Description
Mississippi Chicken is a flavorful, tender slow-cooked chicken dish bursting with savory ranch, tangy pepperoncini peppers, and buttery goodness. Perfect for easy weeknight meals, it cooks low and slow until the chicken is juicy and shreddable, making it a versatile dish to serve over rice, on sandwiches, or alongside your favorite sides.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix (about 1 ounce)
- 1 packet au jus gravy mix (about 1 ounce)
- Salt and pepper to taste
Other Ingredients
- 1/2 cup unsalted butter, sliced
- 6-8 pepperoncini peppers
- 1/4 cup pepperoncini juice (from the jar)
Instructions
- Prepare the Chicken: Place the 4 boneless, skinless chicken breasts in the bottom of your slow cooker, spreading them out evenly.
- Add Seasonings: Sprinkle one packet each of ranch seasoning mix and au jus gravy mix evenly over the chicken breasts to ensure full flavor coverage.
- Butter Layer: Arrange sliced unsalted butter (about 1/2 cup) evenly on top of the chicken breasts to add richness and moisture during cooking.
- Add Peppers and Juice: Add 6 to 8 pepperoncini peppers on top and pour in 1/4 cup of pepperoncini juice from the jar, then season with salt and pepper according to your preference.
- Cook: Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or alternatively, on high for 3 to 4 hours, until the chicken is thoroughly cooked and can be easily shredded with a fork.
- Shred the Chicken: Once cooked, shred the chicken directly in the slow cooker using two forks, incorporating all the juices and seasonings for maximum flavor.
- Serve: Serve the shredded Mississippi Chicken hot, either on sandwiches, over steamed rice, or alongside your favorite side dishes for a delicious meal.
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- Adjust the number of pepperoncini peppers based on your heat tolerance.
- Use low-sodium ranch and au jus mixes to reduce salt intake.
- Leftovers keep well in the refrigerator for up to 4 days.
- Freezes well for up to 3 months; thaw overnight in the fridge before reheating.
