This slow cooker Mississippi Chicken recipe is packed with juicy, tender shredded chicken, tangy pepperoncini peppers, and rich, savory flavors — all without using high-sodium seasoning packets. The chicken gets a quick sear for extra color and flavor, then the crockpot does the rest. In just about 3½ hours on low, this crockpot Mississippi Chicken delivers all the comfort-food taste you love while keeping it nutritious, easy, and family-friendly.
Jump to:
- What is Mississippi chicken?
- Why this is the Best Mississippi Chicken Recipe: Juicy, Low-Sodium, and Packed with Flavor
- Ingredients and why they’re needed
- How to make Mississippi Chicken
- Serving Suggestions
- Storing, Reheating and Freezing
- Frequently Asked Questions for Mississippi Chicken
- More Crockpot Recipes You'll Love:
- Mississippi Chicken Recipe
If you’re looking for a meal that’s big on flavor but low on effort, this Mississippi Chicken is going to be your new go-to recipe.
I love how the chicken becomes so tender and really absorbs all the flavor of the tangy pepperoncini brine while cooking in the crockpot. It's similar to my Low Carb Italian Beef recipe, but with chicken breasts instead of beef chuck roast.
What is Mississippi chicken?
It’s a flavorful, slow-cooked chicken dish inspired by Mississippi Pot Roast (aka Italian Beef). This meal is famous for its tender, fall-apart texture and zesty, savory taste and slow and low cooking method in the crockpot.
We made some healthy swaps in our version to reduce the sodium and fat, while creating the most delicious, tender, and moist chicken.
Why this is the Best Mississippi Chicken Recipe: Juicy, Low-Sodium, and Packed with Flavor
When it comes to Mississippi Chicken, small changes make a big difference in flavor, texture, and nutrition. Here’s why our version is the best:
Healthier with Lower Sodium
Most traditional Mississippi Chicken recipes call for ranch and au jus packets, which can add up to 1,020 mg of sodium per serving. My version keeps it flavorful with herbs and spices instead, cutting that down to just 387.5 mg of sodium per serving. That’s more than a 60% reduction — well below the American Heart Association’s recommendation of 2,300 mg per day.
Tender and Juicy with a Shorter Cook Time
You’ll see many recipes suggesting 5–6 hours on low in the crockpot and no chicken stock. That’s too long for boneless chicken breasts, which require very little cooking liquid, leaving them dry and sometimes burned. This recipe requires just 3 ½ hours to cook on low, ensuring tender, juicy, and flavorful chicken every time.
Save Time by Preheating the Slow Cooker
This recipe starts with your slow cooker set to high, warming the broth, onions, garlic, herbs, and pepperoncini while you sear the chicken. Think of it like preheating your oven. Most recipes cooked in the oven all start with a heated oven. We took the same approach with this crockpot chicken recipe.
Then, add your seared chicken breasts and reduce the heat to low. The head start of heating the crockpot and the chicken ensures a shorter and more even cooking process, resulting in moist, tender slow cooker chicken.
Richer Flavor from Searing the Chicken
Taking 4–6 minutes to sear the chicken before adding it to the slow cooker creates a deeper, richer flavor and a beautiful golden color. And as mentioned, it jump-starts the cooking process — because the meat is on its way to being tender and juicy and perfectly cooked.
Ingredients and why they’re needed
- Olive oil – For searing, locking in moisture, and adding richness.
- Boneless, skinless chicken breasts – Lean, hearty protein, the focal point of the dish.
- Salt – Enhances natural flavors while keeping sodium controlled.
- Pepper – Adds mild heat and balances the flavors.
- Pepperoncini peppers and their juice – Adds tangy flavor and gentle heat.
- Chicken stock – Keeps the chicken moist and creates a base for the delicious sauce.
- Yellow onion, garlic, dried Italian seasoning, onion powder, bay leaf – Adds rich and aromatic flavors.
- Cornstarch/water. Thickens the cooking liquid so it clings to the shredded chicken.
