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
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3 pounds boneless, skinless chicken breasts
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1 packet au jus gravy mix
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1 packet ranch dressing mix
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1/2 cup (1 stick) salted butter
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6 pepperoncini peppers
Instructions
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Place chicken breasts in the bottom of a slow cooker.
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Sprinkle the ranch and au jus mixes evenly over the chicken.
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Top with the stick of butter and arrange pepperoncini peppers around the chicken.
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Cover and cook on low for 6–8 hours.
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Once cooked, shred the chicken with two forks and stir to combine with the juices.
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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