Why You’ll Love This Recipe:
✔️ Dump & Go – Toss everything in the slow cooker and let it work its magic!
✔️ Juicy & Flavorful – The chicken absorbs all the seasonings and juices for an incredible taste.
✔️ Versatile – Serve it over rice, in tacos, on a sandwich, or with veggies!
Equipment
•Slow cooker (Crockpot)
•Forks for shredding
•Measuring spoons
Ingredients
•4 boneless, skinless chicken breasts
•1 packet ranch seasoning mix
•1 packet au jus gravy mix
•½ cup unsalted butter (1 stick)
•6-8 whole pepperoncini peppers
•¼ cup juice from the pepperoncini jar
Instructions
1️⃣ Prepare the Slow Cooker – Place chicken breasts in the bottom of the Crockpot.
2️⃣ Season the Chicken – Sprinkle the ranch seasoning and au jus mix evenly over the chicken.
3️⃣ Add the Flavor – Place the butter on top of the chicken, then add the whole pepperoncini peppers and pour in the juice.
4️⃣ Cook Low & Slow – Cover and cook on low for 6-8 hours or high for 4 hours, until the chicken is tender and easily shreds.
5️⃣ Shred & Serve – Use two forks to shred the chicken. Mix well with the sauce and serve hot!
Storage Options
•Refrigerator: Store leftovers in an airtight container for up to 4 days.
•Freezer: Freeze shredded chicken in a freezer-safe bag for up to 3 months.
•Reheat: Warm in the microwave or stovetop with a splash of broth for moisture.
Storage Options
•Refrigerator: Store leftovers in an airtight container for up to 4 days.
•Freezer: Freeze shredded chicken in a freezer-safe bag for up to 3 months.
•Reheat: Warm in the microwave or stovetop with a splash of broth for moisture.
Notes
✔️ Add extra pepperoncini juice for more tangy flavor.
✔️ For a creamy version, mix in cream cheese before serving.
✔️ Delicious in sandwiches, tacos, or over mashed potatoes!
Enjoy this Crockpot Mississippi Chicken—an easy, foolproof meal with bold flavors! 😋🔥