Description
This Crockpot Mississippi Chicken recipe offers a deliciously tender and flavorful chicken dish cooked slowly with ranch seasoning, Au Jus gravy mix, butter, and tangy pepperoncini peppers. Perfect for an easy, hands-off meal that shreds beautifully and can be served over rice, mashed potatoes, or in sandwiches.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 packet Ranch seasoning mix
- 1 packet Au Jus gravy mix
Additional Ingredients
- 1/2 cup unsalted butter
- 5-6 pepperoncini peppers
- Salt and pepper to taste
Optional Garnish
- 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, making sure all pieces are well coated.
- Add Butter and Peppers: Place the unsalted butter on top of the seasoned chicken, then add the pepperoncini peppers around the chicken for a mild, tangy flavor.
- Season: Season the mixture with salt and pepper according to your taste preferences.
- Slow Cook: Cover the crockpot and cook on low for 6-8 hours, or on high for about 4 hours, until the chicken is tender and shreds easily with a fork.
- Shred and Serve: Using two forks, shred the chicken directly in the crockpot, mixing it thoroughly with the buttery sauce. Serve warm and garnish with fresh parsley if desired.
Notes
- For a spicier kick, add some of the pepperoncini juice to the crockpot before cooking.
- This recipe freezes well; portion leftovers into airtight containers for up to 3 months.
- Serve with rice, mashed potatoes, or inside slider buns for delicious sandwiches.
- Adjust salt according to the sodium content in the seasoning packets which can be quite salty.
- If using frozen chicken breasts, increase cooking time by approximately 1 hour on low.
