Description
This Mississippi Chicken is a simple and flavorful slow cooker recipe that’s perfect for busy weeknights. Tender chicken breasts are cooked with ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers for a tangy and savory dish. Serve it over mashed potatoes, noodles, or rice for a complete and satisfying meal.
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breasts (about 4)
- 1 1/2 tablespoons ranch dressing mix
- 1 ounce packet au jus gravy mix
- 4 tablespoons unsalted butter, sliced
- 1/3 cup sliced pepperoncini peppers, more if desired
- 1/4 cup pepperoncini juice
Optional for Serving:
- Mashed potatoes
- Noodles
- Rice
Instructions
- Layer Ingredients: Place chicken breasts in the bottom of your slow cooker. Sprinkle with ranch dressing mix and au jus gravy mix. Top with sliced butter and pepperoncini peppers. Pour pepperoncini juice over the top.
- Cook: Cover and cook on low for 3-4 hours, or until chicken is cooked through and easily shreds.
- Shred and Serve: Shred the chicken and season to taste with salt and pepper if desired. Serve over mashed potatoes, noodles, or rice.
Notes
- Instant Pot Instructions: Add ¾ cup water to the Instant Pot with the chicken and other ingredients. Seal the lid and cook on high pressure for 10 minutes. Allow for a 10-minute natural release before manually releasing the remaining pressure.
- Storage: Store leftovers in a covered container in the refrigerator for up to 3-5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
