Crock Pot Mississippi Chicken

Overhead shot of shredded chicken and peppers in crockpot

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.

Course Dinner

Cuisine American

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Prep Time 5

Cook Time 8

Total Time 8 5

Servings whole chicken

Calories 293kcal

Author Kelsey

Equipment

Ingredients

Supplies

Mississippi Chicken Ingredients

1 whole chicken
1 packet dry Ranch seasoning
1 packet Au Jus seasoning
1/2 cup butter sliced
1/3 cup Pepperoncini Juice
6-8 Pepperoncini Peppers

Instructions

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.

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.

Nutrition