Description
An easy slow cooker recipe for Mississippi Chicken that delivers incredible, tender, and tangy flavor with minimal effort, combining juicy chicken with the rich, savory kick of au jus, ranch, and pepperoncini peppers.
Ingredients
2 lbs Boneless, skinless chicken breasts
1 oz Au jus gravy mix (1 packet)
1 oz Ranch seasoning mix (1 packet)
½ cup Pepperoncini peppers (with ¼ cup juice)
½ cup Unsalted butter (1 stick)
Instructions
1. Prepare the chicken: Place the chicken breasts in the bottom of your slow cooker or Instant Pot insert. Arrange them evenly so they cook uniformly.
2. Add seasonings: Sprinkle the au jus mix and ranch seasoning directly over the chicken. Ensure you distribute the powders evenly for consistent flavor.
3. Top with peppers and butter: Scatter the pepperoncini peppers across the chicken, then pour in ¼ cup of the pepperoncini juice. Place the stick of butter on top.
4. Cook low and slow: If using a slow cooker, cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. For an Instant Pot, secure the lid, set to sealing, and cook on high pressure for 15 minutes, then allow a natural release for 10 minutes.
5. Shred and serve: Once the chicken reaches an internal temperature of 165°F, shred it directly in the pot using two forks. Stir well to coat it in the delicious cooking juices.
Notes
Variations: You can use chicken thighs for more tenderness. For a lighter version, substitute butter with ¼ cup of chicken broth. For a creamier twist, stir in a block of cream cheese during the last 30 minutes of cooking.
Pro Tips: Do not skip the pepperoncini juice. For extra flavor, sear the chicken for 2-3 minutes per side before adding it to the slow cooker. To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in near the end of cooking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Oven Method: Bake in a covered dish at 350°F for 25–30 minutes.
Frozen Chicken: If using frozen chicken, add 1–2 extra hours on LOW in the slow cooker or increase Instant Pot time to 20–25 minutes.
- Prep Time: 5 minutes
- Cook Time: 3-7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 314
- Sugar: 1 g
- Sodium: 1063 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 127 mg