Description
Tender slow cooker Mississippi Chicken made with chicken breasts, pepperoncini peppers, ranch seasoning, au jus mix, and butter. This easy five-ingredient dinner delivers juicy shredded chicken with a buttery, tangy sauce.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts, about 2½ to 3 pounds total
- 12 pepperoncini peppers
- ¼ cup pepperoncini juice from the jar
- 1 packet ranch seasoning mix, 1 ounce
- 1 packet au jus gravy mix, 1 ounce
- ½ cup unsalted butter, cut into 8 pieces
Instructions
- Pat the chicken breasts dry and trim away visible fat or tough connective tissue.
- Arrange the chicken breasts in a single layer in a six-quart slow cooker.
- Pour the pepperoncini juice over the chicken and scatter the peppers around and on top.
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.
- Place the butter pieces across the top of the chicken.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Check that the thickest part of the chicken reaches 165°F and pulls apart easily.
- Transfer the chicken to a shallow bowl and shred it with two forks.
- Return the shredded chicken to the slow cooker and toss it with the sauce.
- Let the chicken rest in the warm sauce for 5 minutes before serving.
Notes
- Use unsalted butter because the ranch and au jus mixes already contain substantial sodium.
- Begin checking chicken breasts at 3 hours on high or 6 hours on low to prevent dryness.
- Boneless, skinless chicken thighs can replace the breasts and hold up well during longer cooking.
- Add extra pepperoncini juice after shredding for a brighter, tangier flavor.
- Store leftovers with some sauce in an airtight container for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 2
- Sodium: 1320
- Fat: 31
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 7
- Fiber: 1
- Protein: 53
- Cholesterol: 205