Fall-Apart Tender Mississippi Chicken | Easy Crockpot Dinner Recipe
A flavorful, fall-apart tender crockpot chicken dish inspired by the classic Mississippi Pot Roast. Made with ranch seasoning, au jus mix, butter, and pepperoncini peppers, this easy slow cooker dinner is perfect for busy weeknights and meal prep.
Yield: 4 people
Calories: 320kcal
Cost: $5
Equipment
- Crockpot / Slow Cooker
- Fork
Materials
Main Ingredients
- 2 lbs chicken breasts boneless, skinless (or thighs for juicier results)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 0.5 stick unsalted butter cut into slices
- 6–8 whole pepperoncini peppers plus a splash of brine for extra tang
Instructions
- Place chicken evenly in the bottom of the crockpot.
- Sprinkle ranch seasoning and au jus mix over the chicken.
- Slice butter and place pieces evenly on top of the chicken.
- Add whole pepperoncini peppers (and brine if desired).
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Shred chicken with two forks and stir into the sauce.
- Serve warm over mashed potatoes, rice, noodles, or on sandwich buns.
Notes
Chicken thighs give the juiciest results, while chicken breasts are a leaner choice.
For extra spice, add sliced jalapeños or red pepper flakes.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.