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
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3–4 boneless, skinless chicken breasts
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1 medium onion, diced
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1 packet au jus gravy mix
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1 packet ranch dressing mix
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8–10 pepperoncini peppers
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¾ cup juice from pepperoncini jar
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½ cup butter, sliced
Instructions
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Spray the crock pot with non-stick spray or use a liner.
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Place diced onion on the bottom, then lay chicken breasts on top.
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Sprinkle au jus and ranch dressing mixes over the chicken.
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Add pepperoncini peppers, place butter slices on top, and pour pepperoncini juice over everything.
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Cover and cook on high for 4–5 hours or low for 6–7 hours, until chicken is tender.
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Shred chicken in the crock pot, mix with the sauce, and serve.
Notes
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For less tang, reduce pepperoncini or juice.
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Great for sandwiches, over mashed potatoes, or with rice.
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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