Slow Cooker Mississippi Chicken
This tangy, buttery slow cooker chicken is effortlessly delicious and perfect for sliders, noodles, or mashed potatoes. A set-it-and-forget-it favorite you'll make on repeat.
Equipment
- slow cooker
Ingredients
- 3 lb Boneless Skinless Chicken Breasts
- 1 oz Ranch Seasoning Mix
- 1 oz Au Jus Gravy Mix
- 1/4 cup Unsalted Butter
- 8 to 10 Pepperoncini Peppers
- 1/4 cup Pepperoncini Brine
Instructions
- Place the chicken breasts in a single layer in the bottom of the slow cooker.
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken.
- Place the butter on top of the chicken and scatter the pepperoncini peppers around. Pour the pepperoncini brine into the pot.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be incredibly tender and pull apart easily.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir it into the buttery, tangy juices until well coated.
- Let the shredded chicken sit in the sauce on the warm setting for at least 10 minutes, allowing it to absorb maximum flavor.
- Serve the Mississippi chicken on slider buns, over mashed potatoes, or with buttered egg noodles. Make sure to spoon plenty of that incredible sauce over the top.
Nutrition
Serving: 1servingCalories: 201kcalCarbohydrates: 4gProtein: 26gFat: 9g
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