Crockpot Mississippi Chicken
Experience the legendary Crockpot Mississippi Chicken, a surprisingly delicious 'dump dinner' that defies expectations. With just a few simple ingredients, this recipe produces impossibly tender, shreddable chicken in a rich, tangy, and savory sauce that's perfect for weeknight dinners or potlucks.
Equipment
- Slow cooker
- Two forks
- Cutting board
Ingredients
- 2.5 lbs boneless, skinless chicken breasts
- 10 whole jarred pepperoncini peppers
- ΒΌ cup pepperoncini juice, from the jar
Instructions
- Place the chicken breasts in a single layer at the bottom of your slow cooker.
- Sprinkle the dry ranch seasoning and au jus gravy mix evenly over the chicken.
- Place the entire stick of butter on top of the chicken. Arrange the pepperoncini peppers around the butter.
- Pour the pepperoncini juice over everything in the slow cooker.
- Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until the chicken is fall-apart tender.
- Carefully remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks.
- Stir the sauce remaining in the slow cooker to fully combine. Return the shredded chicken to the pot and toss to coat. Let it sit for 10 minutes to absorb the flavors before serving.
Notes
For extra flavor, sear the chicken in a hot skillet before adding it to the slow cooker. For a creamier sauce, add a 4-ounce block of softened cream cheese during the last 30 minutes of cooking. Do not add any extra liquid like broth or water, as this will dilute the concentrated sauce. This chicken is excellent served on toasted hoagie rolls with provolone cheese, over creamy mashed potatoes, or with fluffy white rice.