Description
Mississippi Chicken brings Southern comfort to your dinner table with tender, juicy chicken smothered in tangy ranch and zesty pepperoncini peppers. Slow-cooked perfection meets effortless dining, promising a meal that will satisfy and delight eager taste buds.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Seasonings and Mixes:
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- Salt and pepper to taste
Fats and Peppers:
- 1/2 cup (113 grams or 4 ounces) unsalted butter
- 56 pepperoncini peppers
Instructions
- Nestle chicken breasts into the crockpot base, creating an even layer.
- Generously dust ranch dressing mix and au jus gravy mix across the chicken surface, ensuring complete coverage.
- Strategically place butter pieces atop the seasoned chicken, then lightly season with salt and pepper.
- Carefully distribute pepperoncini peppers evenly over the chicken, allowing them to rest on top.
- Secure crockpot lid and slow cook at low temperature (195°F) for 6-7 hours or high temperature (205°F) for 3-4 hours until chicken becomes fork-tender.
- Remove chicken and use two forks to pull meat apart into soft, delicate shreds.
- Reintegrate shredded chicken into accumulated cooking liquid, mixing thoroughly to coat and enhance flavor profile.
- Transfer to serving dish, allowing peppers to intermingle with meat for maximum taste complexity.
Notes
- Experiment with different chicken cuts like thighs or drumsticks for varied texture and flavor profiles.
- Reduce sodium by using low-sodium ranch and au jus mix for a heart-healthy alternative.
- Customize heat levels by adjusting the number of pepperoncini peppers or replacing with milder banana peppers.
- store shredded chicken in airtight containers for up to 4 days in the refrigerator or freeze for later use.
- Prep Time: 10 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 475 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 125 mg