Description
Mississippi Chicken is a flavorful slow cooker recipe featuring tender shredded chicken breasts cooked with ranch seasoning, au jus gravy mix, buttery slices, and tangy pepperoncini peppers. This easy-to-make dish delivers a rich, tangy, and buttery taste perfect for sandwiches, rice bowls, or your favorite sides.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix (about 1 oz)
- 1 packet au jus gravy mix (about 0.9 oz)
- Salt and pepper to taste
Butter and Peppers
- 1/2 cup unsalted butter, sliced
- 6-8 pepperoncini peppers
- 1/4 cup pepperoncini juice (from the jar)
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of your slow cooker, ensuring they are spaced evenly for even cooking.
- Add Seasonings: Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken breasts to evenly coat them with flavor.
- Top with Butter: Arrange slices of unsalted butter on top of the seasoned chicken breasts to add richness and moisture during cooking.
- Add Peppers and Juice: Place 6-8 pepperoncini peppers on top and pour 1/4 cup of pepperoncini juice over all ingredients. Season with salt and pepper according to taste.
- Cook the Chicken: Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded with a fork.
- Shred the Chicken: Once cooked, shred the chicken directly in the slow cooker using two forks and mix thoroughly to coat the chicken evenly with the flavorful juices.
- Serve: Serve the Mississippi Chicken hot, ideal for sandwiches, over rice, or alongside your preferred side dishes to enjoy its savory, buttery flavor.
Notes
- You can adjust the number of pepperoncini peppers to control the heat and tanginess of the dish.
- For a lower fat option, you can reduce the butter or use a butter substitute, though it may alter the flavor and texture slightly.
- If you prefer a thicker sauce, you can remove the chicken once shredded and simmer the juices on the stovetop to reduce before mixing back in.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Serves well with sandwich buns, mashed potatoes, or steamed vegetables for a hearty meal.
