Crockpot Mississippi Mud Chicken
Mississippi mud chicken in the crockpot borrows the flavors of the famous pot roast: ranch seasoning, au jus mix, butter and pepperoncini. The chicken shreds easily and the juices make a tangy sauce.
6
servings10
minutes6
hoursChicken breasts or thighs cook in a buttery ranch and au jus mixture with pepperoncini. Shred and stir back into the juices.
Ingredients
2 lb boneless skinless chicken breasts or thighs
1 packet ranch seasoning mix
1 packet au jus gravy mix
4 tbsp unsalted butter, cut into 4 pieces
6 to 8 whole pepperoncini peppers
1/4 cup pepperoncini brine
1/2 cup chicken broth
1/2 tsp black pepper
1/2 tsp garlic powder
6 hamburger buns or 4 cups cooked rice, for serving
Chopped parsley, for garnish
Directions
- Place the chicken in the bottom of a 6-quart slow cooker in a single layer if you can.
- Sprinkle the ranch mix, au jus mix, pepper and garlic powder evenly over the chicken.
- Lay the butter pieces on top.
- Tuck the pepperoncini around the chicken and pour in the brine and the broth.
- Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. The chicken should read at least 165 degrees F in the thickest part.
- Remove the chicken to a cutting board and shred it with two forks.
- Skim extra fat from the surface of the juices if you want a lighter sauce.
- Return the shredded chicken to the cooker and stir to coat in the juices.
- Cook on LOW another 15 minutes so the chicken soaks up the sauce.
- Serve on buns, over rice, or alongside mashed potatoes, with a few peppers on top.
Notes
- Chicken thighs stay juicier and forgive a longer cook. Use less brine if you want a milder dish. Add a splash of the brine just before serving to brighten it up. Leftovers keep 4 days and freeze for 3 months. Reheat in a skillet with a little broth.
What gives Mississippi mud chicken its pot roast flavor
This recipe borrows its seasoning from the famous Mississippi pot roast. Ranch mix and au jus gravy mix create a salty, peppery, hearty sauce. A few pepperoncini add a tangy bite that cuts through the butter.
The slow cooker is what blends it all. Over six hours on LOW the packets dissolve, the butter melts into the broth, and the chicken soaks up everything. You end up with tender, shreddable meat and a rich sauce, with no browning or chopping. It is also one of the easiest weeknight dinners to scale up. Double the chicken and use a bigger cooker, and the flavor holds up, which makes it a popular choice for potlucks and game days.
Ingredient notes
Chicken: Thighs are the more forgiving choice and stay moist even if you cook them an extra hour. Breasts work, but they need a closer eye and a shorter time.
Ranch seasoning: Use the dry packet, not bottled dressing. Dry mix gives concentrated flavor without watering down the sauce.
Au jus gravy mix: This is the part that makes the chicken taste like roast beef. Do not substitute brown gravy mix, which is thicker and sweeter.
Pepperoncini: Look for whole, mild peppers in a jar. The brine is part of the recipe, so do not drain the jar before measuring.
Butter: Unsalted is best because both packets already carry plenty of salt.
Chicken broth: Half a cup is enough to start the sauce. The chicken releases more liquid as it cooks, so the pot ends up with plenty of gravy without any extra effort.
Tips for the best result
Do not add salt: The seasoning packets are salty enough. Taste the sauce at the end before you decide to add anything. That one step keeps the pot from tasting thin and is why the leftovers hold up so well.
Shred in the sauce: After the chicken reaches 165°F, pull it apart with two forks right in the cooker. It soaks up the juices and stays juicy for sandwiches.
Skipping the brine is the most common mistake: Without the splash of pepperoncini brine the sauce tastes flat and heavy. Add a little more at the end if you want extra tang. Keep the pepperoncini whole while it cooks and break a few apart at the end if you want a spicier sauce.
Swaps and variations
Turn it into a lighter dinner by using chicken breast and cutting the butter to two tablespoons. Add a spoonful of cream cheese at the end for a creamy version. Swap the pepperoncini for banana peppers if that is what you have. One change that does not work is replacing the au jus mix with extra ranch, since the dish loses its hearty, roast-style depth.
What to serve with it
Pile the shredded chicken onto toasted hamburger buns for sandwiches, or spoon it over mashed potatoes, rice, or egg noodles. Steamed broccoli or green beans on the side balances the richness. Set out extra pepperoncini for anyone who wants more heat. If you shred the chicken for sandwiches, a slice of provolone melted on top turns it into a hot, messy dinner that kids and adults both ask for.
Storing, freezing and reheating
Store leftovers in the sauce for up to four days in the refrigerator. They freeze well for up to three months. Thaw overnight in the refrigerator and rewarm in a covered saucepan over low heat with a splash of broth so the chicken stays juicy. Pack the shredded meat in small freezer bags with a little sauce so it thaws quickly for lunches.
Crockpot Mississippi Mud Chicken at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 11, led by boneless skinless chicken breasts or thighs, packet ranch seasoning mix, packet au jus gravy mix, unsalted butter
Tips for Crockpot Mississippi Mud Chicken
Chicken thighs stay juicier and forgive a longer cook. Use less brine if you want a milder dish. Add a splash of the brine just before serving to brighten it up. Leftovers keep 4 days and freeze for 3 months. Reheat in a skillet with a little broth.
Crockpot Mississippi Mud Chicken FAQ
How long does Crockpot Mississippi Mud Chicken take?
Crockpot Mississippi Mud Chicken takes 6 hours of cooking after 10 minutes of prep.
How many people does Crockpot Mississippi Mud Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot Mississippi Mud Chicken?
11 ingredients, led by boneless skinless chicken breasts or thighs, packet ranch seasoning mix, packet au jus gravy mix, unsalted butter. Amounts are in the recipe card above.
