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  • Mississippi Chicken

    Mississippi Chicken

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    This Mississippi chicken recipe is packed with rich and savory flavor!

    Super tender and flavorful, you need only 5 ingredients and minutes of prep for a tender and juicy shredded chicken with a zesty gravy!

    Crock Pot Mississippi Chicken in a slow cooker

    This recipe is a twist on our popular Mississippi Pot Roast. Legend has it: a Southern home cook added a packet of ranch and gravy mix plus a handful of pepperoncini peppers to her roast to make it less spicy for her children, and a star (recipe) was born!

    • 5 Ingredients and 5 minutes of prep – it could not be easier!
    • It comes out so tender and so juicy in the slow cooker.
    • It’s super delicious, perfect over mashed potatoes or pasta.
    • As the chicken is shredded, a little goes a long way, making it a budget friendly meal
    ingredients to make Mississippi chicken including chicken, ranch dressing mix, gravy mix, pepperoncinis, and butter

    Ingredients for Mississippi Chicken

    • Chicken – I use boneless skinless chicken breasts; however, boneless, skinless chicken thighs work too.
    • Pepperoncini – Pepperoncini peppers are sold in a jar near the pickles. They have a little heat but mellow out once cooked. The acidity from the Pepperoncinis tenderizes the meat and adds lots of flavor to the au jus gravy.
    • Au Just Mix – A packet of au jus mix adds flavor and thickens the gravy slightly.
    • Ranch Seasoning Mix – This is the seasoning for this recipe. If you don’t have ranch dressing mix, I’ve included a seasoning blend you can use in the notes.
    • Butter – Use salted or unsalted butter in this recipe.
    Crock Pot Mississippi Chicken ingredients in a slow cooker before being cooked
    Crock Pot Mississippi Chicken in a slow cooker with a seruing spoon

    How to Make Mississippi Chicken

    Crockpot Mississippi Chicken is so easy to make.

    1. Place chicken breasts in the bottom of a 6 qt crockpot, per the recipe below.
    2. Pour ½ cup of pepperoncini juice over the chicken. Sprinkle with ranch and au jus, mix evenly over the chicken, and top with pepperoncini and butter.
    3. Close the lid and cook until the chicken is tender.
    4. Remove the chicken and shred it with two forks before adding it back to the pot.
    5. Stir Mississippi chicken before serving.
    Crock Pot Mississippi Chicken in a white bowl

    Serving Suggestions

    Crock Pot Misssissippi Chicken can be served over almost any starch from potatoes, to rice to pasta. We also love to tuck it into hamburger buns, add a slice of cheese, and serve the gravy French dip style.

    Leftover Chicken?

    There are endless ways to use leftover Mississippi chicken!

    • Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
    • Before reheating in the microwave or stovetop, add a little chicken broth to get the tasty juices flowing again!
    • Use leftovers in sandwiches, wraps, or over a salad for a hearty workday lunch!

    Did your family love this Crock Pot Mississippi Chicken? Be sure to leave a rating and a comment below!

    Crock Pot Mississippi Chicken in a slow cooker with a seruing spoon

    5 from 3 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Crock Pot Mississippi Chicken

    Crock Pot Mississippi Chicken is a Southern-inspired blend of tender chicken, savory au jus, zesty ranch, and tangy pepperoncini.

    Prep Time 10 minutes

    Cook Time 3 hours 10 minutes

    Total Time 3 hours 20 minutes

    a slow cooker

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    • Place the chicken breasts in the bottom of a 6-quart slow cooker.

    • Pour the ½ cup of pepperoncini juice over the chicken. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the chicken.

    • Add the pepperoncini peppers and slices of butter on top.

    • Place the lid on the slow cooker and set to cook on high for 3-4 hours or low for 6 to 7 hours or until the chicken is tender and reaches 165°F.

    • Remove the chicken and shred it with two forks. Return it to the juices in the slow cooker and stir to combine

    • Serve over mashed potatoes, egg noodles, or rice.

    To cook in an Instant Pot, follow the directions up to step 3. Close the Instant Pot and cook on HIGH for 10 minutes, allowing for a 10-minute natural release.
    Ranch dressing can be replaced with the following:  1 tablespoon dried parsley, ½ teaspoon dried dill, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper.

    Calories: 470 | Carbohydrates: 2g | Protein: 49g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 468mg | Potassium: 923mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Chicken, Dinner, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Crock Pot Mississippi Chicken in a bowl with writing
    Crock Pot Mississippi Chicken in a crock pot with a title
    Crock Pot Mississippi Chicken in a crock pot with writing
    Crock Pot Mississippi Chicken in a crock pot and in a bowl with a title

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    Holly Nilsson

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  • Mississippi Pot Roast

    Mississippi Pot Roast

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    This Mississippi Pot Roast recipe is a family favorite, and I love it because it’s so easy to prepare!

    You only need fiveingredients and a few minutes prep time. Set it and forget it for a melt-in-your-mouth crock pot roast with rich, savory gravy

    Mississippi pot roast on mashed potatoes in a bowl

    What is Mississippi Pot Roast?

    The ingredients are unusual, but my family loves this recipe – roast, au jus, ranch dressing mix, and butter with pepperoncini peppers.

    This Mississippi Pot Roast recipe is fork tender and has a rich, flavorful gravy (it is not spicy). It was created by home cook Robin Chapman and has been featured in the New York Times!

    • Just five simple ingredients make prep a cinch for busy weeknights or lazy weekends.
    • Made in a slow cooker, this is a ‘set it and forget it!’ kind of meal that practically cooks itself!
    • It can be made ahead and leftovers freeze well.
    Ingredients for Mississippi Pot Roast on a counterIngredients for Mississippi Pot Roast on a counter

    Ingredients for Mississippi Pot Roast

    I love this recipe because it’s so easy and so tender.

    Beef Roast – My first choice for beef roast is a chuck roast with nice marbling throughout (I use the same for any pot roast). Round roast or rump roast also work as does a pork roast.

    Seasonings – This roast is seasoned with dry ranch dressing mix and au jus gravy mix. You can replace the packet with your own ranch dressing mix (I often just add the ranch dressing seasonings and skip the buttermilk powder).

    Pepperoncini Peppers – These are the secret ingredient! They tenderizes the meat and add flavor! Although they’re spicy out of the jar, this recipe isn’t spicy once cooked.

    Butter – Half a stick of butter is added to this recipe (salted or unsalted will do). For a smoky twist, you can swap some of the butter for leftover bacon grease.

    Variations – This roast is delicious on its own, but it’s even better with some added veggies like carrots, celery, or onions.

    uncooked pot roast topped with seasoning powder and squares of butteruncooked pot roast topped with seasoning powder and squares of butter

    How to Make Mississippi Pot Roast

    Low and slow is the way to go for super tender beef melt-in-your-mouth beef.

    1. Brown: Brown the meat on both sides and transfer it to a slow cooker (recipe below).
    2. Combine & Cook: Add pepperoncini juice and sprinkle the ranch and au jus mixes on top of the roast. Top with pats of butter. Cover and cook until fork tender.
    3. Shred & Serve: Shred with a couple of forks and serve with the juices. (The juices can be thickened if you’d like – see recipe notes).
    • Searing is optional, but it adds extra flavor.
    • Don’t add extra liquid to the slow cooker. The juices from the roast and the butter will ensure there’s plenty of flavorful gravy to go around.
    • If you don’t have a slow cooker, you can still make this dish in a dutch oven. Follow my pot roast cooking times for perfect results.
    • If you’d like to thicken the gravy, combine two tablespoons of cornstarch with two tablespoons of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.
    cooked mississippi pot roast shredded in a slow cooker with pepperoncini on topcooked mississippi pot roast shredded in a slow cooker with pepperoncini on top

    What to Serve with Mississippi Pot Roast

    This crock pot Mississippi pot roast recipe is so good. Here are our favorite ways to serve it.

    More Tender Beef Recipes

    Did your family love this Mississippi Pot Recipe? Leave us a rating and a comment below!

    cooked mississippi pot roast shredded in a slow cooker with pepperoncini on topcooked mississippi pot roast shredded in a slow cooker with pepperoncini on top
    4.99 from 239 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Mississippi Pot Roast

    Whether you make this recipe in a CrockPot or in the oven, Mississippi pot roast is a succulent, juicy, and flavorful roast!

    Prep Time 15 minutes

    Cook Time 8 hours 10 minutes

    Total Time 8 hours 25 minutes

    a slow cookera slow cooker

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    • In a large skillet, over medium-high heat, brown the roast for about 5 minutes per side.

    • Place roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice. Sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast. Add the pepperoncini peppers and sliced butter on top of the roast.

    • Cover and cook on low for 8-10 hours or until the roast is fork-tender.

    • Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.

    • Serve over mashed potatoes, egg noodles, or rice.

    Mississippi Pot Roast can be cooked on high for 4-6 hours but I prefer to cook on low for the best results. If you check your roast early and it’s tough, it likely needs more time. Opening the slow cooker frequently will add additional cook time to this recipe. Sear the roast in a large skillet for extra flavor. This is optional. Don’t add extra liquid to the slow cooker. The juices from the roast and the butter will ensure there’s plenty of flavorful gravy to go around. If you don’t have a slow cooker, you can still make this dish in a dutch oven. Follow my pot roast cooking times for perfect results. To thicken the gravy further, mix one tablespoon of cornstarch with one tablespoon of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.

    Calories: 481 | Carbohydrates: 4g | Protein: 44g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 668mg | Potassium: 772mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Main Course, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    This Mississippi Pot Roast recipe was originally developed by Robin Chapman, Ripley, MS.

    Mississippi Pot Roast with mashed potatoes and jalapenos and a titleMississippi Pot Roast with mashed potatoes and jalapenos and a title
    close up of plated Mississippi Pot Roast with writingclose up of plated Mississippi Pot Roast with writing
    crockpot full of Mississippi Pot Roast with a titlecrockpot full of Mississippi Pot Roast with a title
    Mississippi Pot Roast in the crockpot and plated with a titleMississippi Pot Roast in the crockpot and plated with a title


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    Holly Nilsson
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