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This Slow Cooker Mississippi Chicken is the ultimate dump-and-go comfort meal – made from scratch, no seasoning packets needed! Juicy shredded chicken simmers in a tangy, buttery sauce with pepperoncini heat and ranch-style herbs. Just 10 minutes of prep and a completely hands-off cook time, it practically makes itself. A fuss-free dinner the whole family will love.
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The Best Slow Cooker Mississippi Chicken (From Scratch!)
If you’re looking for an easy weeknight dinner (or Sunday dinner) that’s both comforting and packed with flavor, this Slow Cooker Mississippi Chicken hits the mark every single time. It’s rich, buttery, tangy, and irresistibly tender – a true crowd-pleaser that practically cooks itself.
Back when I lived in Mississippi, I tried countless versions of this Southern classic at church potlucks – each one a little different, but all equally comforting. After tweaking and testing several versions myself, I finally landed on the perfect balance: savory herbs, a hint of spice from pepperoncini, and just enough buttery richness to make you want seconds (and maybe thirds). And the best part? It’s made completely from scratch – no seasoning packets needed.
What I especially love is that it’s not overly salty or heavy like some versions that rely on seasoning packets – this homemade spice blend keeps it fresh, clean, and still incredibly flavorful.
RELATED: If you love cozy meals like this, try my Instant Pot Honey Sesame Chicken and Pressure Cooker Pot Roast.
Ingredients You’ll Need
For a full ingredients list with measurements, check the recipe card below.
A few simple ingredients come together to create layers of flavor that develop beautifully in the slow cooker.
- Boneless chicken breasts – They soak up all the flavors beautifully. Sometimes, I also use boneless chicken thighs for an even richer flavor.
- Garlic powder, onion powder, parsley, dill weed, and sea salt – This simple seasoning blend builds a herbaceous base that complements the tangy sauce.
- Chicken broth – Adds moisture and depth to the sauce.
- Pepperoncini liquid + whole pepperoncini peppers – The secret ingredient! The vinegar tang cuts through the richness of the butter and gives the chicken that classic Mississippi twist.
- Cornstarch – Thickens the sauce just enough to coat the shredded chicken perfectly.
- Soy sauce or Tamari – Adds umami flavor (use Tamari for a gluten-free version).
- Worcestershire sauce – Balances the tang with a touch of savory sweetness.
- Butter – Melts into the sauce for a silky finish. Don’t skip this; it’s what makes the dish extra luscious.
💡 Tip: If you’re following a gluten-free diet, make sure your Worcestershire and soy sauce (or Tamari) are certified gluten-free.
How to Make Slow Cooker Mississippi Chicken
This recipe couldn’t be easier – just layer, pour, and let your slow cooker work its magic.
- Mix the spices: Mix the garlic and onion powder, dried parsley and dill weed, and salt in a small bowl.
- Season generously: Place the chicken breasts in the slow cooker and sprinkle the spice mix evenly over the chicken.
- Whisk and pour: In a bowl, whisk together chicken broth, pepperoncini liquid, cornstarch, soy sauce (or Tamari), and Worcestershire sauce until smooth. Pour this mixture over the chicken. Add butter pieces and whole pepperoncini peppers on top.
- Cook low and slow: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fork-tender.
- Shred and stir: Use two forks to shred the chicken directly in the slow cooker. Stir to coat it in that buttery, tangy sauce.
- Serve: Serve warm over mashed potatoes or noodles.
TIPS FROM NELI’S KITCHEN
Recipe Notes for Mississippi Chicken
After testing this recipe several times in the crock pot, these are my recipe notes:
- Butter matters. I recommend you use real unsalted butter, not margarine. It creates that silky, rich sauce you’ll want to drizzle over everything.
- Adjust the heat: Pepperoncini peppers are mild, but you can use banana peppers or add a few red pepper flakes for extra heat.
- Use thighs for extra flavor: If you love juicy, rich meat, try boneless chicken thighs instead of breasts.
- Shred right in the pot. Once cooked, shred the chicken into the sauce so every strand soaks up the buttery ranch flavor.
- Make it ahead: This dish reheats wonderfully, perfect for meal prep or busy weeknights.
Serving Suggestions
This Mississippi Chicken is so versatile! Try serving it:
- Over creamy mashed potatoes or cauliflower mash for comfort food heaven
- With steamed rice or buttered egg noodles for an easy family meal
- On toasted sandwich rolls with melted provolone for a Mississippi Chicken sandwich
- Alongside garlicky green beans or buttery corn on the cob for a full plate
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: It freezes beautifully! Cool completely and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove or in the microwave with a splash of broth to keep it saucy
More Cozy Chicken Recipes
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Chicken Stroganoff
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Slow Cooker Mississippi Chicken
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Ingredients
- 2-3 lbs boneless chicken breasts
- 1 tablespoon garlic powder
- 2 teaspoons dried parsley
- 2 teaspoons onion powder
- 1 teaspoon dried dill weed
- 1 teaspoon sea salt
- ¼ cup chicken broth
- ¼ cup liquid from a jar of pepperoncini
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce, or gluten-free Tamari sauce
- 1 tablespoon Worcestershire sauce
- 4 tablespoons butter, cut into pieces
- 4-6 pepperoncini peppers
Instructions
- Mix the spices: Mix the garlic and onion powder, dried parsley and dill weed, and salt in a small bowl.
- Season the chicken: Place the chicken breasts in the slow cooker and sprinkle the spice mix evenly over the chicken.
- Mix and pour the liquids: In a small bowl, whisk together the chicken broth, pepperoncini liquid, cornstarch, soy sauce, and Worcestershire sauce until the cornstarch is fully dissolved. Pour the mixture evenly over the seasoned chicken, then top with the butter pieces and pepperoncini peppers.
- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and shreds easily.
- Shred: Use two forks to shred the chicken directly in the slow cooker and stir well to coat it in the flavorful sauce. Keep warm until ready to serve.
- Serve: Enjoy over mashed potatoes, rice, or egg noodles.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
