Tender & Flavorful Crock Pot Mississippi Chicken (Keto & Low Carb)

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This easy Crock Pot Mississippi Chicken packs the same mouthwatering tenderness and flavor as the pot roast that inspired it. Bone-in chicken breasts are tossed in the slow cooker along with ranch seasoning, pepperoncini peppers, and butter to make a delicious low-carb meal for busy nights.

Image of finished mississippi chicken crock pot recipe with blue banner and yellow and white lettering

What is Mississippi Chicken?

I’m excited to share this recipe! As you know, I love quick meals that are tasty, too. This one delivers flavor and convenience.

All you do is combine the ingredients in the slow cooker – no prepping or mess. Then, let it cook hands-free all day. The results? Fall-off-the-bone chicken soaked in a spicy, tangy sauce. Your taste buds will thank you!

This southern specialty gets a convenient slow cooker makeover. Bone-in chicken is layered with pepperoni peppers and chicken broth. Ranch seasoning infuses everything with bold herbs and savory flavor as it simmers.

The peppers add zing, while the butter adds richness. Together, they create a mouthwatering liquid. By dinnertime, the chicken will be fall-off-the-bone tender. It’s comfort food made easy!

Ingredients For Slow Cooker Mississippi Chicken

  • Bone-in Split Chicken Breasts (with skin): These cuts of chicken provide flavor and tenderness when cooked in a slow cooker.
  • Stick of Butter: Adds richness and moistens the chicken while it cooks.
  • Store-Bought Ranch Seasoning or Homemade Mix: This versatile seasoning mix infuses the chicken with a delicious blend of spices, typically including garlic, onion, dill, and other herbs.
  • Chicken Broth: Provides a savory base, giving the chicken tons of extra flavor.
  • Pepperoncini Peppers (from the jar): These peppers bring a tangy, slightly spicy taste.
  • Reserved Juice From Jar: More flavor that compliments the tanginess of the peppers.
  • Salt: Gives flavor without stealing the show.
  • Pepper: Adds a subtle warmth to complement everything else.

Image of browning chicken breast in skillet

Steps For Making Mississippi Chicken Crock Pot

*is a step-by-step guide for visual learners; scroll to the bottom of the post for the complete recipe with detailed instructions and ingredients.

Step 1: Take your chicken and sprinkle salt and pepper on both sides. Grab a skillet and melt 2 tablespoons of unsalted butter on medium heat. Place your chicken in the skillet and sear each side until it turns a golden brown.

image of chicken breast, breast, and peppers placed in white slow cooker ready to be made in keto Mississippi chicken

Step 2: Remove your chicken from the skillet and put it into your slow cooker once it is browned. Pour in all the leftover juices and fat from the skillet. Then, toss in some pepperoncini peppers, the reserved juice from the pepperoncini jar, a packet of ranch dressing mix (or your homemade ranch seasoning), the remaining butter, and some chicken broth.

Cook it on high for 4 hours if you’re in a hurry or on low for 7 hours if you have more time.

Image of cooked and shredded chicken with peppers in white slow cooker

Step 3: When the timer goes off, open the slow cooker and use two forks to shred the chicken right in there. Remove any bones you find and serve hot!

Top Tips And Tricks For Making Mississippi Chicken Dinner

  • Pat Dry the Chicken: Before seasoning, pat the chicken breasts dry with paper towels. This helps the seasoning stick better and makes the skin extra crispy if you keep it on.
  • Adjust Cooking Time: If using boneless chicken, reduce the cooking time in the slow cooker or oven. Bone-in chicken tends to take a bit longer to cook.
  • Low and Slow: Cooking on a lower heat setting for longer often results in more tender and flavorful meat. – it’s worth the wait!
  • Taste as You Go: Want to use homemade seasoning? Make sure you sample the mixture before adding it all in. This will help you adjust the seasoning to match your preferences!
  • Lid on or off? For a thicker sauce, cook the chicken with the lid off for the last part of the cooking time to reduce the liquid and intensify flavors.
  • Shred Smart: Shred the chicken directly in the slow cooker to soak up all the flavors and juices before serving.
  • Save the Bones: If using bone-in chicken, save the bones after shredding. They can be used later to make a flavorful homemade broth.

Frequently Asked Questions

Is it Keto and Low Carb Friendly?

Yes! It is an incredibly easy addition to a family dinner that everyone can enjoy, and it is keto and low-carb-friendly.

