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Crock Pot Mississippi Chicken

Crock Pot Mississippi Chicken is a hands-off American main dish where chicken thighs cook low-and-slow until very tender, then get stirred back into a buttery, pepperoncini-brined sauce. Serve it over creamy mashed potatoes or egg noodles for a rich, peppery drippings coating every bite.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 2 lb boneless skinless chicken thighs
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
Butter and pepperoncini
  • 0.5 cup butter (1 stick) Use the full stick (8 tbsp) in the slow cooker.
  • 9 pepperoncini peppers Use 8–10 peppers, depending on heat preference.
  • 0.25 cup pepperoncini brine from the jar Measure the brine before assembling.
For serving
  • mashed potatoes Serve over mashed potatoes if desired.
  • egg noodles Or serve over egg noodles if desired.

Equipment

  • 1 Dutch oven

Method
 

Assemble in the slow cooker
  1. Place the chicken thighs in the slow cooker in an even layer.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken.
  3. Add the pepperoncini peppers, then pour the pepperoncini brine over everything so the chicken is moistened.
  4. Lay the full stick of butter on top of the chicken so it starts melting during cooking.
Cook until very tender
  1. Cook on low for 6–8 hours until the chicken is very tender and shreds easily.
  2. Alternatively, cook on high for 3–4 hours until the chicken is very tender and shreds easily.
Shred and finish the sauce
  1. Remove the chicken from the slow cooker and shred with two forks until the pieces are fully broken down.
  2. Return the shredded chicken to the buttery sauce and stir to combine so the chicken is evenly coated.
Serve
  1. Serve the Mississippi chicken over mashed potatoes or egg noodles, letting the creamy butter-herb drippings pool around the serving.

Notes

For the best texture, shred the chicken while it’s hot and then stir thoroughly back into the sauce so every strand is coated. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or in the microwave until hot. Freezing is yes: freeze portions for up to 2 months and thaw overnight in the fridge. Dietary swap: use a low-sodium ranch seasoning mix and reduced-sodium au jus gravy mix to cut down on salt without changing the cooking method.