This Tender & Flavorful Crock Pot Mississippi Chicken (Keto & Low Carb) is a quick and easy weeknight dinner you’ll want to make over and over again! Made with just 5 ingredients, it is simple yet delicious!
What Is Mississippi Style Chicken?
This recipe is inspired by my Slow Cooker Low Carb Keto Pot Roast; many people rave over! The combination of flavors are just so tasty! The pepperoncini peppers add a tangy flavor, and the butter adds richness making the sauce mouthwatering delicious.
Mississippi chicken is typically made with 5 simple ingredients:
- Chicken (You can use chicken thighs or bone-in split chicken breasts, chicken drumsticks, or boneless chicken)
- Ranch Seasoning Mix (either packaged or homemade)
- Chicken broth
- Pepperoncini Peppers (jarred)
Is Mississippi Chicken 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. I’ve even included a link to a keto-friendly bun option in the post below if you’d like to make a low carb sandwich.
How Do You Make Crock Pot Mississippi Chicken?
The first step is to add some butter and sear the chicken in a skillet. Browning the chicken is not mandatory but adds incredible flavor to the dish! You can also make this dish without butter if you prefer. Just replace the butter with your choice of fat. Olive oil would be my next preference.
If you’re wondering what kind of chicken to use, it depends on what type you prefer. Chicken breasts have less fat, so if you’re on a keto diet, choose bone-in chicken breasts! Bone-in chicken thighs (or even drumsticks) have more fat and will result in more tender chicken.
Can I Use Frozen Chicken Breasts in the Slow Cooker?
Although I did read some conflicting information online, most say that you can cook frozen chicken in the crock pot. You can add the frozen breasts directly in your crock pot then continue the recipe as written below.
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. Keep in mind; searing adds a ton of flavor, so try not to skip this step! I recommend defrosting the chicken overnight in the fridge first.
Is Mississippi Pot Roast 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 toddlers even love this recipe.
Once your chicken is golden brown, add it to your slow cooker or crock pot along with the leftover fat (butter) that you used.
Next, add pepperoncini peppers, plus their juice, ranch dressing mix, a stick of butter, and chicken broth (or stock) to your slow cooker on top of the chicken. This recipe uses a store-bought seasoning packet, but I understand that not everyone who follows a keto diet eats packaged ranch seasoning. If you do not have this on hand or would prefer to make your own, please do! I’ve included a link to make it homemade below.
Make Your Own Dried Ranch Seasoning
Here is a great recipe if you want to make your own blend to use in this Mississippi Chicken recipe! Make sure to leave out the buttermilk powder to keep it keto-friendly. I suggest making a larger batch for future recipes. This will allow you to control the ingredients you add in, especially the salt.
Cooking Time: Cook in the slow cooker on HIGH for 4 hours or on LOW for 7 hours.
Shred the chicken with two forks while it is still in the crock pot. If you are using bone-in chicken thighs or breasts, you will want to remove the bones first! If you plate the chicken, make sure to spoon some of the extra juice in the slow cooker on the chicken for incredible flavor.
How To Serve Your Keto Mississippi Chicken
You can serve this chicken alongside a low carb creamy casserole, zucchini, broccoli, or any one of these keto-friendly side dishes!
You can also enjoy this dish as a shredded chicken sandwich on a chaffle. (An excellent option for leftovers.) If you need a keto bun recipe, check this one out for a keto chaffle! Chaffles make a fantastic low carb substitute for bread as they make the perfect bun. If you like variety when eating leftovers, it makes a delicious sandwich for lunch the next day!
Can I Make Mississippi Chicken in the Instant Pot?
Yes, 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.
More Keto Chicken Recipes:
More Low Carb Crock Pot Recipes:
- Creamy Crock Pot with Bacon and Cheese
- Best Low Carb Mexican Shredded Chicken
- Low Carb Crock Pot Ranch Chicken
Tender & Flavorful Crock Pot Mississippi Chicken (Keto & Low Carb)
Tender Slow Cooker Mississippi Chicken (Keto & Low Carb)
- 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
How to Make Mississippi Chicken in the Slow Cooker:
- Salt and pepper your chicken on each side.
- In a skillet, add 2 tbsp butter and sear on both sides until brown.
- Remove chicken and add to a slow cooker. Pour in any leftover juices and fat from the pan.
- Add pepperoncini peppers, the reserved pepperoncini juice, a packet of ranch dressing mix (or homemade ranch seasoning), the rest of your butter, and the chicken broth.
- Cover and cook on high for 4 hours or low for 7 hours.
- When done, shred the chicken while still inside the slow cooker using two forks. Remove the bones. Serve hot!
How to Make Mississippi Chicken in the Instant Pot:
- Place the trivet in the Instant Pot then add 2 cups chicken broth.
- Place the split chicken breasts on the trivet - try not to stack them so they can cook evenly.
- Add the other ingredients on top of the chicken.
- Lock the lid and turn the valve to sealing. Select high pressure for 12 minutes.
- All the Instant Pot to NPR (National Pressure Release) for 11 minutes then turn the valve to vent to allow pressure to release. I cover the vent with a kitchen towel to avoid it spraying everywhere.
- Remove lid. Check the internal temperature of the chicken as larger pieces of bone-in chicken could take longer to cook. I use an instant-read thermometer in the thickest part of the chicken. It should read 165 degrees. If it is not done, pressure cook for another 3 minutes. Lift the chicken out of the IP with the trivet. Discard the bones (it will fall apart) and shred the chicken with two forks. Add the shredded chicken back to the flavorful juice in the IP. Serve hot!