Description
Easy Crock Pot Mississippi Chicken made with ranch, au jus, butter, and pepperoncini—fall-apart tender, flavorful, and perfect for a no-fuss dinner!
Ingredients
Scale
3 pounds boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup (1 stick) salted butter
6 pepperoncini peppers
Instructions
Place chicken breasts in the bottom of a slow cooker.
Sprinkle the ranch and au jus mixes evenly over the chicken.
Top with the stick of butter and arrange pepperoncini peppers around the chicken.
Cover and cook on low for 6–8 hours.
Once cooked, shred the chicken with two forks and stir to combine with the juices.
Serve over mashed potatoes, rice, or on sandwich rolls.
Notes
- Great for meal prep or freezing.
- Use thighs for a richer flavor, or low-sodium versions of seasoning packets to reduce salt.
- Pepperoncini juice can be added for extra tang.
- Prep Time: 5 minutes
- Cook Time: 6–8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American