Description
Slow Cooker Mississippi Chicken is a tender, juicy, and flavor-packed dish made with just a few pantry staples. This easy slow cooker recipe is perfect for busy nights, featuring shredded chicken smothered in ranch, au jus, and tangy pepperoncini peppers.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 packet ranch seasoning mix (about 1 oz)
- 1 packet au jus gravy mix (about 1 oz)
- 6–8 pepperoncini peppers (whole or sliced)
- 1/2 stick (1/4 cup) unsalted butter, sliced
- 1/4 cup chicken broth (optional)
- Black pepper, to taste (optional)
Instructions
- Place the chicken in the bottom of the slow cooker.
- Sprinkle the ranch seasoning and au jus mix evenly over the chicken.
- Top with butter slices and pepperoncini peppers. Pour in chicken broth if using.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is tender and easily shreddable.
- Shred the chicken directly in the slow cooker using two forks. Stir to combine with juices and peppers.
- Serve hot over mashed potatoes, rice, noodles, or on sandwich buns.
Notes
- For extra heat, add more pepperoncini or a splash of the brine.
- Skip the butter for a lighter version.
- Use homemade ranch seasoning if preferred—just match a standard 1 oz packet.
- Don’t add extra salt—ranch and au jus mixes are salty enough.
- Great for meal prep—leftovers freeze and reheat well.
- Prep Time: 5 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 1g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 95mg
