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Mississippi Crockpot Chicken

Mississippi crockpot chicken is a set-and-forget slow cooker method with ranch seasoning, au jus gravy mix, and pepperoncini for tangy, buttery shredded meat. Cook low until the chicken is very tender and falls apart, then serve it over mashed potatoes with a golden butter au jus.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 2 lb bone-in chicken thighs (or boneless chicken breasts)
seasonings
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
butter and peppers
  • 1 stick butter (1 stick)
  • 8 pepperoncini peppers Use 8–10 for a tangy kick.
serving options
  • 1 mashed potatoes, egg noodles, or sandwich rolls Choose one to serve under the chicken.

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the chicken in the slow cooker, distributing it in an even layer so it cooks through uniformly. Keep the peppers and butter for the next steps.
  2. Sprinkle the ranch seasoning mix and the au jus gravy mix directly over the chicken. Make sure the powders touch the surface so they cling as the juices release.
  3. Scatter the pepperoncini peppers around the chicken and lay the full stick of butter on top. Leave the butter mostly uncovered so it melts into a golden sauce.
  4. Do not add any additional liquid. The chicken juices plus the butter and seasonings will create the au jus.
Cook until tender
  1. Cook on low for 6–8 hours until the chicken is very tender. Visual cue: the chicken should look soft and shred easily.
  2. Or cook on high for 3–4 hours until the chicken is very tender. Visual cue: the meat should pull apart with minimal effort.
Shred and serve
  1. Remove the chicken and shred it with two forks. Visual cue: the strands should be fine and fall together easily.
  2. Return the shredded chicken to the slow cooker juices and stir to coat. Visual cue: the sauce should look glossy and golden around the chicken.
  3. Serve the chicken over mashed potatoes, egg noodles, or in sandwich rolls. Spoon extra butter au jus over the top so every bite is saucy.

Notes

Pro tip: use boneless breasts for a slightly faster cook, but check tenderness early since shredding happens quickly once the meat loosens. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop or in the microwave with a splash of sauce. Freezing is yes—freeze shredded chicken and sauce in a sealed container up to 2 months and thaw in the fridge overnight. For a lower-sodium option, choose reduced-sodium ranch seasoning mix and au jus gravy mix if available.