Description
This Crockpot Mississippi Chicken is an easy, flavorful slow-cooked dish featuring tender boneless chicken breasts simmered in a buttery, tangy sauce made with Ranch seasoning, Au Jus gravy mix, and pepperoncini peppers. Perfect for a hands-off dinner, this recipe yields moist, shreddable chicken that’s ideal for serving over rice, in sandwiches, or alongside your favorite sides.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Seasonings
- 1 packet Ranch seasoning mix (approximately 1 oz)
- 1 packet Au Jus gravy mix (approximately 0.87 oz)
- 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: Place the chicken breasts at the bottom of your crockpot, spreading them out evenly so they cook uniformly.
- Add Seasonings: Sprinkle the Ranch seasoning mix and Au Jus gravy mix evenly over the chicken breasts to infuse them with rich flavor.
- Add Butter and Peppers: Lay the unsalted butter on top of the seasoned chicken breasts, then add the pepperoncini peppers around the chicken to add a tangy, slightly spicy kick.
- Season: Lightly season with salt and pepper according to your taste preferences.
- Slow Cook: Cover the crockpot with its lid and cook on low heat for 6 to 8 hours, or on high for 4 hours, until the chicken is tender and can be easily shredded with a fork.
- Shred and Serve: Remove the lid and use two forks to shred the chicken directly in the crockpot, mixing it well with the buttery sauce. Serve warm, optionally garnished with fresh parsley.
Notes
- For spicier flavor, include some juice from the pepperoncini peppers.
- You can substitute chicken thighs for a juicier result.
- Serve with mashed potatoes, rice, or in sandwiches for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
