Chicken Mississippi Pot Roast

Name: Chicken Mississippi Pot Roast (Slow Cooker)
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 boneless, skinless chicken breasts; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp smoked paprika; 1 packet (1 oz) ranch seasoning mix; 1 packet (1 oz) au jus gravy mix; 1/2 cup pepperoncini peppers; 1/4 cup pepperoncini juice; 1/2 cup unsalted butter (1 stick); 1/4 cup low-sodium chicken broth or water; 1 bell pepper, sliced (optional); 1 onion, sliced (optional)

Chicken Mississippi Pot Roast is a slow cooker spin on the classic beef dish, featuring tender chicken breasts braised in tangy pepperoncini juice, ranch seasoning, and au jus gravy for an easy, flavorful weeknight meal.

⚡Slow Cooker

🌍American 🏷️Chicken mississippi pot roast 🏷️Slow cooker chicken 🏷️Crockpot recipe Shredded chicken

🏷️

🏷️Pepperoncini

🏷️Ranch chicken

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TikTok

Total

4h 5m

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

3 boneless, skinless chicken breasts
1 tbsp garlic powder
1 tbsp onion powder
1 tsp smoked paprika
1 packet (1 oz) ranch seasoning mix
1 packet (1 oz) au jus gravy mix
1/2 cup pepperoncini peppers
1/4 cup pepperoncini juice
1/2 cup unsalted butter (1 stick)
1/4 cup low-sodium chicken broth or water
1 bell pepper, sliced (optional)optional
1 onion, sliced (optional)optional

12 Ingredients

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Instructions

1
Place the chicken breasts in the bottom of a slow cooker.
2
Season the chicken with garlic powder, onion powder, and smoked paprika.
3
Sprinkle the ranch seasoning packet and au jus gravy mix evenly over the chicken.
4
Add the pepperoncini peppers and pour the pepperoncini juice over the top.
5
Place the stick of butter on top of the chicken and seasonings.
6
Pour the low-sodium chicken broth or water around the chicken.
7
Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
8
Once cooked, shred the chicken directly in the slow cooker using two forks or tongs. Stir to combine with the sauce.
9
Serve warm as desired.

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Tips & Notes

Pro tips

Do not brown the chicken first—the slow cooker will render it tender without extra steps. Place chicken directly in the pot.
Taste the broth before serving; pepperoncini intensity varies by brand. Add more juice or peppers if you prefer extra tang.
For a thicker sauce, remove cooked chicken and simmer the broth uncovered on high for 15–20 minutes, then return shredded chicken to the pot.
Reserve a few whole pepperoncini peppers for garnish before shredding the chicken for better presentation.

Substitutions

Pepperoncini peppers → banana peppers or roasted red peppers (milder heat, different tartness)
Ranch seasoning mix + au jus mix → 2 tbsp Italian seasoning + 1 tbsp garlic powder + 1 packet (1 oz) beef or chicken bouillon (homemade alternative)
Unsalted butter → salted butter (omit added salt elsewhere) or ghee (richer flavor, same cooking time)
Chicken broth → beef broth (deeper flavor, less chicken-forward)

Storage & make-ahead

Refrigerate cooled chicken and broth together in an airtight container for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop or microwave until warmed through.