Crock Pot Mississippi Whole Chicken

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June 20, 2016 By Aunt Lou

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This Crock Pot Mississippi Whole Chicken is a variation of a tried and true recipe Cris has been cooking up for a long time! I couldn’t let her have all the fun!

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Aunt Lou here.

Cris has made up Crock Pot Mississippi Pork Roast, Crock Pot Mississippi Beef Roastand Crock Pot Mississippi Chicken Thighs…so when I was trying to think of recipes that were easy to make and could fit in my July $50 Challenge, I knew I wanted to make a whole chicken. Cris generously offered to let me try her “Mississippi” recipe on a whole chicken and boy was it good!

While not everyone is comfortable using pre-made packets in their low carb diet, we enjoy Mississippi Whole Chicken in our low carb menu from time to time by substituting the traditional ranch packet for a dill ranch packet or chive and onion packet. Both reduce the carb counts for the entire recipe by 16 carbs. Additionally we make sure to use AuJus Gravy packets instead of higher carb gravy packets– this typically makes the carb count at least 1/4 of what it would be.

You can find these packets in almost any grocery store in the salad dressing aisle and gravy/sauces aisle. We also have them in our Amazon Recommendations under Low Carb Kitchen Favorites.

Like we always say on the blog, carb counts are ALWAYS going to be dependent on the exact ingredients you use– not the recipe itself.

Table of Contents

More Mississippi Recipes

Crock Pot Country Ribs {Mississippi Style}
Instant Pot Country Ribs {Mississippi Style}
Crock Pot Mississippi Beef Roast
Crock Pot Mississippi Chicken Thighs
Crock Pot Mississippi Whole Chicken
Crock Pot Mississippi Pork Roast
Crock Pot Mississippi Pork Chops
Crock Pot Mississippi Beef Sandwiches
Instant Pot Mississippi Pot Roast
Instant Pot Mississippi Chicken Thighs
Crock Pot Mississippi Chicken Noodles
Electric Pressure Cooker Mississippi Chicken Noodles
Crock Pot Creamy Mississippi Beef
Electric Pressure Cooker Creamy Mississippi Beef
Crock Pot Creamy Mississippi Beefy Mac
Crock Pot Creamy Mississippi Chicken
Crock Pot Mississippi Chicken Legs
Crock Pot Mississippi Ribs
Crock Pot Pork Roast with Veggies

Crock Pot Mississippi Whole Chicken Notes:

If you need an easy recipe, be it for time reasons or to build your confidence in cooking your skills with your crock pot, this Crock Pot Mississippi Whole Chicken would be a great recipe for you to make!
Don’t worry if you aren’t a pepperoncini fan, Cris taught me that you don’t have to eat them, they just really add to the flavor!
I used good ol’ Sir Hamilton (my Hamilton Beach Programmable Insulated 6-quart crock pot) for this yummy Crock Pot Mississippi Whole Chicken, and it worked perfectly. I mean, come on, it is Sir Hamilton! He delivers every single time!
Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in ourAmazon Influencer Shop.
We make this recipe low carb by using the lowest carb mixes we can find.
You can find more low carb recipes in ourLow Carb Recipe Librarythat we update weekly.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. Your nutritional content depends on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes shouldalways be tested first in your own slow cooker and time adjusted as needed.

This Crock Pot Mississippi Whole Chicken is so easy to make and a winner every time!

5 from 19 votes

Print Pin

Course: Main

Cuisine: Low Carb

Keyword: Crock Pot Mississippi Whole Chicken

Prep Time: 5 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 5 minutes minutes

Servings: 4 -6 servings

Author: Aunt Lou

Ingredients

5.5 lb whole chicken
1 envelope Ranch Dressing Mix
1 envelope Au Jus Gravy Mix or Brown Gravy Mix
½ Stick of Butter 1/4 Cup
6 Pepperoncinis

Instructions

Unwrap your chicken and take out the fun stuff from inside
Lay your chicken in the bottom of your slow cooker
Sprinkle your mixes on top
Slice your butter and place evenly on top
Add your peppers all around your chicken
Cover and cook on low for 4-5 hours
Scrape your excess seasonings off the top of your chicken into your cooking liquid
Place your chicken in a serving or baking dish
Mix together the excess seasonings with the cooking liquid and pour over your chicken
Place your pepperoncinis around your chicken

