Crockpot Mississippi Chicken (From Frozen)
Experience the magic of this incredibly easy 'dump and forget' Crockpot Mississippi Chicken. Humble chicken breasts are transformed into tender, fall-apart perfection with a uniquely savory, tangy, and zesty sauce made from just a few pantry staples, and can even be cooked directly from frozen.
Equipment
- Slow cooker (6-quart or larger)
- Two forks (for shredding)
- Measuring cups
Ingredients
- 2-3 lbs boneless, skinless chicken breasts frozen or thawed
- 8-12 whole pepperoncini peppers
- ΒΌ to 1/2 cup pepperoncini juice, from the jar
Instructions
- Place the chicken breasts in a single layer at the bottom of your slow cooker. It is perfectly fine to use them straight from the freezer.
- Evenly sprinkle the entire packet of ranch seasoning over the chicken, followed by the entire packet of au jus gravy mix.
- Place the whole stick of unsalted butter on top of the seasoned chicken. Scatter the pepperoncini peppers around the chicken.
- Pour the pepperoncini juice from the jar over everything in the slow cooker.
- Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, until the chicken is tender and cooked through.
- Once cooking is complete, use two forks to shred the chicken directly in the slow cooker. Stir well to coat all the shredded chicken with the sauce.
- Let the shredded chicken rest in the sauce for at least 10 minutes to absorb the flavors before serving.
Notes
Crucial Tips: Do not add any extra liquid like broth or water, as the chicken and butter will create plenty of sauce. Always use unsalted butter, as the seasoning packets are already very salty. The pepperoncini juice is essential for the signature tangy flavor.
Variations: For a richer result, use boneless, skinless chicken thighs. For an ultra-creamy sauce, stir in an 8-ounce block of softened cream cheese during the last 30 minutes of cooking. For deeper flavor, add a sliced yellow onion to the bottom of the pot before the chicken, or toss in 4-5 smashed garlic cloves.
Serving Suggestions: Serve on toasted hoagie rolls with provolone cheese, over creamy mashed potatoes, with rice, or on egg noodles. For a low-carb option, serve with cauliflower rice or zucchini noodles.