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Delicious plate of Mississippi Chicken with spices and herbs

Mississippi Chicken

A buttery, tangy, and shreddable chicken dish made effortlessly in the slow cooker, perfect for sandwiches, salads, or family dinners.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless chicken breasts (about 1.5–2 pounds) Can substitute with boneless skinless thighs for richer flavor.
  • 1 packet ranch seasoning mix (dry) Use reduced-sodium ranch for lower sodium content.
  • 1 packet au jus gravy mix Can substitute with beef gravy mix or concentrated beef bouillon.
  • 1/2 cup pepperoncini peppers, with some juice Reserve 1/4–1/3 cup of the juice for flavoring.
  • 1/2 cup unsalted butter, cut into pats For dairy-free, substitute with plant-based butter or olive oil.
  • to taste Salt and pepper Adjust seasoning to preference.

Method
 

Preparation
  1. Arrange the chicken breasts in a single layer in the bottom of the crock pot. Season lightly with salt and pepper.
  2. Evenly sprinkle the ranch seasoning and au jus gravy mix over the chicken.
  3. Scatter the pepperoncini peppers on top, and pour about 1/4–1/3 cup of the pepperoncini juice over everything.
  4. Cut the butter into pats and distribute them across the surface of the chicken.
Cooking
  1. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is fully cooked and very tender.
  2. Use two forks to shred the chicken directly in the pot, stirring well so the meat soaks up the juices.
  3. Taste and adjust seasoning before serving.

Notes

For best flavor, sear the chicken before adding to the slow cooker. Serve on buns, over rice, or in tacos. Store in an airtight container for 3–4 days, or freeze for up to 3 months.