Description
This Crockpot Mississippi Chicken is a flavor-packed, melt-in-your-mouth dish that requires minimal effort. With just a few pantry staples, you can create a tender, juicy chicken that’s perfect for serving over rice, mashed potatoes, or in sandwiches. The combination of ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers makes this an irresistible meal that the whole family will love!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter (1 stick)
- 5–6 pepperoncini peppers (with some juice)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the slow cooker by lightly greasing it with cooking spray or using a slow cooker liner.
- Place the chicken breasts in the bottom of the crockpot and season with salt and pepper.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.
- Cut the butter into small pieces and distribute them on top of the chicken.
- Add the pepperoncini peppers, along with 2-3 tablespoons of the pepper juice for extra tang.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the chicken is tender and easily shreds.
- Shred the chicken using two forks and mix well with the flavorful juices.
- Garnish with fresh parsley, if desired, and serve warm.
Notes
- For extra juiciness, use chicken thighs instead of chicken breasts.
- Adjust spice level by adding more or fewer pepperoncini peppers.
- Make it creamy by stirring in 4 oz of cream cheese before serving.
- Thicken the sauce by mixing 1 tablespoon of cornstarch with 2 tablespoons of water and stirring it in 15 minutes before serving.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American