Description
This Tender & Juicy Crockpot Mississippi Chicken recipe is an effortless, flavorful dish featuring boneless chicken breasts slow-cooked with au jus gravy, ranch dressing mix, butter, and pepperoncini peppers. The result is tender, shreddable chicken perfect for serving over rice, in sandwiches, or tacos, ideal for busy weeknights or meal prepping.
Ingredients
Scale
Chicken
- 3 pounds boneless, skinless chicken breasts
Seasonings
- 1 packet au jus gravy mix (about 1 ounce)
- 1 packet ranch dressing mix (about 1 ounce)
- 6 pepperoncini peppers
Other Ingredients
- ½ cup (1 stick) salted butter
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts evenly in the bottom of the Crock Pot to form the base of the dish.
- Add Seasonings: Sprinkle the packets of au jus gravy mix and ranch dressing mix evenly over the chicken to impart rich, savory flavors.
- Add Butter: Place the stick of salted butter directly on top of the seasoned chicken to melt down during cooking, adding creaminess and richness.
- Add Pepperoncini: Distribute the 6 pepperoncini peppers around the butter and chicken to infuse a mild tangy heat and subtle acidity.
- Cook: Cover the Crock Pot and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is fully cooked through and easily shredded.
- Shred the Chicken: Remove the cooked chicken breasts and shred them with two forks. Return the shredded chicken to the Crock Pot and stir well to combine with the flavorful juices and sauce.
- Serve: Enjoy the shredded Mississippi chicken over steamed rice, inside sandwiches or wraps, or in tacos for a delicious, comforting meal.
Notes
- For extra flavor, add some of the pepperoncini juice.
- You can substitute chicken thighs for a slightly different texture and flavor.
- This recipe freezes well for meal prep.
- Use low-sodium ranch or gravy mixes if you want to reduce salt content.
- Adjust cooking time if using a different size or type of slow cooker.
