Description
A flavorful and easy Crock Pot Mississippi Chicken recipe featuring tender shredded chicken cooked low and slow with au jus gravy mix, ranch dressing mix, butter, and tangy peperoncini peppers. Perfect for a hands-off meal that’s rich, tangy, and comforting.
Ingredients
Scale
Main Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- 1/2 cup (1 stick) salted butter
- 6 peperoncini peppers
Instructions
- Prepare the chicken: Place 3 pounds of boneless, skinless chicken breasts at the bottom of your slow cooker, ensuring they are spread evenly.
- Add seasonings: Sprinkle one packet each of au jus gravy mix and ranch dressing mix directly over the chicken breasts for flavor infusion.
- Top with butter and peppers: Place 1/2 cup (one stick) of salted butter evenly on top of the seasoned chicken, then add 6 whole peperoncini peppers to the slow cooker without removing seeds to add a tangy heat.
- Cook slowly: Cover the slow cooker with the lid and cook on low heat for 6 to 8 hours. The chicken will cook gently and release juices, creating a rich sauce without extra liquid needed.
- Shred and serve: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the flavorful sauce, then serve warm with your choice of sides.
Notes
- You can adjust the number of peperoncini peppers based on desired spice level.
- For a creamier texture, stir in some cream cheese after shredding the chicken.
- This dish pairs well with mashed potatoes, rice, or over sandwiches.
- Leftovers store well in the fridge for up to 3 days and freeze nicely for up to 3 months.
- No additional liquid is needed as the chicken will release its own juices during cooking.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Keywords: Crock Pot Mississippi Chicken, slow cooker chicken recipe, shredded chicken, ranch seasoning, peperoncini chicken, easy slow cooker meal
