Crockpot Mississippi Chicken Recipe
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.
- 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
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
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker, ensuring they’re evenly spread out for consistent cooking.
- Add Seasonings: Sprinkle the ranch dressing seasoning mix and the dry au jus gravy mix evenly over the chicken breasts to infuse flavor.
- 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.
- 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.
- 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
Find it online: https://amayaharis.com/crockpot-mississippi-chicken-recipe/
