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Crock Pot Mississippi Chicken Recipe

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4.3 from 2 reviews

Crock Pot Mississippi Chicken is a delicious and easy slow cooker recipe featuring tender chicken breasts cooked with savory au jus gravy mix, ranch seasoning, real butter, and tangy pepperoncini peppers, resulting in a flavorful and juicy main dish perfect for any meal.

Ingredients

Chicken

  • 3 pounds boneless, skinless chicken breasts

Seasonings and Add-ins

  • 1 packet au jus gravy mix (about 0.87 oz)
  • 1 packet ranch dressing mix (about 1 oz)
  • ½ cup (1 stick) salted butter
  • 6 pepperoncini peppers

Instructions

  1. Prepare the Slow Cooker: Place the 3 pounds of boneless, skinless chicken breasts evenly at the bottom of a 5-6 quart slow cooker to ensure even cooking.
  2. Add Seasonings: Sprinkle one packet of au jus gravy mix and one packet of ranch dressing mix evenly over the chicken breasts, covering them thoroughly for maximum flavor infusion.
  3. Add Butter and Peppers: Place ½ cup (one stick) of salted butter in chunks on top of the seasoned chicken, then add 6 whole pepperoncini peppers evenly across the top.
  4. Cook Low and Slow: Cover the slow cooker with its lid and cook on the low setting for 6 to 8 hours, allowing the chicken to become tender and soak up the flavors without adding any extra liquid.
  5. Shred the Chicken: Once the cooking time is complete and the chicken is fully cooked, use two forks to shred the meat directly in the slow cooker, mixing it well with the buttery sauce and peppers.
  6. Serve: Serve the shredded Mississippi chicken hot, optionally with sides like rice, mashed potatoes, or vegetables for a complete meal.

Notes

  • No additional liquid is needed as the chicken will release juices during cooking.
  • Adjust the number of pepperoncini peppers to control the heat and tanginess to your preference.
  • Leftovers can be refrigerated for up to 3-4 days or frozen for up to 2 months.
  • This recipe is easily doubled for larger groups by adjusting the slow cooker size accordingly.