Mississippi Chicken

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Mississippi chicken cooks low and slow until the chicken is tender enough to shred, then gets tossed back in a buttery, tangy sauce so every bite is coated and full of flavor. It’s a simple slow cooker dinner that works for sandwiches, bowls, or easy leftovers.

Prep Time10

Cook Time5

Total Time5 10

Course: Dinner

Cuisine: American

Servings:

Calories: 257kcal

Author: Shauna

Ingredients

2 pounds boneless skinless chicken breasts
1 ounce dry ranch seasoning 1 packet
1 ounce au jus gravy mix 1 packet
⅓ cup reserved pepperoncini juice
¼ cup salted butter sliced into pats
8 to 10 whole pepperoncini

Instructions

Spray or line a 6 to 7-quart slow cooker.
Lay the chicken breasts in an even layer in the bottom of your slow cooker.
Sprinkle the ranch mix and au jus mix evenly over the chicken.
Pour the pepperoncini juice over the top.
Place 2 to 3 pats of butter on each chicken breast.
Add 2 to 3 whole pepperoncini on top of each piece.
Cook on low for 5 hours or high for 3 hours, until the chicken reaches 165°F.
Remove the peppers and set them aside.
Shred the chicken with two forks or tongs.
Toss the shredded chicken in the cooking liquid, then serve hot.

Notes

Shred the chicken and toss it back in the sauce before serving. That’s what gives it flavor and keeps it from tasting dry.
The sauce will look thin in the slow cooker, but don't worry - it coats the chicken once it’s shredded.
Pepperoncinis will add tang, not heat. This isn’t a spicy dish, but if you're not sure of the flavor, just add 2 or 3 instead.
Chicken is done when it shreds easily with no resistance. If it feels tough, it needs more time.
Store leftovers with the sauce so the chicken stays tender when reheated

Nutrition