Crockpot Mississippi Shredded Chicken: Easy Garlic Herb Mashed Potatoes Recipe

The aroma of slow-cooked, tangy chicken with buttery, garlicky mashed potatoes makes my kitchen feel like a warm hug every single time. If you’ve never tried Crockpot Mississippi Shredded Chicken with Garlic Herb Mashed Potatoes, just wait until you experience this flavor-packed duo. I first stumbled across the Mississippi chicken trend during a hectic week, desperate for a “set it and forget it” dinner—now it’s my go-to comfort food, especially when I crave something hearty but have zero time to fuss. It’s wildly easy, full of bold flavors, and, honestly, it’s what I make when I want to impress without breaking a sweat.

There’s just something magical about how the crockpot transforms simple chicken breasts into fork-tender, juicy shreds—soaked in zesty ranch, savory au jus, and a punch of pepperoncini tang. Paired with garlic herb mashed potatoes that are creamy, slightly rustic, and just the right kind of herby, this meal has “weeknight winner” written all over it. And let’s face it, when you can throw everything in a slow cooker, walk away, and come back to a kitchen filled with mouthwatering smells, you kind of feel like you’ve won at life (even on a Tuesday).

I’ve made this recipe more times than I can count, tweaking the seasonings, playing with different potato varieties, even sneaking in extra herbs from my garden. It always comes out dreamy. Whether you’re feeding a crowd, meal-prepping for busy days, or looking for that cozy meal to curl up with on the couch, Crockpot Mississippi Shredded Chicken with Garlic Herb Mashed Potatoes fits the bill. It’s high-protein, family-friendly, and—trust me—leftovers are even better the next day. Let me walk you through everything you need to make this new favorite at home.

Why You’ll Love This Recipe

Honestly, there are a million reasons to fall hard for Crockpot Mississippi Shredded Chicken and Garlic Herb Mashed Potatoes, but here’s what makes this one extra special (tried, tested, and devoured by my family and friends countless times):

• Effortless Crockpot Magic: Toss everything into your slow cooker and let it work its wonders. Minimal prep, maximum reward.
• Simple, Familiar Ingredients: No weird specialty items here—just pantry basics, a few fresh staples, and a jar of pepperoncini for that signature zing.
• Perfect for Busy Living: Whether you’re working late, juggling kids, or just want to binge-watch your favorite show, this recipe fits your schedule. Dinner will wait for you, not the other way around.
• Ultimate Comfort Food Combo: Tangy, juicy shredded chicken and creamy, garlicky mashed potatoes? It’s the mash-up you didn’t know you needed.
• Always a Crowd-Pleaser: Picky eaters, spice lovers, or anyone who appreciates real flavor—everyone goes back for seconds.
• Customizable & Forgiving: You can play with spice levels, swap the potatoes, or use chicken thighs instead of breasts. It still works (and tastes amazing).
• Meal Prep Friendly: This recipe holds up beautifully in the fridge and freezer. Make a big batch and enjoy easy lunches or dinners all week.

What truly sets my version apart? I blend ranch seasoning with a little homemade garlic butter, and I use fresh herbs in the mashed potatoes for a restaurant-level finish. The chicken gets that signature Mississippi flavor—savory, tangy, peppery—but the garlic herb mashed potatoes take things up a notch, soaking up all those delicious juices perfectly. It’s not just another slow cooker chicken recipe; it’s the one that makes you pause after the first bite, savoring every comforting, herby, buttery forkful.

If you’re after a meal that feels like a warm blanket on a chilly day, or you want to wow guests without breaking a sweat, this Crockpot Mississippi Shredded Chicken with Garlic Herb Mashed Potatoes is your new secret weapon. I promise, the leftovers are just as crave-worthy—maybe even better.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of what you need is probably already hanging out in your fridge or pantry, and I’ll share my favorite swaps and tips along the way.