How to make Mississippi Chicken
Preheat your slow cooker on high. Add chicken stock, onions, garlic, onion powder, Italian herbs, bay leaf, and pepperoncini peppers and their juice.
Sear the chicken breasts: Heat olive oil in a skillet over medium to medium-high heat and sear the chicken 3-4 minutes on one side and 2-3 minutes on the other side. The chicken should be golden brown.
Add the seared chicken to the slow cooker and switch to low heat.
Cover and cook for 3½ hours, or until the chicken breasts are tender and reach an internal temperature of 165°F when tested with a digital meat thermometer. Remove the chicken and let it rest.
Strain the cooking liquid through a mesh strainer. Reserve the peppers and onions and the liquid separately, and throw the remains of the herbs and garlic away.
Heat a skillet on the stovetop over medium-high heat. Bring the liquid to a simmer in a skillet on the stovetop over medium-high heat. Stir in the cornstarch and water slurry and allow it to cook 2-3 minutes.
Shred the chicken: Shred the chicken and toss with the sauce. And serve!
This tangy and tender shredded chicken is so versatile and so delicious!
Serving Suggestions
Here are great ideas of what to serve with this easy Mississippi Chicken:
- Serve this Slow Cooker Mississippi Chicken over mashed potatoes or steamed rice.
- Tuck it into slider buns or a sub roll and enjoy Mississippi Chicken sandwiches.
- Use it to create chicken chili or soup, tacos, party dips, or a topping for salads
- Keep it low-carb and keto with mashed cauliflower, cauliflower rice, or turn it into lettuce wraps.
Storing, Reheating and Freezing
- Store the chicken in the fridge for 3–4 days.
- Freeze it in an airtight freezer bag for up to 3 months. Or freeze it in specific portion sizes for a grab-and-go tasty meal prep option during the week.
- Defrost the chicken overnight in the fridge the day before you’re ready to enjoy it.
- Reheat it on the stovetop or in the microwave with a little chicken stock.
Frequently Asked Questions for Mississippi Chicken
Can I make Mississippi Chicken without seasoning packets?
Yes - follow my recipe below in the recipe card for all the delicious details. This recipe skips the use of ranch and au jus packets entirely. Instead, we use dried herbs, garlic, onions, and pepperoncini peppers to deliver the classic, tangy, and savory flavor while keeping sodium levels low. It’s healthier, keto-friendly, and still incredibly flavorful.
Can I use chicken thighs instead of chicken breasts?
Boneless skinless chicken thighs are a great swap for chicken breasts. They stay extra juicy and flavorful when slow-cooked or baked. You may need to adjust cook time slightly, but the result is tender, melt-in-your-mouth meat.
How long should I cook Mississippi Chicken in the slow cooker?
Cook the recipe on low for 3½ hours, or until the chicken reaches an internal temperature of 165°F when tested with a digital meat thermometer. Many recipes recommend 5–6 hours, which can dry out chicken breasts. Our recipes' shorter cook time keeps the meat tender and juicy while infusing all that delicious tangy flavor.
Do I need to sear the chicken first?
It’s totally optional. Searing the chicken breasts for 4–6 minutes adds a golden color, deepens the flavor, and kick-starts the cooking process. It makes a noteworthy difference in both the taste and appearance.
Can I make this recipe in the oven?
This chicken turns out great when it's cooked in the oven. Here's how to make baked Mississippi Chicken: Preheat the oven to 375°F. Place all ingredients (except olive oil and chicken) in an oven-safe dish. Sear the chicken in the olive oil separately, then add it to the dish.
Cover and bake for 30 minutes, then remove the cover and continue cooking for 15-20 more minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F. Next, remove the chicken from the pan and let it rest for about 5 minutes. Then shred, and toss with the cooking liquid.
Is Mississippi Chicken low-carb or keto-friendly?
For Sure! This recipe contains no sugar or high-carb ingredients, making it naturally low-carb and keto-friendly. Pair it with cauliflower mash, cauliflower rice, zucchini noodles, or lettuce wraps for a fully keto meal.
