Description
This Crock Pot Mississippi Chicken is the ultimate dump-and-go dinner—juicy, flavorful chicken cooked low and slow in savory gravy with a tangy kick from pepperoncini. Perfect for busy weeknights, it pairs wonderfully with mashed potatoes, rice, or slider buns.
Ingredients
3–4 boneless, skinless chicken breasts
1 medium onion, diced
1 packet au jus gravy mix
1 packet ranch dressing mix
8–10 pepperoncini peppers
¾ cup juice from pepperoncini jar
½ cup butter, sliced
Instructions
Spray the crock pot with non-stick spray or use a liner.
Place diced onion on the bottom, then lay chicken breasts on top.
Sprinkle au jus and ranch dressing mixes over the chicken.
Add pepperoncini peppers, place butter slices on top, and pour pepperoncini juice over everything.
Cover and cook on high for 4–5 hours or low for 6–7 hours, until chicken is tender.
Shred chicken in the crock pot, mix with the sauce, and serve.
Notes
For less tang, reduce pepperoncini or juice.
Great for sandwiches, over mashed potatoes, or with rice.
Freezes well—store in freezer bags for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 370 kcal
- Sugar: 2
- Sodium: 1050 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 125 mg