Slow Cooker Mississippi Chicken
Mississippi Chicken is a hands-off Crock Pot recipe and is a delicious weeknight dinner option. Just toss chicken breasts in a slow cooker with ranch dressing mix, au jus gravy mix, pepperoncini peppers, and butter.
Servings: 6
Calories: 322kcal
Ingredients
- 2 ½ lbs boneless, skinless chicken breasts
- 1 oz au jus gravy mix (1 packet)
- 1 oz ranch dressing mix (1 packet)
- ⅓ cup unsalted butter (cut into ¼ inch slices)
- 6 peperoncini peppers
Instructions
- Add chicken breasts to the bottom of a 6-quart Crock Pot.
- Sprinkle on the au jus mix and ranch seasoning, then top with butter and pepperoncini.
- Cover and cook on high for 2½ - 3½ hours or on low for 6-7 hours.
- Remove the chicken and shred it with two forks. Add back into the Crock Pot and mix until well combined.
- Serve over rice, mashed potatoes, or on a bun. Enjoy!
Notes
- Chicken Doneness. Although the chicken should be fully cooked by the time it's shreddable, it's best to check for a temperature of 165° F with a meat thermometer to ensure it's fully cooked.
- Adjust the Consistency. The gravy thickens as it cools down. If it gets too thick you can add a splash of water to thin it out.
- Shred the Chicken. If you have a stand mixer, use the paddle attachment to shred the chicken! It's a fast and easy method!
- Use a Crock Pot Liner. This makes for super easy cleanup! If you don't have liners you can always use cooking spray.
Nutrition
Calories: 322kcal | Carbohydrates: 3g | Protein: 40g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 148mg | Sodium: 595mg | Potassium: 728mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 406IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg