Crockpot Mississippi Chicken
Crockpot Mississippi Chicken is tender, flavorful shredded chicken slow cooked with ranch seasoning, au jus, pepperoncini peppers, onion, garlic, and butter. Serve it over mashed potatoes, rice, or noodles, or use it to make sandwiches.
Servings: 10
Equipment
- 4 to 7-quart Slow Cooker
Ingredients
- 3 pounds Boneless Skinless Chicken Thighs (or Chicken Breasts)
- 1 ounce packet Ranch Dressing Mix
- 1 ounce packet Au Jus Mix (or Brown Gravy Mix)
- 1 medium Yellow Onion sliced
- 2 teaspoons Minced Garlic
- 8 ounces Pepperoncini Peppers with Juice (or mild Banana Peppers)
- ½ cup Unsalted Butter (1 stick)
Instructions
- Add the chicken to the slow cooker.
- Sprinkle the Ranch Dressing Mix and Au Jus Mix evenly over the chicken.
- Add the sliced Onion, Minced Garlic, Pepperoncini Peppers, and pepperoncini juice.
- Slice the Butter and arrange it over the top.
Cook
- Cover and cook on Low for 4–6 hours or High for 3–4 hours, or until the chicken is tender and reaches an internal temperature of at least 165°F.
- Shred the chicken with two forks, then stir it into the cooking liquid.
Serve
- Serve over mashed potatoes, rice, or noodles, or use the shredded chicken and some of the flavorful broth to make sandwiches.
Notes
- Chicken Breasts: Boneless skinless chicken breasts generally cook faster than chicken thighs. Cook on Low for about 3–4 hours or High for about 1½–3 hours, checking for doneness earlier to avoid overcooking.
- Pepperoncini Peppers: Use mild banana peppers instead if you prefer a milder pepper flavor.
- Cooking Liquid: Keep the shredded chicken in the cooking liquid after cooking. It helps keep the chicken moist and adds most of the flavor.
- Butter: You can use half the amount and still have great results if you want less.
Nutrition
Calories: 300kcal | Carbohydrates: 5g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 133mg | Sodium: 1020mg | Fiber: 1g | Sugar: 1g
