Crockpot Mississippi Chicken Recipe

Introduction

Crockpot Mississippi Chicken is a flavorful, effortless dish perfect for busy days. Tender chicken breasts are slow-cooked with savory ranch and gravy mixes, buttery richness, and tangy pepperoncini peppers for a mouthwatering meal.

Ingredients

• 2 lbs chicken breasts (skinless and boneless)
• 1 oz packet ranch dressing seasoning mix
• 1 oz packet dry au jus gravy mix
• 1/2 cup unsalted butter
• 1 cup pepperoncini peppers (sliced and drained)
• 1/4 cup pepper juice (from the jar of pepperoncini peppers)

Instructions

1. Step 1: Place the chicken breasts in the slow cooker. Sprinkle the ranch dressing seasoning and dry au jus gravy mix evenly over the chicken.
2. Step 2: Add the unsalted butter on top of the seasoned chicken. Then, add the sliced and drained pepperoncini peppers, and pour the pepper juice over everything.
3. Step 3: Cover and cook on high for up to 4 hours, or on low for 6 to 8 hours, until the chicken is fully cooked and tender.
4. Step 4: Use two forks to shred the chicken inside the slow cooker before serving.
5. Step 5: Serve hot with rice, potatoes, egg noodles, or a fresh salad for a lighter option.

Tips & Variations

• For extra flavor, add a splash of Worcestershire sauce or a few garlic cloves when seasoning the chicken.
• Use boneless, skinless chicken thighs for a juicier result.
• If you prefer less spice, reduce the amount of pepper juice or remove the seeds from the pepperoncini.
• Leftover chicken works great in sandwiches, tacos, or over baked potatoes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove to prevent drying out. You can also freeze the shredded chicken for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but cooking time may increase by an hour or so. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.

Is this recipe spicy?

The pepperoncini peppers add a mild tangy heat, but it’s not overly spicy. Adjust the amount of pepper juice or peppers based on your heat preference.

Crockpot Mississippi Chicken Recipe

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★★★★★

4.4 from 90 reviews

This Crockpot Mississippi Chicken recipe is an effortlessly delicious slow-cooked meal featuring tender chicken breasts cooked with ranch seasoning, au jus gravy mix, buttery goodness, and tangy pepperoncini peppers. The result is a flavorful, juicy dish perfect for pairing with rice, potatoes, or noodles, making it a versatile and comforting family favorite.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 4 hours (high) / 6-8 hours (low)
• Total Time: 4 hours 10 minutes (high) / 8 hours 10 minutes (low)
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 lbs chicken breasts (skinless and boneless)

Seasonings and Mixes

• 1 oz packet ranch dressing seasoning mix
• 1 oz packet dry au jus gravy mix

Additional Ingredients

• 1/2 cup unsalted butter
• 1 cup pepperoncini peppers (sliced and drained)
• 1/4 cup pepper juice (from the jar of pepperoncini peppers)

Instructions

1. Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker, ensuring they’re evenly spread out for consistent cooking.
2. Add Seasonings: Sprinkle the ranch dressing seasoning mix and the dry au jus gravy mix evenly over the chicken breasts to infuse flavor.
3. Add Butter and Peppers: Lay the 1/2 cup of unsalted butter on top of the seasoned chicken. Then, add the sliced and drained pepperoncini peppers over the butter, followed by pouring the pepper juice from the jar evenly over all ingredients in the cooker.
4. Cook the Chicken: Cover the slow cooker with its lid and cook either on high heat for up to 4 hours or on low heat for 6 to 8 hours, until the chicken is fully cooked and tender enough to shred.
5. Shred and Serve: Using two forks, shred the chicken directly in the slow cooker for easy mixing with the flavorful juices. Serve hot with your choice of rice, potatoes, egg noodles, or a fresh salad for a lighter option.

Notes

• For best flavor, do not remove the butter and cooking juices before shredding the chicken; they enhance the taste and moisture.
• You can adjust the number of pepperoncini peppers to make the dish more or less tangy and spicy.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
• This recipe pairs wonderfully with creamy mashed potatoes or buttery egg noodles to soak up the sauce.
• Use skinless, boneless chicken thighs instead of breasts if you prefer darker meat with richer flavor and tenderness.

Keywords: Crockpot Mississippi Chicken, slow cooker chicken, ranch chicken, pepperoncini chicken, easy crockpot recipes, shredded chicken