Easy Mississippi Slow Cooker Chicken (weeknight winner)
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This Mississippi slow cooker chicken is the most flavorful and easy meal. Made with chicken, onions, pepperoncini and ranch dressing mix, this savory meal cooks on slow for 6-7 hours and all you have to do is toss and go.
Slow cooking gives you the most tender and juicy chicken. I make it in the morning and it’s ready come dinnertime and gets even better as the days go on. It’s got a little kick from the the pepperoncini but you can adjust that to your liking ๐คค.
Serve over mashed potatoes or rice or keep as is for a low carb meal. For a different version, try my Mississippi chicken casserole.
Why you’ll love this recipe
- 35 grams of protein.
- Only a few minutes of prep time.
- Easy weeknight winner.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this slow cooker Mississippi chicken. See the recipe card below for the full list of ingredients and instructions.

- Boneless Skinless Chicken Breasts: or boneless skinless chicken thighs.
- Ranch Seasoning Mix: use store-bought ranch dressing mix or use my homemade ranch seasoning.
- Chicken Bouillon: or beef bouillon. Beef will give the sauce a more caramel color.
- Pepperoncini Peppers with Brine: also known as banana peppers. If you don’t want this too spicy, use less of the brine.
- Unsalted Butter
- White Onion
- Chicken Bone Broth: or chicken broth. Your could also use beef for added flavor.
Variations
- Add your favorite veggies: carrots, green beans, broccoli or bell pepper.
- Add provolone cheese to the top once its cooked.
Dietary Modifications
- This recipe is gluten and dairy-free, if using my homemade ranch dressing. Be sure your bouillon is gluten-free.
How to make this Mississippi chicken recipe (a visual step-by-step guide):
- Step 1: Place the chicken into the bottom of the slow cooker base. Pour the pepperoncini brine over the top of the chicken. Sprinkle the ranch seasoning mix over the top, coating well. Then add the onion powder, chicken bouillon, garlic powder and black pepper (image 1).
- Step 2: Arrange the sliced onions around the chicken. Add the pepperoncini and butter pieces around and over the chicken. Pour the chicken broth around the chicken, being careful not to wash off the seasoning (image 2).
- Step 3: Close the slow cooker with the lid and secure. Cook on high for 4-5 hours or on low for 6-7 hours. The chicken will be very tender and fall apart easily (image 3). Turn the slow cooker to the warm setting. Remove the pepperoncini and shred the chicken using forks. Mix the onions into the chicken so everything is well combined. Add the pepperoncini back in and allow the chicken to re-absorb the juices for about 10 minutes (image 4). Serve the chicken over mashed potatoes or rice, making sure to spoon any extra sauce over the top. You can also sprinkle some fresh chopped parsley over the top.

Expert Tips!
This chicken gets better and better as it absorbs and marinates in the juices, making for great leftovers. You can serve this inside tacos, sliders or sandwiches for lunch the next day.
Recipe FAQs
Place leftover chicken into an airtight container and refrigerate for up to 4 days. Reheat in the microwave or stovetop until heated through. You can add a splash of chicken broth to loosen it up.
Definitely. I would use boneless because they’re juicy and full of flavor.
The pepperoncini have a lot of flavor and add a decent amount of heat to the chicken. If you are sensitive to heat, add less but do not fully omit. Alternatively, if you want more heat add more and you can add more brine as well.
Feel free to add some vegetables to the slow cooker in the last 30 minutes. Carrots, broccoli, or bell peppers are great options and will round out the meal nutritionally.
This Mississippi chicken is best served hot, right after itโs finished cooking.ย
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Mississippi Slow Cooker Chicken
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Equipment
- 1 Slow Cooker
Ingredients
- 2 lbs. boneless, skinless chicken breast
- 2 Tbsp. pepperoncini brine
- 1 packet ranch dressing mix 1 oz.
- 1 Tbsp. onion powder
- 1 tsp. chicken bouillon powder (or beef)
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 6-8 whole pepperoncini peppers, whole
- 4 Tbsp. unsalted butter, cut into pieces
- 1/2 medium white onion, sliced
- 1/2 cup chicken bone broth
Instructions
- Place the chicken into the bottom of the slow cooker base. Pour the pepperoncini brine over the top of the chicken. Sprinkle the ranch seasoning mix over the top, coating well. Then add the onion powder, chicken bouillon, garlic powder and black pepper.
- Arrange the sliced onions around the chicken. Add the pepperoncini and butter pieces around and over the chicken. Pour the chicken broth around the chicken, being careful not to wash off the seasoning.
- Close the slow cooker with the lid and secure. Cook on high for 4-5 hours or on low for 6-7 hours. The chicken will be very tender and fall apart easily.
- Turn the slow cooker to the warm setting. Remove the pepperoncini and shred the chicken using forks. Mix the onions into the chicken so everything is well combined. Add the pepperoncini back in and allow the chicken to re-absorb the juices for about 10 minutes.
- Serve the chicken over mashed potatoes or rice, making sure to spoon any extra sauce over the top. You can also sprinkle some fresh chopped parsley over the top.
Notes
- Serve over rice or noodles.
- Substitute with chicken thighs for added flavor.ย
- Nutritional information is an estimate and will vary with substitutions.ย