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 cleanup. Sprinkle on a packet of dry ranch seasoning mix, and 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 breasts, 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 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 could use them in quesadillas later this week.

Slow Cooker Mississippi Chicken

Course: Main Course
Servings: 6
Calories: 283kcal


  • 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


  • 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.)


Serving: 1serving | Calories: 283kcal | Carbohydrates: 4g | Protein: 48g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 621mg | Potassium: 892mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 159IU | Vitamin C: 20mg | Calcium: 14mg | Iron: 1mg
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