Description
This easy and flavorful Mississippi Chicken recipe features tender slow-cooked chicken breasts infused with tangy pepperoncini peppers, buttery richness, and savory ranch and au jus seasoning. Perfect for a simple weeknight meal, the chicken shreds effortlessly and absorbs the delicious sauce, creating a comforting dish with minimal effort.
Ingredients
Units
Scale
Chicken and Peppers
- 4 large boneless skinless chicken breasts
- 12 pepperoncini peppers
- 1/4 cup pepperoncini juice (from the jar)
Seasonings and Butter
- 1 (1 ounce) packet ranch seasoning mix (e.g., Hidden Valley)
- 1 (1 ounce) packet au jus gravy mix
- 1/2 cup unsalted butter (1 stick), cut into pieces
Instructions
- Prepare the Slow Cooker: Place the chicken breasts in the bottom of your slow cooker in a single layer to ensure even cooking.
- Add Peppers and Seasonings: Pour the pepperoncini juice over the chicken, then scatter the whole pepperoncini peppers on and around the chicken pieces. Sprinkle the ranch seasoning and au jus gravy mix evenly on top for a robust flavor.
- Top with Butter: Distribute the pieces of unsalted butter on top of the chicken and seasonings to add richness and help meld flavors during cooking.
- Cook the Chicken: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is fully cooked and tender enough to shred.
- Shred and Serve: Using two forks, shred the chicken directly in the slow cooker, mixing it thoroughly with the flavorful sauce. Serve warm and enjoy this comforting dish.
Notes
- Chicken breasts can dry out if cooked for the full 8 hours on low; substituting boneless skinless chicken thighs provides a juicier outcome for longer cooking times.
- This recipe tends to be quite salty, so be sure to use unsalted butter and sample the dish before adding any additional salt.
- Adapted from the popular Mississippi Pot Roast recipe, giving you a quick and easy chicken twist.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
