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Crock Pot Mississippi Chicken

Crock Pot Mississippi chicken is slow-cooked until tender, then shredded and stirred into a buttery ranch–au jus sauce with pepperoncini. Serve it over creamy mashed potatoes or egg noodles for a tangy, savory comfort meal.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb boneless skinless chicken thighs Use evenly sized pieces if possible for consistent shredding.
Ranch and gravy mix
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
Pepperoncini and brine
  • 8 pepperoncini peppers Use 8–10 peppers depending on desired tang and heat.
  • 1.25 cup pepperoncini brine from the jar Measure exactly so the sauce stays creamy, not watery.
Butter
  • 1 stick butter Lay on top so it melts into the sauce during cooking.
Serving
  • 1 mashed potatoes or egg noodles for serving Choose one: mashed potatoes for classic drippy comfort, egg noodles for extra sauce.

Equipment

  • 1 Dutch oven

Method
 

Cook in the slow cooker
  1. Place the boneless skinless chicken thighs in the slow cooker in an even layer so they cook uniformly.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken for an even coating.
  3. Add the pepperoncini peppers and pour the pepperoncini brine over everything so the chicken steams in the tangy liquid.
  4. Lay the butter on top of the chicken so it melts during cooking and pools into a creamy sauce.
  5. Cook on low for 6–8 hours or on high for 3–4 hours until the chicken is very tender and easily pulls apart.
Shred, combine, and serve
  1. Remove the chicken from the slow cooker and shred it with two forks while it’s hot and soft.
  2. Return the shredded chicken to the buttery sauce and stir to combine until evenly coated.
  3. Serve the Mississippi chicken over mashed potatoes or egg noodles so the sauce soaks into the base.

Notes

Pro tip: For the most flavorful sauce, stir the shredded chicken back into the slow cooker for 1–2 minutes right before serving so the butter and seasoning fully emulsify. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 2 months (thaw in the fridge overnight and reheat gently). For a lower-fat option, use a reduced-fat butter and consider reducing the butter slightly while keeping the ranch and au jus mixes intact.