Ingredients
Chicken
- 2 pounds chicken breast (about 4 pieces)
Seasonings and Sauce
- 1 1/2 tablespoons ranch dressing mix
- 1 ounce packet Au Jus gravy mix
- 4 tablespoons unsalted butter (sliced)
- 1/3 cup sliced peperoncini peppers (more if desired)
- 1/4 cup peperoncini juice
Instructions
- Prepare Ingredients: Place 2 pounds of chicken breasts at the bottom of your crockpot, making sure they are laid out evenly to allow for even cooking.
- Add Seasoning: Sprinkle 1 1/2 tablespoons ranch dressing mix and 1 ounce Au Jus gravy mix evenly over the chicken to infuse it with rich flavor.
- Add Butter and Peperoncini: Place 4 tablespoons of sliced unsalted butter atop the chicken, then add 1/3 cup sliced peperoncini peppers, followed by pouring 1/4 cup of peperoncini juice over everything to add tangy heat.
- Cook: Secure the lid on your crockpot and cook on the low setting for 3 to 4 hours, or until the chicken is tender and easily shreds with a fork.
- Shred Chicken: Once cooked through, shred the chicken using two forks directly in the crockpot to soak up the flavorful juices.
- Season to Taste and Serve: Taste the shredded chicken and add additional seasoning if desired. Serve the Mississippi Chicken warm over mashed potatoes, noodles, or rice for a hearty meal.
Notes
- Adjust the amount of peperoncini peppers based on your spice preference.
- Using chicken thighs instead of breasts can result in juicier meat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a thicker sauce, remove the chicken after shredding and reduce the cooking liquid on the stovetop before serving.
- This recipe freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
