Description
A flavorful and easy-to-make Crockpot Mississippi Chicken recipe featuring tender shredded chicken cooked with ranch seasoning, au jus gravy mix, buttery pepperoncini peppers, and their juice, perfect for a comforting meal served with rice, mashed potatoes, or sandwich rolls.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- Salt and pepper to taste
Additional Ingredients
- 1/4 cup butter (1/2 stick)
- 6-8 pepperoncini peppers (with a bit of juice)
- 1/4 cup pepperoncini juice (optional, for extra flavor)
Instructions
- Prepare the Chicken: Place the chicken breasts in the bottom of a Crockpot or slow cooker, ensuring they lay flat for even cooking.
- Add Seasonings: Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken breasts to infuse rich flavors.
- Add Butter: Place the 1/4 cup of butter on top of the seasoned chicken breasts to melt and add creaminess during cooking.
- Add Pepperoncini: Scatter 6-8 pepperoncini peppers over the chicken and pour the peppers’ juice (about 1/4 cup) over the top for a tangy kick.
- Cook: Cover the Crockpot and cook on low heat for 6-7 hours, or until the chicken is fully cooked and tender enough to shred.
- Shred Chicken: Using two forks, shred the cooked chicken directly in the Crockpot mixing it well with the buttery, tangy sauce.
- Adjust Seasoning: Taste the shredded chicken and add additional salt or pepper if desired to enhance the flavors.
- Serve: Serve the shredded Mississippi chicken hot with your choice of rice, mashed potatoes, or sandwich rolls for a hearty meal.
Notes
- For more heat, add some crushed red pepper flakes with the seasonings.
- You can use chicken thighs instead of breasts for juicier meat.
- Leftovers keep well and can be refrigerated for up to 3 days.
- Double the recipe to feed a larger crowd; just increase cooking time slightly if necessary.
- Optional: Use the sauce leftover in the Crockpot as a gravy or dip.
