is to be easy! 😊

This will make 4 servings. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post. Just make sure your crockpot is big enough.

Equipment

• Slow cooker

Ingredients  1x2x3x

• 4 chicken breasts (about 20 ounces chicken total)
• 1 packet ranch seasoning mix (1 ounce packet)
• 1 packet au jus gravy seasoning mix (1 ounce packet)
• ¼ cup butter
• 5 whole pickled pepperoncini peppers

If you run out of seasoning packets, you can create your own. I want to emphasize that I would never (NEVER!) do this! The whole point of this recipe is how easy it is. But just in case, here you go:

Homemade Ranch Seasoning Mix:

• 1 tablespoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper

Simply mix these spices together and use them in place of a packet of ranch seasoning mix.

Homemade Au Jus Seasoning Mix:

• 2 teaspoons beef bouillon granules or 1 cube crushed
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• A pinch of black pepper
• A pinch of salt (optional, depending on the saltiness of your bouillon)
• 1/2 teaspoon soy sauce or Worcestershire sauce (to be added to the liquid in the recipe)

Mix the dry ingredients together and use this as a replacement for one packet of au jus mix. Remember to add soy sauce or Worcestershire sauce to the cooking liquid to fully mimic the flavor of au jus mixes.

How to Make Crockpot Mississippi Chicken

Step One: Prep and Layer

First, spray your crockpot so nothing sticks. Make sure your chicken is thawed – frozen chicken will mess up the timing. Toss the chicken breasts in there. They’ll probably overlap a bit, and that’s fine. Just don’t stack them directly on top of each other.

Step Two: Season and Cook

Sprinkle both seasoning packets right over the chicken. Plop the butter on top and add those peppers. That’s it. No water, no broth, nothing else. Cover it up and cook on low for 4-5 hours. The chicken is done when it shreds easily with a fork.

Step Three: Serve

When it’s ready, shred it all up and serve over egg noodles or mashed potatoes. Pour that amazing sauce from the bottom of the pot right on top.

Serving & Storing

Serve this with ranch potatoes, buttered egg noodles, rice, a garden salad, or cornbread. Add some butterscotch cookies for an easy and fun dessert.

Refrigerate any leftovers. Make sure they are cooled down completely before putting them in the fridge. They will last for 3-4 days in the fridge.

I have frozen this in the past and didn’t love the results, but it might be worth a shot!

More Crockpot Dinner Recipes

Because it’s always nice to not have to worry about dinner on busy days.

• Cheesy chicken broccoli rice only needs 15 minutes of prep and will please the whole family.
• Slow cooker baked ziti is cheesy and comforting.
• Slow cooker shredded beef tacos make Taco Tuesday nights a breeze.
• Start some crockpot potato soup after lunch on a cold winter day.

Printable Recipe