Description
Crockpot Mississippi Chicken is a flavorful and easy slow cooker recipe featuring tender, shredded chicken breasts cooked with ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers for a tangy kick. Perfect for a hands-off dinner served over mashed potatoes, rice, or sandwich buns.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- Salt and black pepper to taste
Additional Ingredients
- 1/2 cup unsalted butter (1 stick)
- 6 to 8 pepperoncini peppers
- 2 tablespoons pepperoncini juice (optional, for extra tang)
Instructions
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts in the bottom of the slow cooker, ensuring they are evenly spread out.
- Add Seasonings: Evenly sprinkle the ranch seasoning mix and au jus gravy mix over the chicken breasts, distributing the flavors well.
- Add Butter and Peppers: Place the stick of unsalted butter on top of the chicken, then arrange the pepperoncini peppers around the butter for a balance of heat and tang. For extra flavor, pour in 2 tablespoons of pepperoncini juice if desired.
- Cook the Chicken: Cover the slow cooker with its lid and cook the chicken on low heat for 6 to 7 hours or on high heat for about 4 hours. Cook until the chicken is very tender and can be easily shredded with forks.
- Shred and Serve: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it well with the flavorful juices. Serve the warm shredded chicken over mashed potatoes, rice, or on sandwich buns for a hearty meal.
Notes
- For a juicier texture, substitute chicken thighs for chicken breasts.
- Adjust the number of pepperoncini peppers to suit your desired level of heat.
- This dish is excellent for meal prep and reheats well, making it ideal for leftovers.
