CROCKPOT MISSISSIPPI CHICKEN (EASY 4-INGREDIENT SLOW COOKER RECIPE)
Crockpot Mississippi Chicken is the viral 4-ingredient slow cooker sensation that delivers tender, buttery, tangy, and slightly spicy chicken with almost zero effort. Perfect for sandwiches, rice bowls, tacos, or eaten straight from the pot!
Equipment
- Slow cooker (6-quart)
- Forks (for shredding)
Ingredients
For the Mississippi Chicken:
- 2 lbs boneless skinless chicken breast or chicken thighs
- 1 packet ranch seasoning mix 1 oz
- 1 packet au jus gravy mix 1 oz
- ½ cup unsalted butter sliced into pats
- 5-6 pepperoncini peppers plus 2 tablespoon pickling juice (optional)
For Serving (Optional):
- Hoagie rolls or hamburger buns for sandwiches
- Provolone or Swiss cheese
- Cooked rice or mashed potatoes for serving
- Tortillas for tacos or wraps
Instructions
Add Chicken:
- Place chicken breasts in the bottom of the slow cooker.
Add Seasonings:
- Sprinkle ranch seasoning mix and au jus mix evenly over the chicken.
Add Butter & Peppers:
- Place butter pats on top of the chicken. Add pepperoncini peppers around the chicken (and pepperoncini juice if desired).
Slow Cook:
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken is tender and shreds easily.
Shred Chicken:
- Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker and stir to coat in the juices.
Serve:
- Serve immediately on buns with cheese (for sandwiches), over rice or mashed potatoes, or in tortillas. Spoon extra juices over the top.
Notes
- Make Ahead: Cooked Mississippi chicken can be refrigerated for up to 5 days or frozen for up to 3 months. It tastes even better the next day as flavors meld.
- Variations: Use chicken thighs for extra juicy results (cook 6-8 hours on LOW). Add ¼ cup of the pepperoncini juice for extra tang. Make it spicy with sliced jalapeños. For Mississippi Beef (original), use 3 lb chuck roast instead of chicken.
- Serving Suggestions: Serve as a sandwich on toasted buns with provolone cheese. Serve over mashed potatoes, rice, egg noodles, or baked potatoes. Use as a filling for tacos, quesadillas, or wraps. Top salads or nachos with shredded chicken.
- Allergy-Friendly: Use gluten-free ranch and au jus mixes for gluten-free. Use dairy-free butter substitute for dairy-free.
- Storage Tips: Store in an airtight container in the refrigerator for up to 5 days. Freeze in portion-sized containers for up to 3 months. Reheat in the microwave or on the stovetop.