Mississippi Chicken
Tender, savory slow-cooker chicken finished with ranch, au jus, butter, and pepperoncini for a zesty, comforting meal.
Servings: 8 servings
Ingredients
- 2 pounds chicken breast about 4 breasts
- 1 1/2 tablespoons ranch dressing mix
- 1 ounce Au Jus gravy mix 1 packet
- 4 tablespoons unsalted butter sliced
- 1/3 cup pepperoncini sliced, more if desired
- 1/4 cup pepperoncini juice
Instructions
- Add the chicken breasts to the bottom of the slow cooker in a single layer if possible.
- Sprinkle the ranch dressing mix evenly over the chicken, then sprinkle the Au Jus gravy mix on top.
- Place the sliced butter pieces over the seasoned chicken.
- Scatter the sliced pepperoncini over the butter and pour the pepperoncini juice into the slow cooker.
- Secure the lid and cook on low for 3 to 4 hours, or until the chicken easily shreds with two forks.
- Remove the chicken, shred it with two forks, then return it to the juices and stir to coat; adjust seasoning to taste.
- Serve the shredded Mississippi chicken over mashed potatoes, noodles, or rice.
Equipment
- Slow Cooker
Notes
- Add 3/4 cup water when using an Instant Pot with these same ingredients.
- Close the Instant Pot lid and set to seal before pressure cooking.
- When using high pressure, cook for 10 minutes in the Instant Pot.
- Allow a 10-minute natural release, then release any remaining steam.