Description
This Crock Pot Mississippi Chicken recipe is a delicious and easy dish that is perfect for busy days. Tender chicken cooked in a flavorful mix of ranch seasoning, au jus gravy, butter, and pepperoncini peppers, resulting in a savory and slightly tangy shredded chicken that can be served in various ways.
Ingredients
Scale
Ingredients:
- 2 pounds boneless skinless chicken breasts
- 1 packet ranch seasoning mix (about 1 ounce)
- 1 packet au jus gravy mix (about 1 ounce)
- 1/2 cup unsalted butter (1 stick)
- 6–8 pepperoncini peppers (plus 2 tablespoons juice)
Instructions
- Place the chicken in the slow cooker: Add chicken breasts to the slow cooker.
- Season the chicken: Sprinkle ranch seasoning and au jus gravy mix over the chicken.
- Add butter and peppers: Place butter on top of the chicken, add pepperoncini peppers, and drizzle with pepperoncini juice.
- Cook the chicken: Cover and cook on low for 6–7 hours or high for 3–4 hours until tender.
- Shred the chicken: Shred the cooked chicken using forks and stir to combine with juices.
- Serve: Serve hot over mashed potatoes, rice, or sandwich rolls.
Notes
- For a spicier kick, add more pepperoncinis or hot sauce.
- Works well with boneless chicken thighs.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 360
- Sugar: 1g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 115mg
