Description
This Tender & Juicy Crockpot Mississippi Chicken is a flavorful, hands-off meal where boneless chicken breasts are slow-cooked with a savory combination of ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers. The result is a juicy, tender chicken that’s perfect for shredding and serving over rice, mashed potatoes, or in sandwiches.
Ingredients
Scale
- 3 pounds boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- ½ cup (1 stick) salted butter
- 6 pepperoncini peppers
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of the Crock Pot.
- Add the Seasonings: Sprinkle the au jus gravy mix and ranch dressing mix over the chicken breasts.
- Add the Butter and Peppers: Place the stick of butter on top of the chicken and add the pepperoncini peppers, including some of the juice for added flavor.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shreds with a fork.
- Shred the Chicken: Once the chicken is fully cooked, shred the chicken in the Crock Pot using two forks. Stir it into the sauce, mixing it well.
- Serve: Serve the shredded Mississippi chicken over mashed potatoes, rice, or in sandwiches.
Notes
- For extra heat, you can add additional pepperoncini peppers or a pinch of red pepper flakes.
- This dish pairs well with mashed potatoes or rice for a hearty meal.
- If you prefer a less spicy version, remove the seeds from the pepperoncini peppers before adding them.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American