Description

This Crock Pot Mississippi Chicken is an incredibly flavorful and easy-to-make dish! With tender chicken breasts cooked in a tangy combination of au jus gravy mix, ranch dressing mix, and pepperoncini peppers, it’s perfect for serving over rice, mashed potatoes, or in sandwiches. The slow cooking method makes the chicken melt in your mouth!

Ingredients

Scale

3–4 boneless, skinless chicken breasts
1 medium onion (diced)
1 packet au jus gravy mix
1 packet ranch dressing mix
8–10 pepperoncini peppers
¾ cup juice from pepperoncini peppers
½ cup butter (sliced)

Instructions

Prepare the Chicken:
- Place the chicken breasts at the bottom of the Crock Pot.
Add Seasonings and Veggies:
- Sprinkle the au jus gravy mix and ranch dressing mix evenly over the chicken breasts.
- Add the diced onion on top of the chicken.
Add Pepperoncini and Juice:
- Place the pepperoncini peppers over the chicken.
- Pour the juice from the pepperoncini peppers over everything.
Add Butter:
- Slice the butter into pats and place them on top of the chicken.
Cook the Chicken:
- Cover the Crock Pot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shreds with a fork.
Shred and Serve:
- Once the chicken is fully cooked, shred the chicken in the Crock Pot using two forks. Stir everything together and serve over rice, mashed potatoes, or on sandwich buns for a delicious meal.

Notes

For a spicier dish, you can add more pepperoncini peppers or even some of their seeds.
The shredded chicken is also great for making wraps or tacos.
If you want to make this recipe even richer, feel free to add a bit of heavy cream to the sauce after shredding the chicken.

Prep Time: 10 minutes
Cook Time: 6-7 hours on low or 3-4 hours on high
Category: Main Course, Slow Cooker
Method: Slow Cooker
Cuisine: American

Keywords: Mississippi Chicken, Crock Pot Chicken, Shredded Chicken, Slow Cooker Chicken, Easy Chicken Recipe, Pepperoncini Chicken