Description
Crockpot Mississippi Chicken is a classic, effortless comfort dish that combines tender chicken breasts with zesty ranch, savory au jus, and tangy pepperoncini peppers. This dump-and-go meal delivers restaurant-quality flavor with minimal effort, making it the perfect solution for busy weeknights. The buttery, tangy sauce creates a succulent result that your family will crave again and again. Naturally low-carb and protein-packed, it is as nutritious as it is delicious.
Ingredients
2 lbs boneless, skinless chicken breasts
1 oz packet dry ranch dressing mix
1 oz packet dry au jus gravy mix
1/2 cup unsalted butter, sliced
1 cup sliced pepperoncini peppers, drained
1/4 cup pepperoncini jar juice
Instructions
Place the chicken breasts in the bottom of the slow cooker
Sprinkle the dry ranch dressing mix evenly over the chicken
Pour the dry au jus gravy mix over the chicken
Arrange the butter slices on top of the chicken breasts
Add the sliced pepperoncini peppers around the chicken
Pour the pepperoncini juice over the entire mixture
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours
Shred the chicken with two forks directly in the slow cooker and toss to coat in the juices before serving
Notes
Serve over mashed potatoes, cauliflower mash, or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Use mild pepperoncini for a family-friendly version.
Nutrition
- Serving Size: 1 breast
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg