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Crock Pot Mississippi Chicken Recipe

4.6 from 51 reviews

This Crock Pot Mississippi Chicken is a simple, flavorful slow cooker recipe featuring tender boneless chicken breasts cooked with au jus gravy mix, ranch dressing mix, butter, and tangy peperoncini peppers. The chicken slowly cooks to juicy perfection and is effortlessly shredded, making it a perfect hearty meal or sandwich filler.

Ingredients

Scale

Chicken

  • 3 pounds boneless, skinless chicken breasts

Seasonings and Mixes

  • 1 packet au jus gravy mix (about 0.9 oz)
  • 1 packet ranch dressing mix (about 1 oz)

Other

  • 1/2 cup (1 stick) salted butter
  • 6 peperoncini peppers

Instructions

  1. Prepare Slow Cooker: Place 3 pounds of boneless, skinless chicken breasts evenly at the bottom of the slow cooker.
  2. Add Seasonings: Sprinkle 1 packet of au jus gravy mix and 1 packet of ranch dressing mix evenly over the chicken to distribute the flavors.
  3. Top with Butter and Peppers: Place 1/2 cup (1 stick) of salted butter on top of the chicken and arrange 6 peperoncini peppers over everything.
  4. Cook Low and Slow: Cover the slow cooker and cook on low heat for 6 to 8 hours. The chicken will release its natural juices, so no extra liquid is needed.
  5. Shred and Serve: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the flavorful juices, and serve immediately.

Notes

  • This recipe requires no additional liquid as the chicken naturally produces juices during cooking.
  • Adjust the number of peperoncini peppers to control the spice level to your preference.
  • Shredded chicken can be served as a main dish, on sandwiches, or over rice.
  • Leftovers can be stored in the refrigerator up to 3 days or frozen for longer storage.
  • For a dairy-free option, substitute butter with a suitable oil or margarine.

Keywords: Mississippi chicken, slow cooker chicken, crock pot chicken, shredded chicken, easy chicken recipe