Low-Carb Mississippi Chicken (Low-Carb Slow Cooker Dinner)

This Keto Mississippi Chicken is the dinner I put in the slow cooker on a day I don’t want to think about cooking at all. Just a handful of ingredients turn into a rich, tangy, buttery sauce that coats the shredded chicken in almost no active effort.

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I make this one when the week is already full and dinner still needs to happen. Skinless chicken breasts, thighs, or leg quarters all work, just remove the skin on bone-in cuts so the dish isn’t swimming in extra grease on top of all that butter.

Pepperoncini peppers vary more than you’d expect from jar to jar, so taste as you go if heat matters to you.

Chef Jenn’s Take on Keto Mississippi Chicken

Most slow cooker chicken recipes taste like plain shredded chicken with sauce poured over it, flat and one-note no matter how long it cooks. This one avoids that because the butter, tangy pickling liquid, and gravy seasoning cook down together into the chicken itself, not just around it.

The pepperoncini peppers are the one wildcard here. Some jars run noticeably hotter than others, batch to batch, even from the same brand. Start with less than you think you need and add more toward the end if you want more heat, since it’s much easier to add than to take away once it’s in.

The other move that matters is shredding the chicken and returning it to the sauce instead of serving it whole with sauce spooned over the top. That extra step lets every shred soak up flavor instead of just the outside of a whole piece. For more slow cooker keto dinners, check out my Main Dishes collection.

What You’ll Love About Keto Mississippi Chicken

• It’s a dump-and-walk-away dinner, which matters most on the days you don’t have the energy for anything more involved than a slow cooker.
• The sauce alone is worth making this for, tangy and buttery in a way that turns plain shredded chicken into something worth serving on purpose.
• It works over cauliflower rice, mashed cauliflower, or straight from a bowl, so one batch adapts to whatever else is going on with dinner that night.

Ingredients

• Chicken breasts – Boneless and skinless. Boneless, skinless thighs work too and stay a bit juicier.
• Yellow onion – Sweet onion works as a substitute if that’s what you have.
• Chicken gravy mix – Any brand will do.
• Powdered ranch dressing mix – Any brand will do.
• Pepperoncini peppers – Plus the pickling liquid from the jar. Heat level varies by brand and even by jar, taste as you go.
• Unsalted butter

How To Make Keto Mississippi Chicken

Scroll down for the full recipe card with exact measurements and printable instructions.

Arrange the chicken in a single layer in a 5- or 6-quart slow cooker. Sprinkle the chopped onion, gravy mix, ranch seasoning, pepperoncini peppers, and pickling liquid evenly over the chicken.

Cut the butter into small pieces and distribute them over the top. Cover and cook until the chicken is fork-tender, about 2 hours on high or 4 hours on low.

Transfer the cooked chicken to a cutting board and shred using two forks. Return the shredded chicken to the slow cooker and stir to coat it in the sauce.

Taste and adjust seasoning with salt and pepper if needed. Serve over cauliflower rice, mashed cauliflower, or as a filling for lettuce wraps.

Make It A Meal

I serve this over cauliflower rice or mashed cauliflower most nights. For a heartier plate, round it out with Green Beans Almondine with Bacon on the side. If you want another skillet chicken dinner in the rotation, Skillet Chicken with Lemon, Artichokes & Feta makes a good contrast with brighter, more Mediterranean flavors.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth to keep the chicken moist. This freezes well for up to 3 months in a sealed container. Thaw overnight in the fridge before reheating.

Frequently asked questions