Description
Crockpot Mississippi Chicken is an easy, flavorful slow cooker recipe featuring tender shredded chicken cooked with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. This American main course is perfect for an effortless weeknight meal, served hot over mashed potatoes, rice, noodles, or in sandwiches.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
Additional Ingredients
- ½ cup unsalted butter (1 stick)
- 6–8 pepperoncini peppers (plus a splash of juice)
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Crockpot: Place the boneless, skinless chicken breasts in the bottom of the crockpot ensuring they are evenly spread out.
- Add Seasonings: Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the chicken to distribute flavor uniformly.
- Add Butter and Peppers: Place the entire stick of unsalted butter on top of the seasoned chicken. Add 6 to 8 pepperoncini peppers along with a tablespoon or two of their juice for tang and mild heat.
- Cook the Chicken: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and easily shredded with a fork.
- Shred and Mix: Using two forks, shred the chicken directly in the crockpot and stir well to combine with the flavorful juices and melted butter.
- Serve: Serve the shredded Mississippi chicken hot over mashed potatoes, rice, noodles, or on sandwich rolls. Garnish with chopped fresh parsley if desired for a fresh touch.
Notes
- For a spicy kick, add more pepperoncini peppers or include red pepper flakes to the seasoning mix.
- You can substitute boneless chicken thighs instead of breasts for extra flavor and moisture.
- Leftovers work great for sandwiches, wraps, or meal prep throughout the week.
