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A close-up of a dark bowl filled with tender slow cooker Greek chicken served over creamy grits, garnished with parsley and a lemon wedge.

Classic Mississippi Chicken Crockpot

This incredibly simple yet flavorful Mississippi Chicken Crockpot recipe delivers tender, juicy shredded chicken with a tangy, savory kick. It's perfect for a weeknight dinner with minimal effort.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs Boneless, skinless chicken breasts or chicken thighs
  • 1 packet Au Jus Gravy Mix 1 oz
  • 1 packet Ranch Seasoning Mix 1 oz
  • 1/2 cup Unsalted Butter cut into pats
  • 1/2 cup Pepperoncini Peppers whole or sliced
  • 1/4 cup Pepperoncini Juice from the jar

Equipment

  • 6-quart Slow Cooker
  • Two Forks

Method
 

Prepare Slow Cooker
  1. Place the chicken breasts in the bottom of your 6-quart slow cooker. Ensure they are in a single layer if possible, or stacked evenly.
Add Seasonings
  1. Sprinkle the entire packet of au jus gravy mix evenly over the chicken. Follow with the ranch seasoning mix, distributing it well over the chicken.
  2. Dot the pats of butter over the seasoned chicken. Arrange the pepperoncini peppers around and on top of the chicken.
  3. Pour the pepperoncini juice over everything in the slow cooker. There is no need to add any other liquid, as the chicken will release its own moisture.
Cook & Serve
  1. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is very tender and easily shredded.
  2. Once cooked, carefully remove the chicken to a large bowl. Using two forks, shred the chicken into bite-sized pieces.
  3. Return the shredded chicken to the slow cooker and stir it into the flavorful sauce. Mix well to ensure all the chicken is coated.
  4. Serve hot on its own, on slider buns, with mashed potatoes, rice, or pasta. Enjoy your delicious Mississippi Chicken Crockpot!

Notes

This dish is fantastic for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for future quick meals. For an extra kick, add a pinch of red pepper flakes. If you prefer a thicker sauce, you can remove the chicken, make a cornstarch slurry with a tablespoon of cornstarch and a tablespoon of cold water, stir it into the sauce, and cook on high for an additional 15-20 minutes until thickened before returning the chicken.