If you prefer a different protein, try beef instead. My Crockpot Keto Pot Roast Mississippi Style recipe is a fabulous alternative.

Can I Use Frozen Chicken Breasts in the Slow Cooker?

Although I read some conflicting information online, most say you can cook frozen chicken in the crockpot. You can add the frozen breasts directly to the bottom of the slow cooker, then continue the recipe as written below. I prefer to thaw the chicken breasts first instead of using frozen.

The only caveat is that you cannot sear frozen chicken (unless, of course, you defrost it first). Plus, it will take a bit longer to cook. Remember that searing adds a ton of flavor, so try not to skip this step! I recommend defrosting the chicken overnight in the fridge first.

Can I use boneless chicken instead of bone-in chicken breasts?

Yes, you can! Adjust the cooking time accordingly, as boneless and skinless chicken breasts may cook faster.

Should I remove the skin from the chicken before cooking?

It’s up to you! Keeping the skin on adds flavor and moisture, but you can remove it.

Is Mississippi Chicken Spicy?

Not at all. I am a total wimp and can’t eat anything remotely spicy. The pepperoncini peppers add incredible flavor to the chicken without adding any heat. My little ones even love this recipe.

Start with a hot skillet to get a nice sear on the chicken breasts. Once your chicken is golden brown, add it to your slow cooker or crockpot with the leftover fat (butter) you used.

I don’t have chicken broth. Can I use water instead?

While broth adds flavor, water can be substituted, though the dish might be less flavorful.

What Are Pepperoncini Peppers?

They are mild chili peppers that are often pickled and a bit sweet tasting. I would say they are a bit tangy but not hot. They are also called Tuscan peppers. The Complete Guide to Pepperoncini Peppers rates them spiciness, a nudge above a bell pepper. In comparison, a jalapeno is, on average, 40 times hotter.

Make Your Own Dried Ranch Seasoning

Here is an excellent recipe for making your own seasoning.

How To Serve Keto Mississippi Chicken

You can serve this chicken alongside a variety of low-carb side dishes.

You can also enjoy this dish as a shredded chicken sandwich on a chaffle. (An excellent option for leftovers.) I’d add some melted provolone cheese and perhaps some sauteed onion. Store-bought low-carb buns also work.

Can I Make it in the Instant Pot?

The Instant Pot is a fabulous kitchen tool for a delicious and quick meal. I’ve included cooking directions for the Instant Pot in the recipe card below.

Storage Instructions

Refrigeration: Store leftover cooked chicken in an airtight container in the refrigerator for up to 3-4 days.

Freezing: To freeze, cool the cooked chicken completely, then transfer it to a freezer-safe container or freezer bag. Remove any excess air to prevent freezer burn and store for 2-3 months.

Reheating Instructions

Place in a microwave-safe dish, cover it with a damp paper towel, and heat in short intervals, stirring occasionally until heated. Or, reheat gently in a covered skillet on the stove over low heat, adding a splash of broth or water to prevent dryness. If frozen, thaw the chicken overnight in the fridge before reheating.


Recipe Variations

  • ​​Chicken Cut: You can use boneless chicken thighs or drumsticks instead of split chicken breasts for a change in texture.
  • Herb Swaps: Experiment with different herbs or spices if you don’t have ranch seasoning. Try a mix of garlic powder, onion powder, dill, and parsley for a homemade twist.
  • Butter Alternatives: If you want a healthier option, swap out the butter for avocado or olive oil.
  • Pepperoncini Change: If you prefer a milder taste, use banana peppers instead of pepperoncini, or skip them altogether for a less tangy flavor.
  • Broth Substitution: Vegetable or beef broth can be used as a substitute for chicken broth if that’s what you have.
  • Cooking Method: If you don’t have a slow cooker, you can always try using a Dutch oven or a covered baking dish in the oven at a low temperature (around 300°F/150°C) for a few hours.

