Description
This Crock Pot Mississippi Chicken is a flavorful, easy-to-make dish that’s perfect for busy nights. Boneless, skinless chicken breasts are slow-cooked with savory au jus gravy, ranch dressing mix, pepperoncini peppers, and butter, resulting in tender, juicy chicken with a rich, tangy sauce. Serve it over mashed potatoes, rice, or in sandwiches for a delicious, comfort-filled meal!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 medium onion, diced
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- 8–10 pepperoncini peppers
- ¾ cup juice from pepperoncini peppers
- ½ cup butter, sliced
Instructions
- Prepare the Crock Pot: Place the chicken breasts at the bottom of the crock pot. Scatter the diced onion over the chicken.
- Add Seasonings: Sprinkle the au jus gravy mix and ranch dressing mix evenly over the chicken and onions.
- Add Peppers and Juice: Place the pepperoncini peppers on top of the chicken and pour in the juice from the pepperoncini peppers.
- Add Butter: Top the ingredients with sliced butter.
- Cook: Cover the crock pot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and easily shreds.
- Shred and Serve: Once cooked, shred the chicken using two forks and stir the sauce to combine. Serve the chicken with the flavorful sauce over mashed potatoes, rice, or as a sandwich filling.
Notes
- Serving Suggestions: This dish is great with mashed potatoes, rice, or on sandwich rolls as a shredded chicken sandwich.
- Adjust Heat: If you prefer less heat, reduce the number of pepperoncini peppers or remove the seeds before adding them to the crockpot.
- Make Ahead: You can prepare the ingredients the night before and store them in the refrigerator to start cooking the next day.
- Prep Time: 5 minutes
- Cook Time: 3-7 hours (depending on slow cooker settings)
- Category: Main Dish, Comfort Food, Slow Cooker
- Method: Slow Cooking
- Cuisine: American