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. Try my crockpot roasted chicken as well.
Table of contents
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
- Whole Chicken
- Pepperoncini Peppers
- Dry Ranch Seasoning
- Au Jus Seasoning
How to Make
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.
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.
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.
Crock Pot Meals
- Crock Pot Cajun Chicken Pasta
- Chicken Parmesan Pasta (A favorite chicken crock pot meal!)
- Frito Chili Pie
- Sloppy Joes
- Crock Pot Ribs
Crock Pot Mississippi Chicken
- Place the whole chicken in the crock pot.
- Sprinkle the dry Ranch seasoning and Au Jus seasoning on top of the chicken.
- Add in your peppers and the juice, pouring the juice over the chicken.
- Slice up your stick of butter, and place on top of the chicken.
- 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.
- Once the chicken is done, remove the whole chicken and let sit for 10 minutes.
- Now you will pull the chicken and de-bone it.
- Place all the meat back into the crock pot, and stir around.
- Then serve up your Mississippi chicken on slider buns, over rice, with mashed potatoes, etc.