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Crock Pot Mississippi Chicken

Crock Pot Mississippi chicken is an easy slow-cooker dinner with tender shredded chicken and a creamy butter-drippings sauce. Spoon it over mashed potatoes or egg noodles for a pepperoncini-speckled, savory finish.
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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 thighs and seasonings
  • 2 lb boneless skinless chicken thighs
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 1 stick butter
  • 8 count pepperoncini peppers Use 8–10 depending on preferred heat and tang.
  • 1 /4 cup pepperoncini brine from the jar
Serving
  • 1 mashed potatoes or egg noodles Choose one for serving (as desired).

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place boneless skinless chicken thighs in the slow cooker in an even layer, so they cook through uniformly.
  2. Sprinkle ranch seasoning mix and au jus gravy mix evenly over the chicken, distributing the dry mix across the surface.
  3. Add pepperoncini peppers, then pour pepperoncini brine from the jar over everything so the peppers partially submerge and the chicken stays moist.
  4. Lay the butter on top of the chicken in pieces so it melts into the sauce during cooking.
Slow-cook
  1. Cook on low for 6–8 hours or high for 3–4 hours, until the chicken is very tender and easily pulls apart with a fork (visual cue: sauce looks glossy and thickens slightly around the edges).
  2. Remove the chicken from the slow cooker and shred with two forks until it becomes fluffy strands.
  3. Return the shredded chicken to the buttery sauce and stir to combine, so every bite is coated (visual cue: sauce clings to the chicken).
Serve
  1. Serve the Mississippi chicken over mashed potatoes or egg noodles, letting the drippings pool slightly on top (visual cue: buttery sauce gathers at the edges of the plate).

Notes

Pro tip: If you want a thicker sauce, stir well after shredding and let it sit on warm for 10 minutes to set up. Store leftovers in the refrigerator up to 4 days; reheat gently in a covered pan or microwave until hot. Freezing is yes—freeze in portions up to 2 months and thaw overnight in the fridge. For a lower-fat swap, use reduced-fat butter and swap part of the brine for low-sodium chicken broth.