### Crock Pot Mississippi Chicken: A Hearty Slow Cooker Treat
Crock Pot Mississippi Chicken is a simple slow cooker staple that mixes tender shredded chicken with pepperoncini, ranch seasoning, and gravy. With only five ingredients and little prep time, it’s a satisfying, flavorful dish that’s ideal for hectic weeknights.
#### Holly’s Recipe Highlights: Mississippi Chicken
This recipe is a variation of the beloved Mississippi pot roast. According to legend, a cook from the South introduced a packet of ranch and gravy mix along with some pepperoncini peppers to her roast in order to tone down the spice for her kids, and an iconic dish was created!
– **Flavor**: The taste is rich, savory, buttery, and tangy, complemented by the pepperoncini which contributes a gentle heat that perfectly balances the zesty ranch and robust gravy.
– **Technique**: Slow cooking ensures the chicken remains tender while allowing the ranch, au jus, butter, and pepperoncini to blend into a sumptuous, flavorful sauce.
– **Serving Suggestions**: Serve over mashed potatoes, egg noodles, or instant pot rice to absorb every drop of the sauce.
**Total Time**: 3 hours 20 mins
**Servings**: 4
**Cooking Method**: Slow Cooker
### Ingredients for Mississippi Chicken
– **Chicken Breasts**: Boneless, skinless chicken breasts are lean, tender, and easy to shred post-slow cooking. Boneless skinless chicken thighs are an excellent alternative and remain especially juicy and flavorful in the slow cooker.
– **Ranch Seasoning Mix**: A packet provides classic savory flavor with little effort, but homemade ranch seasoning works just as effectively.
– **Au Jus Gravy Mix**: Contributes rich, savory depth to the sauce. If an au jus mix isn’t available, substitute it with brown gravy mix for a comparable taste.
– **Pepperoncini Peppers and Juice**: The peppers introduce tang and gentle heat, while the juice aids in tenderizing and flavoring the chicken. Banana peppers can be used, although they impart a slightly sweeter and less sharp flavor.
### How to Make Crockpot Mississippi Chicken
1. Place the chicken breasts at the bottom of a 6-quart slow cooker.
2. Pour the ½ cup of pepperoncini juice over the chicken. Evenly sprinkle the ranch dressing mix and the au jus gravy mix on top.
3. Add the pepperoncini peppers and slices of butter atop the mixture.
4. Cover the slow cooker and set it to cook on high for 3 to 4 hours or low for 6 to 7 hours, or until the chicken is tender and achieves 165°F.
5. Take out the chicken and shred it with two forks. Return it to the juices in the slow cooker and stir to combine.
6. Serve it over mashed potatoes, egg noodles, or rice.
### Tips for Success
– **Similarly Sized**: Thick chicken breasts should be halved so they cook evenly.
– **Use an Instant Read Thermometer**: Ensure the chicken reaches an internal temperature of 165°F before shredding.
– **Shred While Warm**: Shred the chicken while it’s warm, then return it to the slow cooker to absorb the sauce.
– **Taste Before Adding Salt**: Ranch and gravy packets may already be salty, so sample the final dish before adding extra salt to avoid overwhelming saltiness.
– **For Sandwiches**: Allow the shredded chicken to sit on warm for a few minutes so the sauce thickens slightly before piling it onto buns.
### Storing the Leftovers
– Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.
– Thaw in the refrigerator overnight. Reheat in the microwave or on a saucepan over low heat. If the sauce thickens too much, add a splash of broth or water.
– Incorporate leftovers into sandwiches, wraps, or salads for a hearty workday lunch.
### More Cozy Slow Cooker Chicken Dinners
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