Crockpot Mississippi Chicken
Creamy, juicy, and impossibly flavorful — Crockpot Mississippi Chicken is a slow-cooker miracle that feels like comfort in a bowl.
Equipment
- Crockpot
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts about 1.5–2 pounds, trimmed if needed
Seasoning Mixes
- 1 packet Ranch seasoning mix 1 ounce, unopened packet or measured equivalent
- 1 packet Au Jus gravy mix 1 ounce, unopened packet or measured equivalent
Butter and Peppers
- 0.5 cup unsalted butter cut into chunks or pats, room temperature or chilled
- 5-6 pieces pepperoncini peppers whole or sliced if you prefer more heat
Seasoning
- to taste Salt start with 1/4 teaspoon and adjust after cooking
- to taste Pepper freshly ground recommended
Garnish
- optional fresh parsley for garnish, chopped
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in a single layer at the bottom of the crockpot.
- Season It Up: Evenly sprinkle the Ranch seasoning mix and Au Jus gravy mix over the chicken.
- Add Butter & Peppers: Cut the unsalted butter into chunks and place on top of the seasoned chicken. Add the pepperoncini peppers evenly over and around the chicken.
- Cook: Cover and cook on low for 6–8 hours or on high for 4 hours.
- Shred & Mix: Once cooked, remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the crockpot and stir well to coat with the buttery sauce.
- Serve: Spoon the shredded chicken and sauce over mashed potatoes, rice, pasta, or pile onto sandwich rolls. Garnish with chopped fresh parsley if using.
Notes
Store leftovers in an airtight container and refrigerate for up to 3–4 days. Reheat gently to avoid drying out the chicken.