Description
Crockpot Mississippi Chicken is the absolute secret weapon for busy weeknights, delivering tender chicken infused with a savory, tangy blend of ranch, au jus, and zesty pepperoncini peppers. This effortless slow-cooker meal transforms simple pantry staples into a gourmet-tasting, fall-apart dish that avoids the dryness commonly associated with chicken breasts. Balanced, rich, and deeply comforting, it is a perfect meal to create a stress-free dinner experience for the entire family without standing over a stove.
Ingredients
2 lbs boneless skinless chicken breasts
1 oz packet dry ranch dressing seasoning mix
1 oz packet dry au jus gravy mix
1/2 cup unsalted butter, cubed
1 cup sliced pepperoncini peppers, drained
1/4 cup pepperoncini juice (from the jar)
Instructions
Place the chicken breasts in the bottom of your slow cooker.
Sprinkle the dry ranch dressing mix evenly over the chicken.
Sprinkle the dry au jus gravy mix over the chicken.
Arrange the cubed butter on top of the chicken.
Scatter the sliced pepperoncini peppers over the top.
Pour the pepperoncini juice over the entire mixture.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken shreds easily with a fork.
Shred the chicken directly in the slow cooker and stir to combine with the juices before serving.
Notes
Serve over mashed potatoes, white rice, or use it as a filling for toasted hoagie rolls. You can store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 breast
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 115mg