More Keto Slow Cooker Recipes:

shredded Mississippi chicken in a white crockpot with pepperoni peppers on top
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4.67 from 163 votes

Tender Slow Cooker Mississippi Chicken

This easy Crock Pot Mississippi Chicken recipe is made with bone-in chicken breasts that are tossed in the slow cooker, ranch seasoning, pepperoncini peppers, and butter to make a delicious low-carb meal for busy nights.
Prep Time10 minutes
Cook Time4 hours 10 minutes
Total Time4 hours 20 minutes
Course: Dinner, lunch, Main Course
Cuisine: American, casual
Servings: 4
Calories: 540kcal
Author: Kasey Trenum


  • 4 Bone-in Split Chicken Breasts (with skin)
  • 1 Stick Butter
  • 1 oz. Package Store-Bought Ranch Seasoning
  • OR 1 oz. Ranch Seasoning Mix Packet or Homemade
  • 2 Cups Chicken Broth
  • 8 Whole Pepperoncini Peppers, from the jar (mild or hot) Reserve 2 Tbsp Juice From Jar
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper


  • Rinse the chicken pieces under cold water and pat them dry with paper towels. Sprinkle salt and pepper on both sides of each piece of chicken. This adds flavor to the meat.
  • Heat a skillet (a frying pan with raised edges) over medium-high heat. Add 2 tablespoons of butter to the skillet. Once it's melted and bubbling, carefully place the chicken in the skillet. Cook the chicken for a few minutes on each side until they turn golden brown. This helps to lock in the juices and adds a nice flavor.
  • Once browned, remove the chicken from the skillet and place it in the slow cooker. Pour any remaining juices and fat from the skillet into the slow cooker with the chicken. This adds extra flavor to the dish.
  • Add some pepperoncini peppers and a bit of the juice from the jar into the slow cooker. Sprinkle a packet of ranch dressing mix (or homemade ranch seasoning) over the chicken. Add the rest of the butter and pour in enough chicken broth to cover the chicken pieces.
  • Cover the slow cooker with its lid. Set the cooker to high heat for 4 hours or low heat for 7 hours. Cooking it slowly allows the flavors to meld together and the chicken to become tender.
  • Once the cooking time is up, carefully open the slow cooker. Use two forks to shred the chicken directly in the slow cooker. It should be tender enough to pull apart easily. Remove any bones or unwanted parts from the shredded chicken.
  • Keep the shredded chicken in the slow cooker on the 'warm' setting until you're ready to serve.



This recipe makes 4 larger servings of chicken. I divide the chicken evenly into 4 servings. It could easily feed 6 depending on the size of your appetite. 
Insant Pot Instructions
  1. Press the "Sauté" button on the Instant Pot. Once hot, add the bone-in chicken in a single layer. Cook for 5 minutes until browned on all sides.
  2. Pour in the chicken broth and scrape up any browned bits on the bottom of the pot.
  3. Top the chicken with the butter and pepperoncini peppers. 
  4. Sprinkle the dry ranch seasoning evenly over everything.
  5. Secure the lid and set the vent to "Sealing." Select "Manual" and adjust the time to 15 minutes.
  6. Allow a natural 10-minute pressure release, then switch the vent to "Venting" to release the remaining steam.
  7. Open pot and check that chicken is cooked through. Serve piping hot with flavorful broth for extra satisfaction.
*You can add your shredded chicken to a keto-friendly chaffle for a delicious sandwich.
*You can use any type of chicken you prefer. Chicken thighs would work as well.


Calories: 540kcal | Carbohydrates: 5g | Protein: 39g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 176mg | Sodium: 1568mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 856IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 2mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

collage image of finished low-carb mississippi chicken crock pot recipe the top image features the keto chicken on a white plate with peppers and forks in the background the bottom image shows the chicken in a white crock pot. the two images are separated by a blue banner with yellow and white lettering.


    1. I tried to use a whole chicken in the slow cooker one time and it took me forever to fish out all of the bones. lol. You can use the whole chicken especially if you like the light and dark meat together. We usually only eat light meat which is why I use chicken breasts. Let me know how it turns out!

  1. Hello! I like your recipes. I just started getting them about 2 months ago. You make cooking so simple. I am living with one kidney and really need to watch sodium intake. A lot of keto recipes have way too much sodium. I was wondering if you had any keto recipes with low sodium. Thanks!

    1. Hey, I am so glad you found my recipes! Listen, cooking has to be simple because I have so many other things pulling at me. lol! There may be some recipes that are but I didn’t create them for that or label them that way. You will know better than most what foods you need to stay away from and what substitutions work. Be creative with the recipes and never be afraid to substitute for your specific needs. Hope this helps!!

  2. 4 stars
    So easy and so tasty! I’ve sent the recipe to several people and plan on making it again. However do NOT shred the chicken in the crockpot. The bones easily get lost in there. We are still picking them out 3 nights later.

4.67 from 163 votes (156 ratings without comment)

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