How can I make it spicier or milder?
Adjust the number of pepperoncini peppers and the amount of brine. Fewer peppers make it milder; more peppers add extra tang and heat. Also, check the jar of pepperoncini; some of them indicate the amount of heat like “medium heat”, etc.
Why is this version healthier than traditional recipes?
By skipping pre-packaged seasoning packets, you drastically reduce sodium (387.5 mg per serving vs. 1,020 mg) and avoid fillers, artificial flavors, and added sugars. Additionally, this recipe does not require 1 stick of butter, unlike most others, which reduces the fat content. By using dried herbs and fresh aromatics like onions and garlic it adds antioxidants and anti-inflammatory compounds, making this a cleaner, healthier version of the classic dish.
This crockpot Mississippi Chicken recipe is the ultimate combination of rich flavor, tender chicken, and easy cooking. It's super versatile and can be used to make soups, chilis, sliders, or served with rice, mashed potatoes, and your favorite veggies. This chicken dish is perfect for weeknight dinners, meal prep, game day parties, or whenever you want something easy and delicious!
More Crockpot Recipes You'll Love:
- CrockPot Chicken Fajitas
- CrockPot Chicken Tortilla Soup
- Slow Cooker Goulash Recipe
- Slow Cooker Corned Beef and Cabbage with Bacon
- Crock-Pot Beef Ragu with Penne and Ricotta
Mississippi Chicken Recipe
This Mississippi Chicken recipe is tangy, juicy, and slow-cooked to perfection. A simple and flavorful crockpot chicken dinner the whole family will love — great for game day sandwiches, rice bowls, or meal prep!
Ingredients
- 2 tablespoons olive oil
- 4 large boneless, skinless chicken breasts
- 1 teaspoons salt and pepper
- 15 whole pepperoncini peppers and a half cup of their juice
- 2 cups chicken stock
- 1 large onion, peeled, cut in half, and sliced
- 5 large cloves garlic, minced
- 1 tablespoon dried Italian seasonings (I used McCormick "Perfect Pinch Italian Seasoning," which is gluten-free)
- 1 teaspoon onion powder
- 1 bay leaf
- 1 tablespoon cold water
- 2 teaspoons corn starch
Instructions
- Turn the slow cooker on high and add the chicken stock, pepperoncini peppers, onion, garlic, onion powder, bay leaf, and Italian seasonings. Stir the ingredients to combine and cover. (You will turn the crock pot down to low after the chicken has been added.)
- Season the chicken with 1 teaspoons salt and 1 teaspoon pepper.
- Add olive oil to a large skillet and turn the heat to medium-high. When the pan is heated, carefully add the meat to the pan and sear on one side 3-4 minutes and the other side 2-3 minutes.
- Remove the chicken from the pan and add it to the slow cooker, along with any pan juices from searing the meat and cover with the lid.
- Turn the slow cooker down to low and cook for 3-4 hours until the chicken breasts are tender and reach an internal temperature of 165°F when tested with a digital meat thermometer. Turn the slow cooker down to warm and remove the chicken and let it rest.
- Next, pour the cooking liquid through a strainer to remove any bits and pieces, keep the cooked onions and pepperincini peppers and set them aside. Add the liquid to saute pan, bring to a simmer on the stovetop.
- Make a slurry of corn starch and cold water and whisk it in the cooking liquid for about 2-3 minutes. This will thicken the sauce.. Remove from the heat and set aside.
- Now shred the chicken breasts with two forks, your hands, or a mixure with a paddle attachment. (The chicken shreds much better when it’s warm so shred it before refrigerating it.)
- Toss the chicken with the sauce. Remove the stems from the pepperoncini peppers and add them, and the onions to the chicken.
Notes
- Turn the slow cooker on high before adding the ingredients.
- Shred the chicken when it's still warm. It's much easier to pull apart.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 206Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 53mgSodium 387.5mgCarbohydrates 15gFiber 2gSugar 8gProtein 22g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
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