Mississippi Chicken
This 5-ingredient Mississippi chicken recipe is really easy to make and perfectly juicy! The signature pepperoncini ranch sauce tastes zesty and amazing.
Prep Time5 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 5 minutes mins
Course: Main Course
Cuisine: American
Keyword: Crockpot Mississippi chicken, slow cooker Mississippi chicken
Servings: 6
- 4 large chicken breasts boneless skinless
- 12 pepperoncini peppers + 1/4 cup juice from the jar
- 1 (1 ounce) packet ranch seasoning mix I use Hidden Valley
- 1 (1 ounce) packet au jus seasoning
- 1/2 cup unsalted butter (1 stick) cut into pieces
Add the chicken breasts to your slow cooker. Pour in the pepperoncini juice and then add the peppers on/around the chicken. Sprinkle the chicken with the ranch and au jus seasoning, and then place the butter on top. Cover and cook for 3-4 hours on high or 6-8 hours on low.
Shred the chicken with two forks, toss with the sauce, then serve and enjoy.
- Chicken breasts can dry out, so if you're planning on cooking it for the full 8 hours, you may want to swap with boneless skinless chicken thighs as they hold up better to slow cooking.
- This recipe is quite salty, so be sure to use unsalted butter and taste before adding any extra salt.
- Adapted from my Mississippi Pot Roast recipe.
Calories: 326kcal | Carbohydrates: 4g | Protein: 33g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 552mg | Potassium: 613mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 586IU | Vitamin C: 18mg | Calcium: 15mg | Iron: 1mg