Crock Pot Mississippi Roast Chicken

If there’s one slow cooker recipe that’s earned a permanent spot in my weekly dinner rotation, it’s this Crock Pot Mississippi Chicken. Just five ingredients, practically no prep, and the kind of savory, juicy, shred-apart-tender chicken that makes your kitchen smell like you’ve been cooking all day.

I first tried this version after falling hard for the original Mississippi Pot Roast. One lazy Sunday, I was out of beef and figured, why not try it with chicken breasts instead? The result was even better than I expected—rich, buttery, tangy, and full of flavor. Now it’s something I make year-round, whether it’s piled on mashed potatoes or tucked into a sandwich with melty provolone.

What Makes This Chicken So Good

This one’s a real “dump and go” meal. Everything goes straight into the crock pot, and hours later, you’ve got fall-apart chicken that tastes like it came from a cozy diner.

But here’s what I really love: it’s reliable. I’ve tossed this in before running errands, heading out for school pickups, or even just on a day when I wanted zero stress at dinnertime. You don’t need to sear, sauté, or stir. Just layer it all in and let the slow cooker do the heavy lifting.

Plus, it’s one of those recipes everyone loves — even the picky eaters at my table clean their plates when this is on the menu.

Ingredient Notes and Simple Swaps

Boneless, skinless chicken breasts:
I usually use fresh chicken breasts, but if I’m planning ahead and working with frozen ones, I just extend the cook time to the full 8 hours. For a richer flavor, chicken thighs are great too—just reduce the butter a bit since thighs are naturally juicier.

Au jus gravy mix:
This gives the chicken a deep, beefy flavor without needing stock. I always keep a few packets in my pantry. You could use onion soup mix or brown gravy mix in a pinch, but au jus is my go-to for this.

Ranch dressing mix:
That little packet adds the creamy, herby tang that ties it all together. You can also make a homemade version if you’re trying to avoid additives—I do that when I’ve got a bit more time.

Salted butter:
Real butter only, please. It melts into everything and helps create that rich, velvety sauce. I usually use unsalted when I’m trying to cut down on sodium, especially if I’m using thighs.

Pepperoncini peppers:
These don’t make the dish spicy — they add a subtle tang that balances the richness of the butter and seasoning. I toss in 5 or 6 whole peppers, and sometimes a splash of the juice if I want a little extra zip.

Let’s Make It: Step-by-Step

1. Layer the chicken:
   Place the chicken breasts right into the bottom of your slow cooker. No need to grease or prep anything.
2. Add the dry seasonings:
   Sprinkle the ranch and au jus seasoning mixes evenly over the top of the chicken. No need to mix—just let them sit on top.
3. Top with butter and peppers:
   Slice the butter and place it across the top. Then nestle in your pepperoncini peppers. If you want a little kick, pour in about a tablespoon of the pepper juice.
4. Cook low and slow:
   Cover with the lid and cook on low for 6–8 hours. Try not to peek—keeping the lid on helps the chicken stay juicy.
5. Shred and serve:
   When it’s done, the chicken will be so tender you can shred it with two forks right in the pot. Give it a gentle stir to coat it in all that buttery, peppery goodness.

How I Usually Serve It

My personal favorite way? Over a pile of creamy mashed potatoes with some of the buttery juice spooned on top. Total comfort food.

It’s also great:

• On toasted hoagie rolls with melted provolone or mozzarella
• Wrapped in a tortilla with coleslaw for a spicy chicken wrap
• Over cauliflower mash or zucchini noodles if you’re eating low carb
• In a rice bowl with roasted veggies for a quick meal prep lunch

It’s one of those flexible recipes that fits into whatever you’ve got going on that week.

Leftovers? No Problem.

This chicken keeps really well. I often make a double batch just for the leftovers because they’re super handy during busy weekdays.

Fridge:
Store in an airtight container for up to 4 days. It reheats beautifully in the microwave or in a skillet with a splash of water.

Freezer:
Let it cool fully, then store in a freezer-safe bag or container for up to 3 months. I portion mine out into single servings to make it easy to grab and reheat for lunch.

Common Questions

What is Mississippi Chicken, really?
It’s just a fun name, borrowed from the Mississippi Pot Roast. The core flavors are ranch, au jus, butter, and pepperoncini — simple pantry ingredients that pack a ton of flavor.

Is this recipe spicy?
Not really! The peppers give it tang, not heat. I often leave them whole so the kids can pick them out, but I love the subtle zing they give the meat.

Can I use frozen chicken?
Yes, just make sure your slow cooker allows for it. Mine does, and it works great when I’m gone all day.

Is it keto or low carb?
It sure is—just skip the bun or mashed potatoes. I like it over roasted cauliflower or tucked into a low-carb tortilla.

Final Thoughts

This Crock Pot Mississippi Chicken is the kind of recipe I keep coming back to—simple, cozy, and endlessly useful. Whether I’m throwing it in the crockpot before a long day or using leftovers to pack school lunches, it just works.

Give it a try next time you need a fuss-free dinner. I promise, it’ll earn a spot in your regular rotation just like it did in mine.

Try Other Crockpot Recipes:

Crockpot Chicken Gumbo

Crockpot Chicken Nachos

Crockpot Chicken Quesadillas