Description
Easy Mississippi Chicken made in the slow cooker with tender shredded chicken, buttery sauce, and tangy pepperoncini flavor. Perfect for easy weeknight dinners.
Ingredients
2 lbs boneless skinless chicken breasts or thighs
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter
5-8 pepperoncini peppers
1/4 cup pepperoncini juice
Instructions
1. Place chicken in slow cooker in a single layer
2. Sprinkle ranch seasoning and au jus mix evenly over chicken
3. Add butter on top along with pepperoncini peppers and juice
4. Cover and cook on low for 6-8 hours or high for 3-4 hours
5. Shred chicken directly in slow cooker and mix with juices
6. Serve warm over rice, potatoes, or in sandwiches
Notes
Chicken thighs give juicier results while breasts are leaner
Adjust pepperoncini for desired tang and heat
Butter adds richness but can be slightly reduced
Do not overcook chicken breasts to avoid dryness
Store leftovers in fridge for 3-4 days or freeze for longer storage
- Prep Time: 5 minutes
- Cook Time: 6-8 hours
- Category: Chicken Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 120mg