This Shredded Crock Pot Mississippi Chicken recipe is so versatile, easy to make and incredibly delicious! It is great over rice, noodles or in a wrap. Possibilities are endless!
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How to Make Shredded Mississippi Chicken in a Crock Pot
Aunt Lou here.
So we love Mississippi style recipes around here. (You can find all our Mississippi style recipes here.) When I saw a suggestion from Crock Posse Member Fayleen C. about making this Shredded Crock Pot Mississippi Chicken, I couldn’t believe we hadn’t tried it yet! My family devours anything Mississippi I make, so I knew they wouldn’t mind me making this up. It was an instant family favorite!
We served this over basmati rice because it is our favorite. However, you could put it over brown rice or noodles or on a wrap or whatever creative way of serving it you can come up with!
What You Will Need
Ingredients Needed
- 3 lbs Boneless Skinless Chicken (We prefer chicken thighs, but you can use chicken breasts cut into thigh size pieces to keep the cooking time the close to the same as using thighs.)
- 1 envelope Ranch Dressing Mix
- 1 envelope Au Jus Gravy Mix or Brown Gravy Mix
- 1/4 cup butter
- 6 pepperoncinis
- Optional: rice, wrap, noodles, whatever you would like to serve this chicken with if you do not want to eat the chicken by itself
Equipment Needed
- Sharp knife (If you want to trim your chicken thighs or use chicken breasts and cut them into thigh size pieces to keep the cooking time similar.)
- Cutting board
- Butter knife
- 2 forks or a stand mixer to shred chicken
- Stirring spatula or serving spoon to stir chicken back into the cooking juices after shredding
- Spoon to spoon cooking liquid over chicken when serving
- 4 quart slow cooker
Time Needed
- Prep Time: 5 minutes
- Cooking Time: 4 to 5 hours on low, stirring halfway through cooking time
General Notes
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
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- 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 cooking this 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.
Low Carb Options for Shredded Mississippi Chicken
While not everyone is comfortable using pre-made packets in their low carb diet, we enjoy this Crock Pot Mississippi Chicken in our low carb menu from time to time by checking nutritional information on ranch packets (sometimes opting for a dill ranch packet or chive and onion packet). Some packets reduce the carb counts for the entire recipe by 16 carbs. Additionally we make sure to use AuJus Gravy packets instead of higher carb gravy packets– this typically makes the carb count at least 1/4 of what it would be.
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Shredded Crock Pot Mississippi Chicken
Ingredients
- 3 lbs Boneless Skinless Chicken We prefer thighs
- 1 envelope Ranch Dressing Mix
- 1 envelope Au Jus Gravy Mix or Brown Gravy Mix
- 1/4 cup butter
- 6 Pepperoncinis
- optional: rice, wrap, noodles or buns
Instructions
- Lay chicken thighs in the bottom of your 4 quart slow cooker.
- Sprinkle mixes on top.
- Place butter on top.
- Add peppers.
- Cook on low for 4-5 hours. Stirring half-way through.
- Either take two forks and shred your chicken in the crock pot or use a fork or tongs to place your chicken in your mixer's bowl and turn on mixer to shred the hot chicken for 20-30 seconds, until the chicken has been shredded as desired.
- Serve by itself as a main or on a wrap, over rice or noodles with cooking juices spooned over top.
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.
- If you are unsure of when your chicken is done or your preferred temperature, you can also use a meat thermometer in your slow cooker. 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 set at 170 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.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- 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 cooking this 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
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Delicious! My husband raved about it! I used about 4 pound of boneless, skinless chicken breasts so I added an extra half package of ranch and an extra half package of gravy mix and left the amount of butter the same. I left out the pepperoncinis. The leftovers were even better the next day!
This is perfect for my family
I’m so glad you and your family enjoy this recipe!
Could you use this recipe with canned shredded chicken or beef?
I haven’t tried this with canned chicken or beef, but think it is an interesting idea! The cooking time would change, so make sure you watch it closely the first time you make it. If you give it a try, let us know how it goes!
~Aunt Lou