• For the Crockpot Mississippi Shredded Chicken:
  • 2 lbs (900g) boneless, skinless chicken breasts (or thighs for extra juiciness)
  • 1 packet (1 oz/28g) ranch seasoning mix (Hidden Valley is my go-to)
  • 1 packet (1 oz/28g) au jus gravy mix (McCormick or store-brand both work)
  • 1/2 cup (120ml) unsalted butter, cut into cubes
  • 8-10 pepperoncini peppers, whole (plus a splash of the juice for extra zing)
  • 1/4 cup (60ml) low-sodium chicken broth (adds moisture)
  • 1/2 tsp black pepper (fresh cracked is best)
• For the Garlic Herb Mashed Potatoes:
  • 3 lbs (1.4kg) Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 4 tbsp (56g) unsalted butter
  • 1/2 cup (120ml) whole milk (or half-and-half for extra creaminess)
  • 1/2 cup (120ml) sour cream (adds tang and richness)
  • 4 cloves garlic, minced (or more if you’re a garlic lover)
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tbsp (6g) fresh chives, chopped (optional but so good)
  • Salt and pepper, to taste

Ingredient Notes & Substitutions:

• Chicken: Chicken thighs bring extra juiciness, but breasts shred perfectly too. Just use what you have.
• Ranch Seasoning: Homemade ranch mix works if you’re sensitive to sodium or additives.
• Pepperoncini: Mild banana peppers can be swapped in a pinch, but the signature tang comes from pepperoncinis.
• Potatoes: Yukon Golds for creamy, slightly buttery mash; Russets for fluffier texture. I’ve even mixed in red potatoes for a rustic vibe.
• Dairy-Free: Substitute plant-based butter, unsweetened non-dairy milk, and dairy-free sour cream for a lighter, lactose-free side.
• Herbs: Use what’s in your garden—basil, dill, or thyme add great character.
• Gluten-Free: Most ranch and au jus packets are gluten-free, but always check the label just to be safe.

Honestly, don’t stress if you’re missing a thing or two—this recipe is super forgiving. The secret is in the slow cook and that magical mix of ranch, au jus, and pepperoncini.

Equipment Needed

• Crockpot / Slow Cooker (4-6 quart): The real hero of this recipe. I use my trusty Crockpot, but any brand will do. If you don’t have one, a Dutch oven works in the oven on low, though you’ll need to watch the liquid.
• Large Pot: For boiling the potatoes. A heavy-bottomed pot prevents sticking and helps cook potatoes evenly.
• Colander: For draining potatoes—nothing fancy needed.
• Hand Mixer or Potato Masher: A masher gives you rustic, chunky potatoes. For super smooth mash, I like to use a hand mixer (but be careful not to overmix or they get gluey!).
• Measuring Cups & Spoons: Accuracy matters for seasoning, especially with ranch and au jus mixes.
• Cutting Board & Chef’s Knife: For prepping potatoes and herbs. I’ve used everything from budget knives to my favorite Wüsthof—sharp is what matters.
• Tongs or Two Forks: For shredding the chicken once it’s tender.

If you’re new to slow cookers, here’s a quick tip: always clean your crock with warm soapy water soon after use—those savory flavors linger otherwise. And if you’re working with a small kitchen or budget, you can mash potatoes with a sturdy fork and shred chicken right in the crockpot with tongs. No fancy gear required for comfort food like this!

