Mississippi Slow Cooker Chicken

Mississippi Slow Cooker Chicken is tender, juicy, and packed with buttery, zesty flavor and if you love the beef version, you’ll love this easy chicken twist. It’s made with just a few simple ingredients and slow cooked to perfection, making it a stress free family favorite.

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This post was last updated 9/2025.

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Shopping list:

• boneless skinless chicken breast
• au jus gravy mix packet
• ranch seasoning mix packet
• pepperoncini peppers
• pepperoncini pepper juice
• butter

Mississippi Slow Cooker Chicken is a simple, set it and forget it meal that’s packed with rich, savory flavor. If you love the classic beef version, you’re going to love this chicken twist just as much. Made with boneless skinless chicken breasts, a packet of au jus gravy mix, ranch seasoning, pepperoncini peppers, a splash of their tangy juice, and butter, it cooks low and slow until the chicken is tender, juicy, and full of zesty, buttery goodness.

This recipe is a big hit with my girls, they always get excited when they smell it cooking all day in the slow cooker. It’s perfect for busy weeknights and versatile enough to serve over mashed potatoes, rice, or noodles, or piled on buns for sandwiches. With just a few ingredients and almost no prep, Mississippi Slow Cooker Chicken is an easy family favorite you’ll want to make again and again.

Looking for some new slow cooker chicken recipes? Check out my Slow Cooker Buffalo Chicken Chili or Slow Cooker Creamy Chicken Tacos!

Looking for a side to serve with this Mississippi Chicken? Try my Baked Rice Pilaf or Instant Pot Mashed Potatoes!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• You can prep all the ingredients in the slow cooker insert the night before, cover, and refrigerate overnight. In the morning, just place the insert into the slow cooker and turn it on low to cook. This makes it super convenient for busy weekdays or meal prepping.

• Let the chicken cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to keep it moist. Mississippi Chicken freezes very well! After cooking and shredding, let it cool completely, then portion it into freezer safe bags or containers. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop or in the microwave until heated through, adding a bit of broth or water if needed to loosen the sauce.

• To prep this as a freezer meal, place the raw boneless skinless chicken breasts in a gallon-size freezer bag. Sprinkle the au jus gravy mix and ranch seasoning packets over the chicken, then add the whole pepperoncini peppers, a few tablespoons of their juice, and the butter (cut into small pieces). Seal the bag tightly, remove as much air as possible, label it with the recipe name and date, and lay it flat to freeze. When ready to cook, thaw the bag overnight in the refrigerator, then dump the contents into your slow cooker and cook as directed.

• To make Mississippi Chicken in the Instant Pot, place the chicken breasts in the pot and sprinkle the au jus and ranch seasoning packets evenly over the top. Add the pepperoncini peppers, a few tablespoons of their juice, and the butter. Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Allow a natural release for 5-10 minutes, then quick release any remaining pressure.

• Instead of chicken breasts, you can use boneless skinless chicken thighs, boneless pork or the traditional beef roast for a classic version. If you don’t have au jus mix on hand, brown gravy mix or onion soup mix works well, and you can substitute homemade ranch seasoning for the ranch packet. For a different flavor twist, try using sliced banana peppers or even dill pickles in place of pepperoncini. You can also toss in sliced onions, bell peppers, or mushrooms to cook along with the meat for extra flavor and texture.

Our favorite kitchen equipment and supplies used with this recipe:

• Hamilton Beach Portable 6 Quart Set & Forget Slow Cooker
• Chicken Shredder Tool
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

8 Hour

Total time

8 H & 5 M

Mississippi Slow Cooker Chicken

This Mississippi Slow Cooker Chicken is always a hit with my girls! They get so excited when they know it’s on the menu. Serve it over mashed potatoes, rice, or noodles for a cozy, comforting dinner everyone will enjoy.

Ingredients

• 3 pounds boneless skinless chicken breast
• 1 - 1 ounce packet au jus gravy mix
• 1 - 1 ounce packet ranch seasoning mix
• 6 pepperoncini peppers
• 2 tablespoons pepperoncini pepper juice
• 1/2 cup butter

Instructions

1. Place the chicken in the bottom of a slow cooker.
2. Sprinkle the au jus and ranch mix packets evenly over the chicken. Add the pepperoncini peppers along with the juice. Cut the butter into small pieces and place them over the top of the chicken.
3. Cover and cook on low for 6-8 hours, or until the chicken reaches an internal temperature of 165°F. Once cooked, shred the chicken directly in the slow cooker and serve it over rice or mashed potatoes.

Nutrition Facts

Calories

412

Fat

21 g

Sat. Fat

11 g

Carbs

3 g

Fiber

1 g

Net carbs

3 g

Sugar

0 g

Protein

49 g

Sodium

759 mg

Cholesterol

186 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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