Description
This Slow Cooker Mississippi Chicken recipe is an effortless, flavorful dish perfect for busy days. Featuring tender, shredded chicken slow-cooked with a savory blend of Au Jus and ranch seasoning, butter, and tangy pepperoncini peppers, it delivers a rich and slightly spicy taste that pairs wonderfully with rice, mashed potatoes, or as a sandwich filling.
Ingredients
Scale
Chicken
- 2 to 3 lb boneless skinless chicken breasts
Seasonings and Sauce
- 1 (1-oz) package Au Jus mix
- 1 (1-oz) package ranch dressing mix
- 1 stick butter (1/2 cup)
- 6 pepperoncini peppers
Instructions
- Combine Ingredients: Place the boneless skinless chicken breasts into the slow cooker. Sprinkle the Au Jus mix and ranch dressing mix evenly over the chicken. Add the whole stick of butter on top, and then place the pepperoncini peppers around the chicken.
- Cook: Cover the slow cooker with its lid and cook on LOW for 6 to 8 hours, allowing the chicken to absorb the flavors while becoming tender and juicy.
- Shred Chicken: Once cooked, carefully remove the chicken breasts from the slow cooker and shred them using two forks until fully pulled apart.
- Mix and Serve: Return the shredded chicken back into the slow cooker and stir it into the juices and seasonings. Serve warm, enjoying it over your favorite sides or in sandwiches.
Notes
- You can adjust the number of pepperoncini peppers to control the level of tangy heat.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
- Leftover chicken can be refrigerated for up to 4 days or frozen for up to 3 months.
- This dish pairs well with mashed potatoes, rice, or steamed vegetables.
- If you prefer spicier flavors, add a few dashes of hot sauce or cayenne pepper.
