Description
Crockpot Mississippi Chicken is a flavorful and tender slow-cooked chicken dish made with ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers. It’s a simple yet delicious recipe that yields juicy, shredded chicken perfect for serving over mashed potatoes, rice, or sandwich buns.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 packet ranch seasoning mix (1 oz)
- 1 packet au jus gravy mix (1 oz)
Additional Ingredients
- ½ cup unsalted butter (1 stick)
- 6–8 pepperoncini peppers
- 2 tablespoons pepperoncini juice
Instructions
- Prepare the Crockpot: Place the chicken breasts or thighs in the bottom of the crockpot, ensuring an even layer for consistent cooking.
- Add Seasonings: Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the top of the chicken to impart rich flavor throughout.
- Add Butter and Peppers: Place the entire stick of unsalted butter on top of the seasoned chicken. Then, add 6 to 8 whole pepperoncini peppers along with 2 tablespoons of their juice for a tangy, mildly spicy kick.
- Cook the Chicken: Cover the crockpot with its lid and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the chicken becomes tender and easily shredded.
- Shred and Mix: Use two forks to shred the cooked chicken directly in the crockpot, mixing it thoroughly with the buttery, pepperoncini-infused juices for maximum flavor.
- Serve Hot: Serve the shredded Mississippi chicken warm, pairing it with mashed potatoes, rice, cauliflower rice, or on sandwich buns for a satisfying meal.
Notes
- This dish pairs wonderfully with mashed potatoes, rice, cauliflower rice, or inside sandwich buns for sandwiches.
- For a healthier option, consider using reduced-sodium ranch and au jus gravy seasoning packets.
- Leftovers keep well stored in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- To maintain gluten-free status, ensure ranch and au jus mixes used are certified gluten-free.
