Description
Mississippi Chicken is a flavorful, melt-in-your-mouth slow cooker recipe featuring tender chicken breasts cooked with tangy pepperoncini peppers, buttery ranch seasoning, and savory au jus gravy mix. This easy, no-fuss recipe creates a delicious, juicy chicken perfect for sandwiches, wraps, or served over rice.
Ingredients
Scale
Chicken and Peppers
- 4 large boneless skinless chicken breasts
- 12 pepperoncini peppers
- 1/4 cup pepperoncini juice (from the jar)
Seasonings and Butter
- 1 (1 ounce) packet ranch seasoning mix (such as Hidden Valley)
- 1 (1 ounce) packet au jus gravy mix
- 1/2 cup unsalted butter (1 stick), cut into pieces
Instructions
- Prepare slow cooker: Place the chicken breasts at the bottom of your slow cooker, ensuring they are spread out evenly.
- Add peppers and juices: Pour the 1/4 cup of pepperoncini juice over the chicken, then arrange the 12 whole pepperoncini peppers on and around the chicken breasts to infuse a tangy flavor.
- Season the chicken: Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken and peppers, ensuring good coverage for maximum flavor.
- Add butter: Distribute the pieces of unsalted butter on top of the seasoned chicken to melt during cooking and add richness.
- Cook the chicken: Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken is fully cooked and tender enough to shred.
- Shred and toss: Using two forks, shred the chicken directly in the slow cooker, mixing it well with the flavorful juices and peppers to evenly coat each shred.
- Serve and enjoy: Serve the shredded Mississippi Chicken warm, either alone, on sandwiches, or alongside your favorite sides.
Notes
- For spicier chicken, add some of the pepperoncini seeds or use a few extra peppers.
- Use the cooked juices as a sauce or drizzle over the chicken for extra flavor.
- Great served on buns for sandwiches or over rice or mashed potatoes for a hearty meal.
- Leftovers refrigerate well for up to 3 days and freeze beautifully for up to 3 months.
- You can substitute chicken thighs for a juicier variation, adjusting cooking time as needed.