How to Make Crockpot Mississippi Shredded Chicken & Garlic Herb Mashed Potatoes

1. Prep the Chicken (5 minutes):
   Place 2 lbs (900g) boneless, skinless chicken breasts in the bottom of your crockpot. Sprinkle evenly with 1 packet (1 oz/28g) ranch seasoning and 1 packet (1 oz/28g) au jus gravy mix. Scatter 8-10 whole pepperoncini peppers over the top, and dot with 1/2 cup (120ml) unsalted butter cubes. Add 1/4 cup (60ml) chicken broth and a splash of juice from the pepperoncini jar for extra tang. Finish with 1/2 tsp black pepper.
   Tip: Layering the seasoning mix first ensures the chicken absorbs all the flavor as it cooks.
2. Slow Cook the Chicken (4-6 hours):
   Cover and cook on LOW for 6-7 hours or on HIGH for 4-5 hours. The chicken should be fall-apart tender—use two forks to test. If it’s not shredding easily, give it another 30 minutes.
   Sensory cue: The chicken will look pale at first, but by the end, it’ll be swimming in a golden, fragrant sauce.
3. Boil the Potatoes (20-25 minutes):
   While the chicken cooks, peel and chop 3 lbs (1.4kg) potatoes. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes until fork-tender.
   Prep note: Don’t overcrowd the pot—potatoes need space to cook evenly.
4. Make Garlic Herb Butter (5 minutes):
   While potatoes cook, melt 4 tbsp (56g) butter in a small pan over low heat. Add 4 cloves minced garlic and cook for 1-2 minutes until fragrant—don’t let it brown. Stir in chopped parsley and chives, then set aside.
   Personal tip: Infusing the butter with garlic and herbs gives the potatoes next-level flavor.
5. Mash the Potatoes (5 minutes):
   Drain potatoes and return to the hot pot (this dries them out a bit for fluffier mash). Add garlic herb butter, 1/2 cup (120ml) milk, and 1/2 cup (120ml) sour cream. Mash until smooth but still a bit chunky, or use a hand mixer for extra creaminess. Season generously with salt and pepper.
6. Shred the Chicken (5 minutes):
   After the chicken is super tender, shred it directly in the crockpot using two forks. Stir everything so the chicken soaks up all those delicious juices.
   Troubleshooting: If your chicken seems dry, add a little more broth or a splash of pepperoncini juice.
7. Serve:
   Pile a generous scoop of garlic herb mashed potatoes onto plates. Top with plenty of Mississippi shredded chicken and a spoonful of the savory sauce. Garnish with extra herbs if you like.

Preparation notes: If you’re making ahead, keep the chicken and potatoes separate until serving. Leftovers reheat beautifully, but you might want to add a splash of milk to the potatoes before microwaving to keep them creamy.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks (sometimes the hard way!) to make this Crockpot Mississippi Shredded Chicken and Garlic Herb Mashed Potatoes absolutely foolproof:

• Use the Right Cut: Chicken breasts are leaner, but thighs stay juicier—especially after hours in the crockpot. Both work, but if you want that ultra-moist texture, go for thighs.
• Don’t Overcook: Even in a slow cooker, chicken can dry out if left too long. Start checking for doneness at the minimum cook time—when it shreds easily, you’re golden.
• Layer Flavors: Pouring a splash of pepperoncini juice over the chicken before cooking amps up the tang. I always add a little extra when I want a bolder flavor.
• Mash Potatoes While Hot: Potatoes should be mashed while steaming hot—wait too long and they get a bit gluey. Warm dairy ingredients help keep them creamy.
• Don’t Overmix: If you use a hand mixer for potatoes, mix just until smooth. Overmixing can turn them gummy (I learned this one the hard way!).
• Customize Herbs: Fresh parsley and chives are my favorite, but you can swap in thyme, dill, or even a pinch of rosemary. Dried herbs work in a pinch, just use half the amount.
• Keep It Warm: Most slow cookers have a “keep warm” setting—use it! The chicken stays tender and juicy, and you can make the mashed potatoes ahead of time.

Personal tip: If you’re making this for a party, double the recipe and serve on a buffet. The chicken stays saucy and the potatoes hold up well in a slow cooker on warm. I’ve done this for potlucks, and there’s never a bite left!

Variations & Adaptations

This recipe is endlessly adaptable—here are a few tried-and-true ways to switch things up:

• Low-Carb/Keto: Swap potatoes for cauliflower florets. Steam or boil, then mash with the same garlic herb butter and a splash of cream. The result? A lighter, yet still decadent, base for that shredded chicken.
• Spicy Kick: Add sliced jalapeños to the crockpot or stir in a teaspoon of crushed red pepper flakes for extra heat. I’ve even tossed in pickled banana peppers for a tangy twist.
• Dairy-Free: Use plant-based butter, unsweetened almond milk, and dairy-free sour cream for the potatoes. The chicken is already dairy-free if you skip the butter or use a substitute.
• Veggie Boost: Stir in a handful of spinach or kale to the mashed potatoes before serving. It wilts gently and adds a pop of color.
• Alternative Proteins: Try this recipe with pork shoulder or even turkey breast (especially around the holidays). Just adjust cook times accordingly.

One of my personal favorites? Stirring a little crumbled blue cheese into the mashed potatoes for a tangy, creamy twist—seriously, mind-blowing.

Serving & Storage Suggestions

This dish is all about comfort, so I love serving it family-style. Pile up the garlic herb mashed potatoes, top with a mound of the Mississippi shredded chicken, and spoon some of that golden, peppery sauce over everything. A shower of fresh herbs makes it extra inviting.

Serving Temperature: Both chicken and potatoes should be served hot. They hold heat well, making this ideal for buffet-style meals or cozy family dinners.

Pairings: Serve with a crisp green salad, roasted green beans, or even a simple tomato-cucumber salad. A glass of iced tea or a cold lager pairs perfectly, but honestly—I’ve enjoyed this with everything from lemonade to a bold red wine.

Storage: Store leftovers separately in airtight containers. The chicken will keep for up to 4 days in the fridge, and the mashed potatoes for 3 days. Both freeze well—just portion into freezer-safe containers for up to 2 months.

Reheating Tips: For best results, reheat chicken in the microwave or on the stovetop with a splash of broth. For potatoes, add a little milk and warm gently, stirring to restore creaminess. The flavors actually deepen after a day or two, making leftovers extra delicious.

Nutritional Information & Benefits

This Crockpot Mississippi Shredded Chicken with Garlic Herb Mashed Potatoes is high in protein, thanks to the chicken breast, and offers a good dose of potassium and fiber from the potatoes. Here’s an approximate breakdown per serving (based on 6 servings):

• Calories: 430
• Protein: 33g
• Carbohydrates: 36g
• Fat: 16g
• Sugar: 2g
• Fiber: 4g

Healthier Swaps: Use low-sodium broth, light butter, or swap in Greek yogurt for sour cream if you want to keep things lighter. The recipe is naturally gluten-free if you check your seasoning mixes.

Potential allergens include dairy (in the mashed potatoes) and gluten (sometimes in seasoning packets—always check labels). Personally, I love how this meal keeps me full for hours and satisfies those comfort food cravings without feeling heavy. It’s real food, real flavor, and real nourishment.

Conclusion

If you’re searching for a recipe that brings big comfort and even bigger flavor with almost no effort, Crockpot Mississippi Shredded Chicken with Garlic Herb Mashed Potatoes is your answer. It’s the kind of meal that makes any night feel special, but it’s simple enough for your busiest weekday. My family asks for this on repeat, and every time I make it, I remember why—it’s cozy, satisfying, and tastes like a hug on a plate.

Don’t be afraid to make it your own—play with the herbs, try different potatoes, or bump up the spice. I truly hope it becomes a staple in your kitchen, just like it has in mine. If you make this, I’d love to hear your twists and see your creations—leave a comment, share a photo, or let me know if you found a new favorite combo!

Now, go grab your crockpot and treat yourself to a little comfort. You deserve it!

Frequently Asked Questions

Can I use frozen chicken in the crockpot?

Technically, you shouldn’t put frozen chicken straight into the slow cooker for food safety reasons. Always thaw your chicken in the fridge overnight before starting the recipe.

What can I use instead of au jus mix?

If you don’t have au jus, a packet of brown gravy mix or even onion soup mix works in a pinch. The flavor will be slightly different but still delicious!

How do I make this recipe spicier?

Add more pepperoncini peppers, a dash of hot sauce, or some sliced jalapeños to the crockpot for an extra kick. You can also sprinkle in crushed red pepper flakes.

Can I make the mashed potatoes ahead of time?

Absolutely! Just reheat gently with a splash of milk before serving to bring back that creamy texture. They keep well in the fridge for up to 3 days.

Is this recipe gluten-free?

It can be! Most ranch and au jus packets are gluten-free, but always check the labels to be sure. The rest of the ingredients are naturally gluten-free.

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