Slow Cooker Mississippi Chicken
Seasoned with zesty ranch, tangy pepperoncini peppers, au jus gravy, and butter, this flavorful and protein-packed family meal yields a ton of mouthwatering chicken and gravy that's perfect for mashed potatoes and sandwiches.
Equipment
- 6 quart slow cooker/crockpot
- measuring cup
- cutting board
- knife
- 2 large forks or prongs
As an Amazon Associate, I earn from qualifying purchases. I only recommend products I truly love and use in my own kitchen!
Ingredients
- 2-2.5 lbs. boneless skinless chicken breasts
- 1 packet (3 T.) dry ranch seasoning mix
- 1 packet au jus gravy mix
- 8-10 pepperoncini peppers
- ½ cup pepper brine from jar
- 1 stick (½ c.) salted butter
Instructions
- Grease or line crockpot.
- Place chicken breasts in bottom.
- Sprinkle ranch and au jus packets on top.
- Arrange peppers over contents; then pour in the brine.
- Slice butter into 8 pieces; then arrange on top; spacing evenly.
- Slow cook on low for 6 hours (preferred) or on high for 3 hours. Before serving, use forks or prongs to shred the chicken.
- Keep warm until ready to serve.
Notes
To shred the chicken, it isn't necessary to remove it from the crockpot. Simply use 2 big forks to pull pieces apart. After several hours of slow cooking, this process is actually quite easy.
For a milder gravy, use water or low sodium chicken broth instead of the brine.
Store in the fridge for up to 3 days. Can also be frozen in freezer safe packaging for up to 3 months.
Nutrition
Calories: 275kcalCarbohydrates: 2gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 121mgSodium: 948mgPotassium: 553mgFiber: 0.3gSugar: 0.2gVitamin A: 430IUVitamin C: 10mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!