Crockpot Mississippi Chicken

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Crockpot Mississippi Chicken is an easy weeknight dinner recipe! This shredded chicken can be eaten over homemade mashed potatoes or rice or even made into sandwiches by adding some cheese. The leftovers reheat well and this is a recipe my family loves!

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Ingredients

• 2 lb chicken breast
• 1 TBSP of a Au Jus Gravy Packet
• 1 TBSP of a Ranch Seasoning Packet
• 1/2 tsp each of black pepper, paprika, onion powder, garlic powder
• 1 TBSP minced garlic
• 1 small onion chopped
• Pepperoncinis
• 3 tbsp Butter
• Homemade Gravy (optional) 3 tbsp of butter, 3 tbsp of flour, 2 cups of beef broth

Make Crockpot Mississippi Chicken

Start by spraying a large crockpot with cooking spray and adding about 2 pounds of chicken. Season the chicken with 1/2 tsp of pepper, garlic powder, paprika, and onion powder.

Next, add 1 tbsp of a Ranch seasoning packet and 1 tbsp of an Au Jus Gravy packet. These packets can be very salty, so I like to just add 1 tbsp of each.

Top the chicken with 1 tbsp of minced garlic, 1 chopped onion, and as many Pepperoncinis as you’d like! I usually add a few spoonfuls and just a little bit of the juice from the jar.

Pepperoncinis do have a little bit of heat to them, so you can add less or even use banana pepper rings to cut back on the spice level. That said this isn’t what I consider a spicy dish and my kids were able to eat this just fine!

Finally, top the chicken with a few pats of butter. Cover the crockpot and cook on low for 4-6 hours.

Make Homemade Gravy

Once the chicken is fully cooked and reaches at least 165 degrees it’s time to shred the chicken.

I prefer to use a cordless hand mixer to shred the chicken, but you can also use two forks! Let the shredded chicken sit in the juices in the crockpot on warm.

When I make Mississippi Chicken and serve it over mashed potatoes I like to make homemade gravy! This gravy is easy to make and delicious.

Melt 3 tbsp of butter in a small pan over medium heat and add 3 tbsp of flour. Stir the flour until well incorporated and let cook for a minute or two. Add 2 cups of beef broth and stir well until the gravy starts to thicken. Season to taste with salt and pepper.

The Mississippi Chicken is great as it is served over mashed potatoes, but the gravy takes it to another level!

Serve Mississippi Chicken

My favorite way to serve this easy Crockpot Mississippi Chicken is over homemade mashed potatoes with gravy, green beans, and some air fried zucchini.

Tips and Frequently Asked Questions

• I like to use a meat thermometer to check the internal temp of the chicken and make sure it reaches at least 165 degrees. 
• Pepperoncini or banana peppers will work for this recipe.
• I like using bonless skinless chicken breasts, but chicken thighs could also be used.
• This recipe is good over mashed potatoes, rice, or even made into sandwiches.

Similar Recipes

• Mississippi Chicken Sandwiches
• Mississippi Chicken and Potatoes
• Baked Mississippi Chicken
• Honey BBQ Chicken Sandwiches
• Crockpot Shredded Marinara Chicken Sandwiches

Crockpot Mississippi Chicken

This is an easy and delicious recipe perfect served over mashed potatoes with some homemade gravy!

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Prep Time: 10 minutes minutes

Cook Time: 6 hours hours

Course: Dinner

Cuisine: American

Keyword: Baked BBQ Chicken, Chicken Recipes, Crockpot Mississippi Chicken, Crockpot Recipes

Servings: 6

Equipment

• Crockpot

Ingredients

• 2 lb chicken breast
• 1 TBSP of a Au Jus Gravy Packet
• 1 TBSP of a Ranch Seasoning Packet
• 1/2 tsp each of black pepper, paprika, onion powder, garlic powder
• 1 TBSP minced garlic
• 1 small onion chopped
• Pepperoncinis
• 3 tbsp Butter thinly sliced
• Homemade Gravy (3 tbsp of butter, 3 tbsp of flour, 2 cups beef broth, salt, pepper)

Instructions

• Add about 2 lbs of chicken breast to a crockpot that has been sprayed with cooking spray. Season the chicken breasts with some black pepper, paprika, garlic powder, and onion powder.
• Season chicken with 1 TBSP of an Au Jus Gravy packet and 1 tbsp of a Ranch seasoning packet.
• Add minced garlic, a chopped onion, and some pepperoncinis and just a little bit of the juice from the jar of pepperoncinis.
• Add thinly sliced butter to the tops of the chicken. Cook on low for 4-6 hours. I like to stir/flip the chicken breasts over about half way through cooking.
• Shred the chicken and serve over mashed potatoes or rice. Enjoy!!
• I made an easy gravy to serve with this and it was so good! Melt 3 tbsp of butter in a small pan. Add 3 tbsp of flour and stir until well incorporated and let cook for a minute or two. Add 2 cups of beef broth and stir until it thickens. Season to taste with salt and pepper.

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