Description
Mississippi Chicken is a flavorful and easy slow cooker recipe featuring tender, juicy chicken breasts cooked in a savory sauce made with au jus gravy mix, ranch seasoning, pepperoncini peppers, and butter. Perfect for a hands-off meal that shreds easily for sandwiches, tacos, or served over rice.
Ingredients
Scale
Chicken
- 3 pounds boneless, skinless chicken breasts
Seasonings & Sauce
- 1 packet au jus gravy mix (approx. 0.87 oz)
- 1 packet ranch seasoning mix (approx. 1 oz)
- 1 cup pepperoncini peppers, sliced (approx. 30–40 peppers)
- 1/2 cup (1 stick) unsalted butter
Instructions
- Combine Ingredients: Place the boneless, skinless chicken breasts into the slow cooker. Sprinkle the au jus gravy mix and ranch seasoning mix evenly over the chicken. Add the sliced pepperoncini peppers on top, then place the half cup of butter over everything.
- Cook the Chicken: Cover the slow cooker with the lid. Cook on high heat for 3 hours, or on low heat for 6 to 8 hours, until the chicken becomes tender and can be easily shredded with a fork.
- Shred and Mix: Once cooked, shred the chicken directly in the slow cooker using two forks. Stir well to evenly coat the shredded chicken with the buttery, tangy sauce that’s formed in the cooker.
Notes
- For spicier variation, leave some pepperoncini seeds in or add extra peppers.
- This dish pairs well with rice, mashed potatoes, or in sandwiches/tacos.
- Use fresh pepperoncini jars from the refrigerator section for best flavor.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- Can also be frozen for up to 3 months; thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 3 hours (high) or 6-8 hours (low)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Southern
Keywords: Mississippi Chicken, slow cooker chicken, ranch chicken, au jus gravy, pepperoncini chicken, shredded chicken recipe
