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Crock Pot Mississippi Chicken Recipe

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4.2 from 4 reviews

Crock Pot Mississippi Chicken is a flavorful and easy-to-make slow cooker recipe featuring tender chicken breasts cooked with au jus gravy mix, ranch seasoning, real butter, and tangy pepperoncini peppers. Perfect for a hands-off meal that yields juicy, shredded chicken bursting with Southern-inspired flavors.

Ingredients

Chicken

  • 3 pounds boneless, skinless chicken breasts

Seasonings and Others

  • 1 packet au jus gravy mix
  • 1 packet ranch dressing mix
  • ½ cup (1 stick) salted butter
  • 6 pepperoncini peppers

Instructions

  1. Prepare chicken: Place the 3 pounds of boneless, skinless chicken breasts evenly in the bottom of a 5-6 quart slow cooker, forming a base layer.
  2. Add seasonings: Sprinkle one packet of au jus gravy mix and one packet of ranch dressing mix evenly over the chicken breasts, ensuring full coverage for maximum flavor infusion.
  3. Top with butter and peppers: Place ½ cup (1 stick) of salted butter over the seasoned chicken. Scatter 6 whole pepperoncini peppers evenly on top to add a mild tangy heat.
  4. Cook low and slow: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours. The chicken will release its juices so no additional liquid is necessary.
  5. Shred and serve: Once cooked, use two forks to shred the chicken directly in the crock pot. The meat should be tender and easy to pull apart. Stir to combine with the juices and serve hot.

Notes

  • Use fresh pepperoncini peppers for best flavor and mild heat. They can be found in the pickle or condiment aisle.
  • No need to add extra liquid as the chicken juices and seasoning packets provide sufficient moisture.
  • If you prefer a spicier kick, add some of the pepperoncini juice to the slow cooker before cooking.
  • Leftover shredded chicken is great for sandwiches, tacos, or over rice.
  • Ensure your slow cooker is at least 5-6 quarts to accommodate the ingredients comfortably.

Find it online: http://bitezly.com/crock-pot-mississippi-chicken-recipe-2/