Have you heard of the Mississippi Roast craze? We made one last year, and it’s still one of our very favorite Crock Pot Thursday recipes, so I was excited to try the same idea, but with chicken. I’m hooked on cooking with pepperoncinis, and am loving the slight kick they give the meat, without being too spicy.
This version uses chicken breasts, and I’ve made it two ways now. The first is as seen above, keeping the chicken breast intact, which plates beautifully and is nice and moist.
The second way is to shred the chicken in the juices at the end of the cook time, and serve it over rice, on top of a salad, or in a tortilla. This version was excellent as well, and helps the chicken absorb even more of the delicious buttery sauce.
Honestly, you can’t go wrong either way, and you are going to fall in love with this chicken!
I used my 3.5 Quart Crock-Pot Casserole Slow Cooker to make this Crock Pot Mississippi Chicken.
Crock Pot Mississippi Chicken
Crock Pot Mississippi Chicken
You won't believe how delicious and easy this Crock Pot Mississippi Chicken is!
Ingredients
- 3 lbs boneless, skinless chicken breasts
- 1 stick butter
- 1 packet dry ranch dressing mix
- 1 packet gravy mix (I used turkey)
- 10 pepperoncinis
Instructions
- Place chicken in slow cooker, and sprinkle dry ranch mix and gravy packet over the top.
- Slice butter into four or five even slices, and place on top of chicken.
- Distribute pepperoncinis on top.
- Cover and cook on low 6-7 hours.
- If desired, shred chicken in juices. Otherwise, serve breasts with a little of the sauce drizzled on top.
Notes
Sarah
This recipe was deeelicious! The taste of the pepperoncinis made this dish amazing! I thought it might be a little spicy, but the spice level was perfect for kids. Both of my kids ate two plates. I want to make this again right now!
Kim
One of my favorite recipes for Crock Pot Thursday is our Mississippi Roast. So I was excited to see that we were making a chicken version this week. And it didn't disappoint! The chicken was moist and tender, and the juices (which I made into gravy) were so so flavorful. We had with garlic mashed potatoes and together it was the ultimate comfort food. We had 4 kids age 4 and under for dinner, and they all lapped it up. Win!
(Kim used boneless, skinless chicken thighs.)
Linda
This made the most moist, flavorful, and delicious chicken ever. I used frozen chicken breasts, and cooked on low for 8 hours. The chicken shredded perfectly. The first night we ate it over mashed potatoes, and the next we poured it over ciabatta buns and topped with bacon and cheddar cheese. Yummm!!!
Me
I loved this recipe, and it may be my favorite Crock Pot Thursday chicken recipe, and with tons of chicken in our recipe index, that's a pretty bold statement.
Recipe modified from Recipes That Crock!
I am looking at your Mississippi Chicken recipe. I do not see what to do with the package gravy. Would you let me know – I would love to try this recipe!
Sorry about that, Debbie! I’ve updated the recipe. Thanks for catching my mistake!
I made this with skinless thighs. The chicken had little or no flavor. Can someone help. It is such an easy recipe I really wanted to like it. BTW, I followed directions exactly.
Hi Eva! I’m so sorry you didn’t like the way the chicken turned out. You could try increasing the amount of seasonings, but I’d be worried about it being too salty. I hope you give some of my other recipes a try!
Hi Amy. I’m not sure if I’m reading the recipe correctly, but what liquid do you add to this. Besides the stick of butter, all the ingredients are dry ones, unless I’m mistaken. Honestly, I don’t cook much in my slow cooker, but would like to.
It creates enough juices!!!!
The juices from the chicken create enough liquid for the slow cooker so you don’t need to add anything else. Enjoy!
Instead of using pepperoncini’s we placed carrots, red potatoes and or green beans in the slow cooker. Comes out awesome.
Hello, this recipe looks amazing and I’m definitely a beginner cook. Question: will it matter if I use a whole rotisserie chicken and shred? That’s what I have in my fridge and I was really hoping to use it!
I’ve made this many times! Absolute favorite way to fix chicken in crockpot. I do add about half the juice from the peperoncinis because we like the extra kick. I only use chicken breasts and then shred it in the juices. Great as nachos or soft tacos!! Yum!
We are a family of 7, if I doubled the amount of chicken would I need to double the rest of the ingredients also?