Notes

If you need an easy recipe, be it for time reasons or to build your confidence in cooking your skills with your crock pot, this Crock Pot Mississippi Whole Chicken would be a great recipe for you to make!
Don't worry if you aren't a pepperoncini fan, Cris taught me that you don't have to eat them, they just really add to the flavor!
I used good ol' Sir Hamilton (my Hamilton Beach Programmable Insulated 6-quart crock pot) for this yummy Crock Pot Mississippi Whole Chicken, and it worked perfectly. I mean, come on, it is Sir Hamilton! He delivers every single time!
Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in ourAmazon Influencer Shop.
We make this recipe low carb by using the lowest carb mixes we can find.
You can find more low carb recipes in ourLow Carb Recipe Librarythat we update weekly.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. Your nutritional content depends on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes shouldalways be tested first in your own slow cooker and time adjusted as needed.

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!

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Reader Interactions

Comments

Tammy Gibson says
June 29, 2016 at 8:32 am

Have been waiting for a week for leftovers to be gone so I could try this recipe. Will be making it for dinner tonight! Wanter to use the Au Jus but local store didn’t carry it. Will post results after we try it.
- Tammy Gibson says
  July 2, 2016 at 9:26 am
  
  Well I said I would rate this recipe after I made it so here I am again. I made this recipe a few days ago and it was a huge success! Instead of using the whole chicken I ended up using 4 extra large thighs since we had a lot of them in the freezer. And since I didn’t have any pepperoncinis I ended up using these super sized hot peppers that are made by a family owned company from my hometown back in WV. I’m so glad I brought a part of back home with me when I moved here to GA. Anyway, part of the way through cooking, my roommate decided we needed more peppers in it so I wasn’t about to argue being that I love hot peppers. As I added the rest of the peppers from the jar he also suggested that I add the liquid the peppers were packed in. Since I’m an experimental cook I thought why not. By the time the meal was cooked it ended up being the best chicken either of us has ever had! This recipe is well worth trying and don’t be afraid to experiment with any extra add on ingredients you may come up with. You may just end up like us and come out with one of the best meals you might ever make!
Phoenix Bingham says
June 21, 2016 at 11:53 pm

I’ve made the Mississippi beef roast and loved it…can’t wait to try this one!
Gayle says
June 21, 2016 at 5:57 pm

OMG, I’m wondering if I should be adding water to the crock pot (yes, I’m just that dense) … it’s cooking in the crock pot now! SOMEONE PLEASE HELP ME OUT !!!
- Aunt Lou says
  June 21, 2016 at 6:02 pm
  
  Hi Gayle!
  The cooking liquid does not need to cover your chicken. Between the butter and juices from the chicken, there is enough liquid. Make sure you leave the lid on so you don’t let out your heat or moisture. Enjoy!
  Aunt Lou
- Gayle says
  June 21, 2016 at 6:24 pm
  
  Oh, Thank You Aunt Lou for your quick response! I’m breathing a huge sigh of relief (can you hear it?)
Debi says
June 21, 2016 at 12:36 pm

I can’t wait to try this recipe. Thanks.
Kathleen says
June 20, 2016 at 3:19 pm

I’ve been doing my own version of this for years. I like to skin the chicken and then rub with olive oil and season. I cut up a couple onionsand put a few chunks inside and rest outside. Then take a whole jar pepperoncinis (Greek if I have) and put some I side and rest on top and around I just add a little chicken stock and let it cook slow all day. The house smells divine and the chicken is awesome with the best flavor. Great to do with a bunch check of breasts also and shred up for renewal!. Anxious to try this version.
al brady says
June 20, 2016 at 2:24 pm

great recipe’s
Carolyn P. says
June 20, 2016 at 2:09 pm

This sounds so good, can’t wait to try it!
Thank you for all of the wonderful recipes. I love that it is real food made from regular things I keep on hand.

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