Crockpot Mississippi Chicken
This Crockpot Mississippi Chicken is a flavorful, tender, and easy-to-make dish that requires minimal effort. With a handful of ingredients and slow cooking, you'll have a comforting meal ready for busy weeknights.
Equipment
- Crockpot (Slow Cooker)
- Mixing Bowl
- Forks for Shredding
Ingredients
Chicken & Seasonings
- 3-4 pounds boneless, skinless chicken breasts or thighs
- 1 packet ranch dressing mix 1 oz
- 1 packet au jus gravy mix 1 oz
- 1 stick unsalted butter 1/2 cup
- 8-10 pepperoncini peppers plus 1/4 cup of brine
- 2 cloves garlic minced (optional)
- 1/2 tsp black pepper freshly ground
- fresh parsley for garnish (optional)
Instructions
- Lightly spray your crockpot with non-stick cooking spray or use a slow cooker liner.
- Place the chicken breasts or thighs in the crockpot in a single layer.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.
- Cut the butter into tablespoon-sized pieces and place them on top of the chicken. Add the pepperoncini peppers and pour in the brine.
- Sprinkle minced garlic and black pepper over the chicken, if using.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
- About 30 minutes before serving, shred the chicken using two forks and mix well with the sauce.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a creamier sauce, stir in 4 oz of cream cheese during the last 30 minutes of cooking. If you prefer a thicker sauce, leave the lid off for the last 30 minutes to reduce the liquid.