Crock Pot Mississippi Chicken
User Reviews
5
Crock Pot Mississippi Chicken
Description
This Crock Pot Mississippi Chicken recipe uses boneless, skinless chicken breasts cooked slowly in a slow cooker with ranch seasoning mix, au jus gravy mix, butter, and pepperoncini peppers including their juice. The slow cooking process tenderizes the chicken thoroughly while allowing it to absorb the tanginess from the pepperoncini and the savory flavors from the seasoning mixes.
The chicken is shredded after cooking and returned to the flavorful juices, creating a moist texture with a balance of creamy, spicy, and slightly acidic flavors from the peppers. The addition of butter enriches the dish with a smooth mouthfeel.
This shredded chicken can be served over mashed potatoes, egg noodles, or rice to create a satisfying main course. The method provides hands-off cooking simplicity while delivering a dish with layered flavors.
The recipe notes an alternative Instant Pot method with adjusted cooking time and offers a homemade substitute for ranch seasoning using dried herbs and spices if desired.
Ingredients
- 2 pounds chicken breast 3-4 large breasts, boneless, skinless
- 1 packet ranch seasoning mix 1 ounce
- 1 packet au jus gravy mix 1 ounce or brown gravy mix, low sodium
- 12 Pepperoncini peppers plus ½ cup juice
- 1 tick butter sliced (½ cup)
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Pour the ½ cup of pepperoncini juice over the chicken. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the chicken.
- Add the pepperoncini peppers and slices of butter on top.
- Place the lid on the slow cooker and set to cook on high for 3-4 hours or low for 6 to 7 hours or until the chicken is tender and reaches 165°F.
- Remove the chicken and shred it with two forks. Return it to the juices in the slow cooker and stir to combine
- Serve over mashed potatoes, egg noodles, or rice.
Notes
- For a quicker method, cook in an Instant Pot on high for 10 minutes followed by a 10-minute natural release.
- Ranch seasoning can be substituted with a mix of dried parsley, dill, garlic powder, onion powder, and black pepper to taste.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Serve the shredded chicken over mashed potatoes, rice, or egg noodles to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470 | 24% |
| Carbohydrates | 2g | 1% |
| Protein | 49g | 98% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 206mg | 69% |
| Sodium | 468mg | 20% |
| Potassium | 923mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 876IU | 18% |
| Vitamin C | 28mg | 31% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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