Slow Cooker Mississippi Chicken

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Slow Cooker Mississippi Chicken is a spin off of the Slow Cooker Mississippi Pot Roast that my family loves. This chicken is so easy to make, another dump and go recipe. It is Keto friendly and takes less than 5 minutes of prep time.

Simply place some chicken in the slow cooker, as usual I use Reynolds Slow Cooker Liners for extremely easy clean up. Sprinkle on a packet of dry ranch seasoning mix, top with sliced pepperoncini or banana peppers and butter.

You can use any form of chicken that you prefer. Chicken thighs or bone-in split chicken breasts, chicken drumsticks, boneless chicken breast or tenderloins all work well. Chicken thighs can be a very affordable option. When using chicken thighs cut the butter in half, as they are pretty greasy.

I like using frozen chicken breasts. They are more affordable than fresh chicken breasts and they hold up really well to the longer cooking time. Plus, I have a 40 pound box in the freezer that I scored for 99¢ a pound. According to Crockpot.com safety guidelines “You can cook frozen meat in a Crock-Pot® Slow Cooker, but suggested cook time may need to be increased”.

When the chicken is ready and has reached an internal temperature of 165ºF. You can take a couple of forks and shred the chicken if you wish. It will be very tender. Serve hot!

Enjoy as a low-carb (Keto) meal on cauliflower rice or zoodles. Not into low-carb, serve on rice, mashed potatoes, tortilla shells or on a toasty bun with cheese. I made sure I’d have leftovers, so I can use them in quesadillas later this week.

Slow Cooker Mississippi Chicken

Course: Main Course
Servings: 6

Ingredients

  • 3 pounds boneless chicken breast
  • 1 packet dry ranch dressing mix
  • ½ cup butter, cut up
  • 1 cup pepperoncini or banana peppers
  • ½ cup juice from pepperoncini or banana peppers

Instructions

  • Add the chicken to the slow cooker. Sprinkle the ranch seasoning mix over the chicken. Add the peppers and sliced up butter. Pour on ½ cup of juices from the jar of peppers.
  • Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. (You can use frozen chicken breasts. Cook on LOW for 7-8 hours.)


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