Skip to Content

Crock Pot Mississippi Chicken Recipe

Sharing is caring!

Crock Pot Mississippi chicken recipe is one of those easy dinner recipes, much like the favorite pot roast recipe, that brings so much flavor in every bite.

This chicken version is absolutely perfect for busy weeknights, making it a breeze to get something delicious on the table. Minimal prep time is 15 minutes, and you can let it cook all day while you do something else.

Mississippi chicken Crock Pot recipe on a small blue plate o top of mashed potatoes. There is some chicken on a fork.

Ingredients for Mississippi Chicken Recipe

Crock Pot Mississippi chicken is one of those favorite recipes because it requires only a handful of simple ingredients. You only need a small bowl and your slow cooker to master this meal.

  • Boneless skinless chicken breasts
  • Chicken broth
  • Pepperoncini peppers  
  • Onion soup mix
  • Ranch dressing
  • Fresh parsley
  • Salt and pepper

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Steps for Making This Slow Cooker Mississippi Chicken

Ingredients for Crock Pot Mississippi chicken in small bowls.

When you’re ready to make this easy Mississippi chicken, gather your ingredients.

Chicken in a Crock Pot with ingredients for Mississippi chicken.

Place the chicken breast into your slow cooker. You’ll then take your small bowl and mix the chicken broth, onion soup mix, and ranch dressing together with salt and pepper.

Once you’ve combined this mixture together, pour it into the slow cooker on top of your boneless skinless chicken breasts. Top with the pepperoncini peppers, or use banana peppers as an alternative.

Cook on low for eight hours or high for four hours.

Shredding chicken on a cutting board.

After the cooking time, pull the chicken from your Crock Pot, put it on a cutting board, and use two forks to shred it up.

Shredded chicken in a Crock Pot. Tongs are lifting out some of the chicken.

Pour your shredded chicken back into the slow cooker, stirring until it is all well-coated with the succulent sauce.

Add fresh parsley on top and then serve this slow cooker Mississippi chicken warm with your favorite sides like green beans or an everyday salad from Gimme Some Oven. It’s great with mashed potatoes too, or on top of a bed of rice or egg noodles.

Try some jalapeño cornbread on the side with this dish or loaded baked potato casserole.

Shredded chicken with pepperoncini peppers on top.

Tips for Making The Family Favorite

  • If you’re preparing this in the morning before work, you can set your Crock Pot to low for eight hours. You can also speed things up by setting it on high for four hours.
  • This works for whatever kind of chicken you like best. If you prefer dark meat, boneless skinless chicken thighs are absolutely perfect. 

Adding Variety to the Juicy Chicken Dish

It’s easy to add some variety to the dish. Here are a few ideas:

  • Add some provolone cheese on top of the chicken. Grab a hoagie roll and turn it into a sandwich that no one can resist!
  • Switch out the proteins with beef, pork, or turkey.
  • Incorporate vegetables like carrots, celery, onions, or mushrooms to add more flavors and textures.
  • Experiment with different herbs and spices. Adding Italian seasoning, Cajun spices, or even a bit of curry powder can dramatically change the flavor profile.
  • Use dried ranch seasoning mix with sour cream or Greek yogurt for a creamier texture.
  • Try some brown gravy mix or au jus mix for different flavors.

How to Store the Crock Pot Mississippi Chicken Recipe

Store any leftovers in an airtight container and keep refrigerated.

To reheat in the microwave, add the chicken to a microwave-safe plate and drizzle a little bit of olive oil on top. Cover the chicken with a damp paper towel and microwave.

Add some cheesy broccoli casserole or a low-carb potato substitute on the side.

Mississippi chicken on a plate with mashed potatoes.

Whenever you need an easy weeknight meal, just turn to this slow cooker Mississippi chicken. The tangy pepperoncini peppers give it that essential zip, while the onion soup mix and ranch all impart their own flavors.

The recipe card below shows you how to make this easy meal, which is certainly going to find a spot on your weekly meal rotation!

Shredded chicken with pepperoncini peppers on top.
Print Recipe
5 from 44 votes

Crock Pot Mississippi Chicken Recipe

Enjoy easy-to-make Crock Pot Mississippi Chicken recipe with only a few simple ingredients. Prep the recipe in 15 minutes and let it cook until tender.
Prep Time15 minutes
Cook Time8 hours
Course: Chicken
Cuisine: American
Servings: 4
Calories: 390kcal

Equipment

  • 1 Crock Pot
  • 1 Medium-sized mixing bowl

Ingredients

  • 4 skinless chicken breasts
  • 1/2 cup chicken broth
  • 16 ounce jar of pepperoncinis
  • 1 ounce packet of onion soup mix
  • 1 cup ranch dressing
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley

Instructions

  • Place the chicken breast in the bottom of the slow cooker.
  • In a small bowl, mix the chicken broth, onion soup, ranch dressing, salt, and black pepper.
  • Pour the onion soup mixture on top of the chicken. 
  • Top with the pepperoncini. 
  • Cook on low for 8 hours or on high for 4 hours.
  • Remove the chicken from the slow cooker, place on a cutting board, and shred the chicken with two forks.
  • Return the chicken to the slow cooker and stir until the chicken is well coated with the sauce.
  • Sprinkle with fresh parsley. 
  • Serve warm with mashed potatoes or rice.

Notes

  • The chicken should be cooked for a minimum of 8 hours in order to ensure it is tender and juicy. If you are in a hurry, you can cook the chicken on high for 4 hours; however, the texture and flavor will not be as rich.
  • It is important to remember to shred the chicken with two forks before serving. This will ensure that the sauce coats each piece of chicken evenly and that the flavors are blended together nicely.

Nutrition

Serving: 1g | Calories: 390kcal | Carbohydrates: 4g | Protein: 25g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 1218mg | Potassium: 475mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
Recipe Rating