Mississippi Chicken
A simple, forgiving slow-cooker recipe featuring tender shredded chicken, tangy pepperoncini, and rich buttery flavors.
Ingredients
Main Ingredients
- 4 pieces boneless chicken breasts (about 1.5–2 pounds)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix adds savory depth
- 1/2 cup pepperoncini peppers, with some juice taste first; jars vary
- 1/2 cup unsalted butter, cut into pats for even melting
- to taste Salt and pepper
Instructions
Preparation
- Place the chicken breasts in a single layer at the bottom of the crock pot. Season lightly with salt and pepper.
- Evenly sprinkle the ranch seasoning packet and the au jus gravy packet over the chicken.
- Scatter the pepperoncini peppers over the top and pour about 1/4–1/3 cup of the pepperoncini juice over everything for brightness.
- Cut the butter into pats and arrange them across the surface of the chicken.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is fully cooked and very tender.
- Use two forks to shred the chicken directly in the pot, mixing it well with the juices so it soaks up the sauce.
- Taste and adjust seasoning before serving.
Notes
For a lighter version, reduce butter to 1/4 cup and finish with a splash of olive oil. Use chicken thighs instead of breasts for slightly richer flavor. If you don’t have au jus, substitute low-sodium beef or chicken gravy mix, but reduce added salt.