Crock Pot Mississippi Chicken Recipe


  • 1 medium yellow onion chopped
  • 4 large boneless skinless chicken breasts or 8 boneless skinless chicken thighs
  • 1- ounce dry packet ranch seasoning mix
  • 1- ounce dry packet au jus gravy mix
  • ½ cup unsalted butter
  • 10 pepperoncini peppers
  • ½ cup of the salt brine from the pepperoncini peppers


  • Add the chopped onions to the bottom of the slow cooker. Place the chicken breasts or chicken thighs on top of the onions. Sprinkle the au jus and ranch seasoning over the chicken. Add the butter and the pepperoncini peppers and pour in a 1/2 cup of pepper brine.
  • Cover and cook on low for 6-8 hours or on high for 4-5 hours or until it shreds very easily. Using two forks, shred the chicken right in the crock pot. Serve over mashed potatoes, rice, or egg noodles.


  • Use boneless skinless chicken breast or chicken thighs.
  • You will find the ranch seasoning in the salad dressing aisle of your local grocery store. I like the Hidden Valley brand. You will find the au jus gravy dry mix in the same aisle as the dry chili mixes and dry gravy mixes.
  • Add 10-12 pepperoncini peppers to the crock pot along with about 1/2 cup of the pepper brine.
  • Cut the butter in quarters to get it started a little faster in the crock pot.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stovetop or in the microwave at reduced power.
  • To freeze, first fully cool. Then freeze in a sturdy freezer container or freezer zipper bag for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or in the microwave at reduced power.

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