Description
A simple, slow-cooked Mississippi Chicken recipe featuring juicy shredded chicken, tangy pepperoncini, and rich savory flavors. Perfect for beginners.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 packet ranch seasoning
- 1 packet au jus mix
- 2 tablespoons butter, sliced into pats
- 6 pepperoncini peppers (or sliced banana peppers)
Instructions
- Place the chicken breasts in the bottom of the slow cooker insert.
- Sprinkle the ranch seasoning and au jus mix evenly over the chicken.
- Top with pats of butter and distribute the pepperoncini peppers on top.
- Cover and cook on LOW for 3 hours or HIGH for 1.5 to 2 hours, until the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for 5 minutes, then shred using two forks, a hand mixer, or your hands.
- Serve as desired—over mashed potatoes, rice, noodles, or in sandwiches.
Notes
- Use chicken thighs for a juicier alternative but reduce the butter.
- Substitute au jus mix with dry onion soup mix or beef bouillon with onion powder.
- To make it spicier, use hot pickled peppers instead of pepperoncini.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Use a hand mixer for quick and easy shredding.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 314
- Sugar: 1g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 160mg