Description
This Crock Pot Mississippi Chicken is a simple, flavorful dish made with tender chicken breasts, tangy pepperoncini peppers, and a buttery, savory sauce. The perfect meal for a busy day, it’s easy to make, and the slow cooker does all the work. Serve it over rice, mashed potatoes, or in sandwiches for a comforting meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 medium onion, diced
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- 8–10 pepperoncini peppers
- ¾ cup juice from pepperoncini
- ½ cup butter, sliced
Instructions
- Prepare the Chicken: Place the chicken breasts at the bottom of the Crock Pot.
- Add the Ingredients: Sprinkle the au jus gravy mix and ranch dressing mix over the chicken breasts. Add the diced onion and place the pepperoncini peppers on top of the chicken.
- Add the Liquid and Butter: Pour the juice from the pepperoncini peppers over the chicken and then place the sliced butter on top.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and can easily be shredded with a fork.
- Shred the Chicken: Once the chicken is cooked, shred it directly in the Crock Pot using two forks, mixing it with the sauce.
- Serve: Serve the shredded Mississippi chicken over mashed potatoes, rice, or in sandwiches with extra sauce from the Crock Pot.
Notes
- For extra heat, you can add more pepperoncini peppers or a pinch of red pepper flakes.
- This recipe is great for meal prepping; just store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American