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Mississippi Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 85 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 6-8 hours (low) or 3-4 hours (high)
  • Total Time: 6 hours 5 minutes (low) or 3 hours 9 minutes (high)
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

Mississippi Chicken is a flavorful and easy slow cooker recipe featuring tender shredded chicken cooked with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini peppers. Perfect for a hands-off meal served on sandwiches, over rice, or alongside your favorite sides.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts

Seasoning

  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • Salt and pepper to taste

Extras

  • 1/2 cup unsalted butter, sliced
  • 6-8 pepperoncini peppers
  • 1/4 cup pepperoncini juice (from the jar)

Instructions

  1. Prepare the slow cooker: Place the chicken breasts in the bottom of your slow cooker, ensuring they lay flat for even cooking.
  2. Add seasonings: Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken breasts to infuse them with rich flavor.
  3. Add butter: Arrange the slices of unsalted butter over the top of the seasoned chicken breasts to add moisture and richness during cooking.
  4. Add pepperoncini: Place the 6-8 pepperoncini peppers on top and pour the pepperoncini juice from the jar over all the ingredients. Season with salt and pepper to taste.
  5. Cook the chicken: Cover the slow cooker with its lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and can be easily shredded with a fork.
  6. Shred the chicken: Once cooked, shred the chicken directly in the slow cooker using two forks, mixing well to combine the meat with the flavorful juices.
  7. Serve: Serve the Mississippi Chicken hot on sandwiches, over rice, or with your favorite side dishes.

Notes

  • Using the slow cooker allows the chicken to become very tender and infused with flavor without requiring much active cooking time.
  • Adjust the number of pepperoncini peppers based on your preferred spice level, as they add a mild heat and tang.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • For a lower fat version, reduce the butter quantity or substitute with a light margarine.
  • This recipe is versatile and works well with chicken thighs as a substitute for breasts if preferred.

Find it online: https://slsrecipes.com/mississippi-chicken-recipe-2/