Crockpot Mississippi Chicken

This comforting Crockpot chicken recipe is bound to become a family favorite dinner.

Mississippi Chicken
Photo:

Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
10 mins
Total Time:
2 hrs 10 mins
Servings:
4

Easy, convenient, and budget-friendly, Mississippi Chicken is a weeknight slow-cooker supper you can rely on. It comes together using affordable and easy-to-find ingredients, and it cooks in the slow cooker while your hands are free.

Made in the style of the classic Mississippi Roast , chicken is the star here instead, with peppers adding tang and texture. The protein is so tender it falls apart, and the dish is hearty, savory, and altogether comforting. This recipe serves four and requires an active prep time of just 10 minutes.

Crockpot Mississippi Chicken Ingredients

For this recipe, start with boneless, skinless chicken breast. You’ll also need yellow onion, an envelope of chicken gravy mix, a package of ranch dressing mix, some kosher salt, banana peppers (plus pickling liquid from the jar), and unsalted butter.

For serving, prepare mashed potatoes or steamed rice as you prefer. And use fresh, flat-leaf parsley for garnish and a hit of freshness.

ingredients for Mississippi Chicken

Caitlin Bensel; Food Styling: Torie Cox

How To Make Crockpot Mississippi Chicken

As with all good dump-and-go slow-cooker recipes , you don't have to do much to get this Mississippi Chicken going. Place the chicken in an even layer in the slow cooker. Top it with onion, gravy mix, ranch mix, salt, banana peppers and pickling liquid, and butter. Cover and cook on high or low per your preference and the time you have until dinner.

When the chicken is cooked, remove it from the slow cooker, and put it on a cutting board. Use two forks to coarsely shred the chicken before returning it to the liquid in the slow cooker. Serve it over your choice of mashed potatoes or rice, and garnish with parsley.

Can I use chicken thighs instead of chicken breasts?

This recipe calls for boneless, skinless chicken breast. You could swap for thighs if you prefer; just eliminate the butter or use less of it, as this cut contains enough fat of its own.

What Does Mississippi Chicken Taste Like?

This chicken is so tender it falls apart easily (so much so that a slotted spoon is required to capture it all, whereas tongs would allow it to slip through). As the chicken braises for hours in the buttery liquid, it picks up flavors and aromatics from the ranch and gravy mix. The banana peppers impart acidity and tang along with the juice. The onion only further deepens the flavor.

Mississippi Chicken in slow-cooker crock

Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Tips From the Southern Living Test Kitchens

The pros who developed and tested this recipe share some tips of their own:

Can you use pepperoncinis instead of banana peppers?

You can make this recipe using pepperoncinis. Both banana peppers and pepperoncini are widely available, and both are considered sweet peppers, but the banana pepper is the slightly sweeter of the two. Pepperoncini are sharper—even noted for a hint of bitterness, especially the Italian variation—but they also tend to be more succulent.

Can you freeze Mississippi Chicken?

Absolutely! Freeze the entire dish or just leftovers in an air-tight container for up to 3 months. Keep the chicken separate from the mashed potatoes or rice, though. And be sure to label the dish so you'll know what it is and when you stuffed it in the freezer.

When you want to eat it, let the dish thaw overnight in the fridge. Then, reheat in the microwave or on the stovetop.

Editorial contributions by Alesandra Dubin .

Ingredients

  • 3 lb. boneless, skinless chicken breast

  • 1/2 cup finely chopped yellow onion (from 1 small onion)

  • 1 (0.87-oz.) envelope chicken gravy mix (such as McCormick)

  • 1 (1-oz.) envelope ranch dressing mix (such as Hidden Valley)

  • 1 tsp. kosher salt

  • 1/2 cup sliced banana peppers plus 1/4 cup pickling liquid (from 1 [16-oz.] jar)

  • 1/2 cup (4 oz.) unsalted butter

  • Mashed potatoes or steamed white rice

  • Chopped fresh flat-leaf parsley

Directions

  1. Place ingredients in slow cooker:

    Place chicken in an even layer in a 5- or 6-quart slow cooker. Top with onion, gravy mix, dressing mix, salt, banana peppers and pickling liquid, and butter.

    ingredients in slow cooker for Mississippi Chicken

    Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

    Cover and cook until chicken is very tender, about 2 hours on HIGH or 4 hours on LOW.

    cooked Mississippi Chicken in slow cooker

    Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

  2. Shred chicken and serve:

    Remove chicken from slow cooker with tongs or a slotted spoon, and place on a cutting board; coarsely shred chicken using 2 forks.

    shredding chicken with forks

    Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

    Return chicken to liquid in slow cooker. Serve over mashed potatoes or rice, and garnish with parsley.

Additional reporting by Alesandra Dubin
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