Mississippi Chicken Pot Roast (Slow Cooker)
Mississippi pot roast recipes are wildly popular — as is my recipe for Mississippi Meatballs in the Crockpot! But let’s be honest, a lot of them can be way too salty. Between ranch packets, au jus mix, butter, and peppers, it doesn’t take much for things to go overboard.
This Mississippi Chicken Pot Roast keeps all the bold, crave-worthy flavor people love, while using smart ingredient choices to keep the salt under control. By using a homemade ranch seasoning, low-sodium broth, and only half a packet of au jus, you get a rich, savory dish that’s flavorful without being overwhelming.
It’s incredibly easy to throw together, cooks hands-off in the slow cooker, and the chicken turns out so tender it shreds effortlessly. Serve it over mashed potatoes, rice, or noodles for a comforting, weeknight-friendly meal that tastes like pure comfort food.
Check out these other amazing recipes while you are here!
Mississippi Meatballs in the Crockpot
Smothered Pork Chops in the Crockpot
Smothered Chicken in the Crockpot
Shredded Beef Tacos in the Crockpot
Table of contents
Why You’ll Love This Recipe
- Bold Mississippi flavors without being overly salty
- Simple ingredients you probably already have
- Easy slow cooker dinner with minimal prep
- Family-friendly with adjustable heat
- Freezer-friendly and great for leftovers
Ingredients You’ll Need
For the Chicken Pot Roast
- 1.75 pounds boneless, skinless chicken breasts– Two very large chicken breasts work perfectly
- Mrs. Dash Salt-Free Garlic & Herb Seasoning– Adds flavor without extra sodium
- Paprika – Adds color and a slightly smoky flavor
- 1 tablespoon avocado oil– For searing the chicken (optional)
- 1 yellow onion, diced– Adds sweetness and depth
- 6–7 garlic cloves, minced– Big flavor payoff here
- ½ packet au jus mix– Just enough for richness without overpowering salt
- 10 whole pepperoncini peppers (hot or mild)– Hot adds a little kick, mild works great too
- 3 tablespoons pepperoncini juice– Brings the signature Mississippi tang
- ½ cup low-sodium chicken broth– Keeps everything juicy and balanced
- 4 tablespoons unsalted butter, sliced– Adds richness without excess salt
- Homemade Ranch Seasoning Mix – will be in the recipe card below. Made without salt to keep the dish from being too salty
How to Make Mississippi Chicken Pot Roast
Season the chicken breasts generously on both sides with the salt-free garlic and herb seasoning.
If your slow cooker has a sear function, heat the avocado oil and sear the chicken on both sides until golden brown. This step adds extra flavor but can be skipped if needed. If your slow cooker does not sear, you can use a skillet or simply place the chicken directly into the crockpot. Add the diced onion and minced garlic around and over the chicken.
Sprinkle the homemade ranch seasoning (recipe below) evenly over the top, followed by ½ packet of au jus mix. Add the whole pepperoncini peppers on top of the chicken and pour in 3 tablespoons of the pepperoncini juice. Pour the chicken broth around the chicken, not directly on top. Lay the sliced butter evenly over everything.
Cover and cook:
HIGH for 3–5 hours or LOW for 4–5 hours
Once the chicken is very tender, shred it directly in the slow cooker using tongs, two forks or a hand mixer and stir it into the flavorful juices. No thickening is needed — the sauce is rich and perfect as is. Taste and add salt if needed.
Serving Suggestions
This Mississippi chicken is delicious served:
Over mashed potatoes
Over rice or egg noodles
With buttered corn, green beans, or roasted vegetables
Alongside warm dinner rolls to soak up the juices
The leftovers are great for sandwiches!
Tips for Success
- Watching the salt? This recipe is intentionally balanced — don’t add extra salt before tasting
- Too spicy? Swap hot pepperoncini for mild
- Want it creamy? Stir in a splash of heavy cream at the end
- No sear? Still delicious — don’t stress it
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Mississippi Chicken Pot Roast
Equipment
- 6 Quart Or larger slow cooker
- Pan for Searing the chicken in optional
Ingredients
- 1.5-2 lbs Boneless Skinless Chicken Breasts or Thighs
- Mrs Dash Salt-Free Garlic and Herb Seasoning
- Paprika
- 1 tbsp Avocado Oil for searing the chicken
- 1 Yellow Onion, Diced
- 6-7 Garlic Cloves, minced
- 1/2 Packet Au Jus Mix (.5 oz)
- 10-12 Whole Pepperoncinis plus 3 tbsp of the juice
- 1/2 Cup Low Sodium Chicken Broth
- 4 tbsp Unsalted Butter, sliced thin
Homemade Ranch Seasoning
- 1 tbsp Dried Parsley
- 1 tbsp Dried Dill
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Paprika
- 1/2 tsp Black Pepper
Instructions
- Season chicken with garlic and herb seasoning.
- Sear chicken in avocado oil if desired. You only need to sear it for a couple minutes on each side until it has a nice golden crust. (You can also skip this step althogether).
- Place chicken in a 6-quart slow cooker. Add onion and garlic around the chicken.
- Sprinkle ranch seasoning and au jus mix over top. Add pepperoncini peppers and juice.Pour broth around chicken and top with butter.
- Cook on LOW 4–5 hours or HIGH 3–5 hours.Shred chicken and stir into juices before serving.Taste and season with salt if needed!
Notes
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Freeze for up to 1 month if tightly wrapped.
FAQ
Is Mississippi chicken very salty?
This version is intentionally balanced by using homemade ranch seasoning, low-sodium broth, and only half a packet of au jus mix.
Is it spicy?
Using hot pepperoncini adds a little kick, but it’s not overpowering. Mild pepperoncini can be substituted.
Can I make it creamy?
Yes. Stir in a splash of heavy cream after shredding the chicken.
Can I freeze this recipe?
Yes. This freezes well for up to one month when stored properly.
