Description
Mississippi Chicken is a flavorful slow-cooked dish featuring tender chicken breasts simmered with pepperoncini peppers, ranch seasoning, au jus gravy mix, and butter to create a rich, tangy sauce. Perfect for an easy, hands-off meal that yields juicy, shreddable chicken ideal for sandwiches, tacos, or serving over rice.
Ingredients
Scale
Chicken
- 4 large boneless skinless chicken breasts
Seasonings & Sauce
- 12 pepperoncini peppers
- 1/4 cup pepperoncini juice (from the jar)
- 1 (1 ounce) packet ranch seasoning mix (e.g. Hidden Valley)
- 1 (1 ounce) packet au jus gravy mix
- 1/2 cup (1 stick) unsalted butter, cut into pieces
Instructions
- Prepare Slow Cooker: Place the 4 chicken breasts at the bottom of your slow cooker, arranging evenly for uniform cooking.
- Add Peppers and Juices: Pour in 1/4 cup of pepperoncini juice over the chicken, then add the 12 whole pepperoncini peppers on and around the chicken breasts for flavor infusion.
- Season Chicken: Sprinkle the chicken with the entire packets of ranch seasoning mix and au jus gravy mix evenly over the top to enhance the savory taste.
- Add Butter: Place the 1/2 cup (1 stick) of unsalted butter cut into pieces on top of the seasoned chicken to create a rich sauce as it melts during cooking.
- Cook: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the chicken is tender and easily shreddable.
- Shred and Serve: Once cooked, shred the chicken breasts with two forks right in the slow cooker, mixing well with the sauce before serving hot. Enjoy as is or use for sandwiches, tacos, or over rice.
Notes
- You can substitute chicken thighs for juicier meat if desired.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust pepperoncini quantity based on your preferred spice and tang level.
- Serving this dish with rice or mashed potatoes complements the rich sauce well.
- Butter can be swapped with a dairy-free alternative for a lactose-free version.
