Slow Cooker Mississippi Chicken
A flavorful and tender chicken dish made in the slow cooker, perfect for family meals.
Equipment
- 1 slow cooker
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts
- 1 package ranch dressing mix
- 1 package au jus gravy mix
- 1/2 cup unsalted butter
- 6-8 pepperoncini peppers
Instructions
Preparation
- Pat the chicken breasts dry. Measure out the ranch mix, au jus mix, and butter. Slice the pepperoncini peppers if desired.
- Place the chicken in the slow cooker. Sprinkle with ranch and au jus mixes. Add butter and pepperoncini peppers.
Cooking
- Cover and cook on low for 6-8 hours until chicken is tender.
- Remove chicken and shred with two forks. Return to the slow cooker and mix with juices.
Serving
- Serve the shredded chicken hot with your choice of side dish.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use boneless, skinless chicken breasts for the best results. Let the chicken rest before shredding for juicier results.
Ingredient Substitutions: Chicken thighs can be used for a juicier result. Substitute beef broth with cornstarch for au jus mix.
How to Serve: Pair with mashed potatoes, rice, or a green salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the ingredients the night before and set the slow cooker in the morning for a convenient dinner.
Ingredient Substitutions: Chicken thighs can be used for a juicier result. Substitute beef broth with cornstarch for au jus mix.
How to Serve: Pair with mashed potatoes, rice, or a green salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the ingredients the night before and set the slow cooker in the morning for a convenient dinner.