Description
This Tender & Juicy Crockpot Mississippi Chicken is a simple yet flavorful dish that’s made with minimal ingredients. The combination of savory au jus gravy mix, tangy ranch dressing mix, and buttery chicken creates a melt-in-your-mouth, delicious meal. The pepperoncini peppers add a mild, zesty kick. Serve it shredded over rice, potatoes, or in sandwiches for an easy, comforting meal.
Ingredients
Scale
- 3 pounds boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- ½ cup (1 stick) salted butter (sliced)
- 6 pepperoncini peppers (whole)
Instructions
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Prepare the Chicken:
- Place the chicken breasts in the bottom of the Crockpot.
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Add the Seasonings:
- Sprinkle the au jus gravy mix and ranch dressing mix evenly over the chicken breasts.
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Add Butter and Peppers:
- Place the sliced butter on top of the chicken.
- Add the pepperoncini peppers over the chicken.
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Cook the Chicken:
- Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and shreds easily.
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Shred and Serve:
- Once the chicken is fully cooked, shred it with two forks in the Crockpot, stirring it into the sauce. Serve over rice, mashed potatoes, or on sandwich buns for a comforting meal.
Notes
- For a spicier kick, you can add extra pepperoncini peppers or a little of their juice.
- This dish pairs beautifully with mashed potatoes or served on buns as a sandwich.
- If you want a richer flavor, you can add a splash of heavy cream after shredding the chicken.
- Prep Time: 5 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, Crockpot Chicken, Shredded Chicken, Slow Cooker Chicken, Easy Chicken Recipe, Pepperoncini Chicken