Description
Mississippi Chicken is a flavorful, melt-in-your-mouth slow cooker recipe featuring tender chicken breasts simmered with tangy pepperoncini peppers, savory ranch seasoning, au jus gravy mix, and rich butter. This easy, hands-off recipe delivers a deliciously saucy chicken dish perfect for weeknight dinners or meal prep.
Ingredients
Scale
Chicken
- 4 large boneless, skinless chicken breasts
Seasonings and Sauce
- 12 pepperoncini peppers plus 1/4 cup pepperoncini juice (from the jar)
- 1 (1 ounce) packet ranch seasoning mix (e.g., Hidden Valley)
- 1 (1 ounce) packet au jus gravy mix
- 1/2 cup (1 stick) unsalted butter, cut into pieces
Instructions
- Prepare the slow cooker: Place the 4 large chicken breasts at the bottom of the slow cooker in an even layer to ensure even cooking.
- Add the peppers and seasoning: Pour 1/4 cup of pepperoncini juice over the chicken, then arrange the 12 whole pepperoncini peppers on and around the chicken breasts in the slow cooker for added flavor and heat.
- Season the chicken: Sprinkle the 1-ounce packets of ranch seasoning mix and au jus gravy mix evenly over the chicken and peppers. These seasonings create a savory and tangy flavor base.
- Add the butter: Distribute 1/2 cup (1 stick) of unsalted butter, cut into pieces, on top of the chicken and seasonings, which helps create a rich, creamy sauce as it melts down during cooking.
- Cook the chicken: Cover the slow cooker with the lid. Cook on high heat for 3 to 4 hours or on low heat for 6 to 8 hours. Cooking time depends on your slow cooker model and preferred tenderness.
- Shred and serve: Once cooked, remove the chicken breasts and shred them finely with two forks. Return the shredded chicken to the slow cooker and toss it well with the flavorful juices and peppers to soak in the sauce. Serve hot and enjoy!
Notes
- Use boneless, skinless chicken breasts for best results; you can substitute with chicken thighs if desired.
- If you prefer less heat, reduce the number of pepperoncini peppers or remove the seeds.
- Serve this chicken over rice, mashed potatoes, or in sandwiches for versatile meals.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
- For a thicker sauce, after shredding the chicken, remove the lid and cook on high for an additional 15-20 minutes to reduce the liquid.
