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5 Ingredient Crock Pot Mississippi Chicken Recipe

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5 Ingredients is all it takes to make this simple and delicious crock pot Mississippi chicken! Tender seasoned pulled chicken you can serve on slider buns, over rice, noodles, etc. You might also know this chicken by the name of Mississippi mud chicken.

Pepperoncini chicken is so delicious. I used a whole chicken for this recipe but it easily can be used with chicken breast, chicken thighs, or any other cut of chicken.

Overhead shot of shredded chicken and peppers in crockpot

I love making this Mississippi recipe for dinner when I know I won’t have time for cooking in the evening.

A dump and go crock pot chicken recipe that is family friendly. A kid approved pulled chicken!

Why You Will Enjoy This Crock Pot Mississippi Chicken Recipe…

  • 5 Ingredients
  • Affordable To Make
  • Pulled Chicken that has tons of flavor
  • Variety of ways to serve – on buns, over noodles, mashed potatoes, etc.
  • Can use any cut of chicken
  • Reheats well
  • Freezer Friendly Recipe

Ingredients Needed

How to Make

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whole chicken in crockpot with seasoning sprinkled all over the top

Step 1: Start by placing the whole chicken in your crock pot. Sprinkle the chicken with the dry ranch mix, and the au jus mixture.

Step 2: Slice the butter and place all over the chicken.

Step 3: Next, add the peppers into the crock pot. Then pour the pepper juice over the chicken.

Step 4: Place lid on the crock pot and cook for 7-8 hours on low setting. Or high for 3 1/2-5 hours.

fully cooked whole chicken sitting in Crockpot

Step 5: Once done, the chicken will be 165 degrees internally. Remove the chicken and allow to rest 10 minutes. Then you will shred and de-bone the chicken.

shredded chicken in crockpot with peppers on top

Step 6: Place the pulled chicken back in the crock pot, mix and then serve as you would like. I did slider sandwiches.

Storage of Leftovers

This slow cooker Mississippi chicken stores well leftover. Place in an airtight container, with some of the juice. This is going to keep your chicken nice and moist.

Store in the fridge for 3-4 days. Reheat how you would like, and then enjoy.

If you want to freeze the leftover pulled chicken from crock pot, just allow it to fully cool. Then place in a freezer container or sealed freezer bag. Then freeze for 3-4 months.

Thaw in the fridge overnight, reheat and enjoy!

Expert Tips and Variations To Recipe

  • Do Mississippi chicken thighs instead of a whole chicken. Cook the same way, and shred once the chicken is done. Or toss in chicken tenderloins or chicken breasts if you want.
  • Make sure the chicken is fully cooked and reads 165 degrees internal temperature.
  • Use banana peppers if you do not care for pepperoncini peppers.
  • Real butter is a must for this recipe.
  • A mix of dark meat and white meat helps to keep chicken moist and flavorful.
  • Let chicken rest 10 minutes before shredding. This helps to lock in the juices.
Red plate with slider chicken sandwiches stacked on it

Recipe FAQs

Crock Pot Meals

Tried this recipe? Make sure to rate ⭐️⭐️⭐️⭐️⭐️ and leave a comment to let me know how you like it! Plus get more Instant Pot Recipes or Home Cooked Recipes Facebook Page on my Facebook. Stay up to date and Follow Me On Pinterest!

Overhead shot of shredded chicken and peppers in crockpot

Crock Pot Mississippi Chicken

Yield: 1 whole chicken
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes

Craving something easy but tasty for dinner? Whip up this Crock Pot Mississippi Chicken! it is a seasoned whole chicken that you cook in your crock pot then pull the chicken, and serve as you would like.

Ingredients

Supplies

Mississippi Chicken Ingredients

Instructions

  1. Place the whole chicken in the crock pot.
  2. Sprinkle the dry Ranch seasoning and Au Jus seasoning on top of the chicken.
  3. Add in your peppers and the juice, pouring the juice over the chicken.
  4. Slice up your stick of butter, and place on top of the chicken.
  5. Place the lid on and cook on low for 7-8 hours. Or high for 3-5 hours. You will know the chicken is done when it reaches 165 degrees internal temperature.
  6. Once the chicken is done, remove the whole chicken and let sit for 10 minutes.
  7. Now you will pull the chicken and de-bone it.
  8. Place all the meat back into the crock pot, and stir around.
  9. Then serve up your Mississippi chicken on slider buns, over rice, with mashed potatoes, etc.

Notes

You are welcome to use any cut of chicken. Bone in chicken thighs, boneless chicken breast, tenderloins, etc.

You can control the heat by buying pepperoncini peppers that are mild or hot.

Feel free to use less of the seasonings, it is all about seasoning to taste.

Store any leftover pulled chicken in the fridge for 3-4 days. Or in the freezer for around 3 months.

Use a meat thermometer to ensure your chicken reaches 165 degrees internally. Make sure to not touch a bone, or it can give you a false reading on how warm the chicken really is.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 88mgSodium: 1189mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 21g

This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

Crock pot mississippi chicken

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