Slow Coooker Mississippi Chicken
Chicken breasts are slow cooked with ranch seasoning, au jus, butter and pepperoncini, then shredded and stirred back into the juices for an easy hands-off dinner.
Servings: 6 people
Equipment
- Slow Cooker 6 or 7-Quart
- Meat Claws or 2 Forks for Shredding
Ingredients
- 2 Pounds boneless skinless chicken breasts
- 1 Package au jus gravy mix
- 1 Package ranch seasoning mix
- ½ Cup unsalted butter sliced
- 12 pepperoncini peppers
- ¼ Cup pepperoncini juice from the jar
- 1 Teaspoon garlic powder
Optional Garnish
- 2 Tablespoons fresh parsley chopped
Instructions
- Add the chicken breasts to a slow cooker.
- Sprinkle the au jus gravy mix, ranch seasoning mix and garlic powder evenly over the chicken.
- Pour the pepperoncini juice around the chicken.
- Add the sliced butter and pepperoncini peppers.
- Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken reaches 165°F and shreds easily with a fork.
- Shred the chicken in the slow cooker.
- Stir the shredded chicken back into the cooking juices.
- Cook for another 10 to 15 minutes.
- Add the chopped parsley if you like and serve.
This is easiest with meat claws or you can use a pair of forks.
Notes
Don’t drain all the pepperoncini juice: I find that adding ¼ cup to the recipe adds the right amount of liquid and more tangy flavor, so don't forget to measure that out before you drain the jar.
Shred it in the slow cooker: I like to shred the chicken right in the pot. Why make another dish to wash when I don't have to?
Too much liquid? Take the lid off for the last 20 to 30 minutes so some of it can cook away.
Keep the juices with the leftovers: Refrigerate or freeze the chicken with some of the cooking liquid so it doesn’t dry out.
Shred it in the slow cooker: I like to shred the chicken right in the pot. Why make another dish to wash when I don't have to?
Too much liquid? Take the lid off for the last 20 to 30 minutes so some of it can cook away.
Keep the juices with the leftovers: Refrigerate or freeze the chicken with some of the cooking liquid so it doesn’t dry out.
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