Crockpot Mississippi Chicken Sandwiches (Printable Version)

Tender slow-cooked Mississippi chicken piled on soft buns topped with tangy pickles and savory seasonings.

# What You'll Need:

→ Chicken

01 - 2 pounds boneless, skinless chicken breasts or thighs
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper

→ Seasoning & Flavor

04 - 1 packet (1 ounce) ranch seasoning mix
05 - 1 packet (1 ounce) au jus gravy mix
06 - 1/2 cup unsalted chicken broth
07 - 6 to 8 whole pepperoncini peppers plus 2 tablespoons brine
08 - 4 tablespoons unsalted butter, cut into pieces

→ Sandwich Assembly

09 - 6 soft sandwich buns, brioche or hamburger style
10 - 1 cup sliced dill pickles

# Directions:

01 - Place chicken breasts or thighs in slow cooker bottom. Season lightly with salt and pepper.
02 - Sprinkle ranch seasoning and au jus gravy mix evenly over chicken.
03 - Add pepperoncini peppers and drizzle 2 tablespoons of brine over the top.
04 - Pour chicken broth around the sides of the slow cooker, avoiding direct contact with seasoning.
05 - Dot chicken pieces with butter pieces distributed evenly across the surface.
06 - Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours until chicken is very tender and shreds easily with a fork.
07 - Remove chicken from slow cooker and shred using two forks. Return shredded chicken to cooking liquid and stir to combine thoroughly.
08 - Pile warm shredded Mississippi chicken onto buns. Top generously with sliced dill pickles. Serve immediately.

# Additional Tips::

01 -
  • The slow cooker does all the heavy lifting while you forget about it for hours, yet somehow the chicken tastes like it's been simmering in a restaurant kitchen.
  • Those tangy pepperoncini and briny pickle layers hit in a way that makes people immediately ask for the recipe, even though it takes barely ten minutes to assemble.
  • It's genuinely forgiving—tough cuts of chicken transform into silk, and the seasoning blend creates its own rich, salty jus without any fussing.
02 -
  • The seasoning packets are salty enough on their own, so tasting before you serve is crucial—I once added extra salt and ended up with something that tasted more like the ocean than dinner, so let the chicken be your guide.
  • Don't skip returning the shredded chicken to the liquid; that jus is where all the flavor lives, and a dry pile of chicken on a bun is a missed opportunity for something genuinely special.
03 -
  • Toast your buns lightly under the broiler or in a dry skillet before serving—it keeps them from getting soggy and adds a subtle textural contrast that guests notice immediately.
  • If your slow cooker runs hot, lay a thin folded towel under the lid to trap steam more gently and cook at a lower temperature, which prevents the chicken from overcooking on longer low settings.
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