Mississippi-Style Crockpot Chicken
Tender, shred-ready chicken in a tangy, buttery sauce made with simple pantry ingredients, perfect for hands-off cooking.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 5–6 whole pepperoncini peppers
- 1/4 cup pepperoncini juice (from the jar)
- Salt and black pepper to taste
- Optional: chopped fresh parsley or green onions for garnish
Instructions
- Lay raw chicken breasts in an even layer in the crockpot.
- Season the breasts by sprinkling dry ranch and au jus mixes across the top.
- Dot sliced butter over each breast.
- Scatter whole pepperoncini and pour in a measured amount of the jar juice.
- Cover and cook on LOW for 6 to 7 hours, or HIGH for 3 to 4 hours.
- Once the chicken reaches 165°F, shred directly in the pot and fold into the cooking liquid.
Notes
Use full-fat unsalted butter for best results, or substitute a neutral oil. Adjust pepperoncini juice for less tang.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg