Crock Pot Mississippi Chicken

Crock Pot Mississippi Chicken is a fun twist on the classic Mississippi Pot Roast. Combining all the flavors of the traditional pot roast recipe except made with budget-friendly chicken, this dish is a filling and easy meal!

Mississippi Chicken Recipe

Crockpot recipes are a lifesaver when you have a busy weeknight. I love them on the weekends when I know I am going to be running errands or spending most of the day at the ball field with the kids.

In my house, I find we are running short on time a lot so I’m always searching for delicious crockpot recipes to add to my rotation.

And this Crock Pot Mississippi Chicken is a family favorite recipe that is requested frequently!

Have you heard of Mississippi pot roast? It’s the same as the recipe with a chuck roast just in a chicken version. Plus, it can be prepared in the crockpot, stovetop, Instant Pot, or even baked!

Every time I make this I hardly have any leftovers. And my son’s favorite way to eat it is piled on some creamy mashed potatoes. I like mine with some baked rice, but you do you.

When feeding a crowd, I like to make this along with a batch of crock pot taco meat and oven baked pork carnitas!

Ingredients Needed

Boneless, skinless chicken breast – While this recipe calls for chicken breast, feel free to swap out with chicken thighs if you prefer dark meat. Use fresh or frozen chicken.

Ranch seasoning mix – Substitute au jus mix if needed.

Pepperoncini – These can be found in the pickle the aisle of most grocery stores. Or substitute banana peppers instead.

Pantry staples – Unsalted butter, pepper juice.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Mississippi Chicken

First: Prepare crockpot by spraying a non-stick coating spray all around the bottom of the slow cooker. You can also use a slow cooker liner for easier cleanup.

Second: Layer chicken and ranch seasoning in an even layer at the bottom. Place butter on top of the chicken along with the peppers and juice.

Third: Place the lid on the crockpot and cook on high for 4 hours or low for 6-8 hours.

Fourth: Once chicken is cooked through, shred with 2 forks. Serve over bread, mashed potatoes, or rice. Enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

Serving Suggestions.

I love eating this easy chicken recipe over egg noodles, fluffy rice, or on slider buns!

How long does it last?

Store any leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave or on the stove top until heated through.

What kind of chicken should I use?

I use fresh or frozen chicken breasts. If using frozen, cook chicken for around 8 hours as there is no need to thaw prior to tossing into the crock pot.

Chicken thighs are also a delicious and affordable option to use.

If using chicken thighs, feel free to cut the butter in half or omit completely as there is enough fat in the thighs to produce a tender and juice dish.

Is it low carb or keto friendly?

Yes, Mississippi Chicken is low carb and keto friendly as long as you don’t serve on a piece of crusty French bread 🙂

To keep make a complete low carb and keto friendly meal, serve over a bed of cauliflower rice and steamed veggies!

Substitutions for Ranch dressing mix:

• Make your own ranch dressing mix with dried dill, dried chives, dried parsley flakes, onion powder, garlic powder, and dry buttermilk.
• Italian dressing mix works well too.
• A packet of Au jus gravy mix can work in a pinch.
• Homemade Cajun seasoning made of garlic powder, salt, Italian seasoning, paprika, onion powder, pepper (black and white), dried oregano, dried thyme, and cayenne.

Can I make it on the stove top, instant pot, or in the oven?

Stove top: To make on stove top place all ingredients in a large stockpot, in the same order as recipe calls for. Cover and cook on low heat for 4 hours. Once chicken is fully cooked, shred, serve, and enjoy!

Instant pot: This is a wonderful dish to make in the Instant Pot. Add all ingredients to the pot and lock the lid. Select the pressure cook/manual button and select 8 minutes.

When finished, do 5 minutes natural release. After 5 minutes, vent and serve.

Oven: To oven bake this Mississippi Chicken, preheat oven to 425ºF and prepare a baking dish with non-stick cooking spray.

Place chicken on prepared dish. Sprinkle with ranch seasoning and then top with remaining ingredients. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165ºF.

Can I freeze it?

Cook as directed. Cool completely. At this point I do not shred the chicken to keep it from drying out during freezing.

Store it in just a little of the juice in one container and then the remaining juice in a separate container. Store in the freezer up to 3 months.

When ready to enjoy, thaw overnight in the refrigerator (the chicken and extra juice) then reheat in either the oven, microwave, or in a pot on the stove top. Heat until the the internal temperature reaches 165F.

Shred and enjoy.

Like this recipe? Check out all my other slow cooker and crockpot recipes!

Tips for No Leftovers

• You can use chicken breast or boneless skinless chicken thighs.
• The peppers have stems on them. Even though they “soften” when cooked, if they are large you might want to remove them before putting the peppers on the chicken.
• If the gravy is too thin, thicken it up with some cornstarch. It’s great on mashed potatoes!
• Make it even easier with frozen chicken breasts. Just cook on low for 8 hours.
• If you like it richer, you can use a whole stick of butter 😉
• You can use less butter if you wish. If you use thighs, you don’t need to use butter at all.
• Use a crockpot liner or easier clean up.
• Leftovers (if you have any) are great in tacos, quesadillas, on slider buns, and over noodles!
• I used frozen chicken breasts and it cooked for the same amount of time.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Slow Cooker Mississippi Chicken is an easy to whip up, moist and flavorful dish. This 4-ingredient dump-and-go recipe gets rave reviews and is sure to be a crowd pleaser any time it’s served!

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