Mississippi Crockpot Chicken
Mississippi Crockpot Chicken is slow-cooked in the crock pot, has just five simple ingredients, and makes flavorful, tender chicken you can eat as a main dish or save for meal prep.
Servings: 6 servings
Chef Alli
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Ingredients
- 2 lbs. boneless skinless chicken breasts
- 10-12 pepperoncini peppers
- 1/2 cup pepperoncini juice from the jar
- 1/3 cup water
- 1 oz. packet dry ranch seasoning mix
- 1 oz. packet dry au jus gravy mix
- 1/2 cup unsalted butter cubed
Instructions
- Spray the sides and bottom of a crockpot with nonstick cooking spray.
- Lay the chicken breasts in a single layer over the bottom of the crockpot; pour in the pepperoncini juice and water, then add the peppers, laying them on and around the chicken breasts.
- Sprinkle the dry ranch seasoning and the dry au jus mix over the chicken, then top with the cubed butter.
- Cover the crockpot with the lid and cook for 2 1/2 -3 hours on high or 5-6 hours on low or until the chicken breasts are very fork-tender when tested at the center.
- Use two forks to shred the chicken then stir it into the sauce in the slow cooker.
- Serve the chicken and sauce over cooked rice or mashed potatoes. Chicken is also delicious for making sandwiches and sliders.
Notes
HELPFUL RECIPE TIPS
You can substitute boneless, skinless chicken thighs for chicken breasts in this recipe – they are delicious! Keep in mind the thighs are smaller than breasts (typically) so shorten the cooking time. When using thighs, I cook them on high for 1 1/2 – 2 hours or on low for 3 – 4 hours, or until they are very fork-tender and reach 160-165 degrees F. at the center.Nutrition
Calories: 367kcalCarbohydrates: 7gProtein: 35gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 136mgSodium: 812mgPotassium: 647mgFiber: 1gSugar: 1gVitamin A: 530IUVitamin C: 14mgCalcium: 21mgIron: 1mg
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