Description
This Crock Pot Mississippi Chicken is a flavorful, easy-to-make slow cooker recipe featuring tender chicken breasts cooked with au jus gravy mix, ranch dressing mix, pepperoncini peppers, and butter. The dish cooks slowly to develop rich flavors and results in juicy, shreddable chicken perfect for serving over rice, mashed potatoes, or in sandwiches.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts
Seasonings
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
Vegetables and Peppers
- 1 medium onion, diced
- 8-10 pepperoncini peppers
- ¾ cup juice from pepperoncini peppers
Other
- ½ cup butter, sliced
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the Crock Pot to form the base of the recipe.
- Add the Seasonings: Evenly sprinkle the au jus gravy mix and ranch dressing mix over the chicken breasts to coat and infuse flavor.
- Add the Vegetables and Peppers: Scatter the diced onion around the chicken for sweetness and texture, then place the pepperoncini peppers on top. Pour in the pepperoncini juice to add a tangy, spicy kick.
- Top with Butter: Lay the sliced butter on top of all the ingredients to melt and enrich the dish during cooking.
- Cook: Cover the Crock Pot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked, tender, and easily shredded.
- Shred the Chicken: Using two forks, shred the chicken directly in the Crock Pot, stirring to combine well with the juices and seasoning blends.
- Serve: Serve the Mississippi Chicken hot over rice, mashed potatoes, or place it on a bun for a delicious sandwich option.
Notes
- You can adjust the number of pepperoncini peppers to control the heat and tanginess of the dish.
- This recipe works great for meal prep as it reheats well and flavors deepen over time.
- Butter can be substituted with margarine or a dairy-free alternative if desired.
- Leftover chicken can be shredded and added to salads or tacos for versatile meals.
