Description
This Crockpot Mississippi Chicken recipe delivers tender, flavorful chicken cooked slowly with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. Perfect for a hands-off meal, the chicken shreds easily and can be served in sandwiches, tacos, or over rice for a versatile and comforting meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Seasonings
- 1 packet ranch seasoning mix (approximately 1 oz)
- 1 packet au jus gravy mix (approximately 0.9 oz)
Other Ingredients
- 1/4 cup butter (cut into small chunks)
- 5-6 whole pepperoncini peppers
Instructions
- Prepare the Chicken: Place the 4 boneless, skinless chicken breasts in the bottom of the crockpot evenly spaced.
- Add Ranch Seasoning: Sprinkle the entire packet of ranch seasoning mix evenly over the chicken breasts ensuring good coverage for flavor.
- Add Au Jus Gravy Mix: Evenly sprinkle the au jus gravy mix packet on top of the ranch seasoning.
- Add Butter: Cut the 1/4 cup of butter into small chunks and place them on top of the chicken and seasoning mixture. The butter will melt and enrich the sauce as it cooks.
- Place Pepperoncini Peppers: Arrange 5 to 6 whole pepperoncini peppers on top. These will add a subtle tangy and slightly spicy flavor to the dish.
- Set the Crockpot: Cover the crockpot with its lid and set to cook on low for 6-7 hours, or on high for 3-4 hours, depending on your timing needs.
- Shred the Chicken: Once cook time is complete, open the crockpot and use two forks to shred the chicken directly inside the pot.
- Mingle the Ingredients: Stir the shredded chicken thoroughly to mix it with the melted butter, seasonings, and juices to distribute flavor evenly.
- Serve: Serve the Mississippi chicken with your favorite sides or use it as a filling for sandwiches, tacos, or serve over rice for a hearty meal.
- Optional Serving Tip: For a drier texture, you can remove some of the cooking juice before serving.
Notes
- The slow cooking process allows flavors to meld beautifully and makes the chicken extremely tender.
- If you prefer more heat, add some of the pepperoncini juice along with the peppers.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- This recipe is very versatile—try adding cream cheese before cooking for a creamier texture.
- Use chicken thighs instead of breasts for more juicy, flavorful meat.
- Adjust butter quantity for a lighter or richer sauce according to taste.
