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Tender & Juicy Crockpot Mississippi Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 52 reviews
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
  • Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Tender & Juicy Crockpot Mississippi Chicken recipe is a flavorful slow-cooked dish combining boneless skinless chicken breasts with ranch and au jus gravy mixes, butter, and pepperoncini peppers to create a juicy, tender meal perfect for sandwiches, tacos, or served over rice.

Ingredients

Scale

Chicken

  • 3 pounds boneless, skinless chicken breasts

Seasonings & Sauce

  • 1 packet au jus gravy mix
  • 1 packet ranch dressing mix
  • ½ cup (1 stick) salted butter
  • 6 pepperoncini peppers

Instructions

  1. Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of the Crock Pot, laying them flat to create an even layer for uniform cooking.
  2. Add Seasonings: Sprinkle both the packet of au jus gravy mix and the packet of ranch dressing mix evenly over the chicken breasts to infuse them with rich, savory flavors.
  3. Add Butter: Place the entire stick of salted butter on top of the chicken and seasoning mixture, which will melt during cooking and create a rich sauce.
  4. Add Pepperoncini: Add the six pepperoncini peppers directly into the Crock Pot. Their vinegar-based brine adds a tangy flavor and subtle heat to the dish.
  5. Cook: Cover the Crock Pot with its lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily.
  6. Shred the Chicken: Using two forks, shred the chicken directly inside the Crock Pot, mixing the shredded meat thoroughly with the butter, seasoning, and juices to absorb maximum flavor.
  7. Serve: Serve the shredded Mississippi chicken hot, over rice, as a filling for sandwiches, or in tacos for a versatile and delicious meal option.

Notes

  • Cooking times may vary depending on your Crock Pot, so check that the chicken is fully cooked to an internal temperature of 165°F before shredding.
  • You can adjust the number of pepperoncini peppers to control the heat and tanginess of the dish.
  • Try adding some chopped onions or garlic for extra flavor if desired.
  • Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
  • Use gluten-free packets of ranch and au jus gravy mix if a gluten-free version is desired.

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Find it online: https://flavorfulmealguide.com/tender-and-juicy-crockpot-mississippi-chicken-recipe/