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Crockpot Mississippi Chicken

Slow Cooker Mississippi Chicken Recipe

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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 to 3 lbs boneless skinless chicken breasts or thighs
  • 1 (1-oz) packet ranch dressing mix
  • 1 (1-oz) packet au jus gravy mix
  • 8 tbsp unsalted butter, cut into slices
  • 8 to 12 pepperoncini peppers, whole, plus 1/4 cup brine from the jar

Method
 

  1. Place chicken in a 6-quart slow cooker. Sprinkle ranch and au jus mixes evenly over the top.
  2. Arrange butter slices over the chicken, add whole pepperoncini peppers, and pour in the brine.
  3. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until chicken shreds easily with a fork.
  4. Shred the chicken with two forks, toss with the juices and softened peppers, and serve over mashed potatoes, rice, or on buns.

Notes

If using chicken thighs, the meat will be slightly richer. The brine amount can be adjusted to taste; start with 1/4 cup and add more after cooking if you want extra tang. Leftovers taste even better the next day.