Are you looking for a super easy weeknight dish that is so fantastic it is worthy of feeding company as well? These Crock Pot Mississippi Chicken Thighs are incredible and so simple to throw together!
Cris Here.
If you haven’t heard, Mississippi is all the rage these days ;). So many people have told me about their love for the Mississippi Pot Roast that we have also tried our hand using similar ingredients with other forms of protein and man oh man did it not disappoint.
Check out Mikey’s video about making them:
How to Make Mississippi Chicken in a Slow Cooker
Chicken thighs were made for this dish. We love throwing boneless, skinless chicken thighs in our slow cooker because they almost always cook up so nicely. They have the perfect amount of fat to cook up nicely but not make the dish –whatever it may be– too greasy.
Crock Pot Mississippi Recipes
Check out our other Mississippi-Style Recipes
- Crock Pot Country Ribs {Mississippi Style}
- Instant Pot Country Ribs {Mississippi Style}
- Crock Pot Mississippi Beef Roast
- Crock Pot Mississippi Whole Chicken
- Crock Pot Mississippi Pork Roast
- Crock Pot Mississippi Pork Chops
- Crock Pot Mississippi Beef Sandwiches
- Instant Pot Mississippi Pot Roast
- Instant Pot Mississippi Chicken Thighs
- Crock Pot Mississippi Chicken Noodles
- Electric Pressure Cooker Mississippi Chicken Noodles
- Crock Pot Creamy Mississippi Beef
- Electric Pressure Cooker Creamy Mississippi Beef
- Crock Pot Creamy Mississippi Beefy Mac
- Crock Pot Creamy Mississippi Chicken
- Crock Pot Mississippi Chicken Legs
- Crock Pot Mississippi Ribs
- Crock Pot Pork Roast with Veggies
Notes on Crock Pot Mississippi Chicken
- We used boneless skinless thighs to make this recipe. Feel free to use the chicken cut of chicken you prefer. Cooking times may vary.
- We cooked these thighs up in our slow cooker that has a built in meat thermometer but you can also use a regular meat thermometer in your slow cooker at home if you aren’t in the market for a new crock pot. This particular meat thermometer model allows you to place the probe in the meat, close the crock lid and set an alarm for when it reaches the temperature you set on the thermometer. I highly recommend using a meat thermometer with this dish especially if you choose to substitute chicken breasts for the chicken thighs in this dish.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- We make this recipe low carb by using the lowest carb mixes we can find.
- You can find more low carb recipes in our Low Carb Recipe Library that we update weekly.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cookingthis dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Crock Pot Mississippi Chicken Recipe
Mississippi Chicken Thighs
Crock Pot Mississippi Chicken Thighs: We took one of our favorite roast recipes and turned it into a delicious chicken dish! Perfect for an easy weeknight dinner or a great dish for company!
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Servings: 6
Calories: 279kcal
Ingredients
- 3 lbs Boneless Skinless Chicken Thighs
- 1 envelope Ranch Dressing Mix
- 1 envelope Au Jus Gravy Mix or Brown Gravy Mix
- 1/4 cup butter
- 6 Pepperoncinis
Instructions
- Lay chicken thighs in the bottom of your slow cooker.
- Sprinkle mixes on top.
- Slice butter and place evenly on top.
- Add peppers.
- Cook on low for 4-5 hours.
Video
Notes
- We used boneless skinless thighs to make this recipe. Feel free to use the chicken cut of chicken you prefer. Cooking times may vary.
- We cooked these thighs up in our slow cooker that has a built in meat thermometer but you can also use a regular meat thermometer in your slow cooker at home if you aren’t in the market for a new crock pot. This particular meat thermometer model allows you to place the probe in the meat, close the crock lid and set an alarm for when it reaches the temperature you set on the thermometer. I highly recommend using a meat thermometer with this dish especially if you choose to substitute chicken breasts for the chicken thighs in this dish.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- We make this recipe low carb by using the lowest carb mixes we can find.
- You can find more low carb recipes in our Low Carb Recipe Library that we update weekly.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cookingthis dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Calories: 279kcal | Carbohydrates: 2g | Protein: 44g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 216mg | Sodium: 364mg | Potassium: 581mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 8.3mg | Calcium: 20mg | Iron: 1.9mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
We recommend serving this dish with the following recipes:
- How to Cook Fresh Green Beans in a Slow Cooker
- Crock Pot Bacon Cheddar Potatoes
- Slow Cooker Corn on the Cob
If you enjoyed this recipe, you might also enjoy:
- Crock Pot Mississippi Chicken Noodles
- Crock Pot Creamy Mississippi Chicken
- Instant Pot Mississippi Chicken Thighs
Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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Can you use frozen chicken breast?
Hi Manda!
You will want to thaw the chicken first. It is not recommended to cooked frozen meat in a crock pot for food safety reasons. If you want to use them frozen and have an electric pressure cooker, you can use this recipe: https://www.recipesthatcrock.com/mississippi-chicken-electric-pressure-cooker/. There are instructions in the notes for using frozen chicken. Either way, I hope you enjoy it as much as we do!
Aunt Lou
There’s a lot of emphasis on temperature settings and using a thermometer and how important it is, but i was not able to find a reference to the final temperature of the thighs. What temp should the thighs be when done?
Hi Dan!
Here is a link to a chart that will give you all safe minimum cooking temperatures: https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature. Our personal preference for the texture of the chicken is 170, which is a little higher than the minimum.
Aunt Lou
If I only use 1 pack of thighs would the cook time stay the same or reduce. I’ve got about 1 1/2 lbs of thighs. Boneless skinless
Hi Shanna-
Anytime you reduce ingredients, cooking times will likely also reduce. You will just need to keep an eye on it. Or, if you have a smaller slow cooker, use it instead of a 6 quart. Hope that helps!
Made this with bone in chicken breast because it’s all I had. Thighs are my favorite so next time..and there will be a next time…I’ll use thighs. That being said this was surprisingly delicious! I wasnt sure if I would like it. The combination of beef Augus on chicken seemed strange but let me tell you it was GOOD! MY second time making a recipe from here and I’m pretty stunned!
I think I’ll just try a new one just about every day! I find you both fun and entertaining and your food is too!
I am always looking for new recipes to try. I will have to get the ingredients I need to make some this week. I am sure it will be a big hit.
My families favorite! Question…how would I freeze this for an expecting momma?!
First and foremost, you two are hilarious! 😆 Secondly, I’ve made this recipe before and we absolutely love it. I’m going to make it tomorrow, but I have one small question; I have a can of Campbell’s au jus gravy instead of a powdered mix. Do you think it’ll change anything?
I’ll be sharing my pictures on Instagram, and tagging you afterwards. Thank you!
Did you ever get a response for this question? I would like to know as well.
Hello there!
I somehow missed this comment. I haven’t tried the soup vs. the mix. The flavor should be similar, however, my guess is there will be more liquid. Let us know how it goes. Enjoy!
How long would you cook it if you used 5 1/2 pounds of chicken breasts?
When did pepperoncini become a Mississippi thing???
Hi!
Trying this today!
Do I cut the peppers or put them into crock pot straight from the jar?
Thanks for the recipe!
We typically leave them whole. However if you enjoy eating them, cutting them up beforehand will make them easier to eat while piping hot. Enjoy!
This is currently in the crockpot and I am trying to come up with the best sides…any suggestions or other crockpot link suggestions? Thanks, this chicken is amazing!
Hi Melissa-
So sorry it took me so long to respond to your comment. If you scroll to the bottom of the post, there is oftentimes a section for side recommendations to help you guys out with ideas of what to serve. Hope you saw it the other day. Again, so sorry it took me so long. Hope you enjoyed the dish!
Stupid question, But If I cut all the ingredients in half, would I cut the nutritional calculations in half as well? (I know things differ based on different products). But for argument’s sake lol…using half of everything needed for this recipe, would I cut everything in half? Thanks!
~Britany
Hi Britany-
The nutritional information is per serving, so if you cut the recipe in half, you would just cut the servings in half and the nutritional information stays the same. Hope that helps!
We enjoy it so much we have it weekly. It is the dish we bring to “Bring a dish Parties”
So glad you enjoyed it Michael! We love to hear that!
Mannnn I so want to make this however I just marinated mine in lemon pepper marinade lol. Also, I’ve never ever used or bought gravy mix, I’ve also made homemade so I’m conflicted. But for this I might just make an exception 😂.
Can you use bone-in chicken thighs?