Slow Cooker Mississippi Chicken

Sometimes, you just need an easy, foolproof dinner that delivers big on flavor with minimal effort. With just six ingredients, this hearty slow cooker Mississippi Chicken is a delicious meal no one can resist. It’s tender, flavorful, and the gravy is so crazy good. Serve it over mashed taters and dinner is done!

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I love dishes like this. They’re easy, don’t take many ingredients, and are ready when you are. Oh, don’t get me wrong, I love fancier and more complicated meals, too, but this one is just right up my comfort food alley. 

I use boneless skinless chicken breast in this recipe, but you could easily use chicken leg quarters or even thighs. I’d pull off the skin if you do, because you don’t want the extra fat in this dish. There’s already enough butter!

Ingredients

• Chicken breast – Use boneless and skinless breasts.
• Yellow onion – I cook with yellow (aka brown) onions but you could also use a sweet onion.
• Chicken gravy mix – Any brand will do.
• Powdered ranch dressing mix – Any brand will do.
• Pepperoncini peppers – Plus 1/3 cup pickling liquid.
• Salted butter

How to make Slow Cooker Mississippi Chicken

Scroll down for the full recipe card with exact measurements and printable instructions.

Place the chicken in an even layer in a 5- or 6-quart slow cooker. A single even layer matters here, so the pieces cook at the same rate instead of some drying out while others finish.

Top the chicken with the chopped onion, gravy mix, ranch dressing powder, pepperoncini peppers, and the pickling liquid. Don’t skip the pickling liquid for plain water, that tangy brine is what makes a Mississippi anything taste like it should.

Cut the butter into teaspoon-sized pieces and scatter them across the top of the chicken. Spreading the butter out instead of dropping in one block means it melts down evenly through the whole pot.

Cover and cook until the chicken is very tender, about 2 hours on high or 4 on low. Low and slow gives you the most tender, shreddable chicken if you have the time to spare.

Lift the chicken out with tongs or a slotted spoon onto a cutting board, then shred it with two forks or shredding claws. Shred it while it’s hot, it pulls apart far easier than chicken you’ve let cool.

Return the shredded chicken to the liquid in the slow cooker and stir so it soaks everything back up. This is the step people rush, but letting the shredded chicken sit in that liquid is what carries the flavor all the way through.

Taste and adjust with salt and pepper if it needs it. Serve over mashed potatoes or rice with a sprinkle of chopped parsley.

Chef Jenn’s Tips

• Use boneless, skinless chicken thighs for an even juicier version of this dish.
• Add a little extra pickling liquid if you love that tangy kick.
• Use a hand mixer to shred the chicken quickly.
• Double the recipe and freeze half for a quick future meal. Freeze portions with sauce in your Souper Cubes.

Make It A Meal

Mississippi Chicken is deliciously served over creamy mashed potatoes or fluffy white rice, but it’s also amazingly piled onto a toasted bun for a flavorful sandwich. Pair it with roasted vegetables, a crisp green salad, or buttery cornbread for a well-rounded meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. I love the leftovers served on an open-faced sandwich with fries on the side. Yum! You can reheat the leftovers in the microwave or on the stovetop with a splash of water or broth to keep it moist. To freeze, place cooled shredded chicken in a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge before reheating.