Description
A flavorful and easy Mississippi Chicken recipe cooked in a slow cooker. Tender chicken breasts are simmered with pepperoncini peppers, ranch seasoning, au jus mix, and butter to create a rich and tangy dish that’s perfect for shredding and serving over rice, sandwiches, or salads.
Ingredients
Scale
Chicken:
- 4 large boneless skinless chicken breasts
Seasonings and Flavorings:
- 12 pepperoncini peppers
- 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 seasoning mix
- 1/2 cup unsalted butter (1 stick), cut into pieces
Instructions
- Prepare the slow cooker: Make sure your slow cooker is clean and ready to use.
- Add the chicken: Place the 4 large boneless, skinless chicken breasts evenly at the bottom of the slow cooker to ensure even cooking.
- Add the peppers and juice: Pour 1/4 cup of the pepperoncini juice over the chicken. Then arrange the 12 whole pepperoncini peppers on top and around the chicken to infuse flavor.
- Season the chicken: Sprinkle the packet of ranch seasoning mix and the au jus seasoning mix evenly over the chicken breasts, ensuring full coverage for rich flavor.
- Add butter: Distribute the 1/2 cup of unsalted butter cut into pieces evenly on top of the chicken and peppers. The butter will melt and add a creamy, rich sauce during cooking.
- Cook the chicken: Cover the slow cooker with its lid and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred and serve: Using two forks, remove the chicken breasts from the slow cooker and shred them. Return the shredded chicken to the slow cooker and toss well in the juices to coat. Serve hot and enjoy your flavorful Mississippi Chicken!
Notes
- You can adjust the number of pepperoncini peppers for more or less heat.
- If you prefer, substitute boneless skinless chicken thighs for a juicier option.
- Serve over rice, in sandwich buns, or with your favorite side dishes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a thicker sauce, remove chicken and reduce the cooking liquid in a pan over medium heat before tossing the shredded chicken back in.
