Description
This Crockpot Mississippi Chicken recipe is a flavorful and easy slow cooker dish featuring tender chicken breasts cooked with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. Perfect for a hands-off meal that delivers rich, buttery, and tangy flavors with minimal prep.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Seasonings
- 1 packet Ranch seasoning mix (approx. 1 oz)
- 1 packet Au Jus gravy mix (approx. 1 oz)
- Salt and pepper to taste
Additional Ingredients
- 1/2 cup unsalted butter (1 stick)
- 5-6 pepperoncini peppers
- Optional: Fresh parsley for garnish
Instructions
- Place Chicken in the Crockpot: Add the chicken breasts to the bottom of your crockpot, arranging them evenly to ensure even cooking.
- Add Seasonings: Sprinkle the Ranch seasoning mix and Au Jus gravy mix evenly over the chicken breasts to coat them with flavor.
- Add Butter and Peppers: Place the unsalted butter on top of the chicken, then add the pepperoncini peppers around the chicken to infuse a tangy, slightly spicy flavor.
- Season: Lightly season with salt and pepper according to your taste preferences.
- Slow Cook: Cover and cook the chicken on low heat for 6 to 8 hours or on high heat for about 4 hours, until the chicken is very tender and shreds easily with a fork.
- Shred and Serve: Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it well with the buttery, flavorful sauce. Serve warm and garnish with fresh parsley if desired.
Notes
- For a spicier dish, add more pepperoncini peppers or use their juice in the cooking process.
- The sauce pairs well with mashed potatoes, rice, or steamed vegetables.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
- Use chicken thighs instead of breasts for a juicier result if preferred.
