Mississippi Crockpot Chicken (Print Version)

Succulent slow-cooked chicken with ranch, au jus, and peperoncini that practically falls apart with minimal prep time.

# What You’ll Need:

01 - 3 pounds boneless, skinless chicken breasts
02 - 1 packet au jus gravy mix
03 - 1 packet ranch dressing mix
04 - ½ cup (1 stick) salted butter
05 - 6 peperoncini peppers

# How to Make It:

01 - Add the chicken breasts to the bottom of the slow cooker.
02 - Sprinkle the au jus gravy mix and ranch dressing mix evenly over the chicken.
03 - Place the stick of butter on top of the chicken.
04 - Arrange the 6 peperoncini peppers around the butter.
05 - Cover and cook on LOW for 6–8 hours, or until the chicken is fork-tender.
06 - Shred the chicken directly in the slow cooker, mixing it with the sauce before serving.

# Additional Tips::

01 -
  • Ready in minutes of prep time but tastes like you spent hours cooking
  • Perfect for busy weeknights when you need dinner waiting for you
  • Makes incredible sandwiches or serves beautifully over rice or mashed potatoes
  • Creates its own delicious sauce without adding extra liquid
02 -
  • Requires no precooking or searing making it truly effortless
  • Creates its own amazing sauce without adding additional liquid
  • Versatile enough for multiple meals throughout the week
  • Perfect for meal prep and freezes beautifully
03 -
  • Resist adding extra liquid as the chicken will release plenty of moisture during cooking
  • For extra flavor add a splash of peperoncini brine to the slow cooker along with the peppers
  • Let the cooked chicken rest in the sauce for 10 minutes after shredding so it can absorb even more flavor
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