Description
Crockpot Mississippi Chicken is a simple, flavorful slow cooker recipe that yields tender, juicy chicken infused with savory ranch and au jus seasonings, tangy pepperoncini peppers, and rich butter. Perfect for easy weeknight dinners, this dish requires minimal prep and offers versatile serving options from sandwiches to rice bowls.
Ingredients
Chicken and Seasonings
- 6 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix (about 1 oz)
- 1 packet au jus seasoning mix (about 0.9 oz)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Additional Flavorings
- 1/2 cup pepperoncini peppers (about 8-10 peppers, sliced)
- 1/4 cup pepperoncini juice
- 1/2 cup (1 stick) unsalted butter, cut into pieces
Garnish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare the Crockpot: Place the boneless, skinless chicken breasts evenly at the bottom of the crockpot.
- Season the Chicken: Sprinkle the ranch seasoning, au jus seasoning, garlic powder, and black pepper evenly over the chicken breasts.
- Add Pepperoncini: Scatter the pepperoncini peppers on top of the seasoned chicken.
- Pour Pepperoncini Juice: Pour the pepperoncini juice around the chicken in the crockpot, ensuring the chicken remains mostly covered by seasonings.
- Top with Butter: Place pieces of butter evenly on top of the chicken and peppers to melt and infuse flavor during cooking.
- Cook Slowly: Cover the crockpot with its lid and cook on low for 4 to 6 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks.
- Combine with Sauce: Return the shredded chicken to the crockpot and stir it into the cooking juices to coat thoroughly.
- Rest & Garnish: Let the chicken rest for a few minutes in the sauce, then garnish with fresh chopped parsley if desired before serving.
Notes
- Use boneless, skinless chicken thighs instead of breasts for richer flavor and extra juiciness.
- Add cream cheese near the end of cooking for a creamy variation.
- Serve over cauliflower rice for a low-carb meal or mashed potatoes/rice for a comforting dish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with some cooking juices in the microwave or stovetop to maintain moisture.
- Freeze shredded chicken in a freezer-safe container with cooking juices for up to 3 months.
- Ensure chicken reaches an internal temperature of 165°F (74°C) before shredding.
- Jarred pepperoncini provide necessary tangy liquid; if using fresh, add extra juice or broth as needed.
- Prep Time: 5 minutes
- Cook Time: 4 to 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
