Description

A simple and flavorful Mississippi chicken dish made in the crockpot, featuring boneless chicken breasts with ranch seasoning, butter, and pepperoncini.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter (1 stick)
5–6 whole pepperoncini peppers
1/4 cup pepperoncini juice (from the jar)
Salt and black pepper to taste
Optional: Chopped fresh parsley or green onions for garnish

Instructions

Place the chicken breasts in the bottom of your crockpot.
Sprinkle the ranch and au jus seasoning mixes evenly over the chicken.
Cut the butter into slices and distribute it over the chicken.
Add the pepperoncini peppers and pour in the juice from the jar.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Once done, use two forks to shred the chicken right in the pot.
Stir everything together and serve warm.

Notes

Best served over rice or mashed potatoes. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2-3 months.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Crockpot
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 1g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 30g
Cholesterol: 85mg

Keywords: Mississippi chicken, crockpot recipe, easy dinner