Crockpot Mississippi Chicken
Mississippi Chicken is one of those incredibly easy crockpot meals that delivers big flavor with almost no effort. Tender chicken slowly cooks with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers until it’s juicy enough to shred with a fork.
Serve the flavorful shredded chicken over creamy mashed potatoes, fluffy rice, or egg noodles for an easy family dinner.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 packet (1 oz) ranch dressing mix
- 1 packet (1 oz) au jus gravy mix
- ½ cup unsalted butter, cut into pieces
- 6–10 pepperoncini peppers
- ¼ cup pepperoncini juice
- ½ cup chicken broth, optional
Instructions
- Add the chicken: Place the chicken breasts in the bottom of a slow cooker.
- Add the seasonings: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.
- Add the remaining ingredients: Place the butter pieces and pepperoncini peppers on top. Pour in the pepperoncini juice. Add the chicken broth if you want extra gravy.
- Slow cook: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
- Shred the chicken: Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the flavorful juices.
- Serve: Let the chicken sit in the sauce for a few minutes, then serve hot over mashed potatoes, rice, or egg noodles.
Tips
- Use chicken thighs for an even richer, more tender result.
- Start with less pepperoncini if you prefer a milder flavor.
- The pepperoncini juice adds a delicious tangy flavor, so don’t skip it.
- Leftovers can be stored in the refrigerator for up to 3–4 days and reheated gently.