Crockpot Mississippi Chicken

This easy Crockpot Mississippi Chicken is tender, buttery, and full of tangy ranch flavor. Made with just 5 ingredients and 5 minutes of prep to deliver big savory, rich flavor, it's the perfect family dinner or meal prep recipe!

Course Main Course

Cuisine American

Keyword Crockpot Mississippi Chicken

Prep Time 5

Cook Time 6

Total Time 6 5

Servings servings

Calories 207kcal

Author Michelle

Ingredients

3 pounds boneless skinless chicken breast
1 packet ranch seasoning
1 packet au jus mix
½ cup salted butter
5 to 8 pepperoncini peppers
¼ cup juice from pepperoncini jar

Instructions

Add 3 pounds boneless, skinless chicken breasts to the bottom of the slow cooker.
Sprinkle ranch dressing mix and au jus mix on top of the chicken. Then, top with butter and peperoncini peppers and add pepperoncini juice.
Cover and cook on low for 6-8 hours.
When it's ready, take a couple of forks and shred the chicken. Serve warm.

Video

Notes

Don't add any additional liquid. It will make enough on its own as it cooks.
To reheat, spread meat out on a baking sheet. Bake at 350°F for about 7-10 minutes, or until heated through. Heat gravy on the stove in a saucepan or in the microwave in a microwave-safe dish. You can also reheat meat in the microwave for a quicker method.
Storage: Store covered in the refrigerator for 3-5 days.
Freezer Directions: Mississippi chicken can be frozen before or after cooking. To freeze before cooking, simply add all ingredients to a freezer bag. To freeze after cooking, shred, and transfer to a freezer bag.

Nutrition