Description
This Crockpot Mississippi Chicken is tender, juicy, and packed with bold flavors. With just a few simple ingredients, this recipe comes together effortlessly, making it perfect for busy weeknights or meal prep. The combination of ranch seasoning, au jus mix, butter, and pepperoncini peppers creates a savory, tangy, and slightly spicy dish that pairs well with mashed potatoes, rice, or sandwiches. Let your slow cooker do all the work for an easy, hands-off meal that’s guaranteed to impress!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 4 tbsp unsalted butter, cut into slices
- 6–8 whole pepperoncini peppers
- ¼ cup pepperoncini juice
Instructions
- Place chicken in the bottom of the slow cooker.
- Sprinkle ranch seasoning and au jus mix evenly over the top.
- Add butter (cut into chunks) on top of the chicken.
- Scatter pepperoncini peppers around the slow cooker and pour in the juice.
- Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
- Shred the chicken with two forks and mix well into the juices.
- Serve hot over mashed potatoes, rice, or in sandwiches.
Notes
- Chicken thighs are a great substitute for a richer taste.
- Add a splash of chicken broth if you prefer more sauce.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 0
- Protein: 38g
- Cholesterol: 110mg