Mississippi Chicken Breast (Slow Cooker Recipe)
Mississippi Chicken Breast recipe takes everything people love about the classic pot roast and turns it into a lighter, high-protein slow cooker dinner that still delivers bold, tangy flavor. Tender chicken breasts cook low and slow with pepperoncini, ranch seasoning, au jus, and just enough butter to keep everything juicy and rich!
We’ve all heard of Mississippi pot roast right? It’s basically a savory, tangy version of pot roast that packs a lot of flavor and has become a crockpot staple meal. A while back I decided to make a twist on it by using pork shoulder to make a delicious Mississippi Pork Roast which was also a hit.
But since I am on a macro tracking journey in my 40’s I wanted to get that same taste and texture but with more protein and less fat. So I used chicken breast instead.
I promise with this recipe you DO NOT have to worry about dry chicken breast. Because it is saturated with seasoning and has some butter seeping in while cooking, it is moist, juicy, and incredibly flavorful.
📊Mississippi Chicken Breast Macros
Macros (based on 5oz chicken breast per serving)
- 315 Calories
- 42g Protein
- 13g Fat
- 5g Carbohydrates
🍝Serving Suggestions
What I like most about this recipe is that it can be served on top of so many foods to make it your own:
- Rice
- Pasta
- Mashed Potatoes
- Quinoa
- Air Fryer Roasted Potatoes
- Cauliflower Rice
- Texas Toast
- Peas and Mushrooms
I’ve been able to pair it with whatever carb fits me best for that day and I also eat it on it’s own because it’s that delicious!
Stovetop Instructions: You can easily make this on the stovetop by following the same initial steps of sautéing the onions and garlic in butter, then adding the broth and seasonings. Add the seasoned chicken breasts, pepperoncini, and butter to a covered Dutch oven or deep skillet and simmer gently over low heat for about 25–30 minutes, flipping once, until the chicken is cooked through and tender.
Storing & Freezing: Allow the chicken to cool slightly, then store it in an airtight container with some of the cooking liquid to keep it moist. Refrigerate for up to 5 days. For longer storage, transfer the chicken and sauce to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently with a splash of broth if needed.
Mississippi Chicken Breast (Slow Cooker Recipe)
Equipment
- Slow cooker (6-quart recommended)
- large skillet
- Meat tenderizer or mallet
Ingredients
- 3 pounds Chicken Breast
- 8 oz Sliced Pepperoncini Peppers include juice
- 1 medium White Onion sliced
- 2 cloves Garlic minced
- 4 tbsp Butter sliced
- ½ packet Au Jus Seasoning
- ½ packet Ranch Seasoning
- ½ cup Chicken Broth or water
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 tsp Garlic Powder
- 2 tsp Cornstarch optional
Instructions
- Prepare the onion mixture: Slice the white onion and mince the garlic cloves. Heat a large skillet over medium-high heat and add the butter. Once melted, add the sliced onions and sauté for about 5 minutes until softened and lightly golden. Add the minced garlic and cook for 1 minute, stirring constantly so it does not burn. Pour in the chicken broth (or water) and sprinkle in ½ packet of the au jus seasoning, stirring to dissolve and scrape up any flavorful bits from the pan. Carefully pour the onion, garlic, and broth mixture into the bottom of the slow cooker, spreading it out evenly.
- Prepare the chicken: Place the chicken breasts on a cutting board and gently pound them with a meat tenderizer until they are an even thickness. Season both sides of the chicken with salt, black pepper, and garlic powder. Arrange the seasoned chicken breasts in an even layer on top of the onion mixture in the slow cooker.
- Add the seasonings: Sprinkle the remaining ½ packet of au jus seasoning evenly over the chicken, followed by the ½ packet of ranch seasoning. Scatter the sliced pepperoncini peppers over the chicken and pour the pepperoncini juice on top. Place the sliced butter evenly over the chicken so it melts and bastes the meat as it cooks.
- Slow cook: Cover the slow cooker with the lid and cook on LOW for 3–4 hours, or until the chicken is very tender and easily shreds with a fork.
- Thicken the sauce (optional): If you prefer a thicker sauce, remove the chicken from the slow cooker once it’s done. Whisk the cornstarch with 2 tablespoons of cold water, then stir it into the hot cooking liquid. Cover and cook on HIGH for 10–15 minutes, or until the sauce thickens. Return the chicken to the slow cooker and spoon the sauce over the top before serving. Enjoy!
