Description
This Crockpot Mississippi Chicken recipe features tender, juicy chicken breasts slow-cooked with Ranch seasoning, Au Jus gravy mix, and buttery pepperoncini peppers. The slow cooking method allows the flavors to meld perfectly, yielding a rich and savory dish that’s easy to prepare and perfect for a comforting family meal.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 packet Ranch seasoning mix (approximately 1 ounce)
- 1 packet Au Jus gravy mix (approximately 1 ounce)
- Salt and pepper to taste
Additional Ingredients
- 1/2 cup unsalted butter (1 stick)
- 5-6 pepperoncini peppers
- Optional: fresh parsley for garnish
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot, spreading them out evenly.
- Add seasoning mixes: Sprinkle the Ranch seasoning mix and Au Jus gravy mix evenly over the chicken breasts, ensuring full coverage for maximum flavor.
- Add butter and peppers: Place the unsalted butter on top of the seasoned chicken, then arrange the pepperoncini peppers around the chicken pieces inside the crockpot.
- Season to taste: Add salt and freshly ground black pepper according to your preference to enhance the overall seasoning.
- Cook the chicken: Cover the crockpot with the lid and cook on low heat for 6-8 hours or on high for about 4 hours, until the chicken is tender and shreds easily with a fork.
- Shred and mix: Once cooked, shred the chicken directly in the crockpot using two forks, then stir it well to combine with the buttery, flavorful sauce.
- Serve: Serve the shredded chicken warm, garnished with fresh parsley if desired, as a delicious main dish.
Notes
- You can adjust the number of pepperoncini peppers based on your heat preference.
- Serve this chicken over rice, mashed potatoes, or in sandwiches for a complete meal.
- Leftovers store well in the refrigerator for up to 3-4 days.
- For meal prep, divide into portions and freeze for up to 3 months.
- Using unsalted butter allows better control of the salt level in the dish.
