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 five ingredients, it is simple yet delicious!
What Is Mississippi Style Chicken?
This recipe is inspired by my Slow Cooker Low Carb Keto Mississippi Pot Roast; many people rave over! The combination of flavors is 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 five 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)
- Butter
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. No matter what kind of chicken you choose, Slow Cooker Mississippi Chicken is so easy to make and full of incredible flavor.
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 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 toddlers even love this recipe.
Make sure to 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 crock pot along with the leftover fat (butter) that you used.
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 in terms of spiciness, a nudge above a bell pepper. In comparison, a jalapeno is, on average, 40 times hotter.
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. (Here I show you exactly HOW to shred chicken for recipes like this one!) 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 Keto Mississippi Chicken
You can serve this chicken alongside a low carb creamy casserole, zucchini, broccoli, or any 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:
- Cheesy Ranch Chicken & Broccoli
- Low Carb Chicken Casserole
- Keto BBQ Chicken Casserole
- Keto Fried Chicken Nuggets
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)
Ingredients
- 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
Instructions
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!
Video
Notes
Nutrition
michelle says
The calories on this is that for all for servings or for one serving?
.Kasey says
It is for one serving.
Sharon Jackson says
What does this mean?
“All the IP to NP for 11 minutes ”
IP = Instapot
NP= ??
Thank you.
.Kasey says
NP means natural pressure release, which happens after you cook on high pressure. It should have been NPR, which I will change. If you aren’t familiar with this term, it means that after the Instant Pot completes high pressure cooking allow the IP to sit and naturally release pressure for 11 minutes. After 11 minutes, turn the valve manually to release the rest of the pressure if the pin hasn’t dropped yet.
Robert Bullard says
All the IP to NP for 11 minutes then turn the valve to vent to allow pressure to release. I don’t understand what this means
.Kasey says
IP stands for Instant Pot. NP means natural pressure release, which happens after you cook on high pressure. It should have been NPR, which I will change. Thanks.
Redj says
There might be a typo here, I think you mean to say “Allow the IP to NP for 11 minutes” instead of “All”
currently cooking this in the Instant pot 🙂
Robin says
I would like to use boneless thighs. I know you almost always use breadts, but have you any idea how many or the weight needed foe boneless thighes, and how long to cook, would the time be different?
stacy says
Can I leave out the peppers? Is there an appropriate substitute?
Bel says
I made this last week using 2chicken breast and 3 thighs, it was delicious! No leftovers and the family wished we had more! Today I am doubling the recipe! Family was craving it again already! This is delicious!
Kasey says
Perfect! So glad you enjoyed it!
Tanya says
Hi can you please tell me how many grams is a stick of butter asking for a friend in Australia 🤭🇦🇺😂
.Kasey says
Hi, thanks for taking the time to ask. I’m not sure as I have never used gram measurements in recipes since I’m in the US. I bet you could find some kind of conversion calculator online. Greetings to Australia!!
Jennifer says
Can you use regular ranch dressing?
.Kasey says
I’ve never tried making it with regular ranch dressing so I’m not sure how it would turn out.
Linda says
I accidentally bought spicy ranch dressing mix! Has anyone tried it in this recipe? Hope it doesn’t mess it up lol!
Kasey says
It will most likely be fine just a bit spicier.
Chelsie says
Could this be made into a freezer meal? I’m wondering if I could pan sear the chicken, then cool it and put into a bag with the other ingredients to place in the freezer. Then, when I’m ready to make it, I could thaw it in the refrigerator over night and put everything in the crockpot that morning. Would that work?
Kasey says
I would think it could, but since I haven’t tried it I’m not sure of the process.
LG says
I’d be careful adding peppers & juice in freezer bag. Maybe everything but that. It might marinate it making it too spicy. Add everything else and freeze then when ready to cook add peppers & juice. Haven’t tried just my thought. Other option sear chicken & freeze just it, then dump other ingredients when ready to make. Doesn’t take but few minutes sprinkle ranch packet add peppers butter & broth. Just personal thoughts on freeze twist.
Paula A Starnes says
Any suggestions of what to serve with it ?
Kasey says
Sure! There are suggestions in the post that would be helpful.
Niki says
For your IP recipe, you can actually saute the chicken directly in the IP, then remove and use the Pepperoncini brine to remove the little stuck on bits for some more flavor!! That’s what I’ve done in the past anyways.
Thank you for including the ranch seasojing recipe. That’s actually what led me to this post, as I am going back to keto and was curious on a good sub for the packet!
Thanks!
Kasey says
Great! Glad you loved it.
Julie says
Do you eat it just as a meat or do you put it on tortillas…. just wondering how you serve it?
Kasey says
Hi! I’ve included some ideas in the post regarding how to serve it.
Susan says
I see so may of the recipes come out with 1 gram of sugar. What causes this?
Kasey says
There are natural occurring sugars in a lot of foods.
Dana says
I bought sliced peppers because they didn’t have any whole ones on the shelves. Is that ok? How much should I use?
Kasey says
That is fine. I’m not sure. You’d have to eyeball it.
Nancy says
So, I am trying to find where the 5 carbs per serving is coming from??? I just made this recipe and all my ingredients are saying either 0 carbs or <1 per serving. Clarification?? Thanks.
Nancy says
I just made this recipe for the crockpot. Not sure where the carb count per serving is coming from in the nutritional values included here? All ingredients I used said 0 carbs on the labels, and, of course, boneless chicken breast is also 0 carbs. Please clarify where 5 carbs per serving is coming from. Thanks!
Kasey says
I use the carb counts from the exact ingredients I use in my kitchen. The ranch seasoning mix that I use is not zero carbs.
Nancy Greene says
I used Hidden Valley Ranch Seasoning salad dressing and recipe mix. A 1 oz packet. It has 0 calories, 0 carbs.
John Meyer says
Best Mississippi Chicken recipe on the internet! This is a staple in our house now. Made it 3 times already, twice in the crockpot and once in the Instant Pot.
Kasey says
Perfect! So glad you loved it.
Carol Dees says
Thank you so much for having this recipe on here! Making tonight. I should have used the entire roast and froze half for the future…didn’t think of that! Do you have a Ranch Dressing powder recipe? I’m really enjoying the recipes I’ve found from you and I know I can trust them, that they are clean ingredients for me. I signed up for emails. Thank you!
Kasey says
Sure! I’m so glad you are enjoying the recipes. You don’t have to use the ranch dressing powder, but it does add incredible flavor. There are recipes on Pinterest to make it homemade.