Description
Crockpot Mississippi Chicken is a flavorful and easy slow-cooked dish featuring tender boneless, skinless chicken breasts cooked low and slow with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. This set-it-and-forget-it recipe results in juicy, shreddable chicken perfect for sandwiches, tacos, or served over rice.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Seasonings & Flavorings
- 1 packet ranch seasoning mix (about 1 oz)
- 1 packet au jus gravy mix (about 0.87 oz)
- 1/4 cup butter, cut into chunks
- 5-6 whole pepperoncini peppers
Instructions
- Prepare the chicken: Place the 4 boneless, skinless chicken breasts in the bottom of the crockpot in an even layer.
- Add ranch seasoning: Sprinkle the packet of ranch seasoning mix evenly over the chicken breasts.
- Add au jus gravy mix: Evenly sprinkle the packet of au jus gravy mix on top of the ranch seasoning layer.
- Add butter: Cut the 1/4 cup of butter into small chunks and scatter them evenly over the chicken and seasoning mixture.
- Add pepperoncini peppers: Place the 5-6 whole pepperoncini peppers on top of the butter and seasonings.
- Cook the chicken: Cover the crockpot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Shred the chicken: Once cooking is done, use two forks to shred the chicken directly in the crockpot.
- Mix well: Stir the shredded chicken thoroughly to combine it with the juices and seasonings in the crockpot for maximum flavor.
- Serve: Serve the chicken hot with your favorite side dishes, or use it in sandwiches, tacos, or over rice as desired.
- Optional: For a drier texture, remove some of the excess cooking juice before serving.
Notes
- Using whole pepperoncini peppers adds a mild tangy flavor and a bit of heat; adjust quantity based on your spice preference.
- This recipe is highly versatile — shredded chicken can be used in wraps, casseroles, or salads.
- If you want to reduce fat, you can substitute butter with a lighter option but it will affect the richness.
- Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
- Use boneless skinless chicken thighs for a juicier alternative, adjusting cooking times slightly.
