Crockpot Mississippi Chicken
This Crockpot Mississippi Chicken is creamy, savory, a little tangy, and ridiculously easy to make! Tender shredded chicken cooks in a flavorful combination of ranch seasoning, au jus, pepperoncini peppers, beef broth, butter, and cream cheese. Serve it over a big scoop of mashed potatoes and make sure you spoon plenty of that delicious sauce over the top!
This is exactly what I want from a Crockpot dinner. There’s very little prep work, the ingredient list is simple, and you can get everything into the slow cooker in just a few minutes.
I use beef broth and Better Than Bouillon beef base in this recipe instead of chicken broth. It gives the sauce a deeper, richer flavor that works so well with the ranch, au jus, and pepperoncini. Add a stick of butter and a block of cream cheese, and you end up with the creamiest sauce to spoon over your chicken and mashed potatoes.
Ingredients
2 pounds boneless, skinless chicken breasts
Salt, to taste
Black pepper, to taste
1 1/2 cups beef broth
1 (1-ounce) packet au jus gravy seasoning
1 (1-ounce) packet ranch seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/3 cup pepperoncini juice
1 tablespoon Better Than Bouillon beef base
10 to 12 pepperoncini peppers
1 stick salted butter
1 (8-ounce) block cream cheese
Prepared mashed potatoes, for serving
Directions
Generously season both sides of the chicken breasts with salt and black pepper.
Place the seasoned chicken into the bottom of the slow cooker.
In a mixing bowl, combine the beef broth, au jus seasoning, ranch seasoning, garlic powder, onion powder, pepperoncini juice, and Better Than Bouillon beef base. Whisk until well combined.
Pour the mixture evenly over the chicken.
Add 10 to 12 pepperoncini peppers to the slow cooker.
Place the stick of butter and block of cream cheese on top.
Cover and cook on HIGH for 2 to 3 hours, or until the chicken reaches an internal temperature of 165°F and is tender enough to shred easily.
Remove the chicken from the slow cooker and allow it to cool for a few minutes.
While the chicken rests, stir the sauce until the melted butter and cream cheese are completely incorporated and the sauce is smooth and creamy.
Shred the chicken and return it to the slow cooker.
Stir until all of the shredded chicken is coated in that creamy Mississippi-style sauce.
Serve the chicken over prepared mashed potatoes and spoon plenty of the sauce over the top.
Why I Use Beef Broth
You might expect a chicken recipe to use chicken broth, but I really like beef broth in my Mississippi Chicken.
Between the beef broth, au jus seasoning, and Better Than Bouillon beef base, you get a much deeper and more savory flavor. Then you have the ranch seasoning adding plenty of herbs and seasoning and the pepperoncini juice cutting through all that richness with a little tang.
It all works together to make a sauce that tastes like it took way more effort than it actually did!
Don't Skip the Pepperoncini Juice
The pepperoncini peppers are a classic part of Mississippi-style recipes, but don't forget about the juice in the jar.
I add 1/3 cup directly to the sauce. It adds acidity and a little tang that balances out the butter and cream cheese beautifully.
And don't worry, this doesn't make the chicken overwhelmingly spicy. The pepperoncini peppers add tons of flavor and a little zip without turning this into a super spicy dinner.
The Creamiest Mississippi Chicken
A whole stick of butter and a block of cream cheese make this recipe extra rich and creamy.
You don't need to melt either one beforehand. Just put them right on top of everything in the Crockpot and let them melt as the chicken cooks.
Once you remove the cooked chicken, give the sauce a really good stir. The cream cheese, butter, broth, seasonings, and all those flavorful chicken juices come together into a rich, creamy sauce.
Shred the chicken, stir it back into the Crockpot, and let it soak up all that goodness.
Serve It Over Mashed Potatoes
For me, mashed potatoes are the perfect way to serve this Mississippi Chicken. And we're keeping things EASY, so grab your favorite premade mashed potatoes and call it dinner!
Add a generous scoop of mashed potatoes to your plate or bowl, pile that creamy shredded chicken on top, and finish it with an extra spoonful of sauce and a few of those pepperoncini peppers.
It's simple, hearty, comforting, and packed with flavor. Best of all, the Crockpot does almost all of the work for you. This is an easy weeknight dinner you'll want to make again and again.
