Mississippi Chicken
Bold, tangy, and ultra-tender—Mississippi Chicken is slow-cooked with pepperoncini and ranch seasoning for max flavor with minimal effort.
Ingredients
- 2 large chicken breasts
- ½ au jus gravy dry packet
- ½ dry ranch packet
- 6 pepperoncini peppers
- ¼ cup pepperoncini juice
- 2 tbs sliced butter
Instructions
- Put the chicken breasts in the slow cooker. Sprinkle the au jus and ranch seasonings over and add in the pepperoncinis, juice, and butter. Place the lid on and cook on LOW for 4 -5 hours or on HIGH for 2 – 3 hours.
- Shred the chicken in the slow cooker with a meat masher or forks, stir everything to combine in the slow cooker and serve hot! (I normally discard the pepperoncini peppers once the chicken is cooked). This goes great with steamed veggies, mashed potatoes, rice, or cauliflower rice.
Video
Nutrition
Calories: 197kcal | Carbohydrates: 4g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 662mg | Potassium: 460mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 262IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
I made this today and it was very delish and it is
In my recipe box as I speak and thank you for sharing.
Julia my family and I love this one! It’s now a must have and I find myself prepping 3 at a time. So far it’s been amazing over rice, noodles, and my favorite mashed potatoes! A little cheese on top and I’m in heaven 😍. I actually prefer this to the beef version now! Thank you!
Tried the Mississippi chicken and it’s delicious! Put it over riced cauliflower YUMMY!! Didn’t use the butter, and didn’t miss it! Thank you!