Description
This Crockpot Mississippi Chicken is tender, juicy, and packed with flavors! The combination of ranch dressing mix, au jus gravy mix, and butter creates a rich, savory sauce that infuses the chicken. With a tangy kick from the peperoncini peppers, this is the perfect slow-cooked meal for any day.
Ingredients
Scale
- 3 pounds boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- ½ cup (1 stick) salted butter
- 6 peperoncini peppers
Instructions
- Place the chicken breasts in the crockpot.
- Sprinkle the au jus gravy mix and ranch dressing mix over the chicken.
- Place the stick of butter on top of the chicken.
- Add the peperoncini peppers on top, making sure they are spread evenly.
- Cover and cook on low for 6-7 hours, or until the chicken is tender and easily shreds.
- Shred the chicken using two forks and stir it into the sauce.
- Serve over rice, mashed potatoes, or as a sandwich.
Notes
- For a milder flavor, you can use fewer peperoncini peppers or remove some of the seeds.
- This dish pairs well with mashed potatoes or as a filling for sandwiches.
- You can also substitute chicken thighs for chicken breasts for a more flavorful result.
- Prep Time: 5 minutes
- Cook Time: 6-7 hours (on low)
- Category: Main Dish
- Method: Slow Cooker (Crockpot)
- Cuisine: American
Keywords: Mississippi chicken, crockpot chicken, shredded chicken, buttery chicken, slow cooker recipe, pepperoncini chicken