A simple and flavorful slow cooker recipe for Mississippi Chicken, featuring tender chicken breasts cooked with ranch seasoning, au jus gravy, and pepperoncini.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:4-6 hours on LOW or 2½-3½ hours on HIGH
Total Time:4-6 hours 10 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Slow Cooker
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
½ cup unsalted butter, cut into pieces
1 packet (1 oz) ranch seasoning mix
1 packet (1 oz) au jus gravy mix
6–8 whole pepperoncini peppers
¼ cup pepperoncini juice
Instructions
Place the chicken breasts in the bottom of a slow cooker.
Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.
Place the butter pieces on top.
Add the pepperoncini peppers and pour the pepperoncini juice around the chicken.
Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours, until the chicken reaches 165°F (74°C) internally.
Remove the chicken and let it rest for 5 minutes. Shred or serve the breasts whole.
Spoon the flavorful juices over the chicken before serving.
Notes
You don’t need to add extra salt—the ranch mix, au jus mix, and pepperoncini already provide plenty of seasoning.