Mississippi Chicken

Servings: servings

Calories: 507cal

Trim chicken breasts of any excess fat and place into the crockpot.
2 pounds boneless skinless chicken breasts
Sprinkle with Ranch and Au Jus seasoning packets.
1 ounce ranch seasoning packet, 1 ounce au jus packet
Pour in pepperoncinis and 1/2 cup of the juice.
1/2 jar pepperoncinis
Dot with butter slices.
1/2 cup unsalted butter
Cook on low for 6-8 hours.
Carefully remove chicken to a plate and drain crockpot juices into a fat separator. Alternatively, you can spoon the fat off the top.
Smash the pepperoncinis with a fork so the juices fall through the fat separator’s strainer.
Pour broth from the separator into the crockpot, being careful to keep the fat from going through the pour spout. Add chicken back in and shred with 2 forks.

5 from 1 vote

I use half of a 16 ounce jar of whole pepperoncinis.
Banana peppers are an acceptable substitute if you can’t seem to find pepperoncinis.
While you can use chicken thighs instead of breasts, thighs just don’t shred the same way as boneless skinless chicken breasts do.
The butter should be placed on top of everything so it can melt down and baste the chicken as it cooks. Use unsalted butter as the ranch seasoning and au jus add plenty of salt as is.
If you would like your chicken to be a bit spicier, you can take the smashed pepperoncinis and chop them up, then mix them in with the chicken. There are typically two options of pepperoncinis to choose from, mild or spicy. Go with spicy for a little more kick. Feel free to add extra peppers or juice as desired. Otherwise, you can also use a spicy ranch seasoning mix instead of the regular variety.
Feel free to mix in cream cheese or sour cream at the end of cooking (after shredding your chicken) to make it creamy.

Course: Dinner

Cuisine: American

Prep Time10

Cook Time7

Total Time7 10