Mississippi Chicken Sandwiches
Mississippi Chicken is a dinner recipe the whole family loves! We make this easy crockpot version into sandwiches using toasted sub rolls and melting on some cheese. This would also be good over mashed potatoes. Serve with fries, air fryer potatoes, salad, or roasted broccoli!
1 lb chicken breast
1 TBSP of a Au Jus Gravy Packet
1 TBSP of a Ranch Seasoning Packet
1 TBSP minced garlic
Butter (thinly sliced)
Sub rolls/Jimmy John’s Bread
How To Make
To make crockpot Mississippi Chicken, start by spraying a crockpot with cooking spray. Season 1 pound of boneless skinless chicken breasts with a little bit of black pepper. Season Chicken with 1 TBSP each of an Aus Ju Gravy Packet and a Ranch seasoning packet. Mississippi Chicken can end up on the salty side if too much of the seasonings are used, so I like to use 1 TBSP of each to keep the sodium content lower.
Next, add minced garlic and some pepperoncinis. I also like to add a small splash of the juice from the jar of the pepperoncinis. Top the chicken with a few pats of thinly sliced butter.
This easy dinner recipe will cook on low for about 4-6 hours. I like to flip the chicken breasts over in the crockpot about half way through cooking to make sure both sides get covered in the juices from the crockpot. In my crockpot it takes about 4 hours for the chicken to be fully cooked and temp at 165 degrees.
Shred chicken using two forks or a hand held mixer. I like to spread some mayo or butter on the bead and toast it in a skillet.
My favorite bread for recipes like this is Jimmy John’s bread. Jimmy Johns sells day old bread for about 50 cents a loaf (if they still have any left). If they don’t I just buy the fresh bread.
After toasting the bread, add the Mississippi Chicken, some sliced cheese, and put it in the oven under broil just long enough to melt the cheese. For the cheese, I used swiss because it is what I had at the time. Sliced provolone, mozzarella, or Pepper Jack would also be good options!
Helpful 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.
I used swiss cheese, but you could really use any cheese you like!
Pepperoncini or banana peppers will work for this recipe.
I like using bonless skinless chicken breasts, but chicken thighs could also be used.
If you’re a fan of Mississippi Chicken check out my other Mississippi Chicken recipes!
Disclosure: Cooking in the Midwest participates in affiliate advertising programs. I may earn a commission when you make qualifying purchases through my website.
- 1 lb chicken breast
- 1 TBSP of a Au Jus Gravy Packet
- 1 TBSP of a Ranch Seasoning Packet
- Black pepper
- 1 TBSP minced garlic
- Butter thinly sliced
- Sub rolls/Jimmy John’s Bread
- Lightly season chicken breasts with some black pepper and add them to a crockpot.
- Season chicken with 1 TBSP each of an Au Jus Gravy packet and a Ranch seasoning packet.
- Add minced garlic and some thinly sliced butter to the tops of the chicken.
- Add pepperoncinis and just a little bit of the juice from the jar of pepperoncinis.
- Cook on low for 4-6 hours.
- Shred chicken and add chicken and cheese to a toasted sub roll.
- Put back in the oven for just a couple minutes to melt the cheese.