Mississippi Chicken
This easy Mississippi Chicken is made in the slow cooker with five ingredients for tender, juicy shredded chicken in a tangy, buttery, savory sauce.
Servings: 6 servings (~1 cup each)
Calories: 420kcal
Equipment
- 6-Quart Crockpot
Ingredients
- 3 lbs. chicken breasts 3 large chicken breasts, $7.71*
- 1 oz. ranch seasoning packet $0.57
- 1 oz. au jus gravy mix packet $0.98
- 1 stick unsalted butter ½ cup, (8 Tbsp) $0.77**
- 8 pepperoncini peppers about 2oz., $0.41
Instructions
- Gather and prepare all ingredients.
- Place the chicken breasts in an even layer on the bottom of the slow cooker.
- Sprinkle the au jus gravy mix and ranch seasoning on top of the chicken breasts.
- Place the stick of butter in the middle of the slow cooker.
- Evenly top with pepperoncini peppers.
- Cook on LOW for 6 hours. Or if you’re in a pinch, you can cook it on HIGH for 3-4 hours.
- After 6 hours (or 3-4 if cooking on high), using two forks, shred the chicken, then enjoy.
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Notes
*Use 3 lbs. of boneless, skinless chicken breasts, which was about three very large breasts for me. Weight is more reliable than the number of breasts, so you may need more than three if your store sells smaller pieces. You can also use 3 lbs. skinless, boneless chicken thighs. Make sure frozen chicken is fully thawed before adding it to the slow cooker and it reaches a safe internal temperature of at least 165°F once cooked.
**I recommend using unsalted butter, so this dish isn’t too salty. You can always add more salt after it’s cooked, if needed.
Salt levels can vary: Seasoning packet brands vary in sodium, so check the labels and choose lower-sodium options if needed. Stick with unsalted butter, then taste the finished chicken before adding any extra salt.
Nutrition
Serving: 1serving (~1 cup) | Calories: 420kcal | Carbohydrates: 5g | Protein: 49g | Fat: 21g | Sodium: 1281mg | Fiber: 0.5g