Description
Crock Pot Mississippi Chicken is a juicy, tender, and flavorful dish with just the right amount of tang from pepperoncini peppers and a savory richness from butter. This easy, hands-off recipe is perfect for busy days when you want a delicious, comforting meal with minimal effort.
Ingredients
Scale
- 3–4 chicken breasts, boneless, skinless
- 1 medium onion, diced
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- 8–10 pepperoncini peppers
- ¾ cup juice from pepperoncini
- ½ cup butter, sliced
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the Crock Pot.
- Add the Seasonings: Sprinkle the au jus gravy mix and ranch dressing mix evenly over the chicken breasts.
- Add the Vegetables and Peppers: Scatter the diced onion around the chicken and place the pepperoncini peppers on top. Pour in the juice from the pepperoncini.
- Top with Butter: Place the sliced butter on top of the ingredients in the Crock Pot.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Shred the Chicken: Once cooked, shred the chicken using two forks and stir the ingredients together.
- Serve: Serve the Mississippi Chicken over rice, mashed potatoes, or on a bun for a delicious sandwich.
Notes
- If you’d like a spicier dish, feel free to add extra pepperoncini peppers or some of their juice for more heat.
- You can use chicken thighs instead of chicken breasts for a juicier result.
- For a lower-carb option, serve over cauliflower rice or lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Crock Pot
- Cuisine: American