Description
This Crockpot Mississippi Chicken is a flavorful and tender slow-cooked dish featuring juicy chicken breasts seasoned with Ranch and Au Jus gravy mixes, enriched with melting butter and tangy pepperoncini peppers. Perfect for effortless meal prep, it yields a savory, melt-in-your-mouth chicken that’s easy to shred and serve for family dinners or casual gatherings.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Seasonings & Sauces
- 1 packet Ranch seasoning mix (about 1 ounce)
- 1 packet Au Jus gravy mix (about 0.87 ounce)
- Salt and pepper to taste
Other Ingredients
- 1/2 cup unsalted butter (1 stick)
- 5-6 pepperoncini peppers
- Optional: 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, coating them well for maximum flavor.
- Add Butter and Peppers: Place the unsalted butter on top of the chicken breasts and evenly distribute the pepperoncini peppers around the chicken to add a tangy, slightly spicy note.
- Season: Season with salt and pepper to taste, balancing the flavors according to your preference.
- Slow Cook: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for about 4 hours, until the chicken is tender and easily shredded with a fork.
- Shred and Serve: Once cooked, shred the chicken directly in the crockpot using two forks. Mix well with the buttery sauce and serve warm. Garnish with fresh parsley if desired.
Notes
- Use boneless, skinless chicken breasts for the best results, but chicken thighs can also be substituted for more juiciness.
- If you prefer a spicier dish, add some of the pepperoncini juice or more peppers.
- The shredded chicken can be used for sandwiches, tacos, or over rice for versatile meals.
- Leftovers store well in the fridge for up to 3 days or freeze for longer storage.
