Description
Mississippi Chicken is a flavorful and easy slow cooker recipe featuring tender shredded chicken breasts cooked with ranch seasoning, au jus gravy mix, butter, pepperoncini peppers, and their tangy juice, creating a deliciously rich and zesty dish perfect for sandwiches, rice, or your favorite sides.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix (about 1 ounce)
- 1 packet au jus gravy mix (about 0.7 ounce)
- Salt and pepper to taste
Additional Ingredients
- 1/2 cup unsalted butter, sliced
- 6-8 pepperoncini peppers
- 1/4 cup pepperoncini juice (from the jar)
Instructions
- Prepare the Chicken: Place the chicken breasts in the bottom of your slow cooker, ensuring they are evenly spaced for uniform cooking.
- Add Seasonings: Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the chicken breasts, distributing the flavors thoroughly.
- Add Butter: Arrange the slices of unsalted butter on top of the seasoned chicken breasts to melt into the dish during cooking for richness.
- Incorporate Peppers and Juice: Place 6-8 pepperoncini peppers over the chicken, then pour 1/4 cup of the pepperoncini juice from the jar evenly over everything. Season with salt and pepper to taste.
- Cook the Chicken: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the chicken is tender and easily shredded with a fork.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir well to fully coat the shredded chicken with the rich and flavorful juices.
- Serve: Serve the shredded Mississippi Chicken hot. Enjoy it in sandwiches, over rice, or alongside your preferred side dishes for a hearty meal.
Notes
- Cooking times may vary depending on the slow cooker model; check for chicken tenderness before shredding.
- Adjust the number of pepperoncini peppers according to your preferred spice and tang level.
- Use unsalted butter to control salt content, as the seasoning mixes contain salt.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a thicker sauce, remove the chicken and simmer the cooking liquid on the stove to reduce before mixing back in.
