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Crock Pot Mississippi Chicken

Crock Pot Mississippi chicken is slow-cooked until the chicken thighs shred easily and soak up a creamy ranch–au jus sauce with pepperoncini brine. Serve it over mashed potatoes or egg noodles for a tangy, buttery comfort meal.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning mix
  • 2 lb boneless skinless chicken thighs
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 1 stick butter
Pepperoncini
  • 10 pepperoncini peppers
  • 0.25 cup pepperoncini brine from the jar
Serving
  • 1 mashed potatoes or egg noodles For serving.

Equipment

  • 1 Dutch oven

Method
 

Assemble in the slow cooker
  1. Place the boneless skinless chicken thighs in the slow cooker.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken.
  3. Add the pepperoncini peppers and pour the pepperoncini brine from the jar over everything.
  4. Lay the full stick of butter on top of the chicken.
Slow cook
  1. Cook on low for 6–8 hours until the chicken is very tender.
  2. If using high, cook for 3–4 hours until the chicken is very tender.
Shred and combine
  1. Remove the chicken and shred it with two forks.
  2. Return the shredded chicken to the buttery sauce and stir to combine.
Serve
  1. Serve the Mississippi chicken over mashed potatoes or egg noodles.

Notes

Pro tip: shredding is easiest when the chicken is fork-tender—don’t rush the cook time. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in the microwave or on the stovetop with a splash of the sauce. Freezing is yes—freeze for up to 2 months and thaw in the fridge overnight. For a lower-sodium swap, use reduced-sodium ranch seasoning and reduced-sodium au jus gravy mix.