Description
This Crockpot Mississippi Chicken is a simple and flavorful slow-cooked dish featuring tender chicken breasts, pepperoncini peppers, ranch seasoning, and a buttery, savory sauce. It’s perfect for a weeknight meal or to serve at a gathering!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/4 cup butter (1/2 stick)
- 6–8 pepperoncini peppers (with a bit of juice)
- 1/4 cup pepperoncini juice (optional, for extra flavor)
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the bottom of a Crockpot or slow cooker.
- Sprinkle the ranch seasoning mix and au jus gravy mix over the chicken.
- Place the butter on top of the chicken breasts.
- Add the pepperoncini peppers and pour the juice from the peppers (if desired) over the chicken.
- Cover and cook on low for 6-7 hours or until the chicken is cooked through and tender.
- Once cooked, shred the chicken using two forks and stir it back into the sauce.
- Taste and adjust seasoning with additional salt or pepper, if needed.
- Serve the shredded chicken with rice, mashed potatoes, or on sandwich rolls.
Notes
- For extra flavor, add a few tablespoons of the pepperoncini juice or even some of the pepperoncini’s seeds.
- You can use chicken thighs instead of chicken breasts for a juicier, richer flavor.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 6-7 hours (on low in the Crockpot)